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.
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Quick Look at This Recipe
- ✅ Recipe Name: Homemade Muffin Mix Recipe
- 🕒 Ready In: 25 minutes
- 🍞 Method: Oven-baked
- 👪 Yield: 12 muffins per jar
- 🍽Calories: Approximately 200 per muffin
- 🥄 Tools: Mixing bowl, measuring cups, muffin tin, Mason jars
- ❄️ Freezer Friendly: Yes
- 📖 Dietary Info: Easily adaptable to gluten-free and dairy-free
- ⭐ Why You’ll Love It: A flexible pantry staple that makes fresh muffins in minutes
- 👩🍳 Tip: Keep several jars prepped so breakfast is always just one bowl away
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.
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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.
| Flavor | Description |
| Fruit | Blueberries, peaches, raspberries, cranberries, bananas |
| Nuts | Chopped pecans, walnuts, almonds |
| Chocolate | Chocolate or carob chips |
| Savory | Cheddar, mozzarella, bacon, sausage, ham, and fresh herbs such as thyme, rosemary, or chives. |
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.
Serving Suggestions

- Serve warm with butter and raw honey
- Pair with farm-fresh scrambled eggs. Use my tips for cooking eggs in cast iron.
- Add alongside soups or a hearty beef stew for dinner
- Pack in lunchboxes for an easy snack
- Serve with homemade yogurt and fresh fruit. I love this thick and creamy homemade yogurt recipe.
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
Layer flour, sugar, baking powder, baking soda, and salt into a Mason jar, store it in the pantry, and simply add milk, egg, butter, and your favorite mix-ins when ready to bake.
A basic muffin mix recipe includes flour, sugar, baking powder, baking soda, and salt as the dry foundation.
Never overmix your batter or you will end up with dense, tough muffins instead of light and tender ones.
The secret to a moist muffin is the right balance of fat and liquid, plus mixing just until combined so you keep that soft, fluffy crumb.
Did you make this muffin mix recipe? If so, please leave a star ⭐ rating in the recipe card below (this really helps me out)… then, snap a photo and tag me on social media @melissaknorris so I can see! I love getting a glimpse of what you all make in your kitchens.

Homemade Muffin Mix Recipe
Equipment
- Large Mixing Bowl
- Spatula
- Muffin Tin
- Quart Jar & Lid
Ingredients
Dry Ingredients for Jar
- 2 cups whole wheat flour Substitute all-purpose flour, a 50/50 mix, or a 1:1 gluten-free flour blend.
- ½ cup sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt I love Redmond Real Salt. Use code “Pioneering” for 15% off.
Wet Ingredients (when ready to bake)
- 1 jar muffin mix recipe above
- 1 cup milk or cream or non-dairy milk of choice
- 1 large egg
- ½ cup butter melted (or substitute avocado oil or melted coconut oil)
- 1 cup Add ins of choice fresh or frozen berries, chocolate chips, pecans, walnuts, etc.
Instructions
- Preheat oven to 400ºF
- Whisk together milk, egg, and melted butter.
- Fold in the muffin mix until just combined. (Do not overmix.)
- Fold in add-ins.
- Spoon into a greased or lined muffin tin, filling each cup until about 3/4 of the way full.
- Bake for about 20-22 minutes. Let cool and enjoy!
Notes
- 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.
- Muffins have endless flavor opinions. Use one cup of your favorite mix-ins, or choose from the table below.
| Flavor | Description |
| Fruit | Blueberries, peaches, raspberries, cranberries, bananas |
| Nuts | Chopped pecans, walnuts, almonds |
| Chocolate | Chocolate or carob chips |
| Savory | Cheddar, mozzarella, bacon, sausage, ham, and fresh herbs such as thyme, rosemary, or chives. |
- Serve warm with butter and raw honey
- Pair with farm-fresh scrambled eggs. Use my tips for cooking eggs in cast iron.
- Add alongside soups or a hearty beef stew for dinner
- Pack in lunchboxes for an easy snack
- Serve with homemade yogurt and fresh fruit. I love this thick and creamy homemade yogurt recipe.















This muffin mix recipe has completely simplified our mornings, and I love knowing I can whip up fluffy, delicious muffins anytime with ingredients I trust!
Hi, have you made this is smaller amounts — ie: just 4 muffins instead of the whole batch?
Can you replace the Sugar with Honey or maple syrup? Just add it when baking?
Just like store bought mixes, but better!
How long would you say that this can be stored in a pantry before needing to be used?
Thank you.