Ever wonder how you can get those jumbo bakery style muffins?
With high domes and all loaded up with berries and topped with crunchy buttery streusel
It’s an easy one bowl mix and it’s all ready in about an hour!
Mixed berries are my preference today but you can use anything you like to add to this base recipe for muffin batter
Pro Tip:
Weighing your ingredients versus the volume cups measure will give you perfect results!
If you have ever measured a cup of flour several times in a row, I guarantee you will get a different weight every time which translates to a different outcome of your recipes each time!
I have owned this scale for almost 10 years and I love it! A small investment will yield awesome results!
CLICK HERE FOR MORE ABOUT MEASURING INGREDIENTS!
Transform this recipe into a coffeecake simply by baking all the batter in an 8″ cake pan!
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Notes for Success:
Any plant milk will be fine for this recipe however I always use vanilla soy milk.
Using a vanilla flavored plant milk will add so much more vanilla flavor to your recipes you will be so surprised!
Baking the muffins in a preheated 375F oven will ensure a good rise in the initial stage of baking
Although I like to turn the oven temperature down to 350F after the first 10 minutes to make sure the tops and edges don’t get too browned
While I have used a jumbo muffin tin for 6 muffins, a standard sized muffin tin will yield 12 muffins
Actually I used ceramic ramekins since I could not find my jumbo pan!
With a parchment paper liner these look exactly like the ones I sold in my bakery!
Substitute any berry you like the most but I would suggest to use organic for the best taste!
I just find that regular blueberries have very little taste so I will always use frozen WILD MAINE blueberries!
Fresh or frozen berries can be used interchangeably, but using frozen berries will bring a juicier berry blast to each bite, however they will streak your muffins since they will start to thaw out as soon as they hit the batter
Frozen berries are already semi broken down due to the freezing process and they continue to break down quickly inside the muffin batter as it bakes
So if you are like me and want to get your “Smurf-berry Blast” on then be sure to use frozen berries!
The streusel topping is optional but I always have a bulk bag in my freezer for moments like this!
Alternatively you can leave the muffin tops plain or add a sprinkling of cinnamon sugar
WATCH THE YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE MUFFINS!
Jumbo Bakery Style Muffins
Ingredients
- Plant Milk ¾ cup (177ml)
- Vinegar 2 teaspoons (10ml)
- Almond Extract 1 teaspoon (5ml)
- Vanilla Extract 2 teaspoons (10ml)
- Melted Vegan Butter 4 Tablespoons (56g)
- Vegetable Oil 4 Tablespoons (60ml)
- All Purpose Flour 2½ cups (312g)
- Granulated Sugar 1 cup (200g)
- Baking Soda 1½ teaspoons
- Baking Powder ½ teaspoon
- Salt ½ teaspoon
- Cardamom 1½ teaspoons *optional
- Mixed Berries or Blueberries 1¼ cups *see notes
For the Streusel:
- All Purpose Flour ½ cup (62g)
- Cinnamon ¼ teaspoon
- Light Brown Sugar 6 Tablespoons (90g)
- COLD vegan butter 1½ Tablespoons (42g)
Instructions
- First make the streusel topping by combing the flour, brown sugar and cinnamon in a mixing bowl then add the cold diced vegan butter and mix by hand of with a pastry cutter just until it resembles coarse meal.
- Sprinkle the streusel onto a parchment lined sheet pan breaking up any large chunks to the size of peas
- It is best to freeze before topping the muffins so I usually make this part first
- Preheat the oven to 375°F and then line your muffin tray with paper liners.
- First add the vinegar to the plant milk (soy milk is my choice & the only plant milk that will thicken like buttermilk) add the extracts as well
- Now in a large mixing bowl combine the flour with the sugar, baking powder, baking soda, salt & cardamom and whisk together to incorporate well
- Melt the vegan butter & then combine with the oil and pour both into the flour mixture in the bowl along with the thickened plant milk
- Whisk to a smooth batter. The batter will not be liquid it will actually be very tight~ this is OK
- Add the berries and fold into the batter
- Scoop into the prepared muffin tins filling 3/4 to the top then add 1 Tbs of frozen streusel to the tops of each one
- Bake approximately 30-35 minutes for the jumbo muffins [about 25 minutes for the standard sized muffins], turning the oven temperature down to 350F after the first 10 minutes of baking
- Cool for at least 15minutes before serving
Notes
Muffins will stay fresh at room temperature in an airtight container for up to 4 days
For longer storage freeze for up to 2 months wrapped well top prevent drying
On the plus side, these muffins did rise. I am a retired bakery/café owner. My last café was completely vegan. I have tasted a lot of muffins in my life. While these looked OK, they were markedly flavorless, even with the cardamom. They were so bland that I didn’t even understand them. I had some of the batter left over and I added sugar, lemon juice, and poppy seeds to them and ended up with something palatable. Very disappointed. I rarely review a recipe, especially to say something negative, but I want to avoid other people wasting their time and ingredients. It is perhaps a good formula to start with, but would need significant enhancements. Your recipes look sensational and I cannot wait to try the savory ones, but this was a miss.
Hi Diana thank you for your honest review. I’m sorry my recipe was not a hit for you! On the rare occasion one of my recipes gets a negative review I always promptly head straight into the kitchen to test the recipe to see for myself “have I written the recipe wrong?” “Did I leave something out?”
So of course I just pulled a batch of these muffins out of the oven (mixed exactly as the recipe states). And I have to admit ~ they are delicious! I had to stop myself from eating another one!
I did however leave off the streusel topping and I wondered if that was a mistake since you mentioned the recipe needed much more sugar in the batter.
I’ll kindly disagree as I thought the sugar level was perfect even without the streusel!
Again I’m sorry these were not to your liking! I’ll be keeping the recipe the same though! Thank you!
*note for anyone else reading this comment about to try this recipe for themselves~ I used a scale to weigh my ingredients. I used frozen organic wild blueberries since in my opinion fresh non organic blueberries have no taste
I used lemon juice instead of vinegar this time because I had one already freshly squeezed
These came out amazing! Quick to make. I followed the recipe as is but without the streusel on top. Yum!
Next time I might make a couple of batches and freeze some for muffin emergencies (which is basically just me being “hangry”).
Another fail-proof recipe to add to the collection. Thank you Gretchen 🙂
Awesome thanks for the feedback Marly! I know all about muffin emergencies! I had 4 of them today! Good thing I was prepared!
Hi. Can you use 1-1 GF flour for these?
Hi Nicole, while I am not a GF baker- I think it would work here since I have great success with a 1:1 GF blend like Bob’s Red Mill for my vanilla cake & this is a very similar recipe!
So yes I will say it will work!
For GF though- & I am sure you know this~ I have learned that by allowing the batter to sit for about 20 minutes before baking will help the final texture
As well as baking for additional time than the recipe specifies *this time is dependent upon the size of the pans you are using
I have just put a batch into the oven. I used my own organic red raspberries that I picked and froze this year in place of the blueberries because why not. I tasted the batter and I have to say the batter tasted delicious! Can’t wait until these come out of the oven! I have been vegetarian most of my adult life but doctors don’t want me vegan because I am a post menopausal woman. The only non vegan items in my diet are yogurt and cheese at this point. What the docs don’t know won’t kill them!
Hi Rene! Thank you! Raspberry sounds awesome especially homegrown!