Breakfast Muffin Mix

Need a make-ahead muffin mix that actually tastes like breakfast instead of cake with a paper liner? This Breakfast Muffin Mix keeps pantry staples in one jar, then turns into a hearty batch of fruit-and-nut muffins with one egg, oil, and milk or vanilla yogurt.

The rolled oats, brown sugar, candied lemon peel, dried fruit, and nuts give these muffins a chewy, sturdy crumb and just enough sweetness for breakfast. You’ll get about 12 muffins, and the total batch cost comes out to less than fifty-cents per muffin, using current online ingredient prices as an estimate.

Ingredients for Breakfast Muffin Mix

You’ll layer the dry mix in a jar or seal it in a vacuum bag, then add the wet ingredients when you’re ready to bake. The candied lemon peel wakes up the dried fruit, and the oats keep the muffins a little more filling than the usual bakery fluff bomb.

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup rolled oats
• 1/2 cup brown sugar
• 3 tablespoons finely minced candied lemon peel
• 1/2 cup finely minced dried cherries, apples, or apricots
• 1/3 cup chopped almonds or walnuts
• 1/4 cup vegetable oil
• 1 cup milk or vanilla yogurt
• 1 egg

If you like jar mixes, this one sits right in the same lane as Banana Bran Muffin Mix and Lemon Poppyseed Muffin Mix, just with a heartier breakfast texture.

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How to Make Breakfast Muffin Mix

Keep the batter slightly lumpy and don’t fuss over it. Overmixed muffin batter gives you tunnels and tough tops, which is a lot of drama for breakfast.

1. Combine the flour, baking powder, baking soda, salt, rolled oats, brown sugar, candied lemon peel, dried fruit, and chopped nuts in a jar in layers or seal the mixture in a vacuum bag.
2. When ready to bake, preheat the oven to 400 degrees F and grease or line 12 muffin cups.
3. In a mixing bowl, combine the vegetable oil, milk or vanilla yogurt, egg, and the entire jar of mix.
4. Stir just until combined. The batter will be slightly lumpy.
5. Spoon the batter evenly into the 12 prepared muffin cups.
6. Bake for 20 to 25 minutes, or until the muffins are lightly golden and baked through.
7. Cool briefly in the pan, then transfer to a rack so the bottoms do not steam and soften.

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Helpful Tips for Better Muffins

Use finely minced dried fruit and candied peel so every muffin gets even flavor instead of one giant sticky pocket in the middle. Smaller pieces also keep the batter easier to portion.

If you use vanilla yogurt instead of milk, expect a slightly richer muffin with a little more tang and a thicker batter. If the batter seems too stiff to scoop, a tablespoon or two of milk will loosen it without changing the recipe’s balance much.

Do not taste the raw batter. Flour is a raw agricultural product and raw batter can carry food-safety risks even before you get to the egg, which is exactly why the FDA advises against eating uncooked flour or batter.

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Easy Variations and Swaps

Dried cherries give the boldest flavor, but dried apples or apricots work well too. Apples keep the muffins a little milder and more breakfast-like, while apricots lean sweeter and fruitier.

Walnuts bring a deeper, earthier flavor. Almonds taste a little lighter and pair especially well with the lemon peel. Use whichever nut you have on hand, just keep the amount at 1/3 cup so the batter stays balanced.

If you want to keep exploring, Cranberry Orange Muffin Mix and the full muffin mix index are worth a look.

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Storage and Shelf Life

Dry mix: Store the sealed jar mix in an airtight container in a cool, dry pantry for up to 3 months for best quality. That’s a conservative estimate based on the chopped nuts, which lose quality faster than the flour and sugar. For longer storage, keep the dry mix in the freezer and let it come back to room temperature before baking.

Baked muffins: Once cooled, store the muffins covered at room temperature for up to 2 days, or refrigerate them for up to 4 days. If you want to hold them longer, freeze them well wrapped for up to 3 months.

Prepared batter: Bake it right after mixing for the best rise. Since the batter contains egg and dairy, it should not sit out, and the leavening starts working as soon as the wet ingredients go in.

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Serving Suggestions

These muffins work well warm with butter, cream cheese, or a little extra fruit on the side. They’re sturdy enough for grab-and-go breakfasts, lunch boxes, or a simple brunch tray.

Pair them with yogurt and fresh fruit if you want a fuller breakfast, or serve them next to eggs for a more savory plate. They also tuck nicely beside coffee without tasting like dessert pretending to be breakfast.

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💸 Budget101® Price Breakdown: Breakfast Muffin Mix

🛒 Walmart Grocery List

• All-Purpose Flour, 5 lb
• Baking Powder, 8.1 oz
• Baking Soda, 16 oz
• Iodized Salt, 26 oz
• Old Fashioned Oats, 42 oz
• Light Brown Sugar, 32 oz
• Lemon Peel, 8 oz
• Dried Cherries, 5 oz
• Chopped Walnuts, 8 oz
• Vegetable Oil, 48 fl oz
• Whole Milk, 1 Gallon
• 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 Breakfast Muffin Mix

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🖨️ Print-Friendly Breakfast Muffin Mix

Breakfast Muffin Mix

Article or recipe authorAuthor: Melissa 'Liss' Burnell

approximate calories214kcal

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preparation timePrep 10 minutes mins

cook timeCook 25 minutes mins

total timeTotal 35 minutes mins

This make-ahead breakfast muffin mix bakes into 12 lightly sweet muffins with oats, dried fruit, candied lemon peel, and nuts.

ServingsServings 12 muffins

CourseCourse bread, Breakfast, Snack

CuisineCuisine American

Ingredients

1/21x2x

• ▢ 1 ½ cups all-purpose flour
• ▢ 2 teaspoons baking powder
• ▢ ¼ teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ 1 cup rolled oats
• ▢ ½ cup brown sugar
• ▢ 3 tablespoons finely minced candied lemon peel
• ▢ ½ cup finely minced dried cherries apples, or apricots
• ▢ ⅓ cup chopped almonds or walnuts
• ▢ ¼ cup vegetable oil
• ▢ 1 cup milk or vanilla yogurt
• ▢ 1 egg

Equipment

Mixing Bowl

Measuring Cups

Measuring Spoons

Quart jar or vacuum-seal bag

