Bakery-Style Mixed Berry Muffins

Many people are muffin addicts. Like they could literally eat muffins all day every day. If you are among them, then this article is definitely for you, especially if you are a berry muffin lover.

Do you really like bakery style mixed berry muffins, and have always been looking for ways to learn how to make these berry muffins instead of always buying them anytime you wanna eat them? If you are, then this article on bakery style mixed berry muffins is tailor-written for you.

Nothing beats the joy of staying within the comforts of your own home and baking just what you love! In this case, baking some epic bakery style mixed berry muffins!

No more legging it to the bakery store to buy them, when you can whip up the necessary ingredients and make you some nice berry muffins using the right recipe of course which we are gonna give you in today’s article.

In this article, we offer an epic recipe that you can use to wipe up some mouth-watering batches of bakery style mixed berry muffins. Are you ready to bake bakery style mixed berry muffins that will have your neighbors salivating? Sure, you are. Grab your apron and let go a-baking some delicious bakery style mixed berry muffins!

About Bakery Style Mixed Berry Muffins

Bakery style mixed berry muffins are jumbo in size, but you can easily bake them in a standard or mini muffin pan. Bakery style mixed berry muffins are sky-high with big muffin tops, moist and dense inside, and topped with crunchy coarse sugar. These mixed berry muffins are adaptable to many different flavors.

And I know you’ll appreciate this as much as many people baking this bakery style mixed berry muffins do: there’s no mixer required and the batter comes together in less than 10 minutes.

Nutritional Information of Bakery Style Mixed Berry muffins Per Serving Size of 1 Serving

• Calories: 190
• Calories from Fat: 81 (42.6%)
• Total Fat: 9g
• Saturated fat: 2g
• Cholesterol: 25mg
• Sodium: 140mg
• Carbohydrates: 24g
• Net carbs: 23g
• Sugar: 14g
• Fiber: 1g
• Protein: 3g
• Vitamin A: 30μg
• Vitamin C: 1.2mg
• Calcium: 60mg
• Iron: 1.8mg

Recipe for Bakery Style Mixed Berry Muffins

• Prep Time: 15 minutes  
• Cook Time: 30 minutes  
• Total Time: 45 minutes  
• Yield: 6 jumbo muffins or 15 standard muffins

Equipments & Kitchen Utensils Used: Oven, large & medium sized bowls, spoon or spatula, whisk, freezer, muffin cups or tins, measuring cup, cookie scoop or normal tablespoons, teaspoons, jumbo muffin pan, cooling or wire rack, and timer.

Ingredients

• Half cup of butter (melted & cooled, unsalted or salted can be used- if using salted, you may want to reduce the added salt to a quarter a teaspoon): For a moist, tender muffin. Melted butter gives extra fat, moisture, and a little flavor.
• 1 cup of granulated sugar: To sweeten the muffins.
• 1 teaspoon of vanilla extract: For flavoring the muffin.
• 2 eggs: Eggs add moisture and bind everything together.
• 1 cup of buttermilk or whole milk: Milk adds plenty of moisture and lightens up the crumb. I usually use whole milk or buttermilk.
• 2½ cups of all-purpose flour: Flour is used to keep the batter thick and sturdy, as well as to keep the add-ins (chocolate chips, berries, nuts, etc) elevated.
• 1 tablespoon of baking powder: Gives a significant rise to the baked muffins.
• 1 teaspoon of baking soda: A little baking soda helps brown the exterior.
• ½ teaspoon of salt: For flavoring.
• Sparkling sugar (optional): For crunchy, sparkly muffin tops.
• 1½ cups of frozen mixed berries (store in the freezer until ready to add in the batter)

A Top-notch Recipe to Make Bakery Style Mixed Berry Muffins

Filling the muffin cup just to the proper level is the secret to producing beautiful bakery style mixed berry muffins. If you overfill it, your muffin will spill all out. And if you under-fill it, the top will be too small.

To get the correct quantity into each muffin cup, a cookie scoop is advised. Some folks use a 3-tablespoon measuring cup. This is a great size scoop to keep on hand, particularly for baking cupcakes and muffins.

