All Purpose Muffin Mix

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All-Purpose Muffin Mix

A versatile, make-ahead dry mix that turns into tender muffins with whatever fruit, nuts, or chips you have on hand. Keep a jar in the pantry for busy mornings or last-minute bakes.

Jar of all-purpose muffin mix and blueberry muffins
5 minutes (mix only) Makes: ~6½ cups mix (≈3 batches) Per batch: 10–12 standard muffins Category: Dry Mixes / Muffins

Mix Ingredients

  • 5 cups all-purpose flour
  • 1⅓ cups granulated sugar
  • 1 Tbsp baking powder
  • 1 tsp fine sea salt
To make the mix: Whisk thoroughly so the leavening is evenly distributed. Transfer to an airtight jar. Store in a cool, dry place and label it with the Per-Batch directions below.

Optional flavor base (add to the jar)

  • 1 tsp ground cinnamon or ½ tsp vanilla powder
Jar Label (write this on the container): “For 12 muffins: 2 cups mix + 1 egg + 1 cup milk + ¼ cup oil. Fold in up to 1½ cups add-ins. Bake 375°F for 15–20 min.”

Step-by-Step: Bake One Batch

Per-Batch Wet Ingredients

  • 2 cups muffin mix (from above)
  • 1 large egg
  • 1 cup milk (dairy or non-dairy)
  • ¼ cup neutral oil or melted butter
  • Up to 1½ cups add-ins (berries, chocolate chips, diced apples, nuts)
  1. Prep. Heat oven to 375°F / 190°C. Line a 12-cup muffin pan or grease and lightly flour.
  2. Mix. In a bowl, whisk 2 cups mix with egg, milk, and oil just until no dry pockets remain (a few small lumps are fine). Fold in add-ins. Optional: Rest 5 minutes for taller domes.
  3. Fill. Divide batter among cups, about ¾ full.
  4. Bake. 15–20 minutes, until tops spring back and a toothpick comes out clean. Cool 5 minutes in the pan, then transfer to a rack.
Pan sizes: Mini muffins 10–12 min · Jumbo muffins 22–26 min (still at 375°F). Ovens vary—start checking early.

Pro Tips, Variations & Storage

  • Sugar tops: Sprinkle coarse sugar before baking for a bakery-style crunch.
  • Whole-grain: Swap up to 50% of the flour for white whole-wheat; add 1–2 Tbsp extra milk if the batter seems thick.
  • Dairy-free: Use plant milk and oil. Egg-free: 1 flax egg (1 Tbsp ground flax + 3 Tbsp water, rest 5 min).
  • Gluten-free: Substitute a 1:1 gluten-free baking blend (with xanthan gum).
  • Flavor ideas: Lemon-blueberry (1 Tbsp lemon zest) · Cinnamon-apple (1 tsp cinnamon + 1½ cups diced apples) · Chocolate-chip (1 cup chips + 1 tsp vanilla).
  • Store the mix: Airtight up to 3 months in a cool, dry cupboard, or freeze up to 6 months.
  • Store baked muffins: Room temp 2–3 days (covered), or freeze up to 3 months.

FAQ & Troubleshooting

  • Muffins are dense? Don’t overmix; stop when the flour streaks disappear. Check that your baking powder is fresh (replace every 6–12 months).
  • Flat tops? Rest the batter 5–10 minutes before baking and fill cups ¾ full.
  • Too sweet? Reduce jar sugar to 1 cup and add 1 more tablespoon oil when mixing a batch.
  • Using frozen berries? Fold in straight from the freezer and add 1–2 extra minutes bake time.
Yield (mix)About 6½ cups (≈3 batches)
Yield (per batch)10–12 standard muffins
Total TimeMix: ~5 min · Baking: 15–20 min
CategoryDry Mixes / Muffins