If you're looking to bake some epic jumbo muffins, you're in for a treat! From juicy Blueberry Muffins bursting with flavor to rich Chocolate Chip wonders that make your heart sing, the choices are endless. You can whip up Moist Lemon Poppy Seed muffins that are zesty and delightful, or go for Peanut Butter Banana Muffins that scream comfort. And, let's not forget the mouthwatering Cinnamon Roll Muffins, perfect for breakfast. Whether you want something fruity or indulgent, there's a jumbo muffin recipe that's just right. Stick around, because there's a lot more deliciousness to investigate!
Main Points
- Jumbo muffins can be made in various flavors, including blueberry, lemon poppy seed, and chocolate chip, catering to diverse taste preferences.
- Use room temperature ingredients and avoid overmixing for optimal muffin texture and rise.
- Baking at a higher initial temperature helps achieve a desirable dome shape before reducing the heat for even cooking.
- Many recipes can be customized with healthier options, such as whole wheat flour or reduced sugar, without compromising flavor.
- Store jumbo muffins in an airtight container for up to 5 days or freeze for longer preservation, ensuring freshness.
Jumbo Blueberry Muffins
Jumbo Blueberry Muffins
If you're eager to indulge in a delightful treat that combines the sweetness of blueberries with a rich, buttery muffin, search no further than jumbo blueberry muffins. These muffins are known for their impressive height and moist, dense texture, making them a perfect breakfast or snack option.
The addition of cinnamon adds a warm flavor that complements the juicy blueberries beautifully, while the crunchy topping of coarse sugar provides an irresistible contrast.
Baking these muffins is a straightforward process that begins with preparing your ingredients and oven. The secret to keeping the blueberries suspended in the batter lies in tossing them in flour before mixing. This not only helps the berries stay afloat during baking but also improves the overall texture of the muffins.
With the right mix of ingredients and techniques, you'll be able to create a batch of jumbo blueberry muffins that are sure to impress family and friends.
Ingredients:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 2 cups fresh or frozen blueberries
- Coarse sugar for topping
Cooking Instructions:
Preheat your oven to 425°F (220°C) and line a jumbo muffin pan with paper liners or grease it well.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. In another bowl, combine the milk, melted butter, and eggs, whisking until smooth.
Slowly pour the wet ingredients into the dry ingredients, stirring until just combined. Toss the blueberries in a tablespoon of flour to prevent them from sinking, then gently fold them into the batter.
Divide the batter evenly among the muffin cups, filling them generously, and sprinkle the tops with coarse sugar. Bake for 5 minutes at 425°F, then reduce the temperature to 350°F (175°C) and continue baking for an additional 15 to 20 minutes or until the muffins are golden brown and a toothpick comes out clean.
Extra Tips:
For the best results, be sure to not overmix the batter, as this can lead to dense muffins.
If using frozen blueberries, there's no need to thaw them; just toss them in flour directly from the freezer. This will help maintain their shape and prevent excess moisture in the batter.
To store your muffins, keep them in an airtight container at room temperature for up to 5 days, or freeze them for longer storage. When ready to enjoy, thaw them in the refrigerator or at room temperature for a fresh-tasting treat!
Bakery-Style Jumbo Muffins
Bakery-Style Jumbo Muffins
Indulging in bakery-style jumbo muffins at home is easier than you might think, and the results are nothing short of spectacular. These muffins are known for their impressive height and dense, moist texture, making them a delicious treat for breakfast or a delightful snack.
By using a thick batter and baking at a high temperature initially, you can achieve that signature dome shape that bakery muffins are famous for. The addition of fresh blueberries not only adds a burst of flavor but also brings a beautiful color contrast to the muffins.
A crumb topping can enhance your muffins further, providing a delightful crunch that perfectly complements the soft, fluffy interior. Follow this simple recipe to create your very own bakery-style jumbo muffins, and enjoy the satisfaction of a homemade treat that rivals your favorite bakery.
