Welcome to the wonderful world of universal muffin mix! Whether you're a seasoned baker or just starting out, this versatile and delicious mix is the perfect way to create a variety of muffins that will satisfy any craving. With endless possibilities and endless flavors, universal muffin mix is a pantry staple that every home cook should have on hand. From classic blueberry muffins to decadent chocolate chip muffins, and everything in between, this magical mix is the key to creating delicious and fluffy muffins that will be a hit with friends and family alike. So, grab your mixing bowl and whisk, and let's embark on a delightful journey of muffin-baking adventures!
Check out the recipes below so you can choose the best recipe for yourself!
ALL-STAR MUFFIN MIX
I like to keep this basic muffin recipe mix in a handy place, like the pantry or cupboard, so I can mix up muffins quickly for dinner or if a friend is stopping by for coffee. -Nancy Mackey, Madison, Ohio
Provided by Taste of Home
Time 40m
Yield 1 dozen per batch.
Number Of Ingredients 10
Steps:
- In a large bowl, whisk first 6 ingredients until well blended. Store in airtight containers in a cool, dry place or in the freezer up to 6 months. Yield: 4 batches (11 cups mix)., To prepare plain muffins: Preheat oven to 400°. Whisk together egg, milk and melted butter. Add 2-3/4 cups muffin mix, stirring just until moistened. Fill paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-21 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm. , For Blueberry Muffins: Prepare muffins as directed, folding 1 cup fresh or frozen blueberries into prepared batter. , For Rhubarb-Orange Muffins: Prepare muffins as directed, adding 1/3 cup orange marmalade to egg mixture and folding 3/4 cup diced fresh or frozen rhubarb into prepared batter., For Banana Muffins: Prepare muffins as directed, adding 1 cup mashed ripe bananas to egg mixture. , For Cranberry-Pecan Muffins: Prepare muffins as directed, tossing 1 cup chopped fresh or frozen cranberries, 1/2 cup chopped pecans and 3 tablespoons sugar with muffin mix before adding to egg mixture. , For Apricot-Cherry Muffins: Prepare muffins as directed, tossing 1/2 cup each chopped dried apricots and dried cherries with muffin mix before adding to egg mixture. , For Cappuccino Muffins: Prepare muffins as directed, tossing 1 cup miniature semisweet chocolate chips and 2 teaspoons instant coffee granules with muffin mix before adding to egg mixture. , For Carrot-Raisin Muffins: Prepare muffins as directed, tossing 3/4 cup shredded carrots and 1/3 cup golden raisins with muffin mix before adding to egg mixture. , For Apple-Cheese Muffins: Prepare muffins as directed, tossing 1/2 cup each shredded peeled apple and shredded Colby-Monterey Jack cheese with muffin mix before adding to egg mixture.
Nutrition Facts : Calories 208 calories, Fat 9g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 244mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
UNIVERSAL MUFFINS MIX
This is a recipe for muffin base mix. I learned to make it when employed as a baker in a neighborhood shop. Cranberry orange is my favorite.
Provided by annconnolly
Categories Quick Breads
Time 23m
Yield 5 batches, 24 serving(s)
Number Of Ingredients 8
Steps:
- Combine ingredients and break up any lumps.
- Store in a large airtight container labeled with the date and contents. Store in a cool, dry place. Shelf life: 6 to 8 months. Makes enough for about 5 batches of 24 muffins each.To make 24 regular-sized muffins:.
- Preheat oven to 400°. Coat muffin tins with cooking spray.
- In a large bowl, beat:.
- 3 to 4 eggs.
- 3 teaspoons vanilla.
- 2 cups water.
- UP TO 1 cup oil or butter.
- Stir in 5-1/2 cups muffin mix and any additional ingredients (listed below) just until moistened. The batter should be lumpy.
- Fill muffin tins full. Bake for 18 to 20 minutes, or until muffins are golden brown.
- Applesauce muffins: 1 cup applesauce omit oil.
- Apple muffins: 3 cups raw grated apple 1 teaspoons gr. cloves 1 cup nuts or raisins, sprinkle with cinnamon and sugar mixture before baking.
- Apricot muffins: 1 cup chopped dried apricots.
- Banana muffins: 2 mashed bananas 1 cup walnuts (optional).
- Blueberry muffins: 2 cups fresh or frozen rinsed blueberries.
- Bran-molasses muffins: Use only 3 cups of muffin mix. Stir in: 4 cups bran cereal 1/2 cup molasses 1 cup raisins.
