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!).
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 Labels!
🎁 If you'd like to gift these with my labels, they're included inside my new Crafty Bakers Club !
Instead of paying per printable, you get full access to my exclusive printable library for just $2.99 a month. I'll be adding lots of new make-ahead mix labels throughout March, so it's a fun time to join. 😉
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.
Did you make this?
I'd LOVE to hear your thoughts! Leave a review & photo of your creation and be sure to mention @DesignEatRepeat or tag #DesignEatRepeat on Instagram!Save this recipe!
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These came out perfect! I split the batch. One half blueberry and one half chocolate chips! They both came out moist & delicious! Thank you for this great customizable recipe!👏🏻😍
I am so happy to hear you enjoyed this recipe! Thank you so much for leaving a review!
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.
I am so happy to hear you enjoyed this recipe! Thank you so much for leaving a review!
This is great. The muffins come out moist and delicious. The sour cream is a great addition.
Thank you so much for leaving a review, Dara!
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!