How To Make Master Bakery Style Muffin
Blends well with any additional flavors, this bakery style muffin has tones of cinnamon, sour cream, and vanilla extract for a moist and dense baked treat.
Preheat oven to 425 degrees F. Generously grease a jumbo 6-count muffin pan with butter or nonstick spray or line with muffin liners. Set aside.
Whisk the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Set aside.
Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow.
Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the add-in(s).
Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar.
Bake in the preheated oven for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees F and continue to bake for 25 to 30 minutes or until the tops are lightly golden brown and centers are set.
Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done. Allow to cool for 10 minutes in pan before serving.
Serve and enjoy.
- Calories: 643.55kcal
- Fat: 28.72g
- Saturated Fat: 10.14g
- Trans Fat: 0.52g
- Monounsaturated Fat: 13.25g
- Polyunsaturated Fat: 3.28g
- Carbohydrates: 86.80g
- Fiber: 1.92g
- Sugar: 38.36g
- Protein: 10.22g
- Cholesterol: 99.83mg
- Sodium: 458.04mg
- Calcium: 256.00mg
- Potassium: 168.37mg
- Iron: 3.54mg
- Vitamin A: 154.19µg
- Vitamin C: 0.13mg
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