- Butterscotch muffins: 2 (12 oz.) bags butterscotch chips 1 cup chopped nuts.
- Carrot muffins: 2 cups grated carrots 1 cup raisins 1-1/2 teaspoons allspice.
- Cashew muffins: 2 cups unsalted coarsely chopped cashews.
- Cherry muffins: 2 cups fresh or dried pitted cherries.
- Chocolate chip-fudge muffins: 1-1/2 cups cocoa 1/2 cup sugar 3 cups mini chocolate chips.
- Coconut muffins: 3 cups toasted flaked coconut (reserve some to sprinkle on the top).
- Cranberry-orange muffins: 2 cups chopped fresh or frozen cranberries 1 cup nuts 1/2 cup orange juice 2 Tb. orange peel.
- Currant muffins: 1-1/2 cups currants 1 cup chopped nuts.
- Date nut muffins: 1 cup chopped dates 1 cup chopped nuts.
- Eggnog muffins: 4 teaspoons rum extract 2 cups eggnog (omit water from recipe) before baking, top with mixture of: 2 Tb. sugar 1 teaspoons nutmeg 1/2 teaspoons cinnamon.
- Fig muffins: 2 cups dried chopped figs 1 cup chopped walnuts.
- Fruit muffins: 2 cups dried diced fruit.
- Garden fresh muffins: 1 cup grated carrots 1 cup grated zucchini 1/2 teaspoons ground cloves.
- Gingerbread muffins: 2 Tb. ground ginger 1/2 cup molasses 2 cups raisins.
- Granola muffins: reduce muffin mix to 4 cups and add: 1-1/2 cups granola. Top with additional granola before baking.
- Grape nuts muffins: reduce muffin mix to 4 cups and add: 2-1/2 cups grape nuts and 1 teaspoons allspice.
- Hazelnut muffins: 2 teaspoons ground cardamom 2 cups chopped hazelnuts.
- Incredible Cream Cheese muffins: combine: 2 (8 oz.) packages cream cheese 1/2 cup sugar 2 eggs. Drop this mix by Tb. onto top of muffins before baking.
- Jam muffins: 1-1/2 cups jam or preserves (strawberry, raspberry, blackberry, cherry) 1 cup chopped nuts (optional).
- Kisses and hugs muffins: 1-1/2 cups cocoa 1/2 cup sugar after filling muffin tins 3/4 full, drop one Hershey's kiss into the center of each muffin, pushing down slightly until kiss is covered. Ice cooled muffins with confectioners sugar and water glaze.
- Lemon muffins: omit 1 cup water and replace with 1 cup lemon juice use 4 eggs, 1/2 cup chopped nuts.
- Lemon-poppy seed: 2 packages (3.4 oz each) instant lemon pudding mix 2 T poppy seeds, use 4 eggs, omit 1 cup water and replace with 1 cup lemon juice.
- Mandarin muffins: 2 (8-1.4 oz) cans crushed mandarin oranges (undrained) reduce water to 1 cup 1-1/2 cups shredded carrots.
- Maple muffins: 6 Tb. maple syrup, reduce water to 1-1/2 cups.
- Marmalade muffins: 1-1/2 cups orange marmalade, 1 cup chopped nuts (opt), 1 cup orange juice (omit 1 cup of the water).
- Mincemeat muffins: 1-1/2 cups mincemeat.
- Nutty muffins: 3 cups peanut butter chips 1/2 cup chopped peanuts.
- Oatmeal muffins: reduce muffin mix to 4 cups and add 1 cup oats; use 4 eggs and up to 2 cups raisins or grated apples.
- Orange muffins: 2 cups sour cream,1 cup nuts or coconut (opt), 2 cans (11 oz. each) mandarin oranges, drain; use 4 eggs.
- Peach muffins: 2 cups fresh or one large can (drained) chopped peaches.
- Pear muffins: 2 cups fresh or one large can (drained) chopped pears.
- Peanut-butter banana muffins: 1 cup peanut butter 1/2 cup chopped peanuts 3 mashed bananas.
- Peanut-butter & jelly muffins: 1 cup peanut butter, 1/2 cup chopped peanuts; drop 1 Tb. jam into each muffin before baking.
- Pecan muffins: 2 cups chopped toasted pecans, 1 teaspoons maple extract.
- Pineapple muffins: 1 teaspoons ground cloves, 1 large can crushed pineapple, drained 1 jar (7 oz. or about 1 cup) macadamia nuts, chopped.
