Strawberry and Vanilla Coffee Shop Style Muffins

Name: Strawberry and Vanilla Coffee Shop Style Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 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)

by Emma | Apr 16, 2013 | 34 comments

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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.

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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.

Mix-ins.

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.

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