If you want a more modest muffin, fill them just a bit underneath the edge of the muffin liner (a quarter inch or so).

Directions

• Heat the oven to 425 degrees Fahrenheit. Fill a cupcake pan with paper liners.
• Using a spoon or spatula, combine the sugar, melted butter, and vanilla in a large mixing dish.
• Mix in the eggs until fully mixed. Add in the milk and mix until well combined. At this stage, the mixture will be quite liquid.
• In a smaller mixing bowl, combine the dry ingredients (baking powder, flour, baking soda, and salt).
• Add a half portion of the flour slowly and incorporate it into the mixture. Stir. Add the remaining flour after everything is largely blended. Fold the mixture until the flour is completely absorbed. Do not continue to combine! The batter should be lumpy and thick.

• Finally, remove the frozen berries from the freezer and mix them gently into the batter.

• Put 6 tablespoons of batter into each cup using a cookie scoop (or regular tablespoon)
• Sprinkle sparkling sugar on top of each of the muffins (optional).
• Cook for 5 minutes. Reduce the temperature to 375°F and bake for another twenty to twenty-five minutes, till a toothpick poked into the middle comes out clean.

• When finished baking, remove from the oven and set aside for 10 minutes. Remove from the pan and cool completely on a rack. These muffins may be stored in the freezer for up to 3 months!

What About Frozen Berry Muffins

There are several applications for frozen berries. People use them in crisps, quick breads, smoothies, and a variety of other dishes. Frozen berries are convenient to have on hand. They’re perfect for these muffins.

You may get a bag of mixed berries, which includes blueberries, raspberries, and blackberries. You may even construct a bespoke blend based on what’s in your freezer that day.

Raspberries are wonderful in this muffin. The vivid red/pink berries offer a lovely flash of color and acidity. You may also try a combination of frozen strawberries and blueberries; they are equally tasty.

Adding Frozen Strawberries

If you’re using frozen strawberries that are frozen, here’s how to incorporate them into the muffin mix:

• Take out 15 strawberries from their frozen packages or bags
• Microwave for approximately 20 seconds on a plate. When you take them from the microwave, you should be able to see some ice crystals on them and be somewhat frozen.
• To get bite-sized pieces, slice the strawberries into halves and then into quarters. This should give around 1 cup of chopped fruit.¹https://cookwithrachz.com/the-bakery-style-mixed-berry-muffins/ If you need to use additional berries, place the slices in the refrigerator (until needed) and repeat with the remaining berries.

Once the berries are added, work rapidly. Especially if you use dark berries like blueberries. The frozen berries may generate large streaks of color in the batter as soon as they begin to thaw, making the muffins seem stained.

It’s not difficult to prevent as long as the berries are excellent and frozen before adding them and the batter is poured into the muffin tray right away.

Recipe Notes

• Milk: You can 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.
• Oil: Vegetable oil, canola oil, or melted coconut oil work best in this recipe.
• 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 cakey cupcake-style muffin.
• Use a jumbo muffin pan: It is recommended to use a jumbo muffin pan for baking bakery style mixed berry muffins. A jumbo muffin pan holds 8 ounces of batter. These are big muffins!
• 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.
• 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. My muffin recipes are usually followed using this method.
• This muffin recipe can be customized. Feel free to substitute any frozen berries you have in your fridge.
• Using fresh blueberries/berries is also great, no adjustments are needed.
• For perfectly fluffy muffins, don’t over-mix the batter. Bake them quickly, and get them in the oven fast after mixing.
• Let the muffins cool completely until they are almost at room temperature

If you’re using frozen strawberries that are frozen, here’s how to incorporate them into the muffin mix:

• Take out 15 strawberries from their frozen packages or bags.
• Microwave for approximately 20 seconds on a plate. When you take them from the microwave, you should be able to see some ice crystals on them and be somewhat frozen.
• To get bite-sized pieces, slice the strawberries into halves and then into quarters. This should give around 1 cup of chopped fruit. If you need to use additional berries, place the slices in the refrigerator (until needed) and repeat with the remaining berries.

Are There Any Variations of Bakery Style Mixed Berry Muffins?

