Name: Master Muffin Mix
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 18 cups all-purpose flour; 5 cups granulated sugar; 2 1/4 cups nonfat dry milk; 6 tablespoons baking powder; 2 tablespoons baking soda; 2 tablespoons sea salt; 3 tablespoons ground cinnamon; 3 teaspoons ground nutmeg; 5 1/2 cups Master Muffin Mix; 4 large eggs; 3 teaspoons vanilla extract; 2 cups water; Up to 1 cup vegetable oil or melted butter; Flavor additions of your choice (optional)

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Holiday company has a way of showing up right when the pantry looks its least impressive. That’s when I’m glad I keep a big batch of Master Muffin Mix on the shelf. Warm muffins in any one of 50 flavors, whenever somebody walks in. Even the neighbor who “just stopped by” at exactly snack time. Mix up a batch before November gets rolling.

Somewhere between Halloween candy and Thanksgiving dinner, the calendar seems to lose all respect for personal boundaries. Houseguests arrive. Grandkids appear. A neighbor stops by, and somebody wakes up hungry.

And suddenly the perfectly ordinary question, “Do we have anything to go with coffee?” feels like a small emergency.

This is exactly when I want this Master Muffin Mix waiting in my pantry.

I pulled this recipe out of my archives recently and realized I’d almost forgotten how handy it is. You mix up one big batch of dry mix ahead of time and store it in an airtight container. Then you turn it into muffins whenever the occasion calls for them.

Blueberry today. Pumpkin next week. Eggnog on Christmas morning. Apple, when the three apples in your fruit bowl have started to look like they’ve given up hope. One mix. So many possibilities.

And when surprise guests show up? You look remarkably organized. Nobody needs to know otherwise.

Why bother making muffin mix ahead of time?

Muffins aren’t hard. It’s all the measuring before coffee that does me in.

You measure the flour, the baking powder, the sugar and the spices. Then you put everything away and discover you’ve somehow gotten flour on the floor and down your shirt.

With this mix, all of that happens once.

Then, when you want muffins, you measure out the prepared mix, add eggs, vanilla, water and your choice of fat, toss in whatever sounds good and bake.

That makes it especially handy during the holidays when breakfast, brunch and unexpected company have a way of sneaking up on us. And it’s a whole lot cheaper than buying muffins at the bakery.

If you like this idea, you can also make your own baking mix that works for biscuits, pancakes, coffee cake and more.

Master muffin mix

You’ll need a very large mixing bowl for this. And when I say very large, I mean the biggest bowl you own.

Ingredients

18 cups all-purpose flour
5 cups granulated sugar
2 1/4 cups nonfat dry milk
6 tablespoons baking powder
2 tablespoons baking soda
2 tablespoons salt
3 tablespoons ground cinnamon
3 teaspoons ground nutmeg

Directions

Combine all ingredients in your very large bowl. Whisk and stir thoroughly, breaking up any lumps and making sure the baking powder, baking soda and spices are evenly distributed throughout the flour.

Transfer the mix to a large airtight food-storage container. Label it Master Muffin Mix and include the date you made it.

For best quality, store it in a cool, dry place and plan to use it within about three months. The original version of this recipe in my archives gave a much longer storage time. These days I prefer the shorter window. The mix has dry milk in it and fresh baking powder gives you better muffins.

Besides, once the holiday baking starts, I doubt this will last three months anyway.

Yield

This makes about 26 cups of Master Muffin Mix, enough for four full 24-muffin batches plus enough mix for about 18 more muffins. That’s roughly 114 muffins altogether. If that sounds like enough muffins to open a bakery, make half.

Half batch

9 cups all-purpose flour
2 1/2 cups granulated sugar
1 1/8 cups nonfat dry milk
3 tablespoons baking powder
1 tablespoon baking soda
1 tablespoon salt
1 1/2 tablespoons ground cinnamon
1 1/2 teaspoons ground nutmeg

There. Much less intimidating.

How to make 24 muffins from the mix

When muffin time arrives, preheat the oven to 400°F. Grease two standard 12-cup muffin pans or line them with paper liners. Better yet, you can make your own tulip muffin cups.

In a large bowl, beat together:

4 large eggs
3 teaspoons vanilla extract
2 cups water
Up to 1 cup vegetable oil or melted butter

How much oil or butter? The original recipe says anywhere from none to a full cup. I wouldn’t skip it without a good reason, since fat gives muffins flavor and tenderness and helps them stay fresh longer. Use the full cup for richer muffins and less for something lighter.

