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These Bakery Style Triple Berry Lemon Muffins are lemony, tender and total muffin perfection! Perfect for a sunny spring breakfast or brunch.
It’s Tuesday, which means it’s the perfect day to bake up some muffins! Because… why not?!
These Bakery Style Triple Berry Lemon Muffins are going to be your new favorite muffin recipe! Loaded with fresh juicy berries, lots of lemony goodness, and topped with double the streusel, these muffins are basically all around muffin perfection.
A few reasons why you will love these muffins: One, they’re the best muffins ever. At least they’re the best berry lemon muffins ever. And two, these Bakery Style Muffins are super moist and have the most perfect muffin texture. Then they’re topped off with double the streusel! Because every muffin needs to have double to streusel, right?! YES!
Making these Bakery Style Triple Berry Lemon Muffins:
Don’t be intimidated when you read Bakery Style muffins… these muffins require no fancy bakery set up or equipment. And yet, the results are just as good (if not better!), than your local bakery!
A few key steps to bakery style muffin perfection:
Like most baked goods, especially muffins, it’s crucial that you don’t overmix the batter. Over mixing will result in a denser crumb, and we want these muffins fluffy and tender!
One way to prevent over mixing is by sifting the dry ingredients together separately before combining with the wet ingredients. The less mixing, the better!
After sifting together the dry ingredients you will then cream together the butter, sugar and remaining wet ingredients in a stand mixer. Slowly add the dry ingredients into the wet, gently stirring to combine. Don’t worry if the batter seems thick- that’s totally fine!
Then gently fold in the frozen (not thawed!) berries into the batter.
For this recipe I used a large muffin pan to create jumbo sized muffins. I have found that jumbo muffins overall just turn out way better. They’re moist, tender and have that perfect bakery style muffin texture! If you don’t have a large muffin pan, you can use a smaller muffin tin but you will need to reduce the bake time by about 10-12 minutes.
Using 4-5 tablespoons per muffin, divide the batter evenly in the muffin pan. Top with all that delicious buttery streusel and bake!
You will notice this recipe starts off baking the muffins in a hot oven at 425 degrees and then reducing the oven temperature after 5 minutes. A hotter bake start will ensure these muffins get a beautiful rise!
Once the muffins are done baking allow to cool for 10 minutes and then EAT!
And there you have it! The most delicious bakery style muffins right from your own home! These muffins are great with a fresh cup of coffee, or tea!
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Looking for more breakfast ideas? You may also love…
- Lemon Sugar Dutch Baby Pancake with Strawberries and Chamomile Cream
- Simple Cinnamon Sugar Heart Doughnuts
- Blueberry Croissant French Toast Bake
Recipe
Bakery Style Triple Berry Lemon Muffins
Equipment
- large muffin pan
Ingredients
Triple Berry Lemon Muffins:
- 1 ¾ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup salted butter, softened
- 2 large eggs
- ½ cup plain greek yogurt
- 1 tablespoon vanilla
- 2 teaspoons lemon extract
- 1 tablespoon lemon zest
- 1 cup frozen berry blend (blueberries, raspberries, blackberries)- not thawed
Streusel:
- ¼ cup salted butter
- ½ cup brown sugar
- ½ cup flour
- ⅛ teaspoon salt
Instructions
For the muffins:
- Preheat oven to 425 degrees F.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside. In the bowl of a large stand mixer cream together the butter and sugars. Slowly add the eggs, yogurt, vanilla, lemon extract and zest.
- Add the dry ingredients into the wet ingredients and stir until just combined. Fold in the frozen berries, gently mixing. The batter will be thick, that's ok! Butter or spray a large cup muffin pan, and divide the batter evenly without overfilling the muffin cups, about 4-5 tablespoons per muffin cup. Reserve remaining batter aside for a second batch if you only have one muffin pan. Make the streusel.
For the Streusel:
- In a small bowl add the softened butter, brown sugar, flour and salt. Using a fork, combine the ingredients until the streusel resembles pea sized crumbles. Top the muffins with the streusel.
- Bake muffins for 5 minutes at 425 degrees, then turn the oven temperature down to 350 and bake for an additional 15-18 minutes, or until a tester inserted in the middle comes out clean. Allow to cool for 10 minutes. ENJOY!
These are light and delicious!!! Wonderful!