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups fresh blueberries
- ½ cup crumb topping (optional)
Instructions:
Preheat your oven to 425°F (220°C) and prepare a jumbo muffin pan by lining it with paper liners or greasing it well.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined—be careful not to overmix. Toss the blueberries in a tablespoon of flour to coat, then fold them into the batter.
Fill each muffin cup with about 8 ounces of batter and sprinkle the crumb topping over the top if desired. Bake for 5 minutes at 425°F, then reduce the temperature to 350°F (175°C) and continue baking for an additional 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Extra Tips:
To guarantee perfect muffins every time, make sure all your ingredients are at room temperature before mixing. This helps in achieving a better rise and texture.
Avoid overmixing the batter, as this can lead to tough muffins. If you're using frozen blueberries, make sure to toss them in flour to prevent them from sinking.
For added flavor, consider adding a teaspoon of lemon zest to the batter. Finally, allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your freshly baked jumbo muffins!
Moist Lemon Poppy Seed Muffins
Moist lemon poppy seed muffins are a delightful and invigorating treat that can brighten up any day. The combination of zesty lemon juice and fragrant lemon zest creates a vibrant flavor profile that's both uplifting and stimulating.
Paired with the slight crunch of poppy seeds, these muffins offer a pleasing texture that enhances the entire experience. Perfect for breakfast, brunch, or a snack, they're sure to impress family and friends alike.
To guarantee your muffins come out perfectly moist and fluffy, it's important to use room temperature ingredients, such as eggs and sour cream. This helps to create a batter that blends smoothly without overmixing, allowing for a light and airy crumb.
Baking the muffins in standard muffin tins at 350°F for 18-20 minutes will yield golden tops and a cooked-through interior, making them an irresistible addition to your recipe collection.
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sour cream, at room temperature
- 3 large eggs, at room temperature
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup poppy seeds
Cooking Instructions:
Preheat your oven to 350°F and line a standard muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, beat the softened butter until creamy, then add the sour cream, eggs, lemon juice, and lemon zest, mixing until well combined.
Gradually add the dry ingredients to the wet ingredients, being careful not to overmix. Gently fold in the poppy seeds.
Divide the batter evenly among the muffin cups, filling them about two-thirds full, and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Extra Tips:
To avoid overmixing, mix the batter until just combined; it's okay if a few lumps remain.
For an extra burst of lemon flavor, consider drizzling a simple lemon glaze over the cooled muffins. If you'd like to make them ahead of time, these muffins freeze well—just wrap them tightly in plastic wrap and store them in an airtight container.
Simply thaw them at room temperature when you're ready to enjoy!
Chocolate Chip Jumbo Muffins
Chocolate Chip Jumbo Muffins
Chocolate chip jumbo muffins are a delightful treat that can brighten any morning with their rich, decadent flavor and towering presence. The combination of semi-sweet or dark chocolate chips melting into a thick, flavorful batter creates a perfect balance of sweetness and richness.
These muffins aren't only satisfying to eat but also impressive in size, making them perfect for sharing or indulging in on your own.
Making chocolate chip jumbo muffins is a straightforward process that yields delicious results. With the right balance of ingredients and a few simple steps, you can create towering muffins that are moist on the inside with a perfectly baked exterior.
Once you master this recipe, feel free to experiment with different mix-ins or flavor improvements to make them your own!
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet or dark chocolate chips
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- A pinch of sea salt (optional)
Instructions:
Preheat your oven to 375°F (190°C) and line a jumbo muffin pan with paper liners or grease it lightly.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, mix the eggs, milk, vegetable oil, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Fold in the chocolate chips, making sure not to overmix the batter.
Divide the batter evenly among the muffin cups, filling each about three-quarters full, and sprinkle a pinch of sea salt on top if desired.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Extra Tips:
For the best results, make sure your ingredients are at room temperature before mixing, as this helps create a smoother batter.
