A-B-C Muffin mix base is called that for a reason because you can use this delicious base mix for hundreds of different homemade muffin mix flavors with just a few minor alterations. This base muffin mix was designed with larger families in mind, but you don’t have to make a giant pan of muffins, we’ve broken it down for you to make a single batch of 12 as well..
This big-batch dry mix makes enough base for multiple pans of muffins, and the directions are already broken down for both 24 large muffins and 1 dozen large muffins or 24 mini muffins.
Keep the mix sealed in a cool, dry place, then add your flavor extras when you’re ready to bake. Since this homemade mix contains dry milk, store it airtight and use it within about 6 months for best quality, which lines up well with the handling advice in this FDA egg safety guide once the muffins are baked with eggs.
Ingredients
For the base mix, you only need pantry basics plus dry milk or buttermilk blend. Cinnamon and nutmeg give the mix a warm bakery-style backbone, which means plain muffins still taste like you meant to make them that way.
- 18 cups flour
- 5 cups sugar
- 2 1/4 cups buttermilk blend or nonfat dry milk
- 6 tablespoons baking powder
- 2 tablespoons baking soda
- 2 tablespoons salt
- 3 tablespoons ground cinnamon
- 3 teaspoons ground nutmeg
For 24 large muffins:
- 4 eggs
- 3 teaspoons vanilla
- 2 cups water
- 1 cup oil
- 5 1/2 cups muffin mix
For 1 dozen large muffins or 24 mini muffins:
- 2 eggs
- 1 1/2 teaspoons vanilla
- 1 cup water
- 1/2 cup oil
- 2 3/4 cups A-B-C Muffin Mix
If you want to tinker, you can reduce the sugar or swap in an equivalent sweetener. Just keep in mind that some muffin add-ins are sweeter than others, so not every flavor needs the full amount. If you like stocking homemade baking mixes, Copycat Jiffy Corn Muffin Mix is another handy one to keep around.
How to Make the Base Mix
Mix this once, store it well, and you’ve handled the fussy part already. A large bowl works fine, but a food-safe bucket or deep container makes life easier if you hate wearing flour.
- Measure the flour, sugar, buttermilk blend or nonfat dry milk, baking powder, baking soda, salt, cinnamon, and nutmeg into a very large bowl.
- Blend the ingredients thoroughly so the leaveners and spices are evenly distributed throughout the mix.
- Transfer the finished mix to a sealable, airtight storage container.
- Label the container so you have the baking directions handy when muffin cravings hit at an inconvenient hour.
How to Bake the Muffins
The batter should stay slightly lumpy. If you beat it smooth, you can count on tougher muffins. Not tragic, just unnecessary.
For 24 large muffins:
- Preheat the oven to 400°F.
- Combine 4 eggs, 3 teaspoons vanilla, 2 cups water, 1 cup oil, and 5 1/2 cups muffin mix in a bowl.
- Stir just until combined, leaving the batter slightly lumpy.
- Fill greased or lined muffin tins 3/4 full.
- Bake for 18 to 20 minutes, or until the muffins are golden brown.
For 1 dozen large muffins or 24 mini muffins:
- Preheat the oven to 400°F.
- Combine 2 eggs, 1 1/2 teaspoons vanilla, 1 cup water, 1/2 cup oil, and 2 3/4 cups A-B-C Muffin Mix in a bowl.
- Stir just until combined. The batter should still look slightly lumpy.
- Fill muffin tins 3/4 full.
- Bake for 18 to 20 minutes, or until the muffins are golden brown.
Tips for Better Muffins
- Do not overmix. A few lumps are fine. Overworked batter makes dense, chewy muffins.
- Fill the cups evenly. A scoop or measuring cup helps keep the batch baking at the same rate.
- Use flavor add-ins sparingly. Since this is a base mix, fold in fruit, nuts, or chocolate chips after the wet and dry ingredients come together.
- Watch the color, not just the clock. Golden tops are your cue that they’re nearly there.
- Reheat frozen muffins one at a time. Microwave on high for 30 seconds per muffin.
If you enjoy warmer spice flavors, Gingerbread Muffins make a good next batch once you’ve got the base-mix method down.
Easy Variations
This base exists so you can change direction without starting over. Use it as your plain muffin foundation, then add flavorings that match what you have on hand.
- Fruit muffins: Fold in chopped apples, berries, or mashed banana.
- Nut muffins: Stir in chopped walnuts, pecans, or sunflower kernels.
- Sweeter bakery-style muffins: Sprinkle the tops lightly with sugar before baking.
- Spiced muffins: Add a little extra cinnamon if the add-ins can handle it.
- Dessert-style muffins: Chocolate chips or dried fruit work well in this base.
For another fruit-forward option, Quick Mix Apple Muffins are a practical way to use the same homemade-mix mindset.
Storage and Freezing
Dry mix: Store the A-B-C Muffin Base Mix in an airtight container in a cool, dry cupboard for up to 6 months. That estimate is based on the dry milk in the mix, which is the ingredient most likely to lose quality first.
