Make-Ahead Muffin Mix
A make-ahead muffin mix that you can keep on hand and use to make amazing make-ahead muffins!
Servings: 5 batches of 24
Calories: 112kcal
Ingredients
- 18 cups flour
- 5 cups sugar
- 2 1/4 cups buttermilk powder or nonfat dry milk
- 6 tablespoons baking powder
- 2 tablespoons baking soda
- 2 tablespoons salt
- 2 tablespoons cinnamon
- 2 teaspoons ground nutmeg
Instructions
- Place all ingredients in a VERY large bowl, and stir gently until combined. Store in an airtight container in a cool, dry location.
To make muffins:
- Preheat oven to 400F degrees. Spray two muffin tins with non-stick spray, or prepare with paper liners.
- In large bowl, beat 4 eggs. Add 3 teaspoons vanilla, 2 cups water and 3/4 cup vegetable or canola oil.
- Stir in 5 1/2 cups of dry muffin mix, just until moistened. Gently add in any mix-ins (see notes or find the full list at grouprecipes.com).
- Spoon into prepared muffin tins, making sure to fill each muffin cup to the top. Optional: Add topping(s).
- Bake at 400F for 18-20 minutes until tops are golden brown and toothpick inserted into muffin comes out clean.
Notes
Here are a few of the mix-in options we use most often:
Blueberry - add 2 cups fresh or frozen berries
Strawberry - add 2 cups fresh or frozen chopped berries
Mixed berries - add 2 cups combo of fresh or frozen chopped berries
Lemon Poppy Seed - add 2 pkgs (3.4oz) lemon flavor instant pudding, 2 tablespoons poppy seeds, omit 1 cup water and replace with 1 cup lemon juice
Pumpkin - add 2 cups solid pack pumpkin and 1 tablespoon pumpkin pie spice (add 1/2 cup chopped nuts if desired)
Cream Cheese topping - mix 2 8oz pkgs softened cream cheese with 1/2 cup sugar and 2 eggs, then drop by rounded tablespoon onto top of each muffin before baking
Nutrition
Serving: 1muffin | Calories: 112kcal | Carbohydrates: 24g | Protein: 3g | Cholesterol: 2mg | Sodium: 257mg | Fiber: 1g | Sugar: 10g