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muffin mix preparation instructions

All Purpose Muffin Mix

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This versatile homemade muffin mix creates the perfect foundation for countless muffin variations using simple pantry staples. With this mix on hand, you're just minutes away from fresh, warm muffins whenever cravings strike, without the preservatives found in store-bought versions.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 3 batches
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mix:
  • 5 cups all-purpose flour unbleached recommended
  • 1⅓ cups granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon fine sea salt
For Each Batch of Muffins:
  • 2 cups prepared muffin mix
  • 1 large egg
  • 1 cup milk dairy or non-dairy
  • ¼ cup neutral oil or melted butter
  • up to 1½ cups add-ins berries, chocolate chips, diced apples, or nuts

Equipment

  • Large mixing bowl
  • Whisk
  • Airtight container

Method
 

  1. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and fine sea salt.
  2. Whisk thoroughly for about a minute, ensuring the baking powder is evenly distributed throughout the mixture. Be sure to reach the corners of the bowl where flour tends to hide.
  3. Transfer the prepared mix to an airtight container such as a mason jar. Label with the per-batch directions for future use.
  4. Store in a cool, dry place for up to 3 months, or freeze for up to 6 months.
  5. When ready to make muffins, preheat oven to 375°F (190°C) and prepare a muffin tin with paper liners or by greasing and flouring.
  6. In a bowl, combine 2 cups of the muffin mix with 1 large egg, 1 cup milk, and ¼ cup oil or melted butter.
  7. Mix just until no dry pockets remain. Small lumps in the batter are fine and will create tender muffins.
  8. Gently fold in up to 1½ cups of your chosen add-ins.
  9. For taller muffin tops, let the batter rest for 5 minutes before baking.
  10. Divide batter among muffin cups, filling each about ¾ full.
  11. Bake for 15-20 minutes until the tops spring back when lightly touched.

Nutrition

Calories: 220kcal

Notes

This versatile mix can be customized to accommodate various dietary needs. For gluten-free muffins, substitute the all-purpose flour with a 1:1 gluten-free baking blend containing xanthan gum. You can also use white whole-wheat flour for up to half the all-purpose flour for a more nutritious option, though you may need to add an extra tablespoon of milk to the batter.
For vegan muffins, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, allowed to gel for 5 minutes), plant-based milk, and oil instead of butter.
Try different flavor combinations like lemon-blueberry (add lemon zest), cinnamon-apple, or savory cheese variations. The possibilities are endless!

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