Make Ahead Muffin Mix Recipes

MASTER MUFFIN RECIPE

Steps:

• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
• In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined. Scrape down the sides and bottom of the bowl as needed.
• Pour the dry ingredients into the wet ingredients and beat on low speed until just about combined. Add the milk and continue to beat on low until combined. Fold in add-ins. (See flavors/details in the notes below.)
• Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
• Glazed muffins stay fresh stored in the refrigerator for 1 week, unglazed muffins stay fresh stored at room temperature for a few days- then transfer to the fridge for up to 1 week.

ALL-STAR MUFFIN MIX

Steps:

• In a large bowl, whisk first 6 ingredients until well blended. Store in airtight containers in a cool, dry place or in the freezer up to 6 months. Yield: 4 batches (11 cups mix)., To prepare plain muffins: Preheat oven to 400°. Whisk together egg, milk and melted butter. Add 2-3/4 cups muffin mix, stirring just until moistened. Fill paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-21 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm. , For Blueberry Muffins: Prepare muffins as directed, folding 1 cup fresh or frozen blueberries into prepared batter. , For Rhubarb-Orange Muffins: Prepare muffins as directed, adding 1/3 cup orange marmalade to egg mixture and folding 3/4 cup diced fresh or frozen rhubarb into prepared batter., For Banana Muffins: Prepare muffins as directed, adding 1 cup mashed ripe bananas to egg mixture. , For Cranberry-Pecan Muffins: Prepare muffins as directed, tossing 1 cup chopped fresh or frozen cranberries, 1/2 cup chopped pecans and 3 tablespoons sugar with muffin mix before adding to egg mixture. , For Apricot-Cherry Muffins: Prepare muffins as directed, tossing 1/2 cup each chopped dried apricots and dried cherries with muffin mix before adding to egg mixture. , For Cappuccino Muffins: Prepare muffins as directed, tossing 1 cup miniature semisweet chocolate chips and 2 teaspoons instant coffee granules with muffin mix before adding to egg mixture. , For Carrot-Raisin Muffins: Prepare muffins as directed, tossing 3/4 cup shredded carrots and 1/3 cup golden raisins with muffin mix before adding to egg mixture. , For Apple-Cheese Muffins: Prepare muffins as directed, tossing 1/2 cup each shredded peeled apple and shredded Colby-Monterey Jack cheese with muffin mix before adding to egg mixture.

MAKE-AHEAD MUFFIN MIX

Steps:

• Place all ingredients in a VERY large bowl, and stir gently until combined. Store in an airtight container in a cool, dry location.
• 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.

PRE-MADE BULK MUFFIN MIX TO MAKE ANY MUFFINS

Steps:

• To actually make our muffins:
• two and ¾ths cups (2¾) of the above mix
• beaten egg
• cup of milk
• half cup (1/2) of melted butter
• Mix the beaten egg, milk and butter together and pour into muffin mix. Mix with a fork until well blended. Then add your add-ins and mix again. Pour into your muffin tin (2/3 full) or cake pan (for a cake like muffin) and bake at 400 degrees for 18-22 minutes or until a toothpick comes out clean.
• Good add-ins: (add your ideas too!)
• Blueberries
• other berries
• apples
• peaches
• apricots
• Pumpkin puree
• cranberries
• craisins
• raisins
• cinnamon
• brown sugar
• chocolate chips
• nuts
• coconut
• instant coffee granules
• Flax seeds
• Wheat Germ
• OR make them like they are and then once baked roll in melted butter and then roll in sugar and cinnamon mix for what is called "French Muffins" (one of my mom's traditional muffins for special occasion breakfasts!

EASY AS 1-2-3 MUFFINS MIX

Steps:

• For Dry muffin Mix: In a large bowl, combine dry ingredients and mix well.
• Cut in shortening until evenly distributed.
• Store in a large airtight container in a cool, dry place.
• Use within 12 weeks as this contains no preservatives.
• Makes 10 cups muffin mix.
• For Baking muffins: Preheat oven to 400°F.
• Grease muffin tins.
• Put 2 1/3 cups muffin mix into a medium bowl.
• Stir in blueberries or whatever fruit, nut etc.
• you decided on and stir to coat.
• Combine egg and milk in a small bowl.
• Add all at once to muffin mix.
• Stir just until moistened; batter should be lumpy.
• Fill prepared muffin cups 2/3 full.
• Bake 15-20 minutes or until golden brown.
• Makes 12 large muffins.

MAKE-AHEAD BLUEBERRY-CINNAMON MUFFINS

Steps:

• Whisk together flour, baking powder, cinnamon, salt, baking soda, and nutmeg in a bowl until well combined.
• Whisk together white sugar, brown sugar, and melted butter in a second, larger bowl until well combined. Whisk in eggs, lemon juice, vanilla extract, and almond extract until thoroughly combined. Add in milk and sour cream and beat until mixture is smooth, and no lumps remain. Pour in dry ingredients and fold in a few times until just moistened; there should still be some clumps of dry flour. Sprinkle blueberries over the batter, and fold in until just incorporated. Batter will be lumpy, but should not have patches of dry flour remaining in it. Do not overmix.
• Place batter in the refrigerator for 8 hours to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins and line with paper liners.
• In a small bowl, stir together turbinado sugar and cinnamon.
• Fill each muffin liner to the top with the batter. Sprinkle sugar and cinnamon mixture over the top of each muffin.
• Bake in the preheated oven until muffins are golden and spring back lightly when touched, 20 to 25 minutes. Remove from the oven and cool in the pan for a few minutes before removing to a wire rack to cool completely.

MAKE AHEAD BRAN MUFFINS

Steps:

• Combine boiling water and baking soda. Cool to room temperature.
• With an electric mixer, cream the butter, eggs, sugar and vanilla until well blended. Set aside.
• In a very large bowl, stir together the flour, salt, All Bran, bran flakes, dates, nuts and buttermilk. Stir in the butter and egg mixture, and then the water and baking soda mixture. Mix until combined.
• Store batter in covered containers in the refrigerator for up to four weeks.
• To make muffins, preheat oven to 375 degrees. Line muffin tins with papers, or lightly grease tins.
• Fill muffin cups 3/4 full. Bake for 20-25 minutes, or until golden brown and done in the center.

MAKE-AHEAD BREAKFAST MUFFINS RECIPE

Steps:

• Combine hard-boiled eggs with all other ingredients, except for english muffins. Leave in sealed container in the fridge overnight.
• In the morning, heap egg mixture onto english muffin haves and broil in the oven for 4-6 minutes, just until the tops start to turn brown and cheese gets bubbly. Serve immediately.
• The egg mixture also makes a divine egg salad if you serve it cold!