If you want a pantry mix that turns into warm apple muffins without dragging half the kitchen onto the counter, this Apple Muffin Mix #2 gets the job done. The dry mix blends self-rising flour, sugar, brown sugar, cinnamon, nutmeg, and chopped dried apples, so all you need later is milk, oil, and an egg.
It makes a lightly spiced, old-fashioned apple muffin with a tender crumb and chewy bits of dried apple in every bite. Better yet, you can stash the mix ahead for quick baking days, which is handy when breakfast needs to happen before anyone starts negotiating.
Ingredients for Apple Muffin Mix #2
You only need a few basic pantry ingredients for the mix itself, plus three wet ingredients when you’re ready to bake.
- 2 cups self-rising flour
- 1 teaspoon cinnamon
- 1/2 cup sugar
- 1/4 teaspoon nutmeg
- 1/4 cup brown sugar
- 1 cup chopped dried apple
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 egg, beaten
If you like keeping homemade mixes on hand, you might also want to try Apple Muffin Mix or Quick Mix Apple Muffins for another easy breakfast option.
How to Make Apple Muffin Mix #2
Making the mix is wonderfully low drama. Measure everything into a large zip-top bag, seal it well, and shake until the apples and spices are evenly distributed through the flour.
- Measure the self-rising flour, cinnamon, sugar, nutmeg, brown sugar, and chopped dried apple into a large zip-top bag.
- Seal the bag tightly.
- Shake well until the ingredients are evenly combined.
- Label the bag with the recipe name and the wet ingredients needed for baking later.
Bake the Apple Muffins
When you’re ready to bake, the mix comes together fast. Preheat the oven first so the batter can go straight in once mixed. That helps the muffins rise better instead of sitting around getting moody on the counter.
- Preheat the oven to 400°F.
- Empty 1 package of Apple Muffin Mix #2 into a mixing bowl.
- Add the milk, vegetable oil, and beaten egg.
- Stir just until combined.
- Divide the batter into greased or lined muffin cups, filling each about 2/3 full.
- Bake for 15 to 18 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Based on the batter volume, this mix makes about 12 standard muffins.
Helpful Tips
For the best texture, stir the wet and dry ingredients together just until you no longer see dry flour. Overmixing develops too much gluten and can leave you with tougher muffins instead of tender ones, which is a terrible reward for your effort. The American Heart Association’s muffin technique guide also recommends keeping mixing to a minimum for a lighter result.
Chop the dried apples into small, even pieces before adding them to the mix. Large chunks tend to sink or create awkward tunnels in the batter, and nobody needs that kind of breakfast betrayal.
If your brown sugar feels lumpy, break it up before shaking the mix together. That keeps the spice and sweetness evenly distributed from one muffin to the next.
Easy Variations
You can swap the milk for buttermilk if you want a slightly tangier muffin and a softer crumb. Since the recipe uses self-rising flour, you do not need to change the leavening.
For a deeper apple flavor, use diced dried apple pieces that are soft and chewy rather than crisp apple chips. Chips bake up too dry here and don’t give the same little pockets of fruit.
If you want a sweeter finish, sprinkle a little cinnamon sugar over the batter before baking. It gives the tops a light crackly crust without changing the recipe itself.
Storage and Shelf Life
Store the dry muffin mix in an airtight bag or jar in a cool, dry place away from heat and moisture. Since dried mixes keep best when protected from dampness, a pantry shelf works fine. For best quality, use the mix within 3 months. That shelf-life is a conservative estimate based on the dried fruit being the shortest-lived ingredient in the blend.
Once baked, keep the muffins in an airtight container at room temperature for up to 2 days for best texture. If your kitchen runs warm or humid, refrigerate them instead.
For longer storage, refrigerate baked muffins for up to 3 to 4 days or freeze them for up to 3 months. Let them cool completely before storing so condensation does not make them soggy.
Serving Suggestions
These muffins work well as a quick breakfast, lunchbox snack, or simple afternoon coffee break. Serve them warm as-is, or add a little butter if you’re feeling fancy on a weekday.
They pair especially well with fresh fruit, yogurt, or a smear of Sugar-free Apple Butter if you want to lean into the apple flavor.
