Universal Muffin Mix Recipe (2024)

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Universal Muffin Mix

From smurfetta 16 years ago

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  • 25 minutes to make
  • Serves 24

This is a recipe for a muffin base mix. I learned to make it when employed as a baker in a neighborhood shop. Cranberry orange is my favorite. I am happy to pass it on.Store in a large airtight container labeled with the date and contents, in a cool dry place. Read more Shelf life: 6 to 8 months. Makes enough for about 5 batches of 24 muffins each. See less

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    • PLEASE! For best results, before proceeding read ALL directions before making a batch.
    • 18 cups flour
    • 5 cups sugar (or equivalent substitute)
    • 2 1/4 cups dry buttermilk or nonfat dry milk powder
    • 6 tablespoons baking powder
    • 2 tablespoons baking soda
    • 2 tablespoons salt
    • 3 tablespoons ground cinnamon (I reduce cinnamon to 2 Tbsp.)
    • 3 teaspoons ground nutmeg (I reduce nutmeg to 2 Tbsp.)

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Ingredients

  • PLEASE! For best results, before proceeding read ALL directions before making a batch. shopping list
  • 18 cups flour shopping list
  • 5 cups sugar (or equivalent substitute) shopping list
  • 2 1/4 cups dry buttermilk or nonfat dry milk powder shopping list
  • 6 tablespoons baking powder shopping list
  • 2 tablespoons baking soda shopping list
  • 2 tablespoons salt shopping list
  • 3 tablespoons ground cinnamon (I reduce cinnamon to 2 Tbsp.) shopping list
  • 3 teaspoons ground nutmeg (I reduce nutmeg to 2 Tbsp.) shopping list

