Strawberry and Vanilla Coffee Shop Style Muffins

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.

strawberry and vanilla muffin

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.

2 strawberry and vanilla muffins

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.

strawberry and vanilla muffin with a pot of strawberries

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*


Strawberry and Vanilla Coffee Shop Style Muffins

strawberry and vanilla coffee shop style muffin with coffee

By Emma Published: April 16, 2013

  • Yield: 6 Jumbo or 12 regular size
  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 55 mins

Perfect coffee shop style muffins that can be made at home.

Ingredients

Instructions

  1. Pre heat your oven to 220C / 425F / Gas mark 7. Prep you muffin tin with liners or grease it lightly.
  2. In a large mixing bowl sieve the flour, baking powder, salt and ground cinnamon together and set aside.
  3. In a medium sized bowl add the eggs and sugar together and whisk them together until light in color.
    wet ingredients whisked together
  4. Add the milk, oil and vanilla to the egg mixture and whisk until all well combined.
  5. Now you need to add the wet ingredients to the bowl of dry ingredients. And gently mix the two together.
  6. 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.
    strawberries chopped up
  7. 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.
    muffin mix in pan ready for the oven
  8. 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.
  9. Continue to bake them for a further 25 minutes.
  10. 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.
    muffins bakes and cooling in the pan
  11. Once the 10 minutes are up place them on a cooling rack, to cool right down.
  12. Although these are really good warm!
    looking down on the muffin
  13. I recommend eating these muffins within three days, to keep them tasting fresh. Keep them in an airtight tin.
    a muffin cut open
  14. They can also be frozen for up too two months.

WordPress Recipe Plugin by ReciPress

28 Responses

  1. I love this recipe. Berries are the greatest things on earth and make every meal better in the morning! And a dab of sugar never hurts! Great share!

    • Hi Jeff thanks for stopping by. I totally agree with you berries in the morning are great, they can really make a breakfast for me. I have a terrible sweet tooth so a dab of sugar is always a good thing for me :)

  2. Louise from cakeandcalico.com

    These look really yum! I love muffins and I love strawberries – the bigger the better on both counts… ;-D
    Louise Invites you to read…Cinnamon Plum Cake RecipeMy Profile

    • Hi Louise, I love large muffins as well there is just somethings about coffee shop muffins that are irresistible and strawberries are always a bonus. Though strangely you never really see strawberry muffins in coffee shops, I wonder why? :)

  3. Rosie from Blueberry Kitchen

    Oh yum, your muffins look so delicious!
    Rosie Invites you to read…Chocolate Buttermilk Cupcakes with Chocolate Fudge FrostingMy Profile

    • Hi Rosie, thanks for stopping by. Thank you they were delicious and I shall definitely be making these again in all different flavours its such a versatile basic recipe.

  4. I don’t like warm strawberries, but I love the sound of this & imagine it’d be lovely with blueberries! (I’m a sucker for good blueberry muffin!) I followed you from the UK Food blogger’s assoc “I’ve blogged” group. Lovely blog! Come visit me sometime: http://www.anyonita-nibbles.com

    • Hi Anyonita, thanks for stopping by. The first batch I made was to the original recipe that inspired this one from Sally’s Baking Addiction and they were blueberry and were amazing. I love blueberry muffins, I just wanted to alter them for my site as this was not my recipe and it showed how versatile the basic recipe is. So if you decide to give them a go, blueberries work really well :) Thanks for the compliment about my blog, I shall swing by yours tonight :)

  5. Leanne from Little Cake Tin

    These look amazing! I’m wishing I had my hands on one for tomorrow morning, would go perfect with my morning coffee :)

    • Hi Leanne, they do make a really good accompaniment to morning coffee, I love American style breakfast stuff!

  6. Kelly from Life made Sweeter

    Yum, I love large coffee shop muffins too and these look so delicious! Great recipe and love the high dome :)

    • Hi Kelly, there is just something so amazing about coffee shop muffins and these really are as good as any of the ones you can buy. The dome is the best part I think :)

  7. richa

    They look delish and mouth watering….Thanks for sharing the recipe..

    • Hi Richa, thanks for stopping by :) Glad you like the recipe these really are delicious and worth trying. I’ll be making another batch soon with a different flavour the batter is so versatile.

  8. Joy

    Ooohhh! My tummy craves big time. I need to try make this recipe out and have my beloved family try it too.

    • Hi Joy, thanks for stopping by :) glad you liked them. They are a great base batter for any flavour really versatile.

  9. Kristine

    Yuuuummmm! :) I want some! I am so planning to make some for myself and for the kinfolks! So hungry right now. :)

    • Hi Kristine, thanks for stopping by. You won’t be disappointed these are a fantastic recipe I am sure your family will really enjoy them :)

  10. Sandra

    I gotta have some of these now! Haha! It made my stomach make some awkward sounds I wasn’t aware about before. Haha! Thanks for sharing this with us!

    • Hi Sandra, thanks for stopping by. I’m so glad you found a recipe that’s inspired you and made you so hungry :)

  11. Arianne

    Delicious! I will not let next weekend pass without trying these out. I would love a bite!

    • Good luck I’m sure you will love them :)

  12. I will be visiting the fruit and veg man for his best strawberries can’t wait to try these! Which vanilla bean paste do you use?

    • Hi Kate, I use the Madagascar Bourbon vanilla bean paste but I’m sure any would work fine. It’s a lovely recipe for the vanilla fan. Let me know how they come out :) I love this base recipe and use it all the time and change add ins for different flavours.

  13. Julianne

    I made a chocolate chip version of these today and while they tasted nice and rose well they were no match for yours! Even though I used a scoop to fill my liners and rotated the tray after the initial 5 mins almost all my muffins rose in a really lopsided way and I’ve no idea what else I could do to prevent that!

    • Hi Julianne, so at least they tasted good :) The liners need to be filled right to the top and the oven needs to be set at 220C / 425F / Gas mark 7 once its heated up put your muffins in and after 5 to 7 minutes decrease the heat to 190C / 375F / Gas Mark 5 the initial high heat creates the dome and the lower heat cooks them through without burning them. Try to resist the temptation to open the door even if you feel they need rotating as this will cause them to be lopsided. You shouldn’t open the door to check them until a few minutes before the baking time is up. Thanks for stopping by and I hope you have better success next time.

  14. hmmm i wonder if this will work with my almond flour. Looks tempting.
    stacy Invites you to read…Paleo Cookies and TreatsMy Profile

    • Hi Stacy, I honestly don’t know the answer to that, maybe? I don’t have a lot of experience baking with other types of flour. If you give them a try let me know how you get on.

Leave a comment

CommentLuv badge
This blog uses premium CommentLuv which allows you to put your keywords with your name. Use your real name and then @ your keywords (maximum of 4)