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We want to share another pre-made bulk mix from our pantry that simplifies our eating, shopping and cooking! You can easily create a bulk muffin mix which is essentially a base for any type of muffins, just add in the mix-ins to create whatever version you want.
This is essentially a replacement to all of those muffin mixes in the pouches and boxes in the store. This means that you save loads of money and you can have more versatile options.
First, I will share the mix recipe and then I will share some add-in ideas and then how to make any muffins from it. But you can also come up with your own ideas based on what you have on hand in your home at the time!
Here’s the ingredients for the base mix:
- 8 Cups of All-Purpose Flour or wheat flour if you prefer
- 3 Cups of Sugar
- 3 Tablespoons of Baking Powder
- 2 Teaspoons of Salt
- 2 Teaspoons of cinnamon
- 2 Teaspoons of nutmeg
Mix all of these dry items together and store in a container in your pantry for you to use when you need it!
Want to make a gluten-free version? Just use this GF flour mix recipe and then follow the recipe above and replace the flour with the GF flour mix HERE.
To actually make our muffins:
- 2 3/4 cups of the above mix
- 1 beaten egg
- 1 cup of milk
- 1/2 cup of melted butter
Mix the beaten egg, milk and butter together and pour into muffin mix. Mix with a fork until well blended. Then add your add-ins and mix again. Pour into your muffin tin (2/3 full) or cake pan (for a cake like muffin) and bake at 400 degrees for 18-22 minutes or until a toothpick comes out clean.
These taste good on their own, but here’s some mix-in ideas that you add at the time of preparation (there are literally thousands of ideas, these are just to get the ideas rolling)
I usually add around a cup of something. Whether it will be 1/2 cup of this and a 1/2 cup of that for 1 cup total. For example, today I added 3/4 cup of Craisins and 1/4 cup of brown sugar. My kids LOVED it!
Good add-ins: (add your ideas too!)
- Blueberries
- other berries
- apples
- peaches
- apricots
- Pumpkin puree
- cranberries
- craisins
- raisins
- cinnamon
- brown sugar
- chocolate chips
- nuts
- coconut
- instant coffee granules
- Flax seeds
- Wheat Germ
OR make them like they are and then once baked roll in melted butter and then roll in sugar and cinnamon mix for what is called “French Muffins” (one of my mom’s traditional muffins for special occasion breakfasts!
Either way, this is a great mix to keep on hand and you can replace your boxed and pouch mixes!
I will also typically make my mix into a “breakfast cake” – those details and recipe are HERE.
For the spices: This is our typical list – but have liberty to use any and all that you want and mix it up however you want!
Here’s a printable recipe for you to put into your home binder! AND details on the Home Binder with FREE downloads are HERE.
| Pre-Made Bulk Muffin Mix to Make Any Muffins | | Print |
- Here's the ingredients for the base mix:
- 8 Cups of All-Purpose Flour or wheat flour if you prefer
- 3 Cups of Sugar
- 3 Tablespoons of Baking Powder
- 2 Teaspoons of Salt
- 2 Teaspoons of cinnamon
- 2 Teaspoons of nutmeg
- Mix all of these dry items together and store in a container in your pantry for you to use when you need it!
- To actually make our muffins:
- two and ¾ths cups (2¾) of the above mix
- beaten egg
- cup of milk
- half cup (1/2) of melted butter
- Mix the beaten egg, milk and butter together and pour into muffin mix. Mix with a fork until well blended. Then add your add-ins and mix again. Pour into your muffin tin (2/3 full) or cake pan (for a cake like muffin) and bake at 400 degrees for 18-22 minutes or until a toothpick comes out clean.
- Good add-ins: (add your ideas too!)
- Blueberries
- other berries
- apples
- peaches
- apricots
- Pumpkin puree
- cranberries
- craisins
- raisins
- cinnamon
- brown sugar
- chocolate chips
- nuts
- coconut
- instant coffee granules
- Flax seeds
- Wheat Germ
- OR make them like they are and then once baked roll in melted butter and then roll in sugar and cinnamon mix for what is called "French Muffins" (one of my mom's traditional muffins for special occasion breakfasts!
See all of our affordable, healthy and practical breakfasts page HERE for lots of ideas!
See more Recipes
julieann r
There’s something wrong with #2 and #5 of the Instructions on the printed recipe section. Looks like it left off the numbers before the “/”.
Cassie
Argh… is it still doing that?? I have tried to fix it and I think it is a bug in the app. I need to research further what the problem is… but I will tell you it is 2 3/4 mix and 1/2 cup butter so that you can “write” it in until I figure out the bug!
Thanks for letting me know and sorry about that! 🙂
Cassie
Cassie
I also just changed the format to words at the beginning – it reads a little funny, but at least you can see it now! Ugh… technology 🙂
Chris
How long can you store the mix?
Cassie
A long time… About as long as you could store sugar and flour. It will store longer the better container you have it in. If it is a sealed air tight container, then a lot longer. I am talking like 6 months or more!
BBellotti
Could you substitute the butter with anything? Interested to find out about the milk as well, maybe evaporated even?
Cassie
Yes – you most likely can. Milk replacements too work fine! This mix is very versatile to change and conform to dietary needs! I love it’s versatility!
Jan
Can this be successfully done with Splenda? There are so many wonderful short cut ideas out there, but few will work for the diabetic that attempts to follow sugar guidelines.
Cassie
Hi Jan!
