Making your own muffin mix will save you time and money.
With this on hand, you can make muffins in minutes.
Each batch will make 18 medium-sized muffins.
I like to use 1-quart / 1-liter Mason jars to store the mix: one batch fits perfectly.
The variations are pretty much infinite.
For each batch of muffin mix, add 1-1/4 cups of liquid (milk, buttermilk, nut milk, applesauce, orange juice… it’s up to you), 2 eggs and 6 tablespoons of oil.
You can add in fresh or dried fruit, nuts, chocolate chips, or spices to change things up.
I like to use buttermilk and 1 cup / 250 ml of blueberries, or orange juice with frozen cranberries.
Prepare your muffin tins quickly by brushing them with oil or melted butter, and you can have these oven-ready before the coffee has perked.
- 1-1/2 cups / 375 ml whole wheat flour
- 1-1/2 cups / 375 ml all-purpose flour
- 6 tablespoons / 90 ml sugar
- 1 teaspoon / 5 ml salt
- 1-1/2 teaspoons / 7.5 ml baking powder
- 1 teaspoon / 5 ml baking soda
Mix all ingredients and store in jar or container.
Preheat oven to 400 degrees F / 200 degrees C. Lightly grease 18 muffin cups, or line with paper liners.
Dump mix into mixing bowl. (If you are adding spices or seasonings, place them in the bowl with the dry ingredients.)
In separate bowl, stir together 1-1/4 cups / 310 ml liquid (milk, juice, pureed fruit...), 2 eggs, and 6 tablespoons / 90 ml oil.
Add milk mixture to muffin mix and stir to moisten mix. (Do not overmix or your muffins will be tough.) If you are adding fruit, nuts or other ingredients, add them before the wet and dry ingredients are fully mixed, and incorporate them into the batter so that they are evenly distributed.
Spoon batter into prepared pans (it will be fairly stiff) and bake for 15-20 minutes or until lightly browned.