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

• Banana Nut Muffins – 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 of days, but warming in the microwave for 10-15 seconds lightens them up again.
• Mixed Berry Muffins – 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.
• Jumbo Raspberry Chocolate Chip Muffins

• Bakery-Style Chocolate Chip Muffins

• Jumbo Blueberry Muffins

• 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 berries, fruits, nuts, 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 used for these apple cinnamon muffins specified earlier.

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.

The Best Bakery Style Mixed Berry Muffins Recipe

This bakery style mixed berry muffins is quite popular. It’s fast and simple to create, and you only need a few common baking ingredients. Even better, you may use frozen berries to create these muffins.

This recipe is exceptionally delicious since the muffins are light and fluffy, rather than thick and oily. The tops bake up with a hint of that crunchy edge. The berries offer a delightful burst of acidity and sweetness. For a bakery-made appearance, sprinkle with sparkling sugar. They’re just wonderful.

These soft, fluffy bakery style mixed berry muffins are bursting with delightful, sweet berry flavor. You can simply make them for breakfast in the morning since they are fast and simple to prepare and bake.

Alright, that is it for this recipe, I hope you are able to wipe out a delicious batch of bakery style mixed berry muffins when you are done baking. 

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Additional resources and citations

• 1
  https://cookwithrachz.com/the-bakery-style-mixed-berry-muffins/

Bake Like a Pro! | Learn How to Make Bakery Style Mixed Berry Muffins Using a Top-notch Recipe (with Pictures a Video & FAQs)

Bakery style mixed berry muffins are jumbo in size, but you can easily bake them in a standard or mini muffin pan. Bakery style mixed berry muffins are sky-high with big muffin tops, moist and dense inside, and topped with crunchy coarse sugar. These mixed berry muffins are adaptable to many different flavorsAnd I know you’ll appreciate this as much as many people baking this bakery style mixed berry muffins do: there’s no mixer required and the batter comes together in less than 10 minutes.

Type: Dessert

Cuisine: American

Keywords: Bakery Style Mixed Berry Muffins

Recipe Yield: 6 jumbo muffins or 15 standard muffins

Calories: 190kcal

Preparation Time: 15M

Cooking Time: 30M

Total Time: 45M

Recipe Ingredients:

• Half cup of butter (melted & cooled, unsalted or salted can be used- if using salted, you may want to reduce the added salt to a quarter a teaspoon)
• 1 cup of granulated sugar
• 1 teaspoon of vanilla extract
• 2 eggs
• 1 cup of buttermilk or whole milk
• 2½ cups of all-purpose flour
• 1 tablespoon of baking powder
• 1 tablespoon of baking soda
• ½ teaspoon of salt
• Sparkling sugar (optional)
• 1½ cups of frozen mixed berries

Recipe Instructions:

Step 1:

Heat the oven to 425 degrees Fahrenheit. Fill a cupcake pan with paper liners.

Step 2:

Using a spoon or spatula, combine the sugar, melted butter, and vanilla in a large mixing dish.

Step 3:

Mix in the eggs until fully mixed. Add in the milk and mix until well combined. At this stage, the mixture will be quite liquid.

Step 4:

In a smaller mixing bowl, combine the dry ingredients (baking powder, flour, baking soda, and salt).

Step 5:

Add a half portion of the flour slowly and incorporate it into the mixture. Stir. Add the remaining flour after everything is largely blended. Fold the mixture until the flour is completely absorbed. Do not continue to combine! The batter should be lumpy and thick.

Step 6:

Finally, remove the frozen berries from the freezer and mix them gently into the batter.

Step 7:

Put 6 tablespoons of batter into each cup using a cookie scoop (or regular tablespoon)

Step 8:

Sprinkle sparkling sugar on top of each of the muffins (optional).

Step 9:

Cook for 5 minutes. Reduce the temperature to 375°F and bake for another twenty to twenty-five minutes, till a toothpick poked into the middle comes out clean.

Step 10:

When finished baking, remove from the oven and set aside for 10 minutes. Remove from the pan and cool completely on a rack. These muffins may be stored in the freezer for up to 3 months!

Editor's Rating:
85