Universal Muffins Mix – a delicious recipe with flour, sugar, buttermilk, baking powder, baking soda, salt. Easy to follow and perfect for any occasion.
-
1
Combine ingredients and break up any lumps.
-
2
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:
-
3
Preheat oven to 400u00b0. Coat muffin tins with cooking spray.
-
4
In a large bowl, beat:
-
5
3 to 4 eggs.
-
6
3 teaspoons vanilla.
-
7
2 cups water.
-
8
UP TO 1 cup oil or butter.
-
9
Stir in 5-1/2 cups muffin mix and any additional ingredients (listed below) just until moistened. The batter should be lumpy.
-
10
Fill muffin tins full. Bake for 18 to 20 minutes, or until muffins are golden brown.
-
11
Applesauce muffins: 1 cup applesauce omit oil.
-
12
Apple muffins: 3 cups raw grated apple 1 teaspoons gr. cloves 1 cup nuts or raisins, sprinkle with cinnamon and sugar mixture before baking.
-
13
Apricot muffins: 1 cup chopped dried apricots.
-
14
Banana muffins: 2 mashed bananas 1 cup walnuts (optional).
-
15
Blueberry muffins: 2 cups fresh or frozen rinsed blueberries.
-
16
Bran-molasses muffins: Use only 3 cups of muffin mix. Stir in: 4 cups bran cereal 1/2 cup molasses 1 cup raisins.
-
17
Butterscotch muffins: 2 (12 oz.) bags butterscotch chips 1 cup chopped nuts.
-
18
Carrot muffins: 2 cups grated carrots 1 cup raisins 1-1/2 teaspoons allspice.
-
19
Cashew muffins: 2 cups unsalted coarsely chopped cashews.
-
20
Cherry muffins: 2 cups fresh or dried pitted cherries.
-
21
Chocolate chip-fudge muffins: 1-1/2 cups cocoa 1/2 cup sugar 3 cups mini chocolate chips.
-
22
Coconut muffins: 3 cups toasted flaked coconut (reserve some to sprinkle on the top).
-
23
Cranberry-orange muffins: 2 cups chopped fresh or frozen cranberries 1 cup nuts 1/2 cup orange juice 2 Tb. orange peel.
-
24
Currant muffins: 1-1/2 cups currants 1 cup chopped nuts.
-
25
Date nut muffins: 1 cup chopped dates 1 cup chopped nuts.
-
26
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.
-
27
Fig muffins: 2 cups dried chopped figs 1 cup chopped walnuts.
-
28
Fruit muffins: 2 cups dried diced fruit.
-
29
Garden fresh muffins: 1 cup grated carrots 1 cup grated zucchini 1/2 teaspoons ground cloves.
-
30
Gingerbread muffins: 2 Tb. ground ginger 1/2 cup molasses 2 cups raisins.
-
31
Granola muffins: reduce muffin mix to 4 cups and add: 1-1/2 cups granola. Top with additional granola before baking.
-
32
Grape nuts muffins: reduce muffin mix to 4 cups and add: 2-1/2 cups grape nuts and 1 teaspoons allspice.
-
33
Hazelnut muffins: 2 teaspoons ground cardamom 2 cups chopped hazelnuts.
-
34
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.
-
35
Jam muffins: 1-1/2 cups jam or preserves (strawberry, raspberry, blackberry, cherry) 1 cup chopped nuts (optional).
-
36
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.
-
37
Lemon muffins: omit 1 cup water and replace with 1 cup lemon juice use 4 eggs, 1/2 cup chopped nuts.
-
38
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.
-
39
Mandarin muffins: 2 (8-1.4 oz) cans crushed mandarin oranges (undrained) reduce water to 1 cup 1-1/2 cups shredded carrots.
-
40
Maple muffins: 6 Tb. maple syrup, reduce water to 1-1/2 cups.
-
41
Marmalade muffins: 1-1/2 cups orange marmalade, 1 cup chopped nuts (opt), 1 cup orange juice (omit 1 cup of the water).
-
42
Mincemeat muffins: 1-1/2 cups mincemeat.
-
43
Nutty muffins: 3 cups peanut butter chips 1/2 cup chopped peanuts.
-
44
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.
-
45
Orange muffins: 2 cups sour cream,1 cup nuts or coconut (opt), 2 cans (11 oz. each) mandarin oranges, drain; use 4 eggs.
-
46
Peach muffins: 2 cups fresh or one large can (drained) chopped peaches.
-
47
Pear muffins: 2 cups fresh or one large can (drained) chopped pears.
-
48
Peanut-butter banana muffins: 1 cup peanut butter 1/2 cup chopped peanuts 3 mashed bananas.
-
49
Peanut-butter & jelly muffins: 1 cup peanut butter, 1/2 cup chopped peanuts; drop 1 Tb. jam into each muffin before baking.
-
50
Pecan muffins: 2 cups chopped toasted pecans, 1 teaspoons maple extract.
-
51
Pineapple muffins: 1 teaspoons ground cloves, 1 large can crushed pineapple, drained 1 jar (7 oz. or about 1 cup) macadamia nuts, chopped.
-
52
Pineapple carrot raisin muffins: 1 cup each: grated carrots, crushed pineapple, drained and raisins 1 cup walnuts, chopped (optional).
-
53
Prune muffins: 1 to 2 cups chopped prunes 1/3 cup poppy seeds.
-
54
Pumpkin muffins: 2 cups or 1 can solid pack pumpkin 1 Tb. pumpkin pie spice 1/2 cup each chopped nuts and raisins.
-
55
Raspberry muffins: 2 cups fresh or frozen whole, unsweetened raspberries.
-
56
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.
-
57
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.
-
58
Sour cream muffins: omit one cup of the water and add: 1 cup sour cream 2 cups nuts 2 teaspoons grated lemon peel (opt.).
-
59
Strawberry muffins: 2 cups fresh or frozen strawberries, chopped.
-
60
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).
-
61
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.
-
62
Vanilla muffins: 2 packages vanilla chips.
-
63
Walnut muffins 1-1/2 cups chopped walnuts.
-
64
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.
-
65
Yogurt muffins: reduce water to 1-1/2 cups and add: 2 cartons (8 oz each) yogurt -- plain or flavored.
-
66
Zucchini muffins: 2 cups grated zucchini 2 Tb. cinnamon 1 cup chopped nuts (optional).
-
67
Plum muffins: 2 cups fresh or canned plums; chopped.
No nutrition data on file — estimate from the ingredient list.
* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: ⅛ cups flour, 5 cups sugar (or equivalent substitute), 2 1/4 cups dry buttermilk or 2 1/4 cups nonfat dry milk powder, 6 tablespoons baking powder, and more.
Yes, Universal Muffins Mix falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.