Now stir in:

5 1/2 cups Master Muffin Mix
Your chosen fruit, nuts, chips or other add-ins

Stir only until everything is moistened. This is not the moment to show the batter who’s boss. Muffin batter likes a light hand. Lumps are fine.

Divide the batter among 24 muffin cups, filling each about three-quarters full. Add streusel or crunchy topping if you like. Bake for 18 to 20 minutes, or until the muffins are golden and a toothpick inserted near the center comes out clean.

Let them cool in the pans for about 5 minutes before moving them to a rack. And put the coffee on.

Want an even bigger shortcut?

Before you put the mix away, measure 5 1/2 cups into individual airtight containers or zip-top bags. Then write the directions right on each one:

Add: 4 eggs + 3 tsp. vanilla + 2 cups water + up to 1 cup oil or melted butter. Bake at 400°F for 18–20 minutes.

Now you don’t even have to measure the mix when company arrives. Pick a flavor. Dump. Stir. Bake.

Streusel topping

Because sometimes a muffin needs a little hat.

For 24 muffins:

1 cup granulated sugar
1 teaspoon ground cinnamon
2/3 cup all-purpose flour
1/2 cup cold butter

Combine the sugar, cinnamon and flour. Cut in the cold butter until the mixture is crumbly. Sprinkle over the muffin batter before baking.

Crunchy oat topping

For 24 muffins:

1 cup rolled oats
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons ground cinnamon
1/2 cup cold butter

Combine oats, flour, brown sugar and cinnamon. Cut in the cold butter until crumbly and sprinkle over the unbaked muffins. Bake as directed.

Fifty ways to turn one mix into muffins

And here’s where the fun starts.

The original recipe in my archives came with 50 variations. Some are simple, some are decidedly enthusiastic and several scream church potluck circa 1998. I love them all.

Unless noted otherwise, prepare one batch of muffin batter according to the directions above and add the following.

Fruit muffins

1. Applesauce: Add 1 cup applesauce and omit the oil.

2. Apple: Add 3 cups grated raw apple, 1 teaspoon ground cloves and 1 cup chopped nuts or raisins.

3. Apricot: Add 1 cup chopped dried apricots.

4. Banana: Add 2 mashed bananas and 1 cup chopped walnuts.

5. Blueberry: Add 2 cups fresh or frozen blueberries. And if blueberry muffins are the whole reason you came, don’t miss my favorite blueberry muffin recipe.

6. Cherry: Add 2 cups fresh or dried pitted cherries.

7. Currant: Add 1 1/2 cups currants and 1 cup chopped nuts.

8. Fig: Add 2 cups chopped dried figs and 1 cup chopped walnuts.

9. Dried fruit: Add 2 cups diced dried fruit. A great way to use up those nearly empty bags in the pantry.

10. Peach: Add 2 cups chopped fresh peaches or 1 large can of peaches, well drained and chopped.

11. Pear: Add 2 cups chopped fresh pears or 1 large can of pears, well drained and chopped.

12. Raspberry: Add 2 cups fresh or frozen unsweetened raspberries.

13. Strawberry: Add 2 cups chopped fresh or frozen strawberries.

Cozy fall and holiday muffins

14. Carrot: Add 2 cups grated carrots, 1 cup raisins and 1 1/2 teaspoons allspice.

15. Eggnog: Replace the 2 cups water with 2 cups eggnog and add 4 teaspoons rum extract. Before baking, sprinkle with a mixture of 2 tablespoons sugar, 2 teaspoons nutmeg and 1/2 teaspoon cinnamon. That one has Christmas morning written all over it.

16. Gingerbread: Add 2 tablespoons ground ginger, 1/2 cup molasses and 2 cups raisins.

17. Mincemeat: Add 1 1/2 cups prepared mincemeat.

18. Pumpkin: Add 2 cups pumpkin puree, 1 tablespoon pumpkin pie spice, 1/2 cup chopped nuts and 1/2 cup raisins. Leave out the nuts or raisins if you like. I promise the muffin police won’t come.

19. Sweet potato: Add about 2 1/2 cups well-drained mashed sweet potatoes, 1 tablespoon allspice and 4 tablespoons dried orange peel.

Citrus and maple muffins

20. Lemon: Replace 1 cup of the water with 1 cup lemon juice and add 1/2 cup chopped nuts if desired.

21. Lemon poppy seed: Add two 3.4-ounce packages instant lemon pudding mix and 2 tablespoons poppy seeds. Replace 1 cup water with 1 cup lemon juice.

