Have you ever wondered how bakeries always get tender and fluffy muffins every time? Here's how to make fluffy bakery-style muffins in 4 easy steps.
Elevate your baking skills with my latest blog post on crafting bakery-style muffins with the perfect touch of fluffiness. Uncover the secrets behind achieving that irresistible texture that has made you fall in love with your favourite bakery's muffins.
This guide is your key making big, fluffy, tender, and perfectly moist muffins, leaving you with a batch of mouthwatering snacks. Let's get baking!
1. Use more baking powder
And I mean much more! In my recipe, I usually use 4 teaspoons for every 12 muffins I make. This may seem excessive compared to every other muffin recipe you've made, but this is what really makes the muffins rise.
2. Fill the tins to the top
When I say full, I mean to the top! When muffin tins are only fill half or three quarters full, they can only rise to the top, rather than rising above the pan and filling out. I usually use a large cookie scoop to make it easiest to ensure the muffins have equal batter. If you don't have a large cookie scoop, feel free to use a measuring cup and a spoon.
3. Use half the tins
Spread the muffin batter out evenly throughout the muffin pans, only using half the tins in the pan. This allows the heat in the pans to distribute evenly and really access the muffin batter. If every tin is filled with batter, the batter won't access as much heat and the muffins will rise less, ultimately ending up more dense and less fluffy.
4. Mix up the baking temperature
Bake the muffins at 425 for the first 5 minutes of baking, then turn the temperature down to 375 and bake for a remaining 15 minutes. the reason I cook them at a very high temperature at the beginning is to give them extra heat to let the baking powder activate and rise fast. Bringing down the temperature then allows the batter to complete baking at a lower temperature.
Note: this is for a 12-muffin pan so if you're using smaller or larger tinned pans, alter the cook time accordingly.
Soft & Fluffy Greek Yogurt Blueberry Muffins
Yield: 12 muffins
Prep time: 10 minutes
Cook time: 20 minutes
⅔ cup unsalted butter, melted
1 ¼ cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup greek yogurt (see notes)
¾ cup buttermilk
2 ½ cups all purpose flour
4 teaspoon baking powder
½ teaspoon salt
2 cups blueberry, fresh or frozen
Preheat oven to 425F. every second tin in 2 muffin tin pans and line with cupcakes liners (optional). You can also bake in batches with one muffin pan. Set aside.
In a large bowl combine the melted butter and sugar until well-combined. Add the eggs one at a time and whisking together with the butter and sugar. Add the greek yogurt, buttermilk, and vanilla extract.
Add all the flour, saving 1 tablespoon for the blueberries, baking powder, and salt. Mix until just combined. Coat the blueberries in a separate bowl with the remaining tablespoon of flour. Fold the blueberries into the batter, mixing only until combined. You don't want to overmix!
Using a measuring cup or a large cookie scoop, scoop the batter into the prepared muffin tins, filling completely full.
Bake for 5 minutes at 425F, then turn the temperature down to 375F and bake for an additional 15 minutes or until muffins are starting to become golden brown on the edges and spring back to the touch.
Remove from the oven and let the muffins cook in the pan for another10 minutes. Then, allow to cool on a cooling rack before eating.