- Pineapple carrot raisin muffins: 1 cup each: grated carrots, crushed pineapple, drained and raisins 1 cup walnuts, chopped (optional).
- Prune muffins: 1 to 2 cups chopped prunes 1/3 cup poppy seeds.
- Pumpkin muffins: 2 cups or 1 can solid pack pumpkin 1 Tb. pumpkin pie spice 1/2 cup each chopped nuts and raisins.
- Raspberry muffins: 2 cups fresh or frozen whole, unsweetened raspberries.
- Rum raisin muffins: 3 teaspoons rum extract or 3 tablespoons rum before baking, top with mix of: 2 teaspoons sugar 1/2 teaspoons cinnamon and 1/2 teaspoons nutmeg.
- Sesame seed muffins: 1 cup toasted sesame seeds before baking, top with mix of: 1/2 cup nuts 4 Tb. brown sugar 4 Tb. sesame seeds 2 Tb. flour 1/2 teaspoons each cinnamon/nutmeg.
- Sour cream muffins: omit one cup of the water and add: 1 cup sour cream 2 cups nuts 2 teaspoons grated lemon peel (opt.).
- Strawberry muffins: 2 cups fresh or frozen strawberries, chopped.
- Sweet potato muffins: 1 Tb. allspice 4 Tb. dry orange peel 2 cans (10 oz each) sweet potatoes, mashed, well drained (about 2-1/2 cups).
- Tropical treat muffins: 1 cup dried mango or papaya, chopped 1 cup chopped banana chips or 2 fresh mashed, 1 cup macadamia nuts, chopped 1/2 cup coconut 1/2 cup sour cream 2 teaspoons lemon peel, grated.
- Vanilla muffins: 2 packages vanilla chips.
- Walnut muffins 1-1/2 cups chopped walnuts.
- Wheat germ muffins: 2-2/3 cup wheat germ use 4 eggs 1/2 cup extra water before baking, top muffins with mix of: 1/2 cup wheat germ 2 Tb. sugar.
- Yogurt muffins: reduce water to 1-1/2 cups and add: 2 cartons (8 oz each) yogurt -- plain or flavored.
- Zucchini muffins: 2 cups grated zucchini 2 Tb. cinnamon 1 cup chopped nuts (optional).
- Plum muffins: 2 cups fresh or canned plums; chopped.
UNIVERSAL MUFFIN MIX
I found this from an online website. I think it is allrecipes.com. I love it and always keep a supply of it readily available. It is so versatile and it just makes it so easy to whip up a batch of muffins with whatever I have on hand. The possibilities are endless.
Provided by Muna Escobar @supermomma5
Categories Other Desserts
Number Of Ingredients 22
Steps:
- Combine all dry ingredients and store in an airtight container. This will make enough for several dozen muffins.
- To make muffins. Use 2 3/4 cup mix with 1-2 eggs, 1/2 cup melted butter or oil, 1-2 tsp vanilla & 1 1/2-2 cups water or other liquid of choice. I just add my liquid until it resembles the consistency of pancake batter.
- Stir in any stir in or combination of stir ins of choice.
- Top with any desired topping, which is totally optional.
- Spoon into prepared muffin tins. Either greased or paper lined.
- Bake at 350' for 15-20 minutes or until a toothpick inserted comes out clean.
- **If you let these cool well, they will not stick as much to muffin paper.
Tips:
- Use fresh ingredients: Fresh ingredients will always yield better-tasting muffins. If you can, use organic or locally-sourced ingredients whenever possible.
- Don't overmix the batter: Overmixing the batter will result in tough, dense muffins. Mix just until the ingredients are combined.
- Fill the muffin cups evenly: Fill each muffin cup about 2/3 full. This will prevent the muffins from overflowing and creating a mess in your oven.
- Bake the muffins at the right temperature: The ideal temperature for baking muffins is 375 degrees Fahrenheit. If you bake the muffins at a higher temperature, they will brown too quickly and the inside will be undercooked. If you bake the muffins at a lower temperature, they will take longer to bake and the muffins will be dry.
- Let the muffins cool completely before frosting them: If you frost the muffins while they are still warm, the frosting will melt and run off the muffins. Let the muffins cool completely before frosting them.
Conclusion:
With a little practice, you'll be able to make delicious muffins that your family and friends will love. Experiment with different flavors and combinations of ingredients to create your own unique muffin recipes. And don't be afraid to get creative with your toppings! Muffins are a versatile treat that can be enjoyed for breakfast, lunch, or dinner.
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