22. Maple: Add 6 tablespoons maple syrup and reduce the water to 1 1/2 cups.

23. Marmalade: Add 1 1/2 cups orange marmalade and 1 cup chopped nuts, if desired. Replace 1 cup of the water with 1 cup orange juice.

24. Sour cream lemon: Replace 1 cup water with 1 cup sour cream and add 2 cups chopped nuts and 2 teaspoons grated lemon zest.

Nutty muffins

25. Cashew: Add 2 cups coarsely chopped unsalted cashews.

26. Hazelnut: Add 2 teaspoons ground cardamom and 2 cups chopped hazelnuts.

27. Walnut: Add 1 1/2 cups chopped walnuts.

28. Peanut butter banana: Add 1 cup peanut butter, 1/2 cup chopped peanuts and 3 mashed bananas.

29. Peanut butter and jelly: Add 1 cup peanut butter and 1/2 cup chopped peanuts. After filling the muffin cups, spoon a small amount of jam into the center of each before baking.

Chocolate and sweet-tooth muffins

30. Butterscotch: Add up to two bags of butterscotch chips and 1 cup chopped nuts. You do not have to use the full amount. Your kitchen, your chips.

31. Chocolate chip fudge: Add 1 1/2 cups unsweetened cocoa, 1/2 cup additional sugar and 3 cups mini chocolate chips.

32. Cream cheese: Beat together two softened 8-ounce packages cream cheese, 1/2 cup sugar and 2 eggs. Drop about 1 tablespoon onto the top of each filled muffin cup before baking. Refrigerate once cooled.

33. Kisses and hugs: Add 1 1/2 cups cocoa and 1/2 cup additional sugar. Fill the muffin cups, then press one chocolate kiss into the center of each muffin until just covered with batter. Once cool, drizzle with a simple powdered-sugar glaze.

34. Vanilla chip: Add 2 packages vanilla baking chips.

Hearty breakfast muffins

35. Bran: Use only 3 cups Master Muffin Mix. Add 4 cups bran cereal, 1/2 cup molasses and 1 cup raisins.

36. Granola: Reduce the Master Muffin Mix to 4 cups and add 2 1/2 cups Grape-Nuts cereal and 2 teaspoons allspice.

37. Oatmeal: Reduce Master Muffin Mix to 4 cups. Add 1 cup rolled oats plus up to 2 cups raisins or grated apple.

38. Wheat germ: Add 2 2/3 cups wheat germ and an additional 1/2 cup water. Before baking, sprinkle with a mixture of 1/2 cup wheat germ and 2 tablespoons sugar.

39. Yogurt: Reduce water to 1 1/2 cups and add two 8-ounce containers plain or flavored yogurt.

Garden and produce-drawer muffins

40. Garden fresh: Add 1 cup grated carrots, 1 cup grated zucchini and 1/2 teaspoon ground cloves.

41. Zucchini: Add 2 cups grated, well-drained zucchini, 2 tablespoons cinnamon and 1 cup chopped nuts, if desired.

42. Pineapple carrot raisin: Add 1 cup each grated carrots, well-drained crushed pineapple and raisins. Add 1 cup chopped walnuts if you like.

43. Pineapple: Add 1 teaspoon ground cloves, 1 large can crushed pineapple, well drained, and about 1 cup chopped macadamia nuts.

A few more from the archives

44. Jam: Add 1 1/2 cups of your favorite jam or preserves and 1 cup chopped nuts. Strawberry, raspberry, blackberry and cherry all work beautifully.

45. Aloha: Add two 8-ounce cans crushed pineapple with their juice and 1 1/2 cups shredded carrots; reduce the water to 1 cup.

46. Orange: Add 2 cups sour cream, 1 cup chopped nuts or coconut and about 22 ounces drained mandarin oranges. Because these ingredients add considerable moisture, add the water gradually rather than automatically using the full amount.

47. Prune poppy seed: Add 1 to 2 cups chopped prunes and 1/3 cup poppy seeds.

48. Sesame seed: Add 1 cup toasted sesame seeds. Before baking, top with a mixture of 1/2 cup chopped nuts, 4 tablespoons brown sugar, 4 tablespoons sesame seeds, 2 tablespoons flour and 1/2 teaspoon each cinnamon and nutmeg.

49. Tropical treat: Add 1 cup chopped dried mango or papaya, 1 cup chopped banana chips or 2 mashed bananas, 2 cups chopped macadamia nuts, 1/2 cup shredded coconut, 1/2 cup sour cream and 2 teaspoons lemon zest.

