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Perkins Mammoth Muffins are the reason a lot of people walk out of the restaurant carrying a bakery box. They're enormous, domed well above the rim, tender inside, and finished with a crunchy cinnamon streusel. This copycat recipe gets you all of that in a jumbo muffin tin at home, with the blueberry version as the base and six other flavors built from the same batter.

Perkins Mammoth Muffins

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Author: Laurie Fleming
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 Servings

Description

Copycat Perkins Mammoth Muffins with tall bakery domes, a tender sour cream crumb, and crunchy cinnamon streusel.

Ingredients 

Streusel topping

  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 4 tablespoons butter, cubed, cold unsalted

Muffins

  • 2 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup sour cream
  • 1/2 cup whole milk
  • 1/2 cup butter, melted, unsalted butter
  • 2 teaspoons vanilla extract
  • 2 cups blueberries, fresh

Instructions

  • Heat oven to 425°F. Line a 6-cup jumbo muffin tin.
  • Combine 1/2 cup flour, 1/2 cup brown sugar, and 1 teaspoon cinnamon. Cut in 4 tablespoons cold butter until crumbly. Refrigerate.
  • Whisk 2 3/4 cups flour, 1 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 3/4 teaspoon salt. Toss 1 tablespoon of this mixture with 2 cups blueberries.
  • Whisk 2 eggs, 1 cup sour cream, 1/2 cup milk, 1/2 cup melted butter, and 2 teaspoons vanilla until smooth.
  • Fold wet into dry just until no dry flour remains; the batter will be thick and lumpy. Fold in the blueberries.
  • Fill each cup to the rim, mound the streusel on top, and press lightly.
  • Bake 8 minutes at 425°F, reduce to 350°F without opening the door, and bake 18 to 22 minutes more.
  • Cool 10 minutes in the tin, then transfer to a rack.

Equipment

  • 6-cup jumbo muffin tin
  • Jumbo muffin liners
  • Mixing Bowls
  • Wire cooling rack

Notes

The batter should be thick enough to mound on a spoon. If it pours, the muffins will spread instead of doming. Fill jumbo cups to the rim; standard two-thirds advice does not apply. Do not open the oven when you drop the temperature. Seven flavor variations are in the post above, all built on this same base.

Nutrition

Serving: 1ServingCalories: 793kcalCarbohydrates: 114gProtein: 11gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 148mgSodium: 826mgPotassium: 248mgFiber: 3gSugar: 59gVitamin A: 1095IUVitamin C: 5mgCalcium: 230mgIron: 4mg