Bakery style streusel muffins, absolutely brimming with berries? We’ve got the best recipe ever. And it took us 3 batches to perfect. So you’ll be glad to know that this recipe isn’t just a good one. It’s been tried, tested, tested, tested and given the thumbs up after several attempts.
When it comes to baking up those oversized bakery muffins (the ones you’ll pay up to $5 for in the store!) it’s hard to find a batter that bakes up light and buttery, holds together well once cooled, all without being overly cakey and dense. So that was our mission when we hit the kitchen for this one. Make the perfect, just-the-the-bakery muffin. Not too thick. Just the right sweetness. Tender and tasty.
The first batch was too heavy. The second batch was too oily. But (and now this is starting to sound strangely like Goldilocks here, isn’t it?) the third batch was just right. So, grab your batter bowls and whip this one up.
These giant muffins are a meal unto themselves. Perfect for breakfast on the go, or Sunday brunch with friends. Pair ’em with bacon and mimosas, or enjoy them on their own. No matter how you bite into them, we think you’ll agree, these bakery-style muffins are truly the berry best.
Fun Flavor Twists
Enjoy this recipe as written below. Or try these easy upgrades:
- Go Chocolate. Swap out the berries for chocolate chips. Stir in 1 cup of mini chips, or oversized chips, for an extra-sweet option.
- Go Mango. Add in 1 diced mango and 1/2 cup shredded coconut (instead of berries) for a tropical twist.
- Keep it Simple. Don’t want to stir in all three types of berries? Just one will do. Add blueberries only, or raspberries or blackberries. And keep this muffin recipe sweet and simple.
Get the Tools
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If You Like This Recipe, You’ll Love
Want even more tasty ideas like this one? Don’t miss these amazing eats:
Triple Berry Muffin
Bakery-style streusel topped muffins full of three kinds of fresh berries. Absolutely delicious!
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- 1/3 cup butter, softened
- 2 eggs
- 1/2 cup sugar
- 1 1/2 cups flour
- 3/4 teaspoon baking powder
- 1 teaspoon vanilla
- 1/2 cup milk
- lemon zest
- 1/2 cup fresh raspberries
- 1/2 cup fresh blueberries
- 1/2 cup fresh blackberries
Preheat oven to 350 degrees. In a stand mixer or large bowl, beat together the btuter, eggs, and sugar until fluffy. Add the flour, vanilla, baking soda and beat until well mixed. Add milk and lemon zest, beating until batter is smooth. Fold in raspberries, blueberries, and blackberries. Spoon into a well-greased or cupcake paper-lined Good Cook 6-Cup Texas Muffin Pan. In a small bowl, use a fork to mix together the streusel mixture until crumbly. Sprinkle on top of each muffin. Bake in preheated oven for 23-27 minutes
- Serving Size: 12