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!
I'll email this post to you, so you can come back to it later!
Do you have any advice on using dried cranberries, maybe rehydrated in orange juice, for a cranberry orange muffin?
I think that would definitely work! Rehydrating them in something sweet like orange juice would likely work well.
Can I substitute a granulated maple sugar in the base mix?
I haven't baked with that ingredient so I can't say for sure. If you try it, report back!
These were so good, I used blueberries and they turned out great. I could not get the labels please send them to me. Thanks
Just what I was looking for ! Do you think I could make mini loafs with this base ??
Hi, Donna! I have not made loaves with the muffin mix recipe, so I cannot say with certainty. If you decide to give it a try, I'd definitely only do mini loaves. If you give it a shot, I'd love to know how they turn out! :)
Loved them!!!
Thank you so much for leaving a review, Santi! I really appreciate it!
Should I make any adjustments for a high altitude area?
I am not in a high altitude area so I haven't tested these, but this is a good resource to check out! https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
Theses are so great, they make baking your family an healthy treat easy and totally convenient.
So glad you enjoyed the recipe! Thank you so much for leaving a review, Lisa!
Very easy to make and delicious
Thank you so much for leaving a review, Kathie! I really appreciate it!
Used this recipe to make blueberry muffins. I initially I forgot to add the sour cream, so after everything was blended, I added sour cream last and thought for sure I messed it up.. Nope! These still turned out amazing! The family enjoyed fresh muffins for breakfast meal prep.
I am so happy to hear they turned out for you and you enjoyed this recipe! Thank you so much for leaving a review, Ashley!
Oh no! Be warned! The blueberry muffins disappear! I wanted one for breakfast and they were gone!
Haha uh oh, looks like you'll just have to make some more! ;) Thank you so much for leaving a review, Cindy! I really appreciate it!
These are so delicious! I made the almond chocolate chip muffins and they are some of the best I've ever had! I used mini chocolate chips and loved how they turned out! Yum!
Yay, I'm so glad to hear you enjoy this recipe, Tracie! Thank you so much for leaving a review!
Easy to put together. It was a little too sweet. Can you reduce the Sugar? But the family said they were good muffins just a little too sweet.
Hi Heidi! You can reduce the sugar a bit, but I wouldn't do much because it does help with the structure and texture.
I love this recipe. So does my husband and the guys he works with. I made them into cinnamon apple with Carmel oatmeal crumb topping. Blueberry Muffins...Maple pecan chocolate chip muffins. Omg love this easy to make recipe.
I am so happy to hear you all love this recipe! Thank you so much for leaving a review, Sherry! I really appreciate it!
Absolutely beautiful recipe awesome idea great for working mums and dads that start early but won’t that nice bakery treats.
Thank you so much for leaving a review, Jamie!
Easy and looks delicious and I liked variations guidelines. Going to try it 👍
Wonderful mix and great idea to make several ahead to use at a moment’s notice 😀
Thank you so much for leaving a review, Ellen!
This looks simple and amazing can’t wait to try! ❤️