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Four cinnamon sugar muffins with white icing drizzle are displayed on a cooling rack, with a striped kitchen towel in the background.

Easy Muffin Mix Recipe

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This basic muffin mix recipe is soft, moist, and endlessly customizable. Perfect for busy mornings or weekend brunch. Endless mix-in ideas such as blueberries, chocolate chips, or nuts. A stress-free, crowd-pleasing muffin base that’s freezer-friendly and easy to make ahead.
Course Breakfast, Dessert
Cuisine American
Diet Vegetarian
Keyword customizable, easy, freezer-friendly, moist
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 294
Author Gina Dickson

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
    A mixing bowl with flour, ground cinnamon, and a pinch of pink salt, with a whisk resting on top of the ingredients.

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
    A white mixing bowl containing whipped cream cheese being blended with an electric hand mixer on a white surface.
  • 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
    A blue spatula rests on the edge of a white bowl containing a smooth, beige mixture, likely batter or dough, on a white background.

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
    A white mixing bowl containing partially mixed light brown batter and some unmixed milk, creating a swirling pattern. The bowl is set against a white background.

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.
    A close-up of a muffin tin with four paper liners, three filled with light tan batter and one empty, on a white surface. The tin is decorated with colorful confetti dots.
  • 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.

Notes

If you prefer mini muffins, this recipe makes about 36–40 mini muffins. Bake at 350°F for 12–14 minutes.

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)

Nutrition

Serving: 1muffin | Calories: 294kcal | Carbohydrates: 47g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 245mg | Potassium: 75mg | Fiber: 1g | Sugar: 32g | Vitamin A: 348IU | Vitamin C: 0.1mg | Calcium: 60mg | Iron: 1mg
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