Muffins are a beloved food for breakfast, dessert, or a pick-me-up snack. They’re simple to make and are a versatile treat. These soft and fluffy bakery-style muffins are perfect for entertaining. The base recipe is a great starting point for whatever flavors you’d like to add in. We are sharing with you directions to make these Orange Dark Chocolate Chunk, Raspberry-Blueberry, or Pecan Coffee Cake muffins.
Whether you’re looking for a quick grab-and-go breakfast or a snack for the road, this muffin recipe from Sharp Chef Michelle Miller of Sunkissed Kitchen does just the trick (and treat)! If you try this recipe or have one to share, we would love to see them! Share your recipes with us on Facebook, Twitter, Instagram, and TikTok by tagging us and using #SharpHome!
Ingredients
Basic Muffin Recipe
- 1 3/4 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 3/4 cup granulated sugar
- 1/2 cup extra virgin coconut oil melted
- 2 large eggs room temperature
- 1/2 cup plain Greek yogurt full fat, at room temperature
- 1/4 cup milk at room temperature
- 2 teaspoons pure vanilla extract
Orange Dark Chocolate Chunk
- 1/2 cup dark chocolate chunks
- 3 tablespoons orange zest (1 orange zested)
Raspberry-Blueberry
- 1/2 cup fresh blueberries *see notes for frozen
- 1/2 cup fresh raspberries
Pecan Coffeecake
- 1/2 cup pecans chopped
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/8 teaspoon sea salt
- 1/4 cup extra virgin coconut oil melted
Instructions
- Preheat Superheated Steam Oven to Steam/Bake on the Bread setting at 350º F for 18 minutes. The Raspberry-Blueberry muffins, or muffins with added fruit, need 20 minutes to bake. Dry ingredients, like nuts and chocolate, require less baking time.
- Line a 12-count muffin pan with parchment liners.
- In a large bowl, add flour, baking soda, baking powder, and sea salt. Mix until the dry ingredients are fully incorporated.
- In a medium-sized mixing bowl, add granulated sugar, melted coconut oil, Greek yogurt, eggs, vanilla, and milk. Whisk to combine, and then pour into the bowl with the dry ingredients.
- Mix the wet ingredients into the dry until no dry flour remains.
- Add optional mix-ins, and fold them into the batter. Read the instructions for coffee cake muffins below.
- Divide the muffin batter equally between the 12 cups. The batter should nearly fill each muffin cup or liner.
- Bake the muffins until they are just set in the middle, or a toothpick comes out clean when poked into the center of a muffin.
Pecan Coffee Cake Muffins
- Add the chopped pecans, all-purpose flour, sugar, salt, and coconut oil to a bowl, and mix well.
- Add 1 tablespoon of batter into each muffin liner, followed by 1 tablespoon of coffee cake streusel. Repeat by filling the rest of the cups with more batter, and then another tablespoon of the coffee cake streusel. Use a fork to press the topping gently into the muffin batter.
Notes
**Muffins with added berries and other fruit, like chopped apples or pears, take more time to bake. Add 2-4 minutes onto the baking time for these types of mix-ins.
Using Frozen Fruit: If using frozen berries, mix the berries into the batter while they are frozen, and then fill the muffin cups. Allow the muffin pan to sit for 30-40 minutes covered with a towel, until the berries have had time to melt. Baking the muffins with frozen berries will result in hollow or undercooked centers.
Other mix-in ideas:
- Lemon Poppyseed: 3 tablespoons lemon zest + 2 tablespoons of poppy seeds
- Chocolate Chip Coffee Cake: Stir in 1/2 cup of chocolate chips into the batter. Omit the pecans from the coffee cake streusel, and assemble the muffins similar to the instructions for the pecan coffee cake muffins.
- Almond Blueberry: Add 1 teaspoon of almond extract and 1/3 cup of sliced or sliced almonds, in addition to 1 cup of blueberries.
- Blackberry: Use 1 1/2 cups of fresh blackberries, and increase the baking time to 20-22 minutes.
Homemade Bakery Style Muffins
These soft and fluffy bakery style muffins are perfect for entertaining. The base recipe is a great starting point for whatever flavors you'd like to add in. We are sharing with you directions to make these Orange Dark Chocolate Chunk, Raspberry-Blueberry, or Pecan Coffee Cake muffins. See notes for additional mix in options.
Ingredients
- Basic Muffin Recipe
- 1 3/4 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 3/4 cup granulated sugar
- 1/2 cup extra virgin coconut oil melted
- 2 large eggs room temperature
- 1/2 cup plain Greek yogurt full fat, at room temperature
- 1/4 cup milk at room temperature
- 2 teaspoons pure vanilla extract
- Orange Dark Chocolate Chunk
- 1/2 cup dark chocolate chunks
- 3 tablespoons orange zest (1 orange zested)
- Raspberry-Blueberry
- 1/2 cup fresh blueberries *see notes for frozen
- 1/2 cup fresh raspberries
- Pecan Coffeecake
- 1/2 cup pecans chopped
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/8 teaspoon sea salt
- 1/4 cup extra virgin coconut oil melted
Instructions
Preheat oven to Steam/Bake on the Bread setting at 350º F for 18 minutes. The Raspberry-Blueberry muffins, or muffins with added fruit, need 20 minutes to bake. Dry ingredients, like nuts and chocolate, require less baking time.
Line a 12-count muffin pan with parchment liners.
In a large bowl, add flour, baking soda, baking powder, and sea salt. Mix until the dry ingredients are fully incorporated.
In a medium sized mixing bowl, add granulated sugar, melted coconut oil, Greek yogurt, eggs, vanilla, and milk. Whisk to combine, and then pour into the bowl with the dry ingredients.
Mix the wet ingredients into the dry until no dry flour remains.
Add optional mix-ins, and fold into the batter. Read instructions for coffee cake muffins below.
Divide the muffin batter equally between the 12 cups. The batter should nearly fill each muffin cup or liner.
Bake the muffins until they are just set in the middle, or a toothpick comes out clean when poked into the center of a muffin.
Pecan Coffee Cake Muffins
Add the chopped pecans, all-purpose flour, sugar, salt, and coconut oil to a bowl, and mix well.
Add 1 tablespoon of batter into each muffin liner, followed by 1 tablespoon of coffee cake streusel. Repeat by filling the rest of the cups with more batter, and then another tablespoon of the coffee cake streusel. Use a fork to press the topping gently into the muffin batter.