Baked muffins: Keep fully cooled muffins at room temperature in an airtight container for up to 2 days. For longer storage, freeze them well wrapped for up to 2 to 3 months.
Refrigerator note: Refrigeration tends to dry muffins out faster than room-temperature storage, so it is better for safety than texture. If your kitchen runs hot or the muffins contain especially perishable add-ins, chill them promptly and use them within 3 to 4 days as an estimate.
Serving Suggestions
These muffins are flexible enough for breakfast, snack trays, or school lunches. Serve them warm with butter, jam, honey, or peanut butter, or pair them with fruit and yogurt if you want breakfast to pretend it has structure.
Plain batches also work well as a base for streusel-topped muffins, cinnamon-sugar muffins, or fruit muffins when you need variety without keeping five different mixes on the shelf.
💸 Budget101® Price Breakdown: A-B-C Muffin Base Mix
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Flour |
$2.96 |
18 C. |
$2.82 |
|
Sugar |
$2.98 |
5 C. |
$1.64 |
|
Buttermilk blend or nonfat dry milk |
$2.38 |
2 1/4 C. |
$1.34 |
|
Baking powder |
$1.24 |
6 T. |
$0.39 |
|
Baking soda |
$0.92 |
2 T. |
$0.06 |
|
Salt |
$0.62 |
2 T. |
$0.03 |
|
Ground cinnamon |
$1.27 |
3 T. |
$0.42 |
|
Ground nutmeg |
$2.48 |
3 t. |
$0.34 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost (makes 26.125 cups) |
$7.04 |
👨👩👧👦 Cost Per Serving |
$0.27 |
📅 Walmart prices last verified August 14, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
- All-Purpose Flour, 10 lb
- Granulated Sugar, 4 lb
- Instant Nonfat Dry Milk, 25.6 oz
- Baking Powder, 8.1 oz
- Baking Soda, 1 lb
- Iodized Salt, 26 oz
- Ground Cinnamon, 4.2 oz
- Ground Nutmeg, 1.5 oz
- Large White Eggs, 12 count
- Pure Vanilla Extract, 2 fl oz
- Vegetable Oil, 48 fl oz
- All-Purpose Flour, 10 lb
- Large White Eggs, 12 count
- Pure Vanilla Extract, 2 fl oz
- Vegetable Oil, 48 fl oz
- All-Purpose Flour, 10 lb
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about A-B-C Muffin Base Mix
Absolutely. The mix is written to use buttermilk blend or nonfat dry milk, so either one works in the base. Buttermilk blend gives you a slightly tangier flavor, while nonfat dry milk keeps the mix straightforward and easy to store.
Because that is what keeps the muffins tender. Once the wet and dry ingredients meet, too much stirring develops the flour and gives you tougher, denser muffins instead of a softer crumb.
Yes, you can reduce it, especially if you plan to add sweet fruit, chocolate chips, or a sugary topping later. Just remember sugar does more than sweeten, so a lower-sugar batch may bake up a little less tender and a bit less golden.
You will get about 34 1/4 cups of dry mix, which works out to roughly 12 batches of 1 dozen large muffins using 2 3/4 cups mix per batch. If you bake the larger family-size version, it makes about 6 batches of 24 large muffins using 5 1/2 cups mix each time.
Yes, and the recipe already accounts for that. One small batch makes 24 mini muffins, using the same 2 eggs, 1 1/2 teaspoons vanilla, 1 cup water, 1/2 cup oil, and 2 3/4 cups of mix.
Fruit, nuts, mashed banana, dried fruit, and chocolate chips all fit nicely here. Fold them in after the batter is mixed so you do not overwork it, and keep the amount moderate so the muffins still rise instead of turning into little edible paperweights.
Fill them about 3/4 full. That gives the batter enough room to rise nicely without spilling over the pan and creating the sort of mess that makes you question your life choices before breakfast.
Yes. Let them cool completely first, then wrap or bag them well and freeze for about 2 to 3 months for best quality. When you want one, microwave it on high for about 30 seconds per muffin.
Use a truly airtight container, not a bowl with hopeful plastic wrap. A large sealed canister or food-safe bucket protects the leaveners from moisture and keeps the dry milk from picking up stale pantry odors.
You can, because the numbers line up cleanly. Doubling the small batch gives you the same 4 eggs, 3 teaspoons vanilla, 2 cups water, 1 cup oil, and 5 1/2 cups mix listed for 24 large muffins, so you do not need to reinvent anything.
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Did you make this recipe? Tell us how you used this base mix and what muffin flavor you turned it into in the comments below.
🖨️ Print-Friendly A-B-C Muffin Base Mix
A-B-C Muffin Base Mix & Muffin Recipe
Ingredients
- 18 cups flour
- 5 cups sugar
- 2 ¼ cups nonfat dry milk
- 6 tablespoons baking powder
- 2 tablespoons baking soda
- 2 tablespoons salt
- 3 tablespoons ground cinnamon
- 3 teaspoons ground nutmeg
- One dozen large muffins or 24 mini muffins
- 2 ¾ cups A-B-C Muffin Base Mix
- 2 eggs
- 1 ½ teaspoons vanilla
- 1 cup water
- ½ cup oil
Equipment
Instructions
- In a very large bowl, combine the flour, sugar, nonfat dry milk, baking powder, baking soda, salt, cinnamon, and nutmeg.18 cups flour5 cups sugar2 1/4 cups nonfat dry milk6 tablespoons baking powder2 tablespoons baking soda2 tablespoons salt3 tablespoons ground cinnamon3 teaspoons ground nutmeg
- Blend thoroughly until the mix is uniform.
