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What is a Bakery-Style Muffin and how to get one in your belly STAT.

What is a bakery-style muffin

Have you ever stopped into a local coffee shop or bakery and grabbed a big tasty muffin to go? As you reach in the bag you break off a chunk. The top is huge and crusty, studded with pieces of baked fruit, and covered with a wonderful sugary crackle? One bite and you’re sold. 

Welcome to the world of the bakery-style muffin. Once you discover these gems, you’ll never want the little wimpy variety again.

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How to bake these at home

You don’t have to get a job at your local bakery to learn the secrets to baking like this. I’ve been baking muffins this way for years and years and I love sharing tips like this.  

All you need are a few supplies and some insider tips.

The right muffin pan, a big scoop for portioning, and some coarse sugar will put you on the path to big Bakery Style Muffins in no time.

Read on for my tips on what you need to do to get muffins like this at home.

Check out my inspiration recipe. It’s from my bakery. This is the real deal. Folks. It’s even got the food stains on it to prove it. 

What is the secret to achieving a bakery-style muffin?

How do they do it? It’s very simple.

You’re just going to change a few things about the way you bake muffins:

Use a good recipe

Use a recipe that has a little extra granulated sugar. This helps it get that almost cookie-like crustiness on the top.

The recipe that I am sharing today was originally written for use in my bakery. We mixed it as a plain muffin base and customized it with whatever fruit or jam filling was on the menu. It holds up equally well for fresh chopped fruit, frozen berries, or bakers jam.

Fill your muffin tins full

You’re going to want the muffin batter to spill over the rim of the baking tin just a bit when they are baking. This fullness is the beginning of the muffin top effect were going for. Don’t worry, the high oven temperature will cool them fast enough that you don’t end up with a mess on your baking pans.

Heavily sprinkle the tops with sugar

Sure, we don’t need the extra sugar but isn’t everything prettier with a little sparkle on top? Regular granulated sugar works fine here, but in the bakery we use a coarser type of sugar that’s designed for this. If you’d like the real Bakery-Style experience, Sanding sugar or Crystal sugar will give it that special crunch. Check out my link below for the brand of sugar I think gives the best crunch.

Bake in a very hot oven

While all the other little tricks are important, this is the key to really achieving the bakery-style muffin! The hot oven will make the crust on top form quickly. That’s what you want. A nice crusty top will also hold in the steam as the inside cooks. 

What you need to make bakery-style muffins at home

If you’re baking these from home, you can get the professional bakery results with a few basic baking supplies.

Jumbo muffin tins- I like the jumbo tins, but if you only have the standard cupcake size tins, they will also work. What ever size you use, fill it nice and full for the big crusty tops to work!

Scoop- I’ve collected quite a few of these over the years. Its the only way I portion batter now. They keep things equally portioned and drip free.

Crystal Sugar- This is the sugar that gives the muffin tops their delicious crunch. In a pinch, regular sugar will do, but if you like this recipe and plan on making it again, I highly recommend buying some crystal sugar.

Tips for using this recipe in your bakery

Bakery Style Mixed Berry Muffins

Prep Time 15 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine American
Servings 10


  • Jumbo Muffin tins, scoop


  • 1 1/2 Cups All Purpose Flour
  • 3/4 Cups Sugar
  • 1/2 tsp Salt
  • 2 tsp Baking Powder
  • 1/3 Cup Vegetable Oil
  • 1 Egg
  • 1/3 Cup Milk
  • 1/2 Cup Sour Cream
  • 1 tsp Vanilla
  • 1 Cup Frozen Berries
  • 1/2 Cup Crystal sugar for tops


  • Before beginning, preheat oven to 425 degrees.

Muffin Batter

  • In a large bowl, combine flour, sugar, salt and baking powder. Set aside.
  • In a smaller bowl mix egg, oil, milk, sour cream and vanilla.
  • Make a well in the center of the dry ingredients and pour liquid ingredients into dry ingredients. Mix to incorporate, stopping before fully blended.
  • Gently fold in frozen fruit, mixing only to distribute fruit.

Scooping and Filling

  • Spray or grease muffin pans and rim of pan for overflow.
  • Using a scoop or measuring cup portion batter into muffin well. It should completely fill well.
  • Sprinkle tops of muffin batter with a generous sprinkle of sugar, about 1 tsp. each.


  • Place muffins in the center of preheated oven. Make sure there is room for these to bake tall.
  • Since all ovens bake differently, Set timer for 25 minutes and check for doneness. The best part of these muffins is their crusty tops so give them all the time they need.
Keyword bakery, fruit, jumbo, mixed berries, muffin
Tried this recipe?Let us know how it was!

Enjoy these baking tips and recipe for achieving big, crusty delicious muffin tops.

Sadly, muffin tops are only awesome when they are on actual muffins.