How to make it

  • Combine ingredients and break up any lumps.
  • To make 24 regular-sized muffins:.
  • Preheat oven to 400°. Coat muffin tins with cooking spray.
  • In a large bowl, beat 3 to 4 eggs.
  • 3 teaspoons vanilla.
  • 2 cups water.
  • UP TO 1 cup oil or butter.
  • Stir in 5-1/2 cups muffin mix and any additional ingredients (listed below) just until moistened. The batter should be lumpy.
  • Fill muffin tins full.
  • Bake for 18 to 20 minutes, or until muffins are golden brown.
  • Applesauce muffins: 1 cup applesauce omit oil.
  • Apple muffins: 3 cups raw grated carrots 1 teaspoons gr. cloves 1 cup nuts or raisins sprinkle with cinnamon and sugar mixture before baking.
  • Apricot muffins: 1 cup chopped dried apricots.
  • Banana muffins: 2 mashed bananas 1 cup walnuts (optional).
  • Blueberry muffins: 2 cups fresh or frozen rinsed blueberries.
  • Bran-molasses muffins: Use only 3 cups of muffin mix. Stir in: 4 cups bran cereal 1/2 cup molasses 1 cup raisins.
  • Butterscotch muffins: 2 (12 oz.) bags butterscotch chips 1 cup chopped nuts.
  • Carrot muffins: 2 cups grated carrots 1 cup raisins 1-1/2 teaspoons allspice.
  • Cashew muffins: 2 cups unsalted coarsely chopped cashews.
  • Cherry muffins: 2 cups fresh or dried pitted cherries.
  • Chocolate chip-fudge muffins: 1-1/2 cups cocoa 1/2 cup sugar 3 cups mini chocolate chips.
  • Coconut muffins: 3 cups toasted flaked coconut (reserve some to sprinkle on the top).
  • Cranberry-orange muffins: 2 cups chopped fresh or frozen cranberries 1 cup nuts 1/2 cup orange juice 2 Tb. orange peel.
  • Currant muffins: 1-1/2 cups currants 1 cup chopped nuts.
  • Date nut muffins: 1 cup chopped dates 1 cup chopped nuts.
  • Eggnog muffins: 4 teaspoons rum extract 2 cups eggnog (omit water from recipe) before baking, top with mixture of: 2 Tb. sugar 1 teaspoons nutmeg 1/2 teaspoons cinnamon.
  • Fig muffins: 2 cups dried chopped figs 1 cup chopped walnuts.
  • Fruit muffins: 2 cups dried diced fruit.
  • Garden fresh muffins: 1 cup grated carrots 1 cup grated zucchini 1/2 teaspoons ground cloves.
  • Gingerbread muffins: 2 Tb. ground ginger 1/2 cup molasses 2 cups raisins.
  • Granola muffins: reduce muffin mix to 4 cups and add: 1-1/2 cups granola. Top with additional granola before baking.
  • Grape nuts muffins: reduce muffin mix to 4 cups and add: 2-1/2 cups grape nuts and 1 teaspoons allspice.
  • Hazelnut muffins: 2 teaspoons ground cardamom 2 cups chopped hazelnuts.
  • Incredible Cream Cheese muffins: combine: 2 (8 oz.) packages cream cheese 1/2 cup sugar 2 eggs. Drop this mix by Tb. onto top of muffins before baking.
  • Jam muffins: 1-1/2 cups jam or preserves (strawberry, raspberry, blackberry, cherry) 1 cup chopped nuts (optional).
  • Kisses and hugs muffins: 1-1/2 cups cocoa 1/2 cup sugar after filling muffin tins 3/4 full, drop one Hershey’s kiss into the center of each muffin, pushing down slightly until kiss is covered. Ice cooled muffins with confectioners sugar and water glaze.
  • Lemon muffins: omit 1 cup water and replace with 1 cup lemon juice use 4 eggs, 1/2 cup chopped nuts.
  • Lemon-poppy seed: 2 packages (3.4 oz each) instant lemon pudding mix 2 Tb. poppy seeds use 4 eggs omit 1 cup water and replace with 1 cup lemon juice.
  • Mandarin muffins: 2 (8-1.4 oz) cans crushed pineapple (undrained) reduce water to 1 cup 1-1/2 cups shredded carrots.
  • Maple muffins: 6 Tb. maple syrup, reduce water to 1-1/2 cups.
  • Marmalade muffins: 1-1/2 cups orange marmalade, 1 cup chopped nuts (opt), 1 cup orange juice (omit 1 cup of the water).
  • Mincemeat muffins: 1-1/2 cups mincemeat.
  • Nutty muffins: 3 cups peanut butter chips 1/2 cup chopped peanuts.
  • Oatmeal muffins: reduce muffin mix to 4 cups and add 1 cup oats; use 4 eggs and up to 2 cups raisins or grated apples.
  • Orange muffins: 2 cups sour cream,1 cup nuts or coconut (opt), 2 cans (11 oz. each) mandarin oranges, drain; use 4 eggs.
  • Peach muffins: 2 cups fresh or one large can (drained) chopped peaches.
  • Pear muffins: 2 cups fresh or one large can (drained) chopped pears.
  • Peanut-butter banana muffins: 1 cup peanut butter 1/2 cup chopped peanuts 3 mashed bananas.
  • Peanut-butter & jelly muffins: 1 cup peanut butter, 1/2 cup chopped peanuts; drop 1 Tb. jam into each muffin before baking.
  • Pecan muffins: 2 cups chopped toasted pecans, 1 teaspoons maple extract.
  • Pineapple muffins: 1 teaspoons ground cloves, 1 large can crushed pineapple, drained 1 jar (7 oz. or about 1 cup) macadamia nuts, chopped.
  • Pineapple carrot raisin muffins: 1 cup each: grated carrots, crushed pineapple, drained and raisins 1 cup walnuts, chopped (optional).
  • Prune muffins: 1 to 2 cups chopped prunes 1/3 cup poppy seeds.
  • Pumpkin muffins: 2 cups or 1 can solid pack pumpkin 1 Tb. pumpkin pie spice 1/2 cup each chopped nuts and raisins.
  • Raspberry muffins: 2 cups fresh or frozen whole, unsweetened raspberries.
  • Rum raisin muffins: 3 teaspoons rum extract or 3 tablespoons rum before baking, top with mix of: 2 teaspoons sugar 1/2 teaspoons cinnamon and 1/2 teaspoons nutmeg.
  • Sesame seed muffins: 1 cup toasted sesame seeds before baking, top with mix of: 1/2 cup nuts 4 Tb. brown sugar 4 Tb. sesame seeds 2 Tb. flour 1/2 teaspoons each cinnamon/nutmeg.
  • Sour cream muffins: omit one cup of the water and add: 1 cup sour cream 2 cups nuts 2 teaspoons grated lemon peel (opt.).
  • Strawberry muffins: 2 cups fresh or frozen strawberries, chopped.
  • Sweet potato muffins: 1 Tb. allspice 4 Tb. dry orange peel 2 cans (10 oz each) sweet potatoes, mashed, well drained (about 2-1/2 cups).
  • Tropical treat muffins: 1 cup dried mango or papaya, chopped 1 cup chopped banana chips or 2 fresh mashed,
  • 1 cup macadamia nuts, chopped 1/2 cup coconut 1/2 cup sour cream 2 teaspoons lemon peel, grated.
  • Vanilla muffins: 2 packages vanilla chips.
  • Walnut muffins 1-1/2 cups chopped walnuts.
  • Wheat germ muffins: 2-2/3 cup wheat germ use 4 eggs 1/2 cup extra water before baking, top muffins with mix of: 1/2 cup wheat germ 2 Tb. sugar.
  • Yogurt muffins: reduce water to 1-1/2 cups and add: 2 cartons (8 oz each) yogurt -- plain or flavored.
  • Zucchini muffins: 2 cups grated zucchini 2 Tb. cinnamon 1 cup chopped nuts (optional).
  • Plum muffins: 2 cups fresh or canned plums; chopped.
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Reviews & Comments 19
  • All Comments
  • Your Comments
  • rockymountainsandy 3 years ago

    Okay, I love how versatile these are!! Have you tried muffin mix from https://shop.kodiakcakes.com/collections/muffins? I'm curious to know how these compare...

