This homemade muffin mix is perfect for anyone who loves the ease of a boxed mix but prefers the flavor and comfort of something truly homemade. Keep this basic muffin mix in the pantry for busy mornings, lazy weekends, or last-minute baking, and enjoy the convenience of an easy muffin base made without unnecessary preservatives. Packaged in a jar or bag, it also makes a thoughtful homemade gift
This recipe for homemade muffin mix is adapted from a recipe in Bravetart by Stella Parks. She uses virgin coconut oil in her muffin mix, a genius trick because it’s nonperishable so you can stock your pantry with a bag of this muffin mix where it will keep for many months.
As opposed to refined coconut oil which is liquid at room temperature, virgin coconut oil is solid at room temperature. To measure it, pack it into a measuring cup with the back of a spoon.
How to use this mix to make muffins
Add one recipe muffin mix to a mixing bowl and add
1/2 cup milk (any kind, including buttermilk and any non-dairy milk)
2 large eggs
1 tablespoon vanilla extract (or 2 teaspoons vanilla extract and 1 teaspoon almond extract).
Use a wooden spoon or rubber spatula to stir until blended.
Divide the batter among 12 paper lined baking cups and bake at 350 degrees for 18 - 22 minutes.
Muffin mix ins!
For berry or fruit muffins, gently fold in about 2 cups of fresh or frozen berries or peeled and diced apples, peaches, or pears.
To make chocolate chip muffins, add about 1 cup regular size or mini chocolate chips.
You can also add a handful of nuts or shredded coconut.
To make zucchini muffins, press as much water as you can from 3 cups of shredded zucchini (I usually twist it in a clean kitchen towel) and fold that into the batter.
For crumb topped or streusel topped muffins:
Top muffins with the oatmeal streusel in this recipe for Blackberry Muffins with Oatmeal Streusel
Top muffins with the butter crumb topping in this recipe for Raspberry Muffins
Welcome to Let’s Get Lost! I’m Rebecca, a recipe developer, food photographer, passionate people watcher, and chaser of new experiences. You might know me from my recipe websites, Of Batter and Dough and A Little and A Lot.
My husband and I are nomads without a home base but with many modes of transportation, namely an RV, a motorcycle, and a sailboat. I write recipes and stories for curious people who believe experiences are more important than things and who want more adventure. Find out more.
I’ve always enjoyed reading Stella’s thinking on recipe development. She so clearly tells readers why things work. Each recipe is its own little experiment.