Best 4 Kittencals Muffin Shop Jumbo Blueberry Or Strawberry Muffins Recipes
Indulge in a delightful morning treat with Kittencal's Muffin Shop Jumbo Muffins, a perfect addition to your breakfast or brunch menu. These colossal muffins come in two irresistible flavors: plump and juicy blueberries and luscious, sweet strawberries. Each muffin boasts a tender, moist crumb and a generous burst of natural fruit flavor in every bite. Whether you prefer the classic blueberry muffin or the vibrant strawberry delight, these jumbo muffins are sure to satisfy your sweet cravings. With easy-to-follow recipes for both flavors, you can whip up a batch of these bakery-style muffins in the comfort of your own kitchen. So, gather your ingredients, preheat your oven, and let's embark on a muffin-baking adventure!
Here are our top 4 tried and tested recipes!
JUMBO BLUEBERRY OR STRAWBERRY MUFFINS RECIPE - (4.3/5)
Provided by MicheleKH
Number Of Ingredients 12
Steps:
- Set oven to 375oF. 1. Set oven rack to second-bottom position. 2. Generously grease 12 jumbo muffin tins, and then cut out circles of parchment paper (or waxed paper) to fit into the bottom of each muffin tin. 3. In a large mixing bowl using an electric mixer blend the flour with sugar, butter and salt until mixture resembles a fine meal (reserve 1/2 cup of the mixture and transfer to a small bowl; set aside to sprinkle on top of muffins). 4. In a small bowl mix together baking powder, baking soda, cinnamon and lemon zest to the remaining flour mixture; mix until combined. 5. In bowl whisk together buttermilk with eggs and vanilla to blend; add to the creamed mixture; gently mix just until combined (do not over mix!). 6. Carefully fold in the blueberries or chopped strawberries. 7. Divide the mixture between the muffin tins. 8. Sprinkle the reserved streusel over tops of muffins. 9. Bake for about 25-30 minutes, or until muffins test done (if using frozen berries baking time will increaseslightly). 10. Cool for about 5 minutes in tins then carefully lift out to a rack.
KITTENCAL'S MUFFIN SHOP JUMBO BLUEBERRY OR STRAWBERRY MUFFINS
These are bakery-quality muffins, the directions slightly differ from the regular method which is what sets these apart and the method that many bakeries use to make their muffins, the butter is mixed with the flour firstly to create a lighter-textured baked muffin, you may omit the berries and add in whatever you desire, chocolate chips, dried fruit etc, if using strawberries choose red very firm berries using soft berries will create a soft sticky dough --- these may be made up to 2 days ahead and stored in an airtight container at room temperature, rewarm in a 275°F oven for about 8 minutes --- see my recipe#78579 for greasing pans :)
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 40m
Yield 12-15 jumbo muffins
Number Of Ingredients 12
Steps:
- Set oven to 375 degrees F.
- Set oven rack to second-bottom position.
- Generously grease 12 jumbo muffin tins, then cut out circles of parchment paper (or waxed paper) to fit into the bottom of each muffin tin.
- In a large mixing bowl using an electric mixer blend the flour with sugar, butter and salt until mixture resembles a fine meal (reserve 1/2 cup of the mixture and transfer to a small bowl; set aside to sprinkle on top of muffins).
- In a small bowl mix together baking powder, baking soda, cinnamon and lemon zest to the remaining flour mixture; mix until combined.
- In a bowl whisk together buttermilk with eggs and vanilla to blend; add to the creamed mixture; gently mix just until combined (do not over mix!).
- Carefully fold in the blueberries or chopped strawberries.
- Divide the mixture between the muffin tins.
- Sprinkle the reserved streusel over tops of muffins.
- Bake for about 25-30 minutes, or until muffins test done (if using frozen berries baking time will increase slightly).
- Cool for about 5 minutes in tins then carefully lift out to a rack.
Nutrition Facts : Calories 402.6, Fat 13.1, SaturatedFat 7.8, Cholesterol 62.7, Sodium 483.8, Carbohydrate 64.7, Fiber 2, Sugar 29.2, Protein 7
JUMBO BLUEBERRY MUFFINS
In Michigan there are lots of blueberries, so I enjoy trying recipes with them, like a jumbo version of a classic muffin. - Jackie Hannahs, Brethren, Michigan
Provided by Taste of Home
Time 35m
Yield 8 jumbo muffins.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. In another bowl, whisk flour, baking powder and salt. Add to creamed mixture; stir just until moistened. Fold in blueberries., Fill greased or paper-lined jumbo muffin cups two-thirds full. Mix topping ingredients; sprinkle over tops. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 375 calories, Fat 13g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 289mg sodium, Carbohydrate 60g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g protein.
STRAWBERRY MUFFINS
This recipe came from a cookbook at school, when I made these muffins I had to hide them from my classmates so that I would have some left to take home! The transformation that the strawberries go through when combined with sugar was really cool. Best results after an hour of waiting on the first step, but if you're short on time you can start cooking after about 20-30 minutes. Leaving the strawberries to soak in the sugar over night will work fine if you want to have these for breakfast in the morning.
Provided by PollyPocket
Categories Quick Breads
Time 1h45m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Combine the strawberries and 1/2 cup sugar in a small bowl, and set aside for 1 hour. (If chopping fresh strawberries, I find that most of a 16 oz. package will make 1 1/2 cups).
- While you wait, go ahead and preheat the oven to 425 degrees F and prep the muffin pans with baking cups, or with grease.
- Strain to separate the liquid and the strawberries, keep both parts.
- Combine the flour, baking soda, nutmeg and salt; Set aside.
- Mix the eggs, butter, vanilla extract and remaining 1/4 cup sugar and liquid from strawberries in a medium bowl.
- Add flour mixture, and stir until just combined. Be careful not to over mix, it will be lumpy just make sure there are no more white patches.
- Fold in reserved strawberries gently.
- Spoon/scoop into 12 prepared muffin pans, fill about 3/4th of the way. Bake for 20 minutes, will be done when golden-brownish. Best enjoyed warm. :).
Nutrition Facts : Calories 167.6, Fat 4.9, SaturatedFat 2.7, Cholesterol 41.2, Sodium 147.2, Carbohydrate 27.9, Fiber 0.9, Sugar 13.5, Protein 3.1
Tips:
- Mise en Place: Before you start baking, measure and prepare all of your ingredients. This will help you stay organized and ensure that you don't forget anything.
- Don't Overmix: When mixing the batter, be careful not to overmix it. Overmixing can make the muffins tough.
- Fill the Muffin Cups Properly: Fill the muffin cups about 2/3 full. This will allow the muffins to rise properly without overflowing.
- Preheat the Oven: Make sure to preheat the oven to the correct temperature before baking the muffins. This will help them bake evenly.
- Don't Overbake: Keep an eye on the muffins while they are baking. Overbaking can make them dry and crumbly.
Conclusion:
These jumbo blueberry or strawberry muffins are a delicious and easy-to-make treat. They are perfect for breakfast, brunch, or a snack. With a few simple tips, you can make sure that your muffins turn out perfect every time. So what are you waiting for? Give these recipes a try today!
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