    Was this review helpful? Yes Flag

    " It was excellent "

    emeraldnymph ate it and said...

    Thank you for this recipe. I love it and the muffins turn out perfect ever time. My child is very happy with the results too.

    Was this review helpful? Yes Flag
  • stormaj 11 years ago

    Recipe states....3 teaspoons ground nutmeg (I reduce nutmeg to 2 Tbsp.)......Should it read 3 tablespoons in ingredients or should your reduced amount be 2 teaspoons?

    Was this review helpful? Yes Flag
  • countrygoalie 12 years ago

    We drink raw milk in our household, so I would prefer to omit the powdered pasteurized milk - and I found this link for conversion of dry milk in recipes to liquid milk, for those who are also interested: http://wiki.answers.com/Q/What_is_the_conversion_for_dry_milk_to_liquid_milk - so I need to figure out how much powdered milk ends up in each "serving" of the mix, so I can know how much liquid milk to add instead. :D

    Was this review helpful? Yes Flag
  • fanoel 12 years ago

    Just love this recipe have used and used it for our muffins we make in the shop, so economical and so many variety's to try out, much nicer than the bought muffin mix too!

    Was this review helpful? Yes Flag

    " It was good "

    hungryjohn ate it and said...

    Made these with Orange Flavored Cranberries from Trader Joe's because that's what I had that looked like it would be good. Came out just a little dry, probably because they were a bit overcooked. Nothing in my oven is ever ready in the minimum time listed in a recipe, so I didn't check until after 18 minutes and they were already a little too dark. Will be more careful next time and I'm eager to try other variations.

    Was this review helpful? Yes Flag

    " It was excellent "

    Mavy ate it and said...

    totaly loved this recipe. but realy need to know how to substitute dry milk powder with fresh milk! please HELP!

    Was this review helpful? Yes Flag
  • otterpond 13 years ago

    This is fantastic. I love that you took the time to share this basic mix with us. It so very useful. Thanks so much.

    Was this review helpful? Yes Flag
  • carmenperez 15 years ago

    saving this one
    i learn so much ty

    Was this review helpful? Yes Flag
  • peretz 15 years ago

    When I first looked at the quantities I thought it would take months to get through so much mix. Then I looked at the variations list... I'm off to buy a great big jar to put my 25 cups' worth of mix into! Thanks - I can't wait to try some of these out.

    Was this review helpful? Yes Flag

    " It was excellent "

    nakedchef ate it and said...

    sounds perfect, thanks, I'll try it this weekend

    Was this review helpful? Yes Flag

    " It was excellent "

    tuilelaith ate it and said...

    This is the most perfect recipe for those of us who like to experment. The Grands are going to love it. Thank you for this great post!!!

    Was this review helpful? Yes Flag

    " It was excellent "

    tuilelaith ate it and said...

    This is the most perfect recipe for those of us who like to experment. The Grands are going to love it. Thank you for this great post!!!

    Was this review helpful? Yes Flag

    " It was excellent "

    cholena ate it and said...

    use 1/2 the Q

    Was this review helpful? Yes Flag
  • wendyonly 16 years ago

    Thanks for sharing this nice recipe!
    May i ask a question? It can make 24 muffins,how about if i wanna make 12? (cos i only have a small oven) Thank you^^

    Was this review helpful? Yes Flag

    " It was excellent "

    tuilelaith ate it and said...

    This sounds perfect. I love to make muffins. What a find this recipe is! Thank You

    Was this review helpful? Yes Flag
  • inmaculada 16 years ago

    Oh, how I appreciate your post!!! It is so generous sharing this with us, and with so many options for different muffins... I really love this recipe since it is so handy and reliable. Thanks, thanks, thanks.

    Was this review helpful? Yes Flag
  • suzalleogram 16 years ago

    Thank you for posting this- what a gal!

    Was this review helpful? Yes Flag
  • tcvillegas 16 years ago

    Wowowee!!! Can't wait to enjoy a freshly baked muffin (thanks to your recipe!) and a nice cup of tea....

    Was this review helpful? Yes Flag
  • beckabr 16 years ago

    looks really good-thanks!

