JUMBO MUFFINS 3 WAYS (No Mixer Required + Secret Ending)

Summary by Krater

The video demonstrates how to make three large-format, moist muffin types at home: blueberry muffins with lemon sugar topping, double chocolate muffins, and banana walnut muffins (with a pumpkin spice variant). Each recipe features precise measurements and step-by-step mixing and baking instructions.

From the video

Answers: How do I make large, moist bakery-style muffins at home?

• Large format blueberry muffins
• Double chocolate muffins
• Banana walnut muffins
• Pumpkin spice nut muffins
• Muffin baking techniques

Ingredients

• 210g sugar
• 2 large eggs
• 2 egg yolks
• 225g sour cream
• 150g buttermilk
• 3g vanilla extract
• 50g neutral oil
• 50g melted butter
• 375g all-purpose flour
• 8g salt
• 12g baking powder
• 4g baking soda
• 280g fresh blueberries
• 2 lemons worth of zest lemons
• 50g cocoa powder
• 110g chopped 70% chocolate
• 210g dark brown sugar
• 40g molasses
• 260g ripe banana
• 110g toasted walnut
• 40g maple syrup
• 5g pumpkin spice
• null roasted butternut squash

What it concludes

• Using a 50/50 blend of butter and oil balances the moisture of oil with the depth of flavor of butter in blueberry muffins.
• Fold wet and dry ingredients together with minimum mixing to avoid developing tough gluten in muffins.
• Baking muffin temperatures above 350F leads to dry muffins.
• Toast nuts before adding to baked goods to bring out significantly more depth of flavor.
• Adding sour cream to muffin batter increases moisture and creates a thicker batter that rises higher in the oven.