Basic Muffin Mix Recipe

This basic muffin mix recipe is a great starting point for making any type of muffin you want! This recipe is made with simple ingredients you already have in your kitchen to create a basic muffin mix. The result is an endlessly customizable recipe you can use to make whatever you’re craving!

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Three cinnamon muffins with icing drizzled on top are placed on a cooling rack. One muffin is torn in half, revealing a soft, moist interior. A blue and white striped cloth is in the background.

These muffins only take 35 minutes to whip up, making them perfect for busy mornings or lazy weekends. 

Great Reasons You Will Want to Make This Recipe

You’ll love this Basic Muffin Mix because it’s a versatile, foolproof base that lets you create endless delicious muffin flavors with ease!

  • Versatile & Customizable – This recipe serves as the perfect base for adding your favorite mix-ins like chocolate chips, berries, or nuts.
  • Perfectly Soft & Moist – The combination of sour cream and butter creates a tender crumb that stays fresh for days.
  • Beginner-Friendly – Simple steps make this recipe easy for both beginners and experienced bakers.
  • Great for Meal Prep – Bake a batch ahead of time and enjoy fresh muffins throughout the week.
  • Budget-Friendly – Uses pantry staples, making it an affordable and convenient breakfast or snack option.

Want to try a delicious variation? Check out our Cranberry Orange Muffins for a citrusy twist on this classic base!

Here’s Your Grocery List For This Muffin Mix

This recipe uses basic pantry staples to create the only base for muffins you will ever need!

A collection of baking ingredients on a white surface, includes labeled containers of flour, baking soda, baking powder, cinnamon, salt, yogurt, brown sugar, eggs, vanilla, butter, and sugar.
  • All-Purpose Flour: Provides the best texture for these muffins. 
  • Baking powder and baking soda: These are leavening agents that help the muffins to rise.
  • Salt: Just a pinch for flavor!
  • Eggs: Provides structure and helps the muffins to rise. 
  • Butter: Room temperature unsalted butter works best for this recipe. 
  • Brown sugar and white sugar: The combination of the two adds a depth of caramel flavor and sweetness. 
  • Yogurt: This is the secret to making the muffins incredibly tender and adds a slight tang that balances the sweetness perfectly. Sour cream will also work!
  • Milk: A splash of milk helps to thin out the batter. 2% or whole milk works great!
  • Cinnamon: Adds a hint of warmth. 
  • Vanilla extract: Provides a depth of flavor. 
  • Glaze: This is a blend of milk, vanilla, and powdered sugar. 

Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.

How To Make This Muffin Mix

A mixing bowl containing flour, baking powder, cinnamon, and a pinch of salt, with a whisk resting on top.

Step 1: Whisk Dry Ingredients

Whisk the dry ingredients together until combined.

A white mixing bowl containing fluffy, creamed butter and sugar being mixed with an electric hand mixer. The mixer has two beaters that are partially covered with the mixture.

Step 2: Beat the Butter

Use a hand mixer to beat the butter until it’s nice and creamy!

A white mixing bowl containing light brown dough. A turquoise rubber spatula with a wooden handle is resting in the bowl. The bowl is set against a simple, white background.

Step 3: Add the Sugars

Beat in the brown sugar and white sugar until fluffy.

A white bowl containing two cracked eggs, brown sugar, and sour cream, ready to be mixed. The ingredients are partially combined, showing a blend of wet and dry textures on a light background.

Step 4: Add Eggs, Vanilla, and Yogurt

Add both eggs, vanilla extract, and yogurt or sour cream to the bowl.

A white bowl containing creamy batter is being mixed with a light blue silicone spatula with a wooden handle. The bowl is set against a plain white background.

Step 5: Mix to Combine

Mix until everything is combined and smooth.

A white mixing bowl contains flour and a wet batter mixture, ready to be stirred together. The ingredients contrast in texture and color, with the flour sitting atop the smooth, slightly tan batter. The background is white.

Step 6: Add Dry Ingredients

Add the dry ingredients to the bowl.

A white bowl filled with light beige whipped cream or frosting, showing a smooth and creamy texture. The background is plain and white, emphasizing the contents of the bowl.

Step 7: Mix to Combine

Mix the dry ingredients until a thickened batter forms.

Pro tip: Don’t overmix! You don’t want to overwork the gluten or the muffins can become tough and dense.

A white mixing bowl containing creamy beige dough, partially blended with a white liquid, possibly milk. The mixture has a smooth texture with small air pockets visible. The bowl is placed on a light surface.

Step 8: Add the Milk

Pour the milk into the batter.

Creamy batter in a white mixing bowl, swirled smoothly with a light beige color, on a white surface.

Step 9: Mix to Combine

Mix in the milk until it disappears. The finished mix should look creamy and smooth.

Muffin tray with three filled cupcake liners showcasing creamy batter, surrounded by three empty liners. The tray features colorful confetti-like dots on a white background.

Step 10: Pour Into the Pan

Pour the batter into the prepared muffin pan.

