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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
Nutrition Facts
Serving: 1muffin | Calories: 262kcal | Carbohydrates: 38g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 163mg | Potassium: 78mg | Fiber: 1g | Sugar: 24g | Vitamin A: 348IU | Vitamin C: 0.1mg | Calcium: 60mg | Iron: 1mg
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