Master Bakery-Style Muffin Recipe

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.

bakery style muffins including banana muffins and berry muffins

I love light, fluffy, cupcake-style muffins and you can find my base recipe for cakey muffins in this master muffin recipe post. But I (and maybe you!) also enjoy big muffins with a tight crumb, moist and dense center, and a tall crunchy muffin top. I call these “bakery style” and that’s what you’ll find today, my master bakery style muffin recipe.


These Bakery Style Muffins Are:

  • Jumbo in size, but you can easily bake in a standard or mini muffin pan
  • Sky-high with big muffin tops
  • Moist and dense inside
  • Topped with crunchy coarse sugar
  • Adaptable to many different flavors

And I know you’ll appreciate this as much as I do: there’s no mixer required and the batter comes together in less than 10 minutes.

jumbo banana nut muffins

jumbo mixed berry muffins

Behind the Recipe

Feel free to jump to the full written recipe and instructions below. If you’re interested in how and why this recipe works, let me explain. I’ve made a few notable changes from when I first published these bakery style muffins. The recipe, as originally written, produced wonderful muffins but they dried out quickly and tasted overly dense. In the past few years, I’ve worked to improve it by replacing some of the oil with melted butter, some baking powder with baking soda, and adding sour cream for moisture and lightness. (If you’d like the original recipe, see my recipe note.)

A look at the ingredients:

  • Flour: We use a lot of flour to keep the batter thick and sturdy, as well as to keep the add-ins (chocolate chips, berries, nuts, etc) elevated.
  • Baking Powder & Baking Soda: Significant rise requires a lot of leavener. I used to use all baking powder, but I recently began adding a touch of baking soda too. In addition to leavening, a little baking soda helps brown the exterior.
  • Cinnamon: I usually use cinnamon in this master muffin mix, but leave it out if it doesn’t fit well with the other flavors. For example, I use it when I make banana or apple muffins but skip it when I make berry muffins. It’s an optional ingredient.
  • Vanilla Extract & Salt: Use both for flavor.
  • Eggs: Eggs add moisture and bind everything together.
  • Sour Cream or Plain Yogurt: Sour cream helps keep the muffins extra moist. If needed, you can use plain yogurt instead.
  • Sugar: Use granulated sugar to sweeten these muffins. I used to use some brown sugar and some white granulated sugar, but brown sugar weighed the muffins down. If desired, though, you can always use 1/2 cup (100g) white granulated sugar and 1/2 cup (100g) packed light or dark brown sugar.
  • Oil & Butter: Oil produces a moist, tender muffin. Combine with melted butter for extra fat, moisture, and a little flavor.
  • Milk: Milk adds plenty of moisture and lightens up the crumb. I usually use whole milk or buttermilk.
  • Coarse Sprinkling Sugar: I recommend a sprinkle of coarse sugar for crunchy, sparkly muffin tops. I like Sugar in the Raw or you can use white sparkling sugar sprinkles, usually found with the sprinkles in the baking aisle.

melted butter and other ingredients for muffins

raspberry chocolate chip muffin batter in a jumbo muffin pan


Several Bakery Style Muffin Recipes in 1

Let’s talk flavor options. Add-ins and flavors are totally up to you! Pictured above are banana nut muffins and mixed berry muffins. I also use this bakery style muffin recipe for my raspberry chocolate chip muffins, chocolate chip muffins, and jumbo blueberry muffins.

  1. Banana Nut Muffins (pictured above) – Follow the master recipe below. Increase cinnamon to 1 and 1/2 teaspoons, leave out the melted butter and replace with 1 cup of mashed banana (about 2 large bananas, mashed), increase oil to 1/2 cup (120ml), and use 1 cup of chopped pecans or walnuts as the add-in. In addition to coarse sugar, I like to add a few thin slices of bananas on top of each muffin before baking. *The banana nut muffins become pretty dense after a couple days, but warming in the microwave for 10-15 seconds lightens them up again.
  2. Mixed Berry Muffins (pictured above) – Follow the master recipe below. Leave out the cinnamon and use 2 cups of mixed berries as the add-in such as any combination of blackberries, raspberries, chopped strawberries, and/or blueberries.
  3. Jumbo Raspberry Chocolate Chip Muffins (muffin batter pictured above)
  4. Bakery-Style Chocolate Chip Muffins
  5. Jumbo Blueberry Muffins (pictured below)
  6. Apple Cinnamon Muffins – Follow the master recipe below. Add 1 extra teaspoon of cinnamon and use 2 cups of diced, peeled apple as the add-in.