Pro tip: Make sure to line the muffin pan or spray it really well with cooking spray so the muffins don’t stick!

Step 11: Baking Instructions

Bake at 425°F for 5 minutes, then lower the oven temperature to 350°F (177°C) without removing the muffins. Bake for another 15–18 minutes, or until a toothpick inserted in the center comes out clean.

Illustration of a caramel syrup bottle with a brown label. The label includes the words "Caramel Syrup" and features an image of caramel cubes. The bottle has a handle and a screw cap.

Tips and Notes

  • Room temperature: Using room temperature ingredients helps everything combine smoothly. 
  • Skip the glaze: If you don’t want to make the glaze, you can top the muffins with coarse sugar instead or leave them plain. 
  • Don’t overmix: You only want to mix until no flour streaks remain. Overmixing can lead to dense, tough muffins. 
  • Make a double batch: Make a double batch so you can make two different kinds of muffins at the same time!

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.
  • Cranberry Orange Muffins: Check out this cranberry orange muffin recipe!
  • 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, frozen, or fresh)
Four cinnamon muffins with white icing drizzle are cooling on a black wire rack. A striped blue and white cloth is partially visible in the background. The muffins are surrounded by a light dusting of cinnamon.

My Favorite Tools For Making For Making This Muffin Mix

Frequently Asked Questions

How to store these muffins?

Store muffins in an airtight container on the counter for up to 3 days or in the fridge for up to one week. You can also freeze them for up to 3 months.

Why is my batter so thick?

It’s supposed to be! Thick batter helps create those domed muffin tops we all love.

Why do muffins start at a higher temperature?

Starting the muffins at a higher temperature helps them to puff up quickly from the burst of hot air. Then, you’ll turn down the heat so the muffins can finish baking. Make sure not to open the oven door while baking or the muffins may deflate!

Serving Ideas

Make a big brunch spread filled with these muffins, Cottage Cheese Egg Bites, and Fluffy Sourdough Discard Pancakes!

Sip on a Dirty Chai Tea Latte or Oat Milk Latte with a warm muffin or two!

Place your muffins in a basket lined with a clean kitchen towel to keep them warm. Cover the top with another towel to trap the heat!

Four muffins drizzled with icing sit on a black cooling rack. The muffins are lightly dusted with cinnamon sugar, and a striped blue and white cloth is in the background.

Basic Muffin Mix Recipe

Four cinnamon spice muffins with white icing drizzle sit on a black cooling rack. In the background, a white and blue striped cloth is partially visible. The muffins are golden brown, highlighting their freshly baked texture.
Whip up delicious muffins with this easy muffin mix recipe! Perfect for busy mornings or brunch, customize with your favorite flavors.
Gina Dickson
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Serving Size 12 muffins

Ingredients

Dry Ingredients

  • 1 3/4 cups all-purpose flour spooned and leveled with the back of a knife
  • 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 in cup
  • 1/2 cup granulated sugar
  • 2 eggs large, at room temperature
  • 1/2 cup sour cream at room temperature
  • 1 1/2 teaspoon vanilla extract pure
  • 1/4 cup milk at room temperature

Icing Glaze

  • 2-3 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1 cup powdered sugar

Instructions

Prepare Your Oven & Pan

  • Preheat the oven to 425°F (218°C).
  • Spray a 12-count muffin tin with nonstick spray or line with cupcake liners.

Mix the Dry Ingredients

  • In a large bowl, whisk together 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

Mix the Wet Ingredients

  • In another large bowl, use a hand mixer or stand mixer to beat the softened butter on high speed for 1 minute until creamy.
    1/2 cup unsalted butter
  • Add the sugar and beat on high for 2 minutes until fluffy. Scrape down the sides as needed.
    3/4 cup light brown sugar
  • Mix in the eggs, sour cream, and vanilla. Start on medium speed, then increase to high until well combined.
    2 eggs, 1/2 cup sour cream, 1 1/2 teaspoon vanilla extract

Combine Wet & Dry Ingredients

  • Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined.
  • Add the milk and mix until smooth.
    1/4 cup milk

Fill & Bake

  • Divide the batter evenly into the muffin cups, filling them all the way to the top. I find it helpful to fill a 4 cup measuring glass that has a pour spout to fill my muffin pans.
  • Bake at 425°F for 5 minutes, then lower the oven temperature to 350°F (177°C) without removing the muffins. Bake for another 15–18 minutes, or until a toothpick inserted in the center comes out clean.

Cool

  • Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Make the Glaze

  • In a small bowl, whisk together powdered sugar, milk (start with 2 tablespoons), and vanilla extract.
    2-3 tablespoons milk, 1/2 teaspoon vanilla extract
  • Adjust the consistency by adding more milk (for a thinner glaze) or powdered sugar (for a thicker glaze).
  • Once the muffins are cool, drizzle the glaze over the tops using a spoon or piping bag. Let it set for about 10 minutes before serving.
    1 cup powdered sugar
Four cinnamon muffins with white icing drizzle sit on a cooling rack. A striped cloth is partially visible beside them.

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