I’ve been using this mix for years and bulk batch the bulk batch! On kitchen prep day my son is in charge of putting all the dry ingredients together in the mix containers. I think we do 6-7 at a time.
I recently had to make refills on my own (gasp!), and on that day I made a few batches of muffins for the freezer too!
I really appreciate the ease this mix gives for variety and customization!
Jessica Fisher
One of my fave things to freeze! 🙂
Lisa
I make a variation of these muffins almost every week. Usually banana chocolate chip, carrot coconut raisin, apple cinnamon, or cranberry and pumpkin seed. Extremely versatile. I’ve used soy milk, almond milk and regular milk and they all work great. Plain yogurt, vanilla yogurt, Greek yogurt, or sour cream or even flavoured yogurt cups if that’s what I have on hand – all good. I always sub the whole wheat flour for 1/2 c oats. I often use 1/4 c applesauce (sometimes flavoured if that’s what I have) and 1/4 c oil rather than straight 1/2 c oil. Both ways work great.
Rose
How do you make this mix gluten free? Is there a particular flour blend you normally use? I don’t normally buy a gluten free blend, but I do have both the America’s Test Kitchen “all purpose” gluten free blend and the Gluten Free Artisan Bread in 5 Minutes a Day blend on hand most of the time.
Jessica Fisher
Hey Rose, I’ve not made them GF yet, so I don’t know. Please let me know if you substitute the gf blend for the flour.
Lynn from NC Outer Banks
Jessica, I just made these blueberry muffins today with blueberries from my bushes 🙂 They are SO good. Loved the crunchy top with the Demarara sugar. They looked just like bakery muffins. I made this batch to divide as gifts for 2 people and I was really pleased with how they turned out. I had a bit of batter left so made a few mini muffins for DH and me. They were a hit with all! Thanks for this recipe for a delicious and great looking muffin!
Emily Walker
I have been making these muffins since their original post in 2009. Household favorite.
Jessica Fisher
Thanks for your feedback! So glad to hear they are a hit!
Sandra Thompson
Yes!! I love that your recipe uses some whole wheat flour! I have always used muffin mix from https://shop.kodiakcakes.com/collections/muffins, but making muffins from scratch is so much cheaper. I can’t wait to bake a batch! Thank you! Have you tried the ones from Kodiak Cakes? If so, how do yours compare?
Jessica Fisher
I haven’t tried those, but I can’t wait to hear what YOU think, Sandra!
Susan
I know you said you swapped out the sour cream in the original recipe for yogurt. What happens if I use sour cream in this recipe? I will have sour cream on hand more often than I will have yogurt.
Jessica Fisher
It’s a perfect swap. Will be nice and rich!
Regina Noonan
If I don’t have whole wheat flour can I just use 4 cups regular flour? I tried these once and the batter was very gummy. I’d like to try again but wanted to check about the flour first. thanks!
Jessica Fisher
Yes, that should be fine. Batter shouldn’t be gummy. In fact, it’s usually on the dry side. Make sure you use a liquid measuring cup for the liquids. And it’s best to weigh the flour if you have a kitchen scale. (4.5 ounces per cup) Here’s to better results this time!
Shandon-dy R Diehl
I was wondering if you could put cocoa powder in these. If you could, how much would you put in?
Kelly
I’ve been using this mix for years and bulk batch the bulk batch! On kitchen prep day my son is in charge of putting all the dry ingredients together in the mix containers. I think we do 6-7 at a time.
I recently had to make refills on my own (gasp!), and on that day I made a few batches of muffins for the freezer too!
I really appreciate the ease this mix gives for variety and customization!
Jessica Fisher
One of my fave things to freeze! 🙂
Lisa
I make a variation of these muffins almost every week. Usually banana chocolate chip, carrot coconut raisin, apple cinnamon, or cranberry and pumpkin seed. Extremely versatile. I’ve used soy milk, almond milk and regular milk and they all work great. Plain yogurt, vanilla yogurt, Greek yogurt, or sour cream or even flavoured yogurt cups if that’s what I have on hand – all good. I always sub the whole wheat flour for 1/2 c oats. I often use 1/4 c applesauce (sometimes flavoured if that’s what I have) and 1/4 c oil rather than straight 1/2 c oil. Both ways work great.
Rose
How do you make this mix gluten free? Is there a particular flour blend you normally use? I don’t normally buy a gluten free blend, but I do have both the America’s Test Kitchen “all purpose” gluten free blend and the Gluten Free Artisan Bread in 5 Minutes a Day blend on hand most of the time.
Jessica Fisher
Hey Rose, I’ve not made them GF yet, so I don’t know. Please let me know if you substitute the gf blend for the flour.
Lynn from NC Outer Banks
Jessica, I just made these blueberry muffins today with blueberries from my bushes 🙂 They are SO good. Loved the crunchy top with the Demarara sugar. They looked just like bakery muffins. I made this batch to divide as gifts for 2 people and I was really pleased with how they turned out. I had a bit of batter left so made a few mini muffins for DH and me. They were a hit with all! Thanks for this recipe for a delicious and great looking muffin!
Emily Walker
I have been making these muffins since their original post in 2009. Household favorite.
Jessica Fisher
Thanks for your feedback! So glad to hear they are a hit!
Sandra Thompson
Yes!! I love that your recipe uses some whole wheat flour! I have always used muffin mix from https://shop.kodiakcakes.com/collections/muffins, but making muffins from scratch is so much cheaper. I can’t wait to bake a batch! Thank you! Have you tried the ones from Kodiak Cakes? If so, how do yours compare?
Jessica Fisher
I haven’t tried those, but I can’t wait to hear what YOU think, Sandra!
Susan
I know you said you swapped out the sour cream in the original recipe for yogurt. What happens if I use sour cream in this recipe? I will have sour cream on hand more often than I will have yogurt.
Jessica Fisher
It’s a perfect swap. Will be nice and rich!
Regina Noonan
If I don’t have whole wheat flour can I just use 4 cups regular flour? I tried these once and the batter was very gummy. I’d like to try again but wanted to check about the flour first. thanks!
Jessica Fisher
Yes, that should be fine. Batter shouldn’t be gummy. In fact, it’s usually on the dry side. Make sure you use a liquid measuring cup for the liquids. And it’s best to weigh the flour if you have a kitchen scale. (4.5 ounces per cup) Here’s to better results this time!
Shandon-dy R Diehl
I was wondering if you could put cocoa powder in these. If you could, how much would you put in?
Jessica Fisher
I’ve made adjustments for that in this recipe: https://goodcheapeats.com/chocolate-cheesecake-muffins/
Megan
I love this recipe! Do you think I could sub another liquid for the milk? For example, juice or whey from making yogurt?
Jessica Fisher
yep. i think whey would be great or buttermilk. Not sure about juice, but I’ve used tea before. Try it and let me know?