Baked mini muffins


The Only Muffin Mix Recipe You’ll Ever Need

Feb 22, 2018

A good muffin is a great thing.

Although they’re most often thought of as quick coffee-shop fare, a batch of muffins is infinitely versatile, easy to stir together and quick to bake. With a basic template to use as a starting point, they’re perfect for using up soft or overripe berries and fruit, for baking in the morning for breakfast or packing into lunch boxes and they’re often overlooked when you need something warm and savoury to serve with soup, stew or chili. Scrap the sugar, add some fresh herbs and cheese and you have something warm and freshly baked to round out your meal.

Mixed muffins.

You'll Also Love: 3 Delicious Treats You Can Bake With Cookie Butter

The only important thing to remember when mixing up a batch of muffins is not to overmix the batter, or they could turn out tough; blend the batter together by hand as quickly and gently as you can, just until it’s combined, and don’t worry about getting all the lumps out. A rubber spatula is the best tool for gentle mixing — it enables you to scrape the sides and bottom of the bowl as you stir and use a minimum number of strokes to combine your ingredients.

Mixing flour in bowl.

Since all muffins are more or less the same when you take away the extra ingredients, a basic recipe to play with is the best starting point. To this basic, not-too-sweet batter you can stir in all kinds of additions to suit your taste — try a cup or so of fresh or frozen (unthawed) berries or chopped fruit, a handful of dried fruit like raisins, cranberries or chopped apricots, chopped nuts, grated cheese, chocolate chips or even grated apples, carrots or zucchini. You can also play around with flavourings like cinnamon, citrus zest and different extracts beyond vanilla — really, you can create any type of muffin you like.

Wet batter in muffin cups.

If you want to give yourself a head start, whisk together the dry ingredients and keep your homemade muffin mix on a shelf — multiply the quantity as many times as you like — and start with 2 1/2 cups of your mix for ultra-fast muffins from scratch.

The Only Muffin Recipe You’ll Need

Use this formula as a basic template and add what you like to suit your taste — swap 1/2 cup cocoa for 1/2 cup of the flour for chocolate muffins, add a mashed banana for banana muffins, experiment with whole grain flours, or add 1/2–1 cup old-fashioned or quick-cooking oats for a nubbly muffin. For savoury cheese muffins, omit the sugar and toss 1/2 cup grated aged cheddar with the dry ingredients before adding the wet.


  • 2 cups all-purpose flour (or use half all-purpose, half whole wheat)
  • 1/2-3/4 cup sugar (white or brown)
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 cup milk
  • 1/4 cup melted butter or mild vegetable oil
  • 1 large egg
  • 1/2-1 cup additions, such as fresh or frozen berries, chopped fresh fruit, dried fruit, chopped nuts or chocolate chips


  1. Preheat the oven to 400 F and line 12 muffin tins with paper liners.
  2. In a large bowl, combine the flour, sugar, baking powder and salt. In a medium bowl, stir together the milk, melted butter or oil and egg.
  3. Make a well in the dry ingredients and pour in the wet ingredients. Gently stir with a spatula and add any extra ingredients you like after you’ve stirred a few strokes. Mix the batter just until it’s combined.
  4. Fill the lined muffin cups almost to the top and bake for 15-20 minutes, until the muffins are golden and the tops are springy to the touch. Makes 8-12 muffins.

Overhead chocolate muffins.

Article Author Julie Van Rosendaal
Julie Van Rosendaal

Read more from Julie here.

Julie Van Rosendaal is the author of six best-selling cookbooks (with a seventh due out this fall), the food editor of Parents Canada magazine and the food and nutrition columnist on the Calgary Eyeopener on CBC Radio One. She is a recipe developer, TV personality, food stylist and writes about food for local, national and international publications. She is perhaps best known as the voice behind her popular food blog, Dinner with Julie, where she documents real life at home in Calgary with her husband and nine-year-old son. Connect on twitter @dinnerwithjulie.


Add New Comment

To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.

Submission Policy

Note: The CBC does not necessarily endorse any of the views posted. By submitting your comments, you acknowledge that CBC has the right to reproduce, broadcast and publicize those comments or any part thereof in any manner whatsoever. Please note that comments are moderated and published according to our submission guidelines.