This is the perfect "base" muffin mix to flavor however you like! Simply add the dry ingredients to a bag, store in the pantry, and have warm muffins in under 30 minutes (no mixer or mess needed!).
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Why I Love This DIY Muffin Mix
- Save time & cleanup: Having everything pre-measured prevents you from having to get out all the ingredients & dirty dishes every time you're wanting muffins!
- Tastier & cheaper than premade! No store-bought pouches needed; these are cheaper and much tastier! This recipe is based off my moist blueberry muffins, so you know they're good!
- Personalize: This DIY muffin mix allows you to customize your muffins according to your taste preferences, whether it's adding blueberries, chocolate chips, extracts, or nuts!
- No mixer needed! You can make these with melted butter, so no mixer needed to cream the butter and sugars together.
Dry Mix Ingredient Notes
- Granulated sugar: I do not suggest decreasing the amount of sugar, as it will affect the structure and texture.
- Baking soda, baking powder, and salt
- All-purpose flour: I have not tested these with gluten-free flour yet, but if you do, report back!
- Mix-ins: You can add any dry mix-ins directly to the bag (i.e chocolate chips, poppy seeds, nuts), depending on what flavor you want to do!
How to Make DIY Muffin Mixes:
Next time you're baking muffins, grab a few quart-sized ziploc bags and make some extra for next time - it's so quick & easy!
Step 1: Write Instructions on Bag or Print Tags
If you're planning to write the instructions on the bag (instead of using my printable tags), I suggest writing it on before filling since it's easier to write when it's completely flat.
On the bag, write: "Add: 2 eggs, ½ cup sour cream, 2 teaspoons vanilla extract, ½ cup (1 stick) melted butter, and other desired flavorings and/or mix-ins. Divide batter into a lined 12-cavity cupcake pan. Bake at 350ºF for 22-24 minutes, or until tops are very lightly brown."
Download the Printable DIY Muffin Mix Tags!
Check your email for the link to download!
Step 2: Add Dry Ingredients
Add dry ingredients to a quart-sized bag. Close bag and shake to combine.
Tip: For easy filling, fold the top of the bag down a few inches, then add the sugars first as they will hold down the bag.
Step 3: Bake!
When ready to make, mix in wet ingredients (and any flavorings/mix-ins), scoop into a lined muffin pan, and bake!
Flavor Variations
- Blueberry: ¼ teaspoon almond extract + 1 cup frozen wild blueberries + Turbinado sugar, optional for topping
- Chocolate Chip: ¼ teaspoon almond extract + 1 cup semi-sweet chocolate chips
- Lemon Poppyseed: 1 teaspoon lemon extract + zest of 1 lemon + 1 tablespoons poppyseeds
Other Mix-in Ideas
- Chocolate Chips (semi-sweet, dark, milk, or white)
- Baking chips (peanut butter, butterscotch, toffee)
- Chopped Nuts (walnuts, pecans, almonds, peanuts)
- Dried Fruits (raisins, cranberries, apricots, cherries)
More Make-Ahead Recipes
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Homemade Muffin Mix
Ingredients
⭐️ Before you begin! If you make this, will you do me a huge favor afterwards and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Add 1 cup granulated sugar, 2 teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, and 1 ¾ cups all-purpose flour to a quart-sized ziploc bag. Add any additional dry mix-ins based on the flavor you're preparing (chocolate chips, poppyseed, etc).
- On the bag, write the following (or print off my free tags!): "Add: 2 large eggs, 2 teaspoons vanilla extract, ½ cup melted butter (i.e. 1 stick), ½ cup sour cream (or plain greek yogurt), and other desired flavorings and/or mix-ins. Divide batter into a lined 12-cavity cupcake pan. Bake at 350ºF for 22-24 minutes, or until tops are very lightly brown."
- Store in pantry for 1-2 months. Each bag makes 1 dozen muffins.
Notes from Melissa
- Cupcake Pan: I use the Wilton recipe right cupcake pan. As with all my baking, I get the best results with light-colored aluminum pans.
- Cupcake Liners: I use & recommend using white cupcake liners for easy release and a neutral appearance.
Muffins were awesome. My husband loved them (he didn’t know they had sour cream, which he detests). Used fresh blueberries instead of frozen. Will definitely make again.
This is great. The muffins come out moist and delicious. The sour cream is a great addition.
I just tried your recipe. buy I bake a half of the batch of the mix. it still turns out delicious.
thank you for making and writing this recipe. it helps me a lot
Thank you so much for leaving a review, Lia! I really appreciate it!
I made the mistake of tripling the recipe, and then didn't have a measurement of how many cups of dry mix , to the wet ingredients, With some calculations, and by measuring the total number of cups in bowl, then dividing by 3 , It seemed to work .I had 60 muffins to make for a fair!
It's great for doing your muffins from scratch. Which is exactly what I'm doing. 10/10
Thank you so much for leaving a review, Brady!