50. Nutty peanut butter: Add 3 cups peanut butter chips and 1/2 cup chopped peanuts.

There you have it. Fifty ways to keep a muffin mix from ever getting boring.

Got room in the freezer?

If you’re already making 24 muffins, freeze half. Let them cool completely, then pack them into freezer bags or airtight containers.

Now you have something homemade to pull out for breakfast, afternoon coffee or the morning after a houseful of guests has eaten everything that wasn’t nailed down. Warm one up for a few minutes and it feels like you planned ahead. Because you did.

MORE: Best Foods to Freeze

Make it before you need it

That’s the beauty of this recipe. Master Muffin Mix isn’t fancy. It’s flour and sugar and a few basics measured ahead of time.

But at the holidays, that little bit of prep can feel downright luxurious.

Make the mix. Label the container. Then tuck a few muffin-friendly extras into the pantry or freezer.

And when somebody walks through the door and you hear yourself saying, “Would you like some coffee?” you can add, ever so casually: “How about a warm muffin?”

As though this sort of thing happens effortlessly around your house all the time. I won’t tell.

MORE: Make Ahead Breakfast Casserole Recipe

Master Muffin Mix with fresh baked banana nut muffins

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Master Muffin Mix

Make one big batch of this homemade Master Muffin Mix and keep it ready for busy mornings, holiday guests and last-minute baking. One batch makes about 26 cups of mix, enough for roughly 114 standard muffins, with dozens of ways to change the flavor.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 200kcal

Ingredients

For the Master Muffin Mix

18 cups all-purpose flour
5 cups granulated sugar
2 1/4 cups nonfat dry milk
6 tablespoons baking powder
2 tablespoons baking soda
2 tablespoons sea salt
3 tablespoons ground cinnamon
3 teaspoons ground nutmeg

To Make 24 Muffins

5 1/2 cups Master Muffin Mix
4 large eggs
3 teaspoons vanilla extract
2 cups water
Up to 1 cup vegetable oil or melted butter
Flavor additions of your choice optional

Instructions

Make the Master Muffin Mix

Add the flour, sugar, nonfat dry milk, baking powder, baking soda, salt, cinnamon and nutmeg to a 12- to 13-quart mixing bowl.
Whisk or stir thoroughly, breaking up any lumps and making sure the leavening and spices are evenly distributed throughout the mix.
Transfer the mixture to a large airtight food-storage container. Label with the name and date.
Store in a cool, dry place and use within about 3 months for best quality.

Make 24 Muffins

Preheat oven to 400°F. Grease two standard 12-cup muffin pans or line with paper liners.
In a large bowl, beat together the eggs, vanilla, water and up to 1 cup vegetable oil or melted butter.
Add 5 1/2 cups Master Muffin Mix along with any fruit, nuts, chocolate chips or other flavor additions you’re using.
Stir just until the dry ingredients are moistened. Don’t overmix; a lumpy batter is exactly what you want.
Divide batter among 24 muffin cups, filling each about three-quarters full.
Add streusel or another topping, if desired.
Bake for 18 to 20 minutes, or until the muffins are golden and a toothpick inserted near the center comes out clean.
Cool in the pans for about 5 minutes before transferring the muffins to a wire rack.

Notes

Yield: The dry ingredients make approximately 26 cups of Master Muffin Mix. Using 5 1/2 cups for every 24 muffins gives you roughly 114 muffins total. The original archived recipe listed 120 muffins, but the ingredient volume and batch directions work out closer to 114.

Fat: The original recipe allows anywhere from no added oil or butter up to 1 cup per 24 muffins. More fat will produce a richer, more tender muffin.

Don’t overmix: Stir muffin batter only until the dry ingredients are moistened. Lumps are fine.

Storage: Keep the dry mix tightly covered in a cool, dry pantry and use within about 3 months for best quality.

Make it even faster: Portion 5 1/2 cups of mix into individual airtight containers or bags. Then each one is ready to become 24 muffins.

Flavor it your way: Add fruit, nuts, chocolate chips, pumpkin, applesauce or one of the 50 variations listed in the article.

Freezing: Cool baked muffins completely before freezing in airtight containers or freezer bags.

Nutrition

Question: If this mix were in your pantry right now, which muffin would you make first? Tell us in the comments below.

If I can help you get something warm and homemade on the table before surprise company has taken off their coats, I’m happy. That’s the kind of practical help I share every day in the Everyday Cheapskate newsletter… clever ways to save money, make life easier and stay one step ahead of the next “Well, look who’s here!” moment. Subscribe here and I’ll send it straight to your inbox, free.

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