Homemade Muffin Mix Recipe

Lightly sweet with a delicate crumb, this muffin mix recipe creates bakery-style muffins that are soft, moist, and perfectly customizable for sweet or savory flavors. From juicy blueberries to hearty bacon and cheddar, this one simple pantry mix turns into dozens of delicious variations your family will request again and again.

When you stock your pantry with homemade mixes, you are choosing convenience without sacrificing quality. Keep this muffin mix on your shelf next to this biscuit mix recipe, easy instant oatmeal recipe, and homemade pancake mix recipe.

What Makes This Recipe Unique

• Time Saver – This recipe stores beautifully for months, so you can prep multiple batches in the same time it takes to make one. While you have your ingredients out, take a minute to mix up no-knead bread mix, easy homemade brownie mix, and this homemade cake mix.
• Flexible – Muffins don’t just save time on busy mornings; they also make great snacks, desserts, or a quick side dish without relying on processed convenience foods.
• Simple – Uses simple pantry staples and costs far less than store-bought mixes.
• Versatile – Completely customizable to suit your family’s tastes and dietary needs. Instructions using this muffin mix are included in my healthy orange-cranberry muffins, bakery-style chocolate zucchini muffins, old-fashioned zucchini blueberry muffins, fresh peach muffins, and spiced pumpkin applesauce muffins recipes.  

Key Ingredients:

A full ingredients list, including measurements, can be found in the recipe card below.

• Flour – I do not recommend freshly milled flour for long-term pantry mixes, as it reduces shelf stability. Whole wheat pastry flour or unbleached all-purpose flour works beautifully here.
• Baking Powder – Check the expiration date to make sure it’s fresh!
• Wet Ingredients – To prepare the muffins, you will need 1 egg, 1 cup of milk, 1/2 cup of melted butter, and 1 cup of desired mix-ins.

Recipe Substitutions and Mix-In Suggestions

• Flour – For a gluten-free muffin mix, use a 1:1 gluten-free flour blend. Use these gluten-free baking tips for the best results.
• Dairy Free – Substitute milk with almond, coconut, or oat milk, and use melted coconut oil instead of butter.
• Mix-ins – Muffins have endless flavor opinions. Use one cup of your favorite mix-ins, or choose from the table below.

Muffin Mix Recipe Instructions

To Make the Muffin Mix:

Step 1: Layer each dry ingredient into quart-sized Mason jars. (Do not mix. The ingredients will be combined at baking time.)

Step 2: Label jars with contents and date. Include baking directions if gifting or storing long-term.

To Prepare Muffins:

Step 3: In a large bowl, combine: 1 jar muffin mix, 1 cup milk, 1 egg, and ½ cup melted butter.

Step 4: Stir until just combined. Do not overmix.

Step 5: Fold in 1 cup of selected add-ins.

Step 6: Spoon into a greased or lined muffin tin, filling each cup ¾ full.

Step 7: Bake at 400°F for 20 to 22 minutes.

Step 8: Cool slightly and enjoy.

Recipe Tips

• Do not overmix or muffins may become dense.
  
• Use room temperature milk and egg for better rise.
  
• Toss berries in a tablespoon of flour before folding in to prevent sinking.
  
• Sprinkle cinnamon sugar on top before baking for a crunchy finish.
  
• For bakery-style tops, start baking at 425°F for 5 minutes, then reduce to 400°F.

Storage Instructions

Store sealed jars in a cool, dark pantry for up to 6 months.

Baked muffins should be stored in an airtight container at room temperature for 2 to 3 days. Or, freeze baked muffins in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm gently in the oven.

FAQ’s