Large Muffins Recipe

Preheat and prepare pan

Preheat the oven to 375°F (190°C). Grease a 6-cup large muffin tin or line with large paper liners (for jumbo muffins). If using a standard 12-cup pan, this recipe will make 12 regular large-ish muffins; adjust bake time down slightly. Place a rack in the middle of the oven.

Measure ingredients accurately. If using frozen fruit, do not thaw (toss with a tablespoon of flour to prevent sinking).

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed and there are no lumps.

In a separate medium bowl or large measuring cup, whisk together the whole milk, eggs, melted butter, vegetable oil, and vanilla extract until combined and slightly frothy. Make sure the melted butter is warm but not hot to avoid cooking the eggs.

Make a well in the center of the dry ingredients. Pour the wet mixture into the well and gently fold with a spatula or wooden spoon until just combined. Do not overmix — small lumps are fine. Overmixing will make muffins tough.

If using add-ins (blueberries, chocolate chips, or nuts), gently fold them in now until evenly distributed. If using berries, fold gently to avoid crushing them.

Spoon the batter into the prepared muffin cups, filling each about 3/4 to 1 full for a rounded top (for jumbo/large muffins fill close to the top). For even muffins, use a large ice cream scoop or measuring cup (about 1/2 to 3/4 cup batter per large muffin).

If desired, sprinkle the tops with coarse sugar or turbinado sugar to give a crunchy top.

Bake in the preheated oven until the tops are golden and a toothpick inserted into the center comes out with a few moist crumbs but not wet batter. For large/jumbo muffins (6-cup tin) bake 22–28 minutes. For 12 standard large-ish muffins, bake 16–20 minutes. If using frozen berries, add 2–4 minutes to baking time.

If the tops brown too quickly but centers are not done, loosely tent with foil for the remaining bake time.

Remove muffins from the oven and let them rest in the pan for 5–8 minutes to set. Then transfer muffins to a wire rack to cool another 10–15 minutes before serving. Serve warm or at room temperature. Store in an airtight container for 2–3 days at room temperature or freeze for up to 3 months.