💸 Budget101® Price Breakdown: Apple Muffin Mix #2
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Self-rising flour |
$2.96 |
2 C. |
$0.31 |
|
Cinnamon |
$1.27 |
1 t. |
$0.05 |
|
Sugar |
$2.98 |
1/2 C. |
$0.16 |
|
Nutmeg |
$2.48 |
1/4 t. |
$0.03 |
|
Brown sugar |
$2.24 |
1/4 C. |
$0.14 |
|
Chopped dried apple |
$3.44 |
1 C. ≈ 1 count ≈ 0.9 cup(s) |
$0.48 |
|
Milk |
$2.52 |
3/4 C. |
$0.12 |
|
Vegetable oil |
$3.97 |
1/4 C. |
$0.17 |
|
Egg |
$1.47 |
1 |
$0.12 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$1.58 |
👨👩👧👦 Cost Per Serving |
$0.13 |
📅 Walmart prices last verified August 26, 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
- Self-Rising Flour, 5 lb
- Ground Cinnamon, 2.37 oz
- Granulated Sugar, 4 lb
- Ground Nutmeg, 1.94 oz
- Light Brown Sugar, 32 oz
- Dried Apple Rings, 1 lb
- Whole Milk, 1 Gallon
- Vegetable Oil, 48 fl oz
- Large White Eggs, 12 count
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 Apple Muffin Mix #2
You can, but you need to turn it into self-rising flour first or the muffins will bake up flat and disappointing. For every 1 cup of self-rising flour, use 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/4 teaspoon salt, so for this mix you’d add 3 teaspoons baking powder and 1/2 teaspoon salt to the 2 cups flour.
Not in the dry mix itself. Fresh apples add moisture, so save them for baking day and fold in about 3/4 to 1 cup finely chopped fresh apple after you mix the wet and dry ingredients if you want a juicier muffin.
The usual culprit is overmixing. Stir just until the flour disappears, because muffin batter that gets beaten smooth develops more gluten and gives you a firmer, breadier texture instead of a soft muffin crumb.
Aim for about 2/3 full for standard muffin cups. That gives the batter enough room to rise at 400°F without spilling over the pan and welding itself to your oven floor, which is always a rotten use of cleanup time.
Absolutely. Use the same batter, fill mini muffin cups about 2/3 full, and start checking them around 9 to 11 minutes since the smaller size bakes much faster than standard muffins.
Regular dairy milk gives you the most predictable texture, but buttermilk also works well if you want a softer crumb and a slightly tangier flavor. Since the flour is already self-rising, you do not need to adjust anything else when making that swap.
Yes, and that’s the easiest way to keep them from drying out if you won’t finish them quickly. Cool them completely, wrap well or seal in a freezer bag, and freeze for up to 3 months, then thaw at room temperature or warm briefly in the microwave.
Start checking at 15 minutes. The tops should look lightly golden, feel set in the center, and a toothpick inserted into the middle should come out clean or with a few dry crumbs instead of wet batter.
You can double it without trouble as long as you mix it thoroughly so the spices and dried apples don’t settle in one corner of the bag. Use a large bowl first if needed, then divide the finished mix into two labeled bags so each bag still equals one baking batch.
They pair nicely with yogurt, scrambled eggs, cheddar, fresh fruit, or apple butter because the mild spice plays well with both sweet and savory sides. If you need a simple brunch spread, two muffins plus a protein and fruit makes it feel like an actual plan instead of scavenging.
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🖨️ Print-Friendly Apple Muffin Mix #2
Apple Muffin Mix #2
Ingredients
- 2 cups self-rising flour
- 1 teaspoon cinnamon
- ½ cup sugar
- ¼ teaspoon nutmeg
- ¼ cup brown sugar
- 1 cup chopped dried apple
- ¾ cup milk
- ¼ cup vegetable oil
- 1 egg beaten
Equipment
Instructions
- Measure the self-rising flour, cinnamon, sugar, nutmeg, brown sugar, and chopped dried apple into a large zip-top bag.
- Seal the bag and shake well to combine the dry mix.
- Preheat the oven to 400°F.
- Empty 1 package of Apple Muffin Mix #2 into a mixing bowl.
- Add the milk, vegetable oil, and beaten egg.
- Stir just until combined.
- Divide the batter among 12 greased or lined muffin cups, filling each about 2/3 full.
- Bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack.
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.
Notes
Prep time estimate includes assembling the dry mix and mixing the batter.
Store the dry mix in an airtight container or bag in a cool, dry place for up to 3 months for best quality.
Store baked muffins in an airtight container at room temperature up to 2 days, refrigerate up to 3 to 4 days, or freeze up to 3 months.
