This homemade muffin mix is so easy to mix up and keep on hand to whip up a batch of muffins on a weekend morning or at night for weekday breakfasts!
Raise your hand if you grew up eating muffin mix out of a packet (??). Yep, I definitely did. In fact, I’ll admit that Philip and I routinely made muffins from a packet on Sunday mornings before going to church for years. There is just something so easy about dumping a mix into a bowl, adding some milk, and mixing. Strawberry, blueberry, and mixed berry were my favorite (no banana nut or apple spice for me, thanks).
Did you know that most of those mixes don’t actually contain any of the actual fruit featured, though? While I won’t deny that I could probably still to this day spoon an entire batch of it straight from the mixing bowl into my mouth, I would rather have real fruit than dehydrated apple bits flavored like strawberry or blueberry. Problem is, making muffins from scratch can sometimes be a problematic proposition. They take a long time and can be a little messy. When you’re in the mood for quick and easy, from-scratch muffins don’t really fit the bill. Dried fruit (like raisins, cranberries, apricots, etc.) tend to be super high in sugar and, while delicious (okay, not raisins, I hate raisins), they definitely don’t have the same texture as fresh fruit.
Have you ever had freeze-dried fruit (I buy it at Target)? Like, astronaut food dried fruit (who has had astronaut ice cream? If you haven’t you need to get ahold of some just to say you have)??? I’m not going to lie, it’s a little weird. I mean, if you’re eating it straight out of the bag…it’s weird. Stick in your teeth weird. Cardboard texture weird. But…
When you put freeze-dried fruit into a homemade muffin mix, it ceases to be weird. Once you add the wet ingredients, they rehydrate the freeze-dried fruit and it becomes…fruit. Just fruit. So, in a dry mix: shelf stable. With wet ingredients: basically indistinguishable from fresh fruit. This recipe, adapted from the book Ratio by Michael Ruhlman (affiliate link), is just layering some ingredients in a jar that you can stick in your cabinet, then mixing them up in a bowl with some liquid, eggs, and butter, scooping them into a muffin tin, and baking. Do they take a little longer than packet muffins? Sure. Is it worth it? Without a doubt.
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Yield: 5 muffins
This recipe was adapted from the book Ratio by Michael Ruhlman
10 minPrep Time:
1 minCook Time:
11 minTotal Time:
- 4 ounces (scant 1 cup) all-purpose flour
- 2 ounces (heaping 1/4 cup) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup freeze-dried fruit (chopped if larger pieces)
- 1 jar muffin mix
- 4 ounces (1/2 cup) milk or buttermilk
- 2 ounces (1/2 stick or 4 tablespoons) unsalted butter, melted
- 1 large egg
- To assemble the muffin mix, simply layer the ingredients in a pint-sized Mason jar. Add a label and a lid and store in a cool, dry place.
- To make the muffins: preheat the oven to 350 degrees. Spray 5 cups of a 6-cup muffin pan with nonstick spray or line with paper liners.
- Dump the jar of muffin mix into a large mixing bowl. Add the milk/buttermilk, melted butter, and egg. Mix until just combined.
- Scoop the muffin mix into the prepared pan (a 1/4 cup cookie scoop is great for this). Bake for 25-30 minutes. Serve hot or allow to cool on a wire rack. Store in an airtight container.