Huge Muffins Mix For Lazy Cooks With Add Ons Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MASTER BAKERY STYLE MUFFIN RECIPE



Master Bakery Style Muffin Recipe image

This kitchen tested muffin batter creates extra large bakery style muffins with big muffin tops and dense, moist centers. Create plenty of flavors using this as the base-- 1 muffin batter with endless options.

Provided by Sally

Categories     Breakfast

Time 45m

Number Of Ingredients 14

3 cups (375g) all-purpose flour (spoon & leveled)
3 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon (optional)
1/3 cup (5 Tablespoons; 80g) unsalted butter, melted and slightly cooled
1/3 cup (80ml) vegetable oil*
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1/3 cup (80g) sour cream or yogurt, at room temperature*
1 cup (240ml) milk, at room temperature*
1 teaspoon pure vanilla extract
1-2 cups add-ins (see blog post above for suggestions)
optional: coarse sugar for sprinkling

Steps:

  • Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.
  • Whisk the flour, baking powder, baking soda, salt, and cinnamon (if using) together in a large bowl. Set aside.
  • Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the add-in(s).
  • Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
  • Allow to cool for 10 minutes in pan before serving.
  • Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.

JUMBO BLUEBERRY MUFFINS



Jumbo Blueberry Muffins image

These are big bakery style muffins filled with extra blueberries. This recipe is written to yield 6 jumbo muffins. For standard size or mini muffins, see notes at the bottom of the recipe. Baking times differ.

Provided by Sally

Categories     Breakfast

Time 45m

Number Of Ingredients 14

3 cups (375g) all-purpose flour (spoon & leveled)
3 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon (optional)
1/2 teaspoon salt
1/3 cup (5 Tablespoons; 80g) unsalted butter, melted and slightly cooled
1/3 cup (80ml) vegetable oil
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1/3 cup (80g) sour cream or yogurt, at room temperature*
1 cup (240ml) milk, at room temperature*
1 teaspoon pure vanilla extract
1 and 1/2 cups (170g) fresh or frozen blueberries (do not thaw)
optional: coarse sugar for sprinkling

Steps:

  • Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.
  • Whisk the flour, baking powder, baking soda, salt, and cinnamon (if using) together in a large bowl. Set aside.
  • Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the blueberries.
  • Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
  • Allow to cool for 10 minutes in pan before serving.
  • Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.

More about "huge muffins mix for lazy cooks with add ons recipes"

LARGE BAKERY STYLE BANANA MUFFINS - THE DUTCH BAKER
Sep 11, 2022 Learn how to make soft, moist and fluffy banana muffins with a thick batter and a high dome. This easy recipe uses over-ripe bananas, buttermilk and optional extras like nuts, …
From thedutchbaker.com


PUMPKIN JUMBO MUFFINS - THE DIZZY COOK
Nov 6, 2022 Mix together wet ingredients - Melt butter in the microwave for about 30 seconds. Mix together the vegetable oil, sugar, butter, milk, vanilla, and pumpkin puree in a large bowl. Add in 2 large eggs, whisking till smooth. Mix …
From thedizzycook.com


EASY JUMBO BLUEBERRY MUFFINS (BAKERY STYLE) – THE …
Feb 4, 2022 Learn how to make fluffy, moist, and giant blueberry muffins with butter, oil, sour cream, and coarse sugar. Follow the simple steps and tips for the best results and avoid sinking blueberries.
From thecozyplum.com


BASIC MUFFIN RECIPE WITH MIX-IN IDEAS - UMAMI GIRL
Jul 18, 2021 Fold in your mix-ins according to the guidance below. Bake in a greased or paper-lined muffin pan in the center of a 400°F oven for 12 or more minutes depending on add-ins. Let cool for two minutes in the pan, and then …
From umamigirl.com


A-B-C MUFFIN BASE MIX | ANY FLAVOR MUFFINS - BUDGET101
Nov 7, 2015 Measure all of the ingredients into a large bowl, blend well and then transfer to a sealable, airtight storage container. Preheat oven to 400°. The batter should be slightly lumpy. …
From budget101.com