If you want an extra touch of flavor, consider adding a tablespoon of sour cream or yogurt to the wet ingredients for added moisture.
To prevent the chocolate chips from sinking, you can toss them in a bit of flour before folding them into the batter.
And remember, these muffins can be stored at room temperature for up to 5 days, making them perfect for meal prep or as a grab-and-go breakfast option!
Peanut Butter Banana Muffins
Peanut Butter Banana Muffins are a delightful fusion of flavors, making them a perfect choice for breakfast or a snack. The combination of creamy peanut butter and sweet, ripe bananas creates muffins that aren't only delicious but also packed with nutrients.
These muffins are incredibly moist and have a tender crumb, which makes them irresistible. Plus, they're easy to whip up, making them an ideal recipe for busy mornings or meal prep.
By using overripe bananas, you can greatly improve the sweetness of your muffins while reducing the need for added sugars. This recipe can also be modified to a healthier version by substituting regular flour for whole wheat flour, which adds additional fiber and nutrients.
Whether enjoyed fresh out of the oven or saved for later, Peanut Butter Banana Muffins are sure to become a favorite in your household.
Ingredients:
- 3 overripe bananas, mashed
- 1 cup creamy peanut butter
- 2 large eggs
- 1 ½ cups all-purpose flour (or whole wheat flour)
- 1 teaspoon baking powder
- ½ cup brown sugar (or to taste)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions:
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
In a large mixing bowl, combine the mashed bananas, peanut butter, eggs, brown sugar, and vanilla extract, mixing until well blended.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the banana mixture, stirring until just combined.
Fill each muffin cup about ¾ full with the batter and bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Extra Tips:
For added flavor and texture, consider mixing in chocolate chips, chopped nuts, or oats into the muffin batter.
If you want to make the muffins even more nutritious, try adding a scoop of ground flaxseed or chia seeds.
Remember to let the muffins cool completely before storing them in an airtight container to maintain their freshness.
If you choose to freeze them, wrap each muffin individually in plastic wrap before placing them in a freezer bag for easy access later on.
Enjoy your baking!
Pumpkin Spice Jumbo Muffins
Pumpkin spice jumbo muffins are the perfect treat to enjoy during the fall season or any time you crave a warm and comforting snack. With their moist texture and aromatic spices, these muffins are sure to delight your taste buds. The combination of pumpkin puree, brown sugar, and warm spices like cinnamon and nutmeg creates a rich flavor profile that pairs beautifully with a cup of coffee or tea.
The use of a jumbo muffin pan allows for a larger muffin with a delightful dome shape, making them perfect for sharing or indulging on your own. Making these muffins is simple and rewarding. The recipe comes together quickly, allowing you to enjoy freshly baked muffins in no time.
With the option to add crunchy toppings like streusel or pumpkin seeds, you can customize your muffins to suit your taste. Whether you serve them warm from the oven or store them for later, pumpkin spice jumbo muffins are a delicious way to celebrate the flavors of autumn.
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional toppings: streusel or pumpkin seeds
Cooking Instructions:
Preheat your oven to 350°F (175°C) and line a jumbo muffin pan with paper liners or grease it lightly. In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a separate bowl, whisk together the pumpkin puree, vegetable oil, milk, eggs, and vanilla extract until smooth. Gradually pour the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix, as this can lead to dense muffins.
Divide the batter evenly among the jumbo muffin cups, filling each about 2/3 full. If desired, sprinkle your choice of crunchy toppings on top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Extra Tips:
For the best results, make sure to use fresh pumpkin puree for a richer flavor, or opt for canned pumpkin if you're short on time. Remember to check your muffins a few minutes before the suggested baking time, as ovens can vary.
If you want to add a bit of chocolate, consider folding in some chocolate chips to the batter for an extra treat. To improve the muffins' moisture, you can also substitute half of the vegetable oil with applesauce. Finally, these muffins freeze well, so consider making a double batch to enjoy throughout the season!