    Was this review helpful? Yes Flag

The Cook

smurfetta

Huntsville, AL

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The Rating

Reviewed by 10 people

  • This sounds perfect. I love to make muffins. What a find this recipe is! Thank You

    tuilelaith in Columbia loved it

  • use 1/2 the Q

    cholena in Food World loved it

  • This is the most perfect recipe for those of us who like to experment. The Grands are going to love it. Thank you for this great post!!!

    tuilelaith in Columbia loved it

A Few More Reviews

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Universal Muffin Mix Recipe (2024)

FAQs

What can I add to boxed muffin mix to make it better? ›

Pecans, walnuts, and almonds can add a crunchy texture to moist muffins. Gently fold in 1/2 cup of your favorite chopped nuts into your muffin batter. Or try adding a scoop of peanut butter or peanut butter powder to the batter. If the mix gets a little too thick, just add a splash of water to even out the consistency.

What happens if you add an extra egg to muffin mix? ›

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

What is the secret to moist muffins? ›

How to Make Homemade Muffins Moist: Our Top Tips
  1. Tips to Make Homemade Muffins Moist.
  2. Keep Wet and Dry Ingredients Separately.
  3. Add All Flavorings Last.
  4. Consider Paper Liners.
  5. Don't Overfill the Muffin Cups.
  6. Check the Temperature of Your Oven.
  7. Test if Muffins Are Fully Cooked.
  8. Top Your Muffins with Flavor.
Aug 9, 2021

Why are bakery muffins so much better? ›

The best bakery-style crumb muffins start with cake flour

Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much. What is this?

Should I use milk instead of water for muffin mix? ›

Q. In a muffin mix that calls for water, can I substitute milk? A. We don't recommend using milk instead of water because the milk can make holes in the paper liners or the sides of the muffins.

What happens if you use water instead of milk in muffin mix? ›

Though you may notice a slight difference in texture, you can definitely substitute water for milk when preparing our muffin mixes!

What happens if you don't add butter to muffins? ›

By adding the fat product to the recipe, you make the cupcakes light and fluffy. If you leave the butter out, it will affect the taste slightly and will cause the cupcake to stay smaller and more dense, as you noted, but it will still be perfectly edible and probably quite tasty.

Can you overmix muffin mix? ›

Realize that overmixing can cause muffins to be tough, bake unevenly, create elongated holes (or tunnels) and/or form peaked tops.

Can I use 2 eggs instead of 3 for muffins? ›

One option is to use 2 eggs and add an extra 1/4 cup of liquid, such as milk or water, to make up for the missing egg. Another option is to use 2 eggs and add in 1/4 cup of unsweetened applesauce or mashed banana to add moisture and binding properties.

What not to do when making muffins? ›

Here are some common mistakes that might be causing this:
  1. Over mixing the batter.
  2. Overfilling the muffin tray.
  3. Leaving the muffins in the pan after they have baked.
  4. Berries, nuts, and chocolate chips sink to the bottom.
Mar 12, 2019

Is oil or butter better for muffins? ›

Many muffin recipes use cooking oil instead of butter. Oil, being a liquid, distributes easily in the quick-mix batter and is readily absorbed into the baked muffin, producing a light non-greasy texture. Vegetable oil is ideal because its mild flavour doesn't compete with the main flavour of the muffin.

Should you let muffin batter rest? ›

Quickbreads and muffins are hydrating batters, which means the flour absorbs the liquid over time, resulting in a very moist muffin, and improving the flavor. So let your muffin batter rest, up to 24 hours if possible.

What is the most common flaw when baking muffins? ›

Overmixing is a common problem with muffins. First combine dry ingredients, mixing well. Then combine liquid ingredients, mixing well. Finally combine dry and wet ingredients, by hand, using only 15 to 20 light strokes.

What is the most important rule to follow when baking muffins? ›

The number one rule for successful muffins is: Don't over-mix the batter. Use a rubber spatula to quickly fold (gently stir) the liquid ingredients into the dry ones. A few streaks of flour still showing is okay, especially if you plan to add in extra ingredients like fruits and nuts.

How do you make high domed muffins? ›

But if you want super domed muffins with seriously tall tops, rest the batter for an hour! This will allow the flour to hydrate and absorb the liquids in the batter more fully, leading to taller domes.

How can I make my muffins rise better? ›

Start the oven on high

Bake your muffins at 400°F for the first 5 minutes, then drop the temperature to the more standard 350°F for the remainder of the bake time. This method sparks the leavening agents (especially baking powder) in the batter to react quicker, creating that gorgeously risen top.

Can I add an egg to Martha White muffin mix? ›

In a medium mixing bowl, whisk together Martha White Chocolate Chip Muffin Mix, 1 large egg, and ⅔ cup whole milk.

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