I can’t tell you how many times this basic muffin mix recipe has saved the day in my kitchen. Whether it’s a last-minute Saturday brunch with friends, a basket of warm muffins for church fellowship, or an after-school snack for the grandkids, this recipe is my go-to. It’s simple, dependable, and endlessly flexible. With just a handful of pantry staples, you can whip up soft, golden muffins that are ready to take on whatever flavors your heart (or your guests) are craving.
Muffin Mix Recipe
You’ll love this recipe because it’s versatile, cozy, and stress-free. Thanks to the creamy yogurt, the base mix is soft and moist, and the flavor possibilities are endless. You can fold in chocolate chips for the kids, brighten it up with lemon zest and poppy seeds for brunch, or keep them plain and let the buttery crumb shine. It’s also budget-friendly, using ingredients you likely already have on hand, and it comes together so quickly that you can have warm muffins on the table in under 35 minutes.
Ingredient Notes
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- All-Purpose Flour: Gives structure and a tender crumb. Substitute half with whole wheat pastry flour for a heartier muffin.
- Baking Powder & Baking Soda: Work together for the perfect rise. Make sure the package date is fresh.
- Cinnamon: Adds a cozy warmth. You can leave it out if you want a more neutral base.
- Butter: Unsalted butter at room temperature for richness. Swap with coconut oil or avocado oil for a dairy-free option.
- Brown Sugar & White Sugar: The blend adds sweetness with a touch of caramel flavor.
- Eggs: Provide structure and moisture. Room temperature works best.
- Greek Yogurt: Keeps the muffins soft and moist. You can substitute plain sour cream instead.
- Glaze (Optional): A simple mix of powdered sugar, vanilla, and milk to drizzle over cooled muffins.
How to Make Basic Muffin Mix Recipe
Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
Cream the Butter & Sugar
In a large bowl, beat the butter until smooth. Add brown and white sugar, and beat until fluffy.
Add Eggs & Yogurt
Mix in eggs, vanilla, and Greek yogurt until creamy.
Combine Wet & Dry
Add the dry mixture into the wet, mixing gently until just combined.
Add Milk
Pour in the milk and stir until batter is smooth but not overmixed.
Fill & Bake
Divide batter evenly into muffin cups, filling nearly to the top. Bake 5 minutes at 425°F, then reduce oven temp to 350°F and bake an additional 15–18 minutes until golden and a toothpick comes out clean.
Muffin Mix Variations and Mix-Ins
Variations and Swaps
- Blueberry Muffins: Gently fold 1 cup of fresh or frozen blueberries into the batter. For extra flavor, add 1 teaspoon of lemon zest.
- Lemon Poppy Seed Muffins: Mix in 1 tablespoon of poppy seeds and 1 ½ teaspoons of lemon zest. Optionally, replace the milk with lemon juice for a tangier flavor.
- Apple Cinnamon Muffins: Fold in 1 cup of diced apples and 1 teaspoon of extra ground cinnamon. Sprinkle a cinnamon-sugar topping over the batter before baking.
- Healthier swaps: Swap half the flour for whole wheat pastry flour for a heartier muffin that has the same texture as using all-purpose flour!
- Diet swaps: Replace butter with coconut oil and use a non-dairy milk for a dairy-free version. You can also use a 1:1 gluten-free flour blend in place of the flour.
Other Mix-Ins
- Chocolate chips (semi-sweet, milk, dark)
- Baking chips (peanut butter, butterscotch, white chocolate, toffee)
- Extracts (Almond, lemon, orange, rum, coconut)
- Nuts (Walnuts, pecans, almonds, pistachios)
- Fruit (Dried cranberries, apples, or raisins)
Yes! This recipe makes about 36–40 mini muffins. Bake at 350°F for 12–14 minutes.
Hospitality Challenge
Host a Muffin-Making Party using this basic muffin mix! Prepare several batches of the base batter and set up a DIY mix-in bar such as chocolate chips, nuts, fruits, and flavor extracts. Invite friends, neighbors, or a small group to create their own custom muffins. While the muffins bake, take time to chat, laugh, and pray together.
