Homemade Muffin Mix
I recently inherited a ton of cookbooks from my grandmother, and there were some gems in the collection. Perhaps my most exciting find was a 1963 copy of the Joy of Cooking. It’s well worn and I can tell my grandmother must have used it frequently. She was an amazing cook.
As I was thumbing through the book, I found an entire section on homemade muffins, with some classic old-fashioned tips to aid in making the perfect muffin. I decided to whip up a batch for breakfast, with the help of my 3-year-old daughter sous chef! And since I am a working mom, and don’t have a ton of time in the mornings to make breakfast, I decided to multiply my recipe to make extra homemade muffin mix. That way the homemade muffin mix is ready to go whenever I want muffins!
The recipe below is inspired by the classic, old fashioned muffins that were made half a century ago. They’re not loaded with sugar, like most things are these days, but they still taste great. This amount of muffin mix fits perfectly in a quart-sized mason jar, but if you have something bigger for storage, you can easily double or triple the homemade muffin mix recipe for a larger supply. You can print a label for your jar like the one pictured above by clicking here: Homemade Muffin Mix Label and then clicking the print button on your browser.
Homemade Muffin Mix
(Makes 2 servings of 12 muffins)
- 4 cups all-purpose flour
- 1 1/2 tsp salt
- 1/2 cup sugar
- 1 1/3 tbsp baking powder
- 1 tsp nutmeg (optional)
- 1 tsp ground cinnamon (optional)
In a medium bowl, stir all ingredients together, until well mixed. Keep in air-tight container or clean mason jar until ready to use.
(Makes 12 muffins)
- 2 cups of muffin mix
- 2 eggs, beaten
- 4 tbsp melted butter
- 3/4 cup milk
Preheat oven to 400 degrees. Add muffin mix to a medium-sized bowl. In a small bowl, mix together beaten eggs, melted butter and milk. Add wet ingredients to the muffin mix, and stir to combine. Don’t over-mix the batter, or it will toughen the dough. If you have a few lumps, that is fine. Pour into a well-greased muffin pans, filling each cup about 2/3rds full.
If you don’t have enough batter to fill all of the muffin cups, add a few tablespoons of water in the empty muffin cups to keep the other muffins moist. Bake in preheated oven for 15-20 minutes, or until an inserted toothpick comes out clean.
To one batch of homemade muffins (12 muffins) try adding these different variations:
- Add 1/2 cup of fruit, such as blueberries, diced strawberries, raspberries, mashed bananas or crushed pineapple
- Add 1/2 cup dark chocolate chips
- Add 1/4 cup nuts, figs, prunes, dried cranberries or dates
- Add 6 slices of crumbled bacon for a savory muffin
What kind of add-ins would you put in your homemade muffin mix?