Is there anything better than a coffee shop muffin? The huge dome that begs to be ripped off and devoured is just irresistible, the rest, we could take or leave to be honest with ourselves. Hence why I decided to try and crack coffee shop muffins at home. I had some left over strawberries and I just adore vanilla, those little black seeds running though a cake are just lovely. So I came up with strawberry and vanilla coffee shop style muffins.
Now I can’t lie Sally’s Sparkling Jumbo Blueberry Muffins heavily influenced this recipe, over at Sally Baking Addiction is the original recipe. It really is worth checking out I made them myself and they are lovely. But I really needed to use up these left over strawberries.
Now we have all made muffins in the past, small cupcake size ones and they are lovely and we all enjoy them but getting that huge dome is the muffin makers dream. I used a muffin tray to bake these in, it’s a little bigger than a cupcake tin allowing for the overfill of mixture in the case so there is enough mixture to create the dome. You need the larger cases as well to properly fit the tray. You see this mixture allows for you to bake 6 jumbo muffins, or 12 normal sized one.
I think part of the secret of this recipe is obviously the high amount of baking powder, which in this recipe can’t be tasted, but I think the main part is the fact that the oven is pre heated to a very high temperature and the muffins are initially baked at this temperature for only five minutes. The initial high heat helps the dome rise, but then we need to cook them all the way through so the oven needs to be turned down.
This mixture is so yummy it would work perfectly for the smaller size muffins but is designed for the jumbo sized ones.
You could use any mix that strikes your fancy with these muffins, just be mindful of how much you are putting in, the original recipe states you mustn’t add more than 1 1/4 cups of extras, I weighed this out to be 150 grams of strawberries, or blueberries when I made the blueberry version, also you would want to drop the vanilla amount in the recipe, I put 4 teaspoons of vanilla bean paste in because I wanted a strong vanilla flavor but the original only calls for 1/2 teaspoon.
So be as experimental as you want, banana and walnut, nutella and hazelnuts, apple and sultanas or whatever strikes your fancy.
So grab you extra large muffin tins and get baking to create you own coffee shop style muffins.
*Measurements in US cups is from the original recipe this recipe was made using metric weight*
- 375 grams Plain flour (All Purpose), (3 cups)
- 4 teaspoons Baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs - at room temperature
- 200 grams sugar, (1 cup)
- 240 milliliters milk - at room temperature, (1 cup)
- 120 milliliters vegetable oil, (1/2 cup)
- 4 teaspoons vanilla bean paste, extract would work
- 150 grams strawberries - chopped, (1 and ¼ cups)
- vanilla sugar for sprinkling, normal sugar will work
- Pre heat your oven to 220C / 425F / Gas mark 7. Prep you muffin tin with liners or grease it lightly.
- In a large mixing bowl sieve the flour, baking powder, salt and ground cinnamon together and set aside.
- In a medium sized bowl add the eggs and sugar together and whisk them together until light in color.
- Add the milk, oil and vanilla to the egg mixture and whisk until all well combined.
- Now you need to add the wet ingredients to the bowl of dry ingredients. And gently mix the two together.
- Do not over mix the batter; it doesn’t matter if it’s a little lumpy, as this is fine. Now add the chopped strawberries and gently fold in.
- Spoon the mixture into the prepared tin. Really fill it to the brim. Place a slice of strawberry to the top and sprinkle with vanilla sugar. Regular sugar is fine to use also.
- Place them in the oven. Now after 5 minutes you need to turn them down to 190C / 375F / Gas Mark 5 otherwise they will not cook properly and just burn.
- Continue to bake them for a further 25 minutes.
- Take them out of the oven once baked, they should feel springy to the touch and a toothpick should come out nice and clean. Leave them in their tray for 10 minutes.
- Once the 10 minutes are up place them on a cooling rack, to cool right down.
- Although these are really good warm!
- I recommend eating these muffins within three days, to keep them tasting fresh. Keep them in an airtight tin.
- They can also be frozen for up too two months.