Or use any combination of berry, fruit, nut, chocolate chips, etc. As long as the total amount of add-ins is between 1-2 cups, you’re golden! You can also add vanilla icing to the warm muffins right before serving, or replace the coarse sugar with the same crumb topping I use for these apple crumb muffins.

  • How to add the crumb topping: Fill the muffin cups only about 3/4 full and gently press the topping down into the batter so it sticks. You’ll have enough batter for more muffins since you’re only filling the cups 3/4 full.

jumbo blueberry muffin

4 Success Tips for Jumbo Muffins

  1. Thick muffin batter: Thick batter helps ensure the muffins lift UP rather than spread OUT. It also creates a denser muffin instead of a light and cake-y cupcake style muffin.
  2. Use a jumbo muffin pan: I can’t find a link to the exact jumbo muffin pan I use (it’s about 12 years old), but I swear by USA Pan for other bakeware. A jumbo muffin pan holds 8 ounces of batter. These are big muffins!
  3. Fill the muffin pans to the very top: Since we’re using an initially high oven temperature trick (explained next), it’s imperative to fill the muffin cups to the very top. You can make this recipe as 6 large muffins (shown), 14-15 standard size muffins, or about 40 mini muffins.
  4. Bake at an initially high oven temperature: Bake the muffins for 5 minutes in a very hot oven. Then, keeping the muffins in the oven, lower the oven temperature. This initial high oven temperature quickly lifts up the muffin top. Once the temperature is lowered, the centers of the muffins bake. I do this in all my muffin recipes.
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bakery style muffins including banana muffins and berry muffins

Master Bakery Style Muffin Recipe

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 jumbo muffins or 15 standard muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

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.


Ingredients

  • 3 cups (375gall-purpose flour (spoon & leveled)
  • 3 teaspoonbaking 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 (200ggranulated sugar
  • 2 large eggs, at room temperature
  • 1/3 cup (80gsour cream or yogurt, at room temperature*
  • 1 cup (240ml) milk, at room temperature*
  • 1 teaspoon pure vanilla extract
  • 12 cups add-ins (see blog post above for suggestions)
  • optional: coarse sugar for sprinkling

Instructions

  1. 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.
  2. Whisk the flour, baking powder, baking soda, salt, and cinnamon (if using) together in a large bowl. Set aside.
  3. 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).
  4. 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.
  5. Allow to cool for 10 minutes in pan before serving.
  6. 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.

Notes

  1. Oil: Vegetable oil, canola oil, or melted coconut oil work best in this recipe.
  2. Sour Cream/Yogurt: I recommend full fat sour cream or full fat or low fat plain yogurt. I don’t recommend fat-free for either.
  3. Milk: I like to use buttermilk or whole milk in this recipe because either add wonderful moisture and flavor. You can use any milk, dairy or nondairy, but the lower fat milk you use, the less flavorful and moist your muffins will taste.
  4. Can I Make These into a Loaf? Definitely! You’ll have too much batter for 1 loaf, so I recommend 2 9×5 inch or 8×4 inch loaves. I’m unsure of the best bake time, but use a toothpick to check for doneness. Bake at 350°F (177°C) the whole time.
  5. Standard Size Muffins or Mini Muffins: For standard size muffins baked in a 12-count muffin pan, reduce baking time to about 20 total minutes: 5 initial minutes at 425°F and 15 minutes at 350°F. Yields 14-15 standard size muffins. For about 40 mini muffins, bake for 11-13 minutes at 350°F the entire time.
  6. Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information.
  7. Original Recipe: This recipe was updated in 2020 since its original publish date in 2014. The muffins are now moister and softer. If you’d like the original recipe, follow above but make these changes to the ingredient list: increase baking powder to 4 teaspoons, leave out the baking soda, leave out the butter, increase oil to 1/2 cup (120ml), and leave out the sour cream.

