Jumbo Muffin Recipes From Scratch

Step 1. Preheat oven to 375 degrees F (190 degrees C). Coat top and insides of jumbo muffin pan with cooking spray, or line with muffin

Rating: 5/5(344)
Total Time: 45 mins
Category: Apple Muffins
Calories: 635 per serving
1. Preheat oven to 375 degrees F (190 degrees C). Coat top and insides of jumbo muffin pan with cooking spray, or line with muffin papers.
2. In a large bowl, cream together 1/2 cup butter, 1 1/4 cups sugar, vanilla, and salt until light and fluffy. Beat in eggs, one at time. Mix together the 1 3/4 cups of flour, baking powder, and 1/2 teaspoon cinnamon. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in apples and walnuts. Scoop into muffin cups to fill 3/4 full. Lightly sprinkle the tops with cinnamon crumble.
3. To make Cinnamon Crumble: In a small bowl, combine 1/4 cup white sugar, 1/2 teaspoon of cinnamon, 3 tablespoons all-purpose flour, and 2 tablespoons cubed butter. Mix together using a pastry blender, or two butter knives. The crumble topping should resemble small peas.
4. Bake in preheated oven for 30 minutes, or until tops are golden brown, and a toothpick inserted into the center comes out clean. If they are browning too quickly, cover with tin foil. Remove from pans, and cool on wire rack.

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Fold in blueberries. Fill greased or paper-lined jumbo muffin cups two-thirds full. Mix topping ingredients; sprinkle over tops. Bake 20-25 minutes or until a …

Rating: 5/5(33)
Total Time: 35 mins
Servings: 8
Calories: 375 per serving
1. Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes.
2. Add eggs, one at a time, beating well after each addition.
3. Beat in buttermilk and vanilla. In another bowl, whisk flour, baking powder and salt.
4. Add to creamed mixture; stir just until moistened.

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Bakery Syle Muffins. You can bake these jumbo bakery style muffins with 3 easy secrets to get perfect results every time. Made with an …

Servings: 10
Estimated Reading Time: 6 mins
Category: Breakfast/Brunch
Total Time: 50 mins

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One thing I didn’t have was a JUMBO bakery style muffin recipe. I didn’t want to put regular banana muffins in my jumbo muffin tin and call it good. What I wanted was a lofty sky-high muffin. After a quick Google search, I came across Sally’s Bakery-Style Muffins which was just what I was looking for.

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Step 2. Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a …

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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.

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Step 2. Prepare muffins: Preheat oven to 350 degrees. Butter and flour two jumbo 6-cup muffin pans. In a small bowl, whisk together flour, baking powder, and baking soda; set aside. Step 3. Using an electric mixer, beat together butter, sour cream, granulated sugar, and vanilla on medium speed until light and fluffy.

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Lightly coat 6 jumbo (3-1/2-inch) muffin cups with cooking spray or line with paper bake cups. Set aside. In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Cut in the shortening until the mixture is crumbly. In another bowl, stir together the sour cream or yogurt, the 1/2 cup sugar, the milk, and egg.

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Steps: Preheat oven to 375 degrees F (190 degrees C). Coat top and insides of jumbo muffin pan with cooking spray, or line with muffin papers. In a large bowl, cream together 1/2 cup butter, 1 1/4 cups sugar, vanilla, and salt until light and fluffy. Beat in eggs, one at time.

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Instructions. Always use a From-Scratch muffin recipe, never boxed! Never use a mixer to incorporate your dry ingredients to your wet. Use a spatula or spoon. Do not over mix your batter. Cover your batter tightly and refrigerate for at least 1 hour (can go overnight as well). Preheat your oven to 425F.

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Oct 30, 2013 - Explore Cindi Warren's board "Jumbo muffin tin recipes", followed by 234 people on Pinterest. See more ideas about jumbo muffins, muffin tin recipes, food.

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Stir into dry ingredients just until moistened. Fold in chocolate chips and 1 cup marshmallows. Fill greased jumbo muffin cups three-fourths full. Sprinkle with remaining marshmallows. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

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This recipe will make 12 jumbo-size muffins (2 pans of 6 each), or 24 regular size muffins (2 pans of 12 each). A recipe adapted from Marcy Goldman's a Passion for Baking. The original recipe calls for 1/2 teaspoon lemon and orange extract each in addition to the vanilla extract, which I omitted but may be added. I, also, added a lemony sugar topping.

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Fold in the chocolate chips. Cover and refrigerate the batter for 30 minutes. Preheat the oven to 425 degrees. Scoop the batter into the prepared muffin pan, filling each jumbo muffin cavity ¾ of the way full. Bake the muffins for 5 minutes, then reduce the temperature of the oven to 350 without opening the door.

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Preheat oven to 400° F. Grease a jumbo muffin pan with butter. Set aside. In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, baking soda, sugar and salt). Add ¾ of a cup of chocolate chips and stir in. Coating them with dry ingredients prevents sinking to the bottom.

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