If you love Tim Hortons muffins, you’ll find these easy copycat recipes very satisfying! They’re all packed with flavour and very moist.
They’re also very easy to make and can be made ahead of time. They’re great for breakfast or dessert. Stored in an airtight container, they’ll keep fresh for a few days.
Chocolate Chip Muffins
A warm muffin is one of the most satisfying and delicious breakfast treats you can have, especially when it’s a good chocolate chip muffin. These muffins are soft, fluffy and loaded with chocolate chips. They’re also moist and tender, making them perfect for on-the-go snacking!
This recipe is easy to make and uses staple ingredients you likely already have on hand. They are also freezer-friendly and will keep well for up to 3 months in an airtight container or resealable plastic bag!
To make these muffins, start by whisking together the dry ingredients. Next, whisk together the wet ingredients and combine them with the dry.
Once all of the ingredients are well-combined, you can pour the mixture into prepared muffin tins and bake for 15 minutes. When they’re done, let them cool on a wire rack before enjoying!
If you like the taste of chocolate chips, add some to the batter to make them even more chocolaty. You can also use other types of baking chips, like milk chocolate, peanut butter, white chocolate or even butterscotch chips!
To make these chocolate chip muffins, first preheat your oven to 425 degrees Fahrenheit. Then, place liners in muffin tins and fill them with the batter, ensuring that each cup is about 1/8 inch from the top of the tin.
Test the Doneness of the Muffins with a Toothpick. If a toothpick inserted into the center of a muffin comes out clean, they’re ready to remove from the oven.
Don’t Over Mix the Batter – This is important because it helps the muffins rise properly. Over mixing will cause the batter to turn out tough. To avoid this, only use about 20 strokes of the batter mixer.
Then, scoop equal portions of the batter into each of the 12 muffin cups. Sprinkle a few of the reserved chocolate chips on top of each muffin and bake for about 15-20 minutes.
These chocolate chip muffins are a great treat to serve at your next brunch or special occasion. They’re sure to be a hit with friends and family.
Blueberry Muffins
The perfect on-the-go breakfast or brunch treat, these blueberry muffins with a streusel crumb topping are moist and flavorful. They’re easy to make and will become a staple in your kitchen.
To prepare the batter, combine melted butter with sugar and oil and mix until creamy. Whisk in eggs and sour cream, then add milk and vanilla. Then stir in the dry ingredients a third at a time. Be sure to scrape down the sides of the bowl and beat well after each addition.
When the batter is almost combined, fold in the blueberries. Adding the blueberries early in the recipe helps prevent them from sinking to the bottom of the muffins and also prevents over-mixing.
Once all the batter is fully incorporated, transfer to prepared muffin pans filling each cup with about 1/4 cup of batter. Sprinkle with the streusel topping and bake until the tops are golden brown and a toothpick inserted in the center of each muffin comes out clean, 18 to 22 minutes.
These blueberry muffins are a great way to use up fresh, local blueberries that are in season. If you’re short on fresh fruit in the fridge, substitute frozen blueberries for a similar texture and flavor.
Alternatively, these muffins can be made ahead and stored in an airtight container for up to 4 days or frozen for up to 3 months. To thaw, transfer the muffins to an airtight container or freezer bag and allow them to thaw overnight before reheating in a 300-degree oven for about 3 to 5 minutes or until warm.
A delicious grab-and-go breakfast or brunch treat, these blueberry crumb muffins are topped with a streusel crumb and are reminiscent of Starbuck’s famous blueberry muffins. They’re easy to make and can be enjoyed by all ages.
This recipe is an adaptation of my favorite bakery-style blueberry muffins. They’re loaded with juicy blueberries and they rise high, with beautiful domed tops.
This is a simple one-bowl, no-mixer muffin recipe that you can make in your own kitchen with your family and friends. It’s a great option for brunch with friends and loved ones and it’s also perfect for a light lunch or snack.
Strawberry Muffins
A delicious, light and fluffy muffin recipe made with fresh strawberries. They’re filled with a tangy flavor that will have you coming back for more! They’re also very easy to make, and perfect for brunch or a snack.
First, mix the dry ingredients together in a large bowl. You’ll need flour, sugar, baking powder, salt and cinnamon. Then, whisk in the oil, milk, eggs, and vanilla until well mixed. Finally, fold in the chopped strawberries until just combined.
This recipe is a good one to use if you have a large amount of strawberries that you want to bake with, but I think you’ll find that they work well with frozen or thawed berries too. You should cut the berries into pieces that are about half-inch to 3/4 inch in size to ensure they’re distributed evenly throughout the muffins.
You can assemble your muffins right before baking and then sprinkle them with additional crumb topping. But be sure not to over mix the batter or they’ll end up too tough.
The best way to keep your muffins soft is to store them in a paper towel lined container at room temperature for up to 2 days. You can also freeze them for up to 3 months.
When ready to eat, warm them up in the microwave for a few minutes or allow them to come to room temperature on their own. You can enjoy them on their own or serve them with a dollop of strawberry jam or whipped cream.
These strawberry muffins are made with a handful of pantry staples and juicy strawberries. They’re so easy to prepare and they taste incredible!
They’re a great breakfast or dessert to bring to a party, but they’ll also make for an excellent treat for lunch or as an after school snack. They’re especially delicious with a slice of soft butter on top.
To make these muffins, preheat the oven to 350°F. Line a standard muffin pan with paper liners or spray it with nonstick cooking spray. Fill each muffin cup about 3/4 full.
Fruit Explosion Muffins
These delicious Tim Hortons-inspired fruit explosion muffins are tender vanilla cake muffins studded with strawberries and filled with homemade cherry jam. These nut-free muffins are easy to make and come together in about 30 minutes.
These muffins are made with whole wheat flour and sour cream, which makes them extra moist. They’re also a good choice for people on a gluten-free diet. They are topped with a layer of strawberry jam inside, but any fruit you like would work.
To prepare the muffins, preheat the oven to 400 degrees Fahrenheit. The higher temperature is necessary to help the muffins rise and crisp up the pumpkin seeds before baking.
Once the muffins are baked, let them cool for about 5 minutes before removing them from the pan. Then transfer them to a wire rack to completely cool.
If you want to serve the muffins later, a paper towel placed over the top of each muffin absorbs excess moisture and will keep them fresh longer. They can be stored at room temperature for about 3-4 days, but you will probably want to reheat them in the microwave before eating them.
The recipe calls for mixed berries, but you can use any combination of berries that your family loves. You can also add a handful of chocolate chips or chopped nuts for an even more special treat!
To make these muffins, combine all the dry ingredients in a bowl. In a separate bowl, whisk the wet ingredients (eggs, sugar, buttermilk, oil, yogurt and vanilla extract) until just combined. Then gently fold the dry ingredients into the wet mixture, making sure that there are no pockets of dry flour left in the batter.
Finally, add the flour-dusted cut strawberries and fold until just incorporated. Once all of the dry ingredients are incorporated, use a tablespoon to scoop the batter into the wells of the muffin tin about 1/3 rd of the way up. Next, place a tablespoon of jam in the centre of each muffin and cover the jam with the remaining batter until 3/4 of the muffin tin is full.