Cinnamon Roll Jumbo Muffins
Cinnamon Roll Jumbo Muffins are a delightful fusion that brings together the warm, comforting flavors of cinnamon rolls and the easy, quick preparation of muffins. These muffins boast a moist texture and are swirled with a rich cinnamon-sugar mixture that makes each bite a heavenly experience. Topped with a luscious cream cheese or vanilla glaze, they offer all the indulgence of traditional cinnamon rolls but in a portable form that's perfect for breakfast or a sweet snack.
Preparing these muffins is an enjoyable process that fills your kitchen with the enticing aroma of cinnamon and sugar. Whether you're hosting a brunch or simply treating yourself, these Jumbo Muffins are sure to impress. With their tender crumb and delightful glaze, they're a crowd-pleaser that can be made ahead of time and enjoyed throughout the week.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup milk
- ½ cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup brown sugar
- 2 tablespoons ground cinnamon
- 1 cup powdered sugar (for glaze)
- 2 tablespoons cream cheese, softened (for glaze)
- 2 tablespoons milk (for glaze)
- 1 teaspoon vanilla extract (for glaze)
Instructions:
Preheat your oven to 375°F (190°C) and line a jumbo muffin tin with paper liners or grease it lightly. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and cinnamon.
In another bowl, combine the milk, melted butter, eggs, and vanilla extract. Gradually pour the wet ingredients into the dry ingredients, stirring until just combined.
In a small bowl, mix the brown sugar and cinnamon for the filling. Spoon half of the batter into the muffin cups, sprinkle the cinnamon-sugar mixture evenly over the batter, then add the remaining batter on top.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before drizzling with the glaze.
Extra Tips:
For an extra flavor boost, consider adding chopped nuts or raisins to the cinnamon-sugar filling. If you want to make ahead, these muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
When ready to serve from frozen, simply thaw at room temperature and warm them slightly in the oven for the best texture. Adjust the glaze thickness by adding more powdered sugar or milk to reach your desired consistency. Enjoy your delicious, homemade Cinnamon Roll Jumbo Muffins!
Strawberry Cheesecake Muffins
Strawberry Cheesecake Muffins are a delightful twist on traditional muffins that combine the rich, creamy goodness of cheesecake with the light, fluffy texture of a muffin. These treats are perfect for breakfast, brunch, or as a snack anytime you crave a sweet indulgence. The fresh strawberries not only add a burst of flavor but also contribute moisture, making these muffins incredibly tender.
With a cheesecake filling swirled into the batter, each bite offers a satisfying contrast between the fruity muffin and the creamy center. Baking these muffins requires a quick initial burst of heat, which helps them rise quickly and achieve that coveted dome shape. The combination of cream cheese, sugar, and vanilla creates a luscious filling that complements the strawberry flavor beautifully.
Whether enjoyed fresh out of the oven or stored for later, Strawberry Cheesecake Muffins are sure to impress family and friends alike.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, melted
- 1 large egg
- ¾ cup buttermilk
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract (for cheesecake filling)
Instructions:
Preheat your oven to 425°F (220°C) and line a muffin tin with paper liners. In a large bowl, mix together the flour, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla extract until well combined. Gently fold the wet ingredients into the dry ingredients until just mixed, then carefully incorporate the chopped strawberries.
In another bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Spoon half of the muffin batter into the prepared muffin cups, add a dollop of the cheesecake filling on top, then cover with the remaining muffin batter.
Bake for 5 minutes at 425°F, then reduce the temperature to 350°F (175°C) and continue baking for an additional 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Extra Tips:
For the best results, make sure that your cream cheese is at room temperature before mixing to avoid lumps in the filling. If you want to improve the strawberry flavor, you can add a bit of strawberry extract to the batter.
Additionally, these muffins freeze well—just make sure to wrap them tightly in plastic wrap and place them in a freezer-safe bag. When ready to enjoy, simply thaw at room temperature or warm them in the microwave for a few seconds.
