How can you make muffin mix better?

With a homemade mix, it will already be fantastic. But, if you're purchasing a boxed mix, you can enhance it by using butter instead of oil, adding an extra egg, and stirring in some fun mix-ins like fresh or frozen blueberries or chocolate chips.

What should the consistency of muffin batter look like?

Muffin batter should be wet, but still thick enough that you can scoop it and it stands up in the cup, similar to ice cream that has slightly softened.

Can you use regular milk instead of buttermilk for muffins?

Buttermilk adds tang and texture to your muffins. In the presence of baking soda in your baking recipe, buttermilk helps the leavening react. Be sure to add some acid such as white vinegar or yogurt.

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Published: Jun 19, 2023 by Jessica Fisher

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Comments

Kelly

March 21, 2023 at 5:00 pm

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
  
  March 22, 2023 at 1:56 pm
  
  One of my fave things to freeze! 🙂
Lisa

August 13, 2022 at 6:22 pm

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.
- Emily Walker
  
  April 19, 2025 at 8:26 am
  
  Fantastic. I’ve been making it from when it was published in 2009. My family loves it.
  - Jessica Fisher
    
    April 20, 2025 at 9:54 am
    
    So great to hear, Emily!
Rose

August 07, 2022 at 7:13 pm

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
  
  August 09, 2022 at 2:31 pm
  
  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

August 16, 2021 at 2:33 pm

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

October 01, 2020 at 9:11 am

I have been making these muffins since their original post in 2009. Household favorite.
- Jessica Fisher
  
  October 01, 2020 at 11:36 am
  
  Thanks for your feedback! So glad to hear they are a hit!
Sandra Thompson

May 14, 2020 at 9:03 am

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
  
  May 14, 2020 at 12:28 pm
  
  I haven’t tried those, but I can’t wait to hear what YOU think, Sandra!
Susan

April 04, 2019 at 11:55 am

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
  
  April 09, 2019 at 2:14 pm
  
  It’s a perfect swap. Will be nice and rich!
Regina Noonan

January 24, 2018 at 7:18 am

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
  
  January 24, 2018 at 2:24 pm
  
  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

November 11, 2017 at 8:20 pm

I was wondering if you could put cocoa powder in these. If you could, how much would you put in?
- Jessica Fisher
  
  November 11, 2017 at 8:39 pm
  
  I’ve made adjustments for that in this recipe: https://goodcheapeats.com/chocolate-cheesecake-muffins/
Megan

May 18, 2017 at 6:13 pm

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
  
  May 18, 2017 at 8:13 pm
  
  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?

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