I don’t see why not! I am pretty sure the Splenda box/bag states that it can be a straight across replacement to sugar in recipes. I haven’t tried it, but again, I think that is what they claim, so it should work!
If you try it, let us know how it turned out! Thanks! – Cassie
Carina
I made these with Splenda tonight. My daughter thought they were “D-licious.”
Kendra
I wanted the recipe to prepare and give to my two sons that are in college and love muffins. They are health nuts so I made these with whole wheat flour and fresh blueberries. Something seems to be missing, maybe more sugar or more milk. They were not quite as moist as I would have liked them to be. I am going to prepare another batch with bananas and pecans. Hopefully these will turn out better. I did make them in the large muffin pan and added a powdered sugar and milk glaze. Won’t be using that again.
Penny
Thanks for the recipe. I have pre-made mixes on hand for biscuits and crisp toppings also. For further convenience: I bag them by batch portions, and put those bags in a gallon Ziploc container in the freezer, with the basic additions written on the bag (or the recipe card in the bag). No need to look for a book or a recipe card.
Tammy
Just thought this nutritional info might be helpful to others. This info is based just on the original mix plus the milk, butter, and egg. This does not include any add-ons.
Per Muffin: 208 calories
Total Fat: 8.7 g
Total Carb: 30.0 g
Dietary Fiber: 0.7 g
Sugars: 13.5 g
This info is from CalorieCount. It’s January so I’m still trying to stick to my diet resolution so some of the modifications for Splenda, etc might be good for me.
Made these for my sons this morning (using original mix recipe) and they enjoyed them so much they ate the leftovers as an afterschool snack.
Cassie
Thank you for that information Tammy! I am sure that the butter is a big factor 🙂 My kids love this too. It would probably be good to figure out an low-fat alternative to the butter for anyone that is concerned about it. Any ideas?
Yulene
can I substitute the butter with fish oil and how much should I use?
Tameka Whipple
How would I do this muffin mix with strawberries as an add-in?
Cassie
HI Tameka,
You can just simply add fresh sliced strawberries into the prepared mix as the last step of mixing with the wet ingredients before cooking. You don’t need to measure, just add the slices/chunks of strawberry to meet your taste needs. I hope that answers your question!
DeeAnn
Just wanted to say.. I’ve been all over your page for various things for a while now.. and you are brilliant. Thank you for sharing.. even your personal things! !
Lisa
Instead of butter, you could use Olive oil. I used Apple sauce and they turned out moist and delicious. This will cut a lot of Fat!
Diane Addison
I have been making a mix for quite awhile now.I used the recipe from 1 master mix, 51 muffins.They also make 3 others on, quick breads, cookies and cakes.I paid more but right now they are on sale all but one at Amazon for less than $4.The cake one is more.The recipes (and I have tried a lot of them) are all good and I would recommend them.CQ Products makes them.I bought mine when they first came out.So, try em ,you’ll like them.
Frances
Hi Cassie,
I would like to make this mix.. It sounds delish!
My mouth waters after reading about it.
I do have a question, can this mix be used to make waffles!!!
Thank so much for your hard work that you put into this blog!
April R.
This is my new go-to muffin recipe. I’ve made chocolate chip and blueberry muffins, to date. Love it! Thanks for sharing.
Heather
I’m going to be baking a ton of muffins for a charity event, so I think this would help ease the burden of making up several one batch recipes. Do you know how many muffins it would make total? Or how many muffins each “recipe” makes so I can do the math?
sara
Replace the milk with orange juice, a teaspoon of orange zest and a cup of craisins for orange cranberry muffins.
Beth
You could also further modify it and make it a “water only needed” recipe by adding powdered milk and powdered egg. Try something like Ova Easy (powdered, uncooked egg). One bag of Ova Easy reconstitutes into 12 eggs – enough for about 4 batches of your dry mix recipe. Just remember to increase the liquid to reconstitute the egg and milk. Here is a link to Ova Easy on Amazon – though you may find it less expensive somewhere else. http://www.amazon.com/Ova-Easy-Egg-Crystals-4-5/dp/B00408XID4
Errol
Hi there Cassie!
Thank you very much for sharing all of this with us!
I just did a blog post Myself on Homemade Muffin Recipes and would very much Appreciate it if you could check it out for me.
Le me know what you think?
James
Trivet current thinking about sugar being a deadlier enemy than fat, the volume of sugar seems quite excessive as an added fruit would give a much healthier sugar boost.
Eileen
Hi àll I just used this recspie ans used 4 T of powered buttermilk they are fantastec Thank you
Nadine Lowden
Just wanted to let you know I use this recipe for making small muffins for our school breakfast program for the past year. They are a hit! I have 2 grade 7 students do them and it is so much fun. It gives them some baking skills and it is so easy to mix together. We add different fruits every week. I use water and oil instead of milk and butter and it doesn’t seem to change anything. Thank you
Cassie
Nadine – I am so happy to hear this! My kids love this mix and they love creating a “new” muffin each time we make this. How awesome to have this be a part of a baking skills teaching opportunity too! We really need to teach kids how to bake and bake from scratch. Essential skills for future adulthood in the area of budget and health!
Kristy
Question…how much dry milk would you use instead of milk? Thanks!
Jennifer PR
Could I use oil instead of butter in this recipe? And would it be 1:1 replacement? Thank you.
Wen
I just made this recipe on a whim as I dont feel good and wanted something simple to feel productive. I never leave comments and am rarely super impressed, but these are deserving of accolades! Absolutely lovely, moist and exceptionally tasty. Thank you so much!
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