This recipe for muffin mixes for the freezer makes homebaked muffins that much faster! Spent 15 extra minutes making several mixes, and you can easily fill your freezer and feed your family at the same time!
*This post contains affiliate links. Thanks for supporting my site!*
Muffin Mixes for the Freezer + Ideas for 15 Different Types of Muffins!
Quick, nutritious breakfasts make my life a lot easier. But sometimes I get in a rut so I’m always on the look-out for quick breakfast ideas. Not too long ago, I got the the idea for muffin baking mixes from Life As Mom’s blog. She’s got a lot of fabulous ideas. But, her Mix-and-Match Muffin recipe never really worked for me because it calls for yogurt. Yogurt in my house lasts all of about 4.5 seconds and I never had it when I needed it.
But I really like idea of muffin mixes in my freezer as I’ve done the same thing with scones for a while and wanted something different! So, I searched for an alternative in my handy handy Better Homes and Gardens New Cook Book, Limited Edition: Prizewinning Recipes (Better Homes & Gardens Plaid). Their basic muffin recipe is easy and delicious and works well for the freezer and I love to make a batch of muffins for breakfast on the weekend and also make a bunch of muffin mixes at the same time. It only takes 15-20 extra minutes and makes quick muffins easier on subsequent days.
My time saving spin:
Take out at least 5 large bowls and mix all of the dry ingredients into 5 separate bowls so you make 5 different mixes. I set this up assembly-line style, adding the flour to all the bowls, then the sugar, then the baking powder and so on. As long as you can keep track of what you’ve put in each bowl, it works like a charm.
Mix everything up, put the dry ingredients in freezer bags, and label like so. Then freeze for warm muffins on busy days.
To Make the Muffins
In the morning, simply pull out a bagged mix, combine the wet ingredients, add your mix-ins, and bake. Super quick, delicious muffins in a snap! I suggest the first time you make these to make the blueberry muffins so you can get a feel for the desired batter consistency. Our family favorite is Banana Chocolate Chip. I use organic pumpkin seed oil from Ellyndale Organics (I first tried this when I visited NOW Foods earlier in the summer and it’s amazing!)
I also really love my angled measuring cups for measuring out liquids. I got mine from Pampered Chef, but you can order a similar set from OXO on Amazon. I like to use a big size and measure all of my wet ingredients and mix right inside it! Saves on clean up by messing up fewer dishes.
Continue to the Next Page for the printable recipe and 15 ideas for different muffins you can make using this recipe!