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.
Servings: 114 muffins
Calories: 200kcal
Cost: About $9.50 for the Master Muffin Mix
Equipment
- 12- to 13-quart mixing bowl
- Large airtight container, at least 7 quarts
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
Calories: 200kcal | Carbohydrates: 26g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 270mg | Potassium: 142mg | Fiber: 1g | Sugar: 10g | Vitamin A: 343IU | Vitamin C: 0.2mg | Calcium: 70mg | Iron: 1mg