Keywords: jumbo muffins

138 Comments

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  1. I have made these muffins several times as mixed berry, chocolate chip, and the raspberry Chocolate version.  They all turned out so amazing and this is now my go-to muffin recipe! Thanks so much!

  2. Hi Sally, can we add mango to this batter in the form of either chunks or puree? We just bought a ton of mangoes on sale. I just can’t find any good mango muffins/ cupcakes recipes out there! Thanks! 

    1. Also, in the Banana Nut Muffin mix, can I replace the mashed banana with mango puree? Thanks!

    2. I actually have a mango muffin recipe in my cookbook if you have a copy, Ayesha. It’s called Sally’s Baking Addiction Cookbook and you can get it on Amazon. And yes, you could use mango chunks as the fruit in this recipe.

      1. Thanks Sally! 

  3. These were delicious. The streusel on top sure made a nice crunch. I did need three bananas though.

  4. Theresa @ Two Much Fun says:

    We made your banana muffins.  They are absolutely delicious.  I’m feeding two muffin-loving five year olds who love to make crumbs, so… we left off your crumb topping and added some fresh blueberries to the batter instead.  They loved these!
    We used a combination of half all-purpose and half whole wheat pastry flour, they turned out light and fluffy.  Thank you for helping me feed my family yummy goodies.

  5. These are by far the best muffins I have ever made!!! I made the banana, but only put walnuts on top, not in the mix. I can’t wait to make the mini chocolate chip muffins!!

  6. when my 7 year old son who has never made muffins announced he wanted to make 3 berry muffins, I went on a search and found your recipe.  Your directions and notes are always so good I knew this would be great, so I talked him into 4 berries and we set about with me giving directions on how to stir flour “because if you pack it down it will come out heavy and tasteless like old tires” and him giggling like crazy…  I thought that would be our perfect moment of the day, but the best part came when he finished and took a big bite of this gorgeous muffin and his eyes got wide and he swallowed and said “Mom, I feel so proud.”  Thank you, Sally, for making his first muffin baking experience so delightful.

  7. Have you ever made the batter and kept it in the fridge and then just scooped out batter to only make a few muffins at a time every morning?
    Thanks!

    1. Claudia, because of the baking powder in the batter (which activates as soon as it is mixed with the wet ingredients), the batter must be baked right away. As an alternative, you can mix the dry ingredients together and the wet ingredients together, cover both tightly, mix and bake the muffins the next morning if you’d like. Or bake them and freeze them.

  8. Just made a batch of the Banana Nut muffins and oh my god they are amazing!! Thank you so much for the really good recipe. Definitely will be trying different versions of this master recipe.

  9. Sally – LOVE the berry muffin recipe!! Nothing better than fresh summer berries in a muffin w a cup of tea on a weekend morning.  (Who am I kidding? Any morning!).   I have chickens and use fresh eggs w all your recipes and they turn out delicious!   Thanks again for another amazingly yummy treat!!!!

  10. I made the banana muffins for the office today,minus the nuts. They were great, plenty sweet enough, I used butttermilk instead of milk and always use bananas that have gone black (I freeze them ) Gone in 60 seconds………well nearly.
    Great recipe, thank you

  11. Rachel Page says:

    Very good corn muffins! Turned out sweet, like I wanted, and quite moist. I’m very happy with this recipe.

  12. This is my absolute favorite muffin recipe. I use it all the time! I’ve got a lot of zucchini from the garden and I wasn’t sure how these would work if I just add zucchini after making the master batter? I used a different recipe instead since I wasn’t sure and it was a foolish mistake…. So… Question. Can I just add a couple cups of shredded zucchini? And will this recipe work as a loaf? Wondered if you’ve tried it. Thanks again. All the recipes of yours that I’ve tried are now my go to. Keep up the good work

    1. Hi Chantal– glad you enjoy my recipes. I’ve never tried adding zucchini, though I’m afraid the added zucchini will result in way too much moisture in the batter. Would require some testing. Here are my favorite zucchini muffins (and bread) if you’re interested.

  13. Absolutely loved the recipe!!!!!!!!!!

  14. Do you have tips for high-altitude baking? I live at 7,000 feet altitude and I have the hardest time with baking. My recipes used to come out perfectly in Hawaii but now everything is a flop!

