JUMBO MUFFINS 3 WAYS (No Mixer Required + Secret Ending)
The first 1,000 people to use this link will get a 1 month free trial of Skillshare: Make your own jumbo bakery-quality muffins at home using these 3 tested recipes.
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JUMBO MUFFIN PAN: c
BAKING CUPS: d
APRON: C
BOOS BLOCK CUTTING BOARD: D
ESCALI DIGITAL SCALE:
MICROPLANE: K
QUARTER SHEET PAN + RACK: x
MY FAV STAINLESS BOWL: 6
CAKE TESTER: c
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RECIPE
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BLUEBERRY:
β2 large eggs + 2 yolks
β210g or 1c sugar
β225g or 1c full fat sour cream
β150g or 5/8c buttermilk
β3g or 3/4 tsp vanilla extract
β50g or 1/4c neutral oil
β50g or 3 1/2Tbsp butter (melted and cooled)
β375g or 3c ap four (11.7% protein)
β8g or 1.5tsp salt
β12g 1 slightly rounded Tbsp baking powder
β4g or rounded 1/2tsp baking soda
β280g or 1.5c fresh or frozen blueberries
βlemon sugar (100g or 1/3c raw sugar + zest of 2 lemons, mixed)
Add sugar and eggs into a bowl and whisk to combine. To that, add sour cream, buttermilk, vanilla, oil, and butter. Whisk to combine.
In a separate bowl measure flour, salt, baking powder, baking soda. Whisk to combine. Add wet ingredients to dry. Add blueberries and fold until just combined. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g or a rounded 1/2c muffin batter if using a jumbo 6-muffin pan or about 110g or 1/4c if using a standard 12-muffin pan. Top each muffin with a sprinkle of lemon sugar. Bake in preheated 350f/176c oven for 30-32min.
DOUBLE CHOCOLATE
β2 large eggs + 2 yolks
β300g or 1 1/2c sugar
β100g or 1/2c neutral oil
β100g or 3/8c buttermilk
β340g or 1 1/2c full fat sour cream
β4g or 1tsp vanilla extract
β340g or 2 3/4c ap four (11.7% protein)
β8g 1.5tsp salt
β12g 1 slightly rounded Tbsp baking powder
β4g or rounded 1/2tsp baking soda
β50g or 1/2c cocoa powder
β110g about 3/4-1c chopped bittersweet chocolate + extra for topping
Add sugar and eggs into a bowl and whisk to combine. To that, add oil, buttermilk, sour cream, and vanilla. Whisk to combine.
In a separate bowl measure flour, salt, baking powder, baking soda, and cocoa powder. Whisk to combine. Add wet ingredients to dry. Add chocolate chunks and fold until just combined. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g muffin batter if using a jumbo 6-muffin pan or about 110g if using a standard 12-muffin pan. Top with sprinkle of chopped chocolate. Bake in preheated 350f/176c oven for 30-32min.
BANANA WALNUT
β2 large eggs + 2 yolks
β210g or 1c dark brown sugar
β40g or 2Tbsp molasses
β4g or 1tsp vanilla
β100g or 1/2c neutral oil
β100g or 3/8c buttermilk
β280g 1c + 2Tbsp full fat sour cream
β260g or about 2 med-lrg ripe banana, mashed
β340g or 2 3/4c ap flour (11.7% protein)
β8g or 1 1/2tsp salt
β12g 1 slightly rounded Tbsp baking powder
β4g or rounded 1/2tsp baking soda
β110g or about 1c toasted chopped walnuts
Add sugar and eggs into a bowl and whisk to combine. To that, add molasses, oil, buttermilk, sour cream, vanilla, and banana. Whisk to combine.
In separate bowl measure flour, salt, baking powder, baking soda, & walnuts. Whisk to combine. Add wet ingredients to dry. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g muffin batter if using a jumbo 6-muffin pan or about 110g if using a standard 12-muffin pan. Sprinkle with additional chopped walnuts. Bake in preheated 350f/176c oven for 30-32min.
PUMPKIN SPICE NUT MUFFIN:
USE RECIPE ABOVE only swap out the following:
βMaple Syrup instead of Molasses
β260g or about 1c canned pumpkin puree or roasted butternut squash Instead of banana
βPecans instead of Walnuts
βAnd add 5g or 2tsp pumpkin spice to the dry ingredients
#muffins #jumbomuffins #blueberrymuffins #banananutmuffin
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Recipe Video: