Pre-Made Bulk Muffin Mix to Make Any Muffins
Prep time
Cook time
Total time
This is a super easy, practical and affordable way to replace those boxed and pouch muffin mixes that you get in the store.
Recipe type: Breakfast
Serves: 12
  • 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!
  1. To actually make our muffins:
  2. two and ¾ths cups (2¾) of the above mix
  3. beaten egg
  4. cup of milk
  5. half cup (1/2) of melted butter
  6. 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.
More ideas:
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 ½ cup of this and a ½ cup of that for 1 cup total. For example, today I added ¾ cup of Craisins and ¼ cup of brown sugar. My kids LOVED it!
  1. Good add-ins: (add your ideas too!)
  2. Blueberries
  3. other berries
  4. apples
  5. peaches
  6. apricots
  7. Pumpkin puree
  8. cranberries
  9. craisins
  10. raisins
  11. cinnamon
  12. brown sugar
  13. chocolate chips
  14. nuts
  15. coconut
  16. instant coffee granules
  17. Flax seeds
  18. Wheat Germ
  19. 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 more recipes and bulk pantry ideas at
Recipe by The Thrifty Couple at