8 WAYS TO MAKE BOXED MUFFINS BETTER (TRICKS FOR SUCCESS)

From bakinghow.com


1 BASIC MUFFIN RECIPE + 52 VARIATIONS FOR EACH WEEK OF …
Oct 26, 2020 Learn how to make a healthy and versatile muffin mix with wholemeal flour, less sugar and any milk or flavouring you like. Find out how to bake light and fluffy muffins and get a printable list of 52 variations for each …
From frugalandthriving.com.au


HOW TO JAZZ UP A STORE-BOUGHT MUFFIN MIX - BUSY …
Add fresh fruit; Add nuts; Add peanut butter (sometimes you need a bit of extra liquid for this) or peanut butter powder; Add pudding mix; Add chocolate chips; Add pureed fruit; Make a streusel topping (this graham walnut streusel is my …
From busymommymedia.com


MAKE-AHEAD MUFFIN MIX - MAKE-AHEAD MEAL MOM
Aug 7, 2017 The recipe itself is for the muffin mix base – all of the dry ingredients. It makes a huge batch, which you can store until needed. Then, when you’re ready to make muffins, you just add the correct amount of mix, your wet …
From makeaheadmealmom.com


THE BEST JUMBO CHOCOLATE CHIP MUFFINS YOU’LL EVER …
Learn how to make jumbo muffins with chocolate chips and sugar topping in 40 minutes. This recipe makes 6 jumbo muffins or 12 regular-sized muffins, with different cook times and tips.
From heartscontentfarmhouse.com


COOK’S ILLUSTRATED BIG BEAUTIFUL MUFFINS SHORTCUT METHOD
Mar 10, 2022 Your cost to make Big Beautiful Muffins is going to vary according to the types and amounts of add-ins and/or toppings, but the basic recipe is about $2.67 for 12 very large or 18 basic muffins. Sure beats the $3.69 price I saw …
From frugalhausfrau.com


HUGE MUFFINS MIX FOR LAZY COOKS WITH ADD-ONS RECIPE
Get full Huge Muffins Mix for Lazy Cooks With Add-Ons Recipe ingredients, how-to directions, calories and nutrition review. Rate this Huge Muffins Mix for Lazy Cooks With Add-Ons recipe …
From recipeofhealth.com


ONE-BOWL MUFFINS (MANY WAYS!) - THE BAKERMAMA
May 7, 2020 Preheat oven to 350°F. Spray a 24-cup mini muffin pan with non-stick cooking spray and set aside. In a large mixing bowl, add the flour, baking powder, baking soda, salt and sugar.
From thebakermama.com


CRAZY MUFFINS: ONE EASY MUFFIN RECIPE WITH ENDLESS …
Oct 29, 2021 Learn how to make bakery-style muffins with a simple vanilla base and your favorite add-ins. Choose from blueberry, banana, chocolate, lemon, carrot, and more flavors in this versatile recipe.
From biggerbolderbaking.com


COOK'S ILLUSTRATED BIG, BEAUTIFUL MUFFINS - FRUGAL HAUSFRAU
Sep 13, 2014 Lemon Poppy Seed Muffins: Add 3 tablespoons poppy seeds to the flour mixture and 1 tablespoon grated lemon zest to the yogurt mixture. While the muffins bake, cook ¼ cup sugar and ¼ cup lemon juice in a small …
From frugalhausfrau.com


HOW TO BAKE BIG BAKERY-STYLE MUFFINS WITH ANY RECIPE …
Nov 3, 2014 Instructions. Whisk together 3 ½ cups of flour, 1 cup of sugar, baking powder and salt in a large bowl. Stir in melted butter. The batter will be very crumbly at this point.
From unsophisticook.com


BIG BATCH BRAN MUFFINS | CANADIAN GOODNESS - DAIRY …
To make sour milk, add 1 tbsp (15 mL) of white vinegar (or lemon juice) to 1 cup (250 mL) milk. Let rest a few min before using. Let rest a few min before using. Keep in the refrigerator for up to two weeks.
From dairyfarmersofcanada.ca


HUGE MUFFINS MIX FOR LAZY COOKS WITH ADD ONS RECIPES
Let stand for 5 minutes before removing to a wire rack. , To prepare cheddar muffins: In a bowl, combine 2-1/2 cups muffin mix, cheese, bacon and chives. Whisk egg and milk; stir into …
From tfrecipes.com


Related Search