    1. With zero experience living or baking at high altitude, I’m not the one to ask! I refer readers to this chart though.

  15. Hi Sally,

    I am in need for a basic or Master Muffin Mix and I would really love to know if this recipe of yours is ok if I add jam on it? Like a surprise in the middle. A strawberry/blueberry jam maybe?

    Thanks!

    1. Definitely– you can swirl jam into the batter or spoon a little into the center of the batter inside each muffin cup.

  16. Made these banana muffins this morning. Wow. Very moist.
    I’m an avid muffin baker. Love the master recipe .added 1/ 2 cup oil by mistake still cane out divine tasting. Having one now with. Cuppicino.  The rest are for my kiddos .lol if they get to them 

  17. I was giddy when these muffins came out. I felt like a rockstar and they were loved! The cinnamon makes them extra special! THANK YOU!

  18. Can we freeze the muffins I want to make a big batch and freeze for my sons to take to Kindy.

    1. You can freeze for up to 3 months.

  19. First time baking these and was a bit surprised. I read the yield and saw that one recipe would make approximately 12-15 muffins. I wanted 24 so I decided to double the recipe but ended up with  over 35 muffins completely filled. 

  20. Thanks so much for the excellent recipes.  I made the master mix and our son liked them very much. I am going to make the banana nut version later.  I was wondering about a carrot and pineapple combination?  Do you think it would work well or be too much moisture?  

    1. In addition to the banana? It may be too much moisture. Without the banana, it could absolutely work. Let me know!

  21. Debbie in LV says:

    I just put my probably sixth batch of these muffins in the oven.  My husband now requires these every week.  I have been substituting oats for one cup of the flour and add sweetened coconut, golden raisins or dried cranberries with walnuts or pecans.  They are awesome!  I don’t bother with topping anymore because my husband loves cream cheese frosting with his and I prefer lots of butter.  Really enjoy your site.  Appreciate excellent instructions and explanations.  Have made your oatmeal, brown sugar and chocolate cookie recipes.  Have all in freezer for handy treat.  Really good results.  Good texture.  Just the way I like them.  Thanks so much.  Will continue with my own new addiction and retirement hobby.

  22. Hi there, Sally!  I stumbled upon your site looking for a yummy Banana Muffin recipe.  Boy oh boy!  Very addictive!  Very moist and not too sweet at all!  Thank you for posting!

  23. Sally,
    I was just chatting in a Facebook group (for a CSA that I just signed up for here in Maryland) about this recipe. I made your muffins today with strawberries – from our CSA – and had a few people ask for your recipe. Thanks!
    Lauren M

  24. Hi Sally! I used the master recipe and baked it in loaf pans instead of an actual muffin tin and they came out great! I added matcha green tea powder to the mix and the final result was extremely moist and soft. Thanks for the great recipe! 🙂 

  25. Hi, Sally.
    Just wanted to let you know I’ve made this recipe gluten free four ways: blueberry, chocolate chip, coffee cake, and lemon poppyseed. I’ve also made it gf and vegan, by request, as coconut pecan. Thanks for the great recipe!

    April

  26. Staci France says:

    Hey Sally,  thank you so much for this recipe and method. It has completely changed the way I make muffins. It’s all about that high top!!! 

  27. Great recipe! First batch didn’t have enough banana flavor for me so I added 2 extra bananas to the next batch and it was perfect! I also added just a little extra granulated sugar.

  28. I made these with cinnamon chips and topped them with cinnamon and turbinado sugar. So yummy served warm with a little butter! I love how well this recipe freezes. Thank you!

  29. Chris Harrington says:

    I’ve always been a fearless cook but could not say the same about baking. Something about its unforgiving nature always scared me away from trying it out much. I just made my first batch of blueberry muffins using this master muffin mix, and wow! Not only did they taste great, but the texture!! It was exactly as a muffin should be. I followed all your tips-making sure the eggs and milk were room temperature, not over-mixing or over-measuring, and even using the coarse sugar on top, and it clearly made a difference. I’m looking forward to exploring the rest of your site and becoming more comfortable with the world of baked goods. Thank you, thank you!!

  30. I’m new to your site , love it ! In reading your recipes for the master muffin recipe it does not list eggs , but incorporates them in the instructions! How many eggs ?

    1. 2. Listed below the cinnamon 🙂

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