Carrot Cake Jumbo Muffins
Carrot Cake Jumbo Muffins are a delightful way to enjoy the classic flavors of carrot cake in a convenient and portable format. These muffins are packed with the goodness of grated carrots, warm spices, and the optional crunch of nuts or the sweetness of raisins. Perfect for breakfast, a snack, or even dessert, they're moist and dense thanks to their large size, making them a satisfying treat to kickstart your day or energize your afternoon.
The versatility of these muffins allows for endless variations. You can improve the flavor and moisture by adding crushed pineapple or shredded coconut, creating a unique twist on the traditional recipe. For those looking to make a healthier choice, consider substituting whole wheat flour for all-purpose flour and reducing the sugar without sacrificing the deliciousness of these carrot cake muffins. Topped with a swirl of cream cheese frosting, they become an indulgent yet wholesome option for any time of the day.
Ingredients:
- 2 cups all-purpose flour (or whole wheat flour)
- 1 ½ cups granulated sugar (or less for a healthier option)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 4 large eggs
- 1 cup vegetable oil (or unsweetened applesauce for a lighter option)
- 2 cups grated carrots
- 1 cup crushed pineapple (drained) or shredded coconut (optional)
- 1 cup chopped walnuts or pecans (optional)
- 1 cup raisins (optional)
- Cream cheese frosting (for topping)
In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the eggs and vegetable oil until well blended. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Fold in the grated carrots, crushed pineapple or coconut, nuts, and raisins if using. Preheat your oven to 350°F (175°C) and line a jumbo muffin pan with paper liners. Fill each muffin cup with the batter, about ¾ full, and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once cooled, top with cream cheese frosting as desired.
For the best results, confirm that your ingredients are at room temperature before mixing, as this helps to create a more uniform batter. If you prefer a denser muffin, try using less baking powder. You can also experiment with different spices or add-ins like shredded coconut or even chocolate chips for a fun twist.
To make storage easier, these muffins freeze well—just wrap them tightly in plastic wrap and store in an airtight container for up to 3 months. Enjoy your delicious carrot cake jumbo muffins!
Vanilla Almond Jumbo Muffins
Vanilla Almond Jumbo Muffins are a delightful way to start your day or enjoy as a snack. The combination of rich almond flavor and fragrant vanilla creates a deliciously moist muffin that will please anyone's palate.
These muffins are perfect for those who enjoy the nutty taste of almonds, and the addition of a crumb topping adds an irresistible crunch that raises them to a gourmet treat.
Making these muffins isn't only simple, but it's also a great way to impress family and friends. Whether you're hosting a brunch, enjoying a quiet morning at home, or simply craving a sweet indulgence, Vanilla Almond Jumbo Muffins are sure to satisfy.
Follow the recipe below for a delightful baking experience that will fill your kitchen with a wonderful aroma.
Ingredients:
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ¾ cup milk
- ½ cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- ½ cup sliced almonds (for topping)
- 2 tablespoons sugar (for topping)
Cooking Instructions:
Preheat your oven to 375°F (190°C) and line a jumbo muffin pan with paper liners or grease it well.
In a large mixing bowl, whisk together the almond flour, all-purpose flour, sugar, baking powder, and salt.
In another bowl, beat the eggs, then add the milk, vegetable oil, vanilla extract, and almond extract, mixing until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined; don't overmix.
Fill each muffin cup to the brim with the batter, then sprinkle a mixture of sliced almonds and sugar over the tops.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool slightly before transferring them to a wire rack.
Extra Tips:
For an even richer flavor, consider toasting the sliced almonds in a dry skillet for a few minutes before adding them to the topping. This will improve their nutty taste and provide a deeper crunch.
Additionally, if you prefer a lighter muffin, you can substitute half of the all-purpose flour with whole wheat flour.
These muffins can be enjoyed warm or at room temperature, and they freeze beautifully—just wrap them individually and store in an airtight container for up to three months.