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.
Jump to Recipe:
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.
Strawberry and Vanilla Coffee Shop Style Muffins
- 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 1/4 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.
WOW Emma… this post is so delicious… can’t wait to try these muffins out on this Weekend 🙂 Thanks for sharing
Thank you Angela 🙂
Yummy Post. Awesome and simple…:)
Thank you Jessy 😀
hmmm i wonder if this will work with my almond flour. Looks tempting.
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.
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.
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.
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 🙂
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 🙂
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 🙂
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.
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.
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 🙂
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!
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 🙂
Oh yum, your muffins look so delicious!
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.
These look really yum! I love muffins and I love strawberries – the bigger the better on both counts… ;-D
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? 🙂
Hi Emma, I adapted this recipe and used self raising flour, plus baking soda, and added grated carrot, walnuts and pumpkin seeds…. The best muffins I have ever made!! they really taste like something I would buy at an upscale coffee shop! Thanks so much for this recipe
Hi Davina, they sound fantastic, that’s the thing I love about this muffin recipe it’s so easy to adapt. 😀
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 🙂