Fancy Department Store Muffins

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Fancy Department Store Muffins

star rating (9) rate this recipe »
Published prior to 2008

These lavish muffins emulate the big, high-crowned muffins you often see in department store bakeries. They're a good example of "cake-like" muffins, containing high amounts of both sugar and fat. Be sure to set your muffin tin on a larger baking sheet, to catch any overflow which may occur as muffins bake.

2 cups Round Table Pastry Flour or King Arthur Unbleached All-Purpose Flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups fresh blueberries, chopped apple or peach, etc.*
1 cup chopped nuts: almonds, walnuts, pecans, etc.*
6 tablespoons (3/4 stick) butter or margarine
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1/2 teaspoon cinnamon or nutmeg mixed with 1 tablespoon granulated sugar (for topping)

Preheat oven to 375°F.

Combine flour, baking powder, salt, berries and nuts. In a large mixing bowl, cream butter or margarine with sugar until light and fluffy. Add eggs and vanilla, and beat well.

Blend dry ingredients into wet alternately with milk.

Because these muffins will rise up and over the edge of your muffin tin, you'll want to grease the top of the pan as well as the cups. Fill the cups almost full, and sprinkle with the spiced sugar.

Bake muffins 25 to 30 minutes, or until golden brown. Remove muffins from oven and cool completely on a wire rack.

* Chopped fresh cranberries are nice, but be sure to increase the amount of sugar to 1 1/4 cups, as cranberries are quite tart.

* Note: These muffins are wonderful made with tiny fresh blueberries, chopped, toasted almonds, and almond extract substituted for the vanilla extract.

Nutrional information per serving (1 muffin, 106 g): 307 cal, 13 g fat, 6 g protein, 21 g complex carbohydrates, 20 g sugar, 3 g fiber, 63 mg cholesterol, 232 mg sodium, 168 mg potassium, 3 mg vitamin C, 1 mg iron, 146 mg calcium, 133 mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 6, July-August 1992 issue.


  • star rating 07/24/2013
  • Kendra from Minford, OH
  • These were amazing. As for the previous comment about why would you add the fruit with the flour instead of at the end, its because if you mix your fruit with flour first it will prevent it from sinking to the bottom of the cupcake pan. This is the best recipe I have come across for muffins.
  • star rating 10/30/2011
  • mlrfl from KAF Community
  • This is the only muffin to give as a super special gift. Add fruit, nuts and fancy toppings. These are gourmet muffind for sales
  • 10/11/2011
  • ilean50 from KAF Community
  • If you wanted to use apple butter instead of fruit, would that change the texture of these muffins very much? Would you add more flour or less liquid?
    I would only use 1 cup of the apple butter and you should not need to make any other adjustments. ~Amy
  • star rating 07/08/2011
  • MorgantiAJ from KAF Community
  • Just made these with fresh peaches. I didn't have any nuts on hand so left those out. They taste great, but I wish the recipe had said to use muffin tin liners as that would have helped. I thoroughly greased the muffin cups but because the muffin is so fluffy and delicate, when I attempted to take the baked and cooled muffin out of the tin, the top separated from the base. Do yourself a favor, use muffin tin liners. I made one modification to the recipe - it says to add the fruit in with the dry ingredients, but I mixed the batter with a stand mixer and that would have pulverized the fruit so I didn't add the peaches in until the batter was completely mixed and then did that step by hand. Even if you used berries, unless they were dried, mixing them in where the recipe calls for seems like it would ruin the fruit.
  • star rating 07/24/2010
  • michael from atlanta
  • muffin did not rise like I wanted them to rise
  • star rating 02/27/2010
  • Joe Polizzotto from Florida
  • My muffins spread out too much over the muffin pans and were like pancakes. I greased the pans and that still did not stop them from sticking. Most of them were fit for bread pudding as they fell from the pans broke a part in many places and crumbed all over the place. Made good bread pudding!
    Joe - I am sorry you had bread pudding instead of nicely crowned muffins. Be sure you measure the ingredients properly. A scale is best but if measuring flour with cups, use the fluff, sprinkle and level off with a straight edge method. Be sure the baking powder has not expired. Do not over beat the batter. Use large eggs. Be sure your oven was preheated to 375 degrees. An oven thermometer is a good investment if you are without one. Lastly, certain add-ins can really make a difference in the outcome. And, if you made any substitutions for ingredients, that, too could have an effect. For any further questions, we have a Bakers' Hotline, 1-800-827-6836. Elisabeth @ KAF
  • star rating 12/13/2009
  • Kristen from Charleston, SC
  • These are amazing, and a huge hit everytime I make them. They are always tender and cakey. Blueberry is awesome, also did them with raspberries and lemon zest and once with cranberries and orange.
  • star rating 02/04/2009
  • ck from NJ
  • Have made these several times and are always a hit. I use the large muffin tins and they do look and taste like they came from a bakery.
  • star rating 01/22/2009
  • Sarah from Penn Yan
  • First batch is in the oven... the only change I made to the recipe was to use frozen rather than fresh blueberries. I'm a little worried because they are large blueberries. But I pick them for 80 cents a pound so it only made sense to give them a try. There's the timer! Let's see how they taste... DELICIOUS!!! Fluffy and sweet! Oh, I also sprinkled coarse sugar over the top before baking and it added a nice crunch...