Before everyone leaves, have cute bags ready so each guest can take home a variety of muffins. Then, set aside a few containers filled with mixed muffins and deliver them to your church staff as a heartfelt “thank you” for their faithful service to the body. This simple act transforms baking into a beautiful picture of shared joy and biblical love.
Enjoy More Baking With These Easy Recipes
- Cheddar and Rosemary Savory Zucchini Bread
- Tropical Sweet Pineapple Bread
- Bakery-Style Orange Cranberry Muffins with Crunchy Sugar Tops
- Southern Recipe For Sweet Potato Cornbread
This basic muffin mix recipe is one you’ll come back to again and again, whether you’re baking blueberry muffins for brunch or chocolate chip muffins for an after-school snack. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Easy Muffin Mix Recipe
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Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 eggs, large, room temperature
- 1/2 cup greek yogurt, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1/4 cup milk, room temperature
Icing Glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
Prepare the Oven and Pan
- Preheat oven to 425°F (218°C).
- Spray a 12-count muffin tin with nonstick spray or line with paper cupcake liners.
Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.1 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon
Mix the Wet Ingredients
- In a large mixing bowl, beat the softened butter with a hand or stand mixer on high speed for 1 minute until creamy.1/2 cup unsalted butter
- Add both sugars and beat on high speed for 2 minutes until light and fluffy. Scrape down the sides of the bowl as needed.3/4 cup light brown sugar
- Add the eggs, yogurt, and vanilla extract. Beat on medium speed, then increase to high until fully combined.2 eggs, 1/2 cup greek yogurt, 1 1/2 teaspoons pure vanilla extract
Combine Wet and Dry Ingredients
- Add the dry mixture into the wet mixture a little at a time. Mix on low speed until just combined.
- Pour in the milk and gently mix until smooth. Do not over-mix, this keeps your muffins soft and fluffy.1/4 cup milk
Fill and Bake
- Divide the batter evenly between the muffin cups, filling each all the way to the top. Tip: Use a large measuring cup with a spout for easier pouring.
- Bake at 425°F for 5 minutes, then (without opening the oven) reduce the heat to 350°F (177°C). Continue baking for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.
Cool
- Let the muffins cool in the pan for 5 minutes.
- Transfer to a wire rack to cool completely before glazing.
Make the Glaze
- In a small bowl, whisk together powdered sugar, 2 tablespoons of milk, and vanilla extract.1 cup powdered sugar, 2 to 3 tablespoons milk, 1/2 teaspoon vanilla extract
- Adjust the texture: add more milk for a thinner glaze or more sugar for a thicker glaze.1/2 cup granulated sugar
- Drizzle over the cooled muffins using a spoon or piping bag. Let the glaze set for about 10 minutes before serving.
Gina’s Notes and Tips
Storage and Reheating
- Room Temperature: Store in an airtight container up to 3 days.
- Fridge: Keep up to 1 week in a sealed container.
- Freezer: Wrap individually and freeze up to 3 months. Thaw at room temperature overnight.
- Reheat: Warm in microwave for 20–30 seconds or in a 350°F oven for 5–8 minutes.
Variations and Swaps
- Blueberry Muffins: Gently fold 1 cup of fresh or frozen blueberries into the batter. For extra flavor, add 1 teaspoon of lemon zest.
- Lemon Poppy Seed Muffins: Mix in 1 tablespoon of poppy seeds and 1 ½ teaspoons of lemon zest. Optionally, replace the milk with lemon juice for a tangier flavor.
- Apple Cinnamon Muffins: Fold in 1 cup of diced apples and 1 teaspoon of extra ground cinnamon. Sprinkle a cinnamon-sugar topping over the batter before baking.
- Healthier swaps: Swap half the flour for whole wheat pastry flour for a heartier muffin that has the same texture as using all-purpose flour!
- Diet swaps: Replace butter with coconut oil and use a non-dairy milk for a dairy-free version. You can also use a 1:1 gluten-free flour blend in place of the flour.
Other Mix-Ins
- Chocolate chips (semi-sweet, milk, dark)
- Baking chips (peanut butter, butterscotch, white chocolate, toffee)
- Extracts (Almond, lemon, orange, rum, coconut)
- Nuts (Walnuts, pecans, almonds, pistachios)
- Fruit (Dried cranberries, apples, or raisins)
