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I think I have an unhealthy obsession with muffins. I’ve seriously got ten or twelve different muffin recipes, and those are just the ones I’ve actually tried. Realistically though, I don’t have the time to mix up a bunch of separate batches when I want a muffin fix or want a quick breakfast. So I just mix up all the dry ingredients into a handy muffin mix and add whatever flavorings or mix-ins I want, super fast and easy!
This is based loosely off the All-Star Muffin Mix recipe on Taste Of Home, with different ratios for mixing the dry and wet ingredients. When you have the time just do all the pre-mixing, and you can make muffins for days!
- 8 cups (roughly 1024g) white flour
- 3 cups (603g) sugar
- 3 tbsp baking powder
- 2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground allspice
In a large bowl, combine the first six ingredients. Store in airtight containers in a cool dry place or in the freezer for up to 6 months.
When ready to use, simply mix 2¼ cups (roughly 163g) of the dry mix with ¾ cups (roughly 177ml) milk, an egg, and ½ cup (118ml) oil or melted butter. If adding mix-ins, add to dry mix before adding wet ingredients. Pour into a greased cupcake pan and bake in a preheated 390ºF (200ºC) oven for 18-21 minutes. Serve warm.
Yield: 5 batches (11 cups)
You can mix these up plain like the above recipe, or you can go nuts and add all kinds of mix-ins to the batch! Try the following:
- Cranberry-orange: 1 cup (175g) dried cranberries and 1 tsp dried or fresh orange peel (shown in picture), topped with streusel
- Banana nut: 1 cup (roughly 225g) mashed banana and 1/2 cup (roughly 55-82g) chopped nuts of your choice, topped with more chopped nuts or praline
- Blueberry: 1 cup (roughly 110g) frozen or fresh blueberries, topped with streusel or a drizzle of royal icing
- Apple Cinnamon: 1 cup (roughly 125g) fresh apple peeled and diced tossed with 1 tbsp cinnamon sugar, topped with streusel or praline
- Rhubarb: 3/4 cup (roughly 125g) diced fresh or frozen rhubarb
- Cappuchino: 1 cup (175g) miniature semisweet chocolate chips and 2 teaspoons instant coffee granules, topped with marshmallow or royal icing
- Strawberry Cheesecake: replace 1/4 cup (roughly 56g) of the milk with an equivalent amount of very soft cream cheese or ricotta/marscapone and add 1 cup (roughly 110g) chopped fresh or frozen strawberries, topped with a drizzle of cream cheese frosting
- Triple Chocolate: 1 tsp cocoa powder and 1/2 cup (87g) each of white chocolate and semisweet chocolate chips
- Carrot Cake: 1 cup (75g) grated carrot and 1/2 cup (50g) raisins, topped with a drizzle of cream cheese frosting
- Pumpkin Spice: 1/2 cup (125g) pumpkin puree, topped with a drizzle of cream cheese frosting or royal icing
Like I said, I have tons of muffin recipes. This one mix can easily make all of them! Options with this mix are limitless, and you can take any muffin recipe out there and easily convert it to work with the mix. I love it and constantly keep a container of it in my pantry for just when I need it.
Like muffins? Tired of boxed muffin mix? Got a favorite muffin recipe? Let me know!