- Transfer the dry mix to a sealable, airtight storage container.
- To make 1 dozen large muffins or 24 mini muffins, preheat the oven to 400°F.
- In a bowl, combine 2 eggs, 1 1/2 teaspoons vanilla, 1 cup water, 1/2 cup oil, and 2 3/4 cups A-B-C Muffin Mix.2 3/4 cups A-B-C Muffin Base Mix2 eggs1 1/2 teaspoons vanilla1 cup water1/2 cup oil
- Stir just until combined. The batter should be slightly lumpy.
- Fill muffin tins 3/4 full.
- Bake for 18 to 20 minutes, or until the muffins are golden brown.
- Cool, then serve or freeze.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
we tried these and they are good, however i wouldn’t add quit so much cinnamon next time.
:learncook: there is a star next to the amount of sugar, but i don’t see any reference to it anywhere in the recipe. what were you trying to signify there (more or less to taste; can use substitute; etc)?
linda
Yes, precisely. Add less if desired, swap out with sugar substitute, etc.
If you go to the muffin recipe (in their list of recipes) you’ll find the amount of sugar needed, depending on the recipe.
It is in the A-B-C Muffin Base Mix directions…
This is what * means: *Sugar- regarding the sugar, you can choose to use less, substitute the equivalent of your favorite sweetener (such as stevia, sucanot, splenda, etc). Be aware some flavors of muffins may require less sugar as well.
i am making this tonight. i can’t wait.
can i use powdered eggs instead of fresh? how does that change the liquids?
Yes, you can , but it depends on what brand of powdered eggs you’re using, it ranges anywhere from 2- 4 tablespoons Per egg. Just follow the reconstitution directions on the package.
how would i need to adjust this for baking in high altitudes? my son and his bride live in salt lake city and i would like to make and send some to them.
Yes, here are the official charts for Altering due to altitude.
Ingredient guide: High Altitude Baking | King Arthur Flour
i would love a smaller quantity for the first time trying this recipe. i have some fresh cranberries in the fridge in need of rescuing before they spoil. an orange cranberry muffin is a good place to save them.
thanks!
I eighthed (halved three times) the recipe and it fit in a quart canning jar with just enough wiggle room to shake until mixed well. Unfortunately, this made about 3 1/2 cups of mix. I haven’t yet tried to make the muffins but I hope using heaping measurements on all added ingredients (perhaps adding a small egg like a duck egg or using powdered egg as a work-around) will work well enough.
could you substitute with self rising flour eliminate the baking powder and soda and would you still need to add the salt?
I found this, let me know if it helps.
Self–rising flour is all-purpose flour with baking powder and salt added. To make your own, combine 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
when i bagged up the mix i used 2 ¾ cups of the mix and added ½ cup dried blueberries. It makes about 14 muffins. This is perfect for my family of four.
hi, i would love to try this but i’m allergic to powdered milk, is there a work around for that? maybe leave it out and add more milk per batch when i use the mix? and i’m also curious about the asterisk next to the sugar, what does that mean?
thanks
this is at bottom of recipe!
*Sugar- regarding the sugar, you can choose to use less, substitute the equivalent of your favorite sweetener (such as stevia, sucanot, splenda, etc). be aware some flavors of muffins may require less sugar as well.
I’ve made these twice now, the 12 muffin size recipe, adding just blueberries. The first one something went wrong (who knows, my boys were helping), it was way too dry so I added more liquid which resulted in overmixing. No one liked them, and oil had soaked the muffin liners.
Seeing as how I now had a bunch of ABC mix, I tried again!
This time I waited until my boys weren’t home, and the batter was a correct consistency. I used slightly soured raw milk instead of water, halved the oil, and added a 1/4 c of sugar. I also used dried blueberries this time which I soaked for a little while.
I was super careful to not overmix. Man oh man- truth be told I’ve never made muffins that I actually liked, the kids would eat them okay though. These were AWESOME though!
The cinnamon is unexpected and perhaps a bit strong, but it made a lovely fall-flavored blueberry muffin. Wanted to take the time to say these were a huge hit, thank you so much!
Thank you, am new here and trying to learn more about ways to make my budget stretch and teach the younger generation including my children and grandchildren in our family. Enjoy DYI from scratch
Thank you for your patience and sharing information.
Can this recipe also be used to double as pancake one too? I often just add milk to jiffy blueberry muffin mix to the right batter consistency. It would be nice to have one mix that could double for 2 uses
How long does the mix stay fresh? Is it/can it be stored in fridge, cupboard or freezer?
3-6 Months, theoretically. We’ve never had a batch last longer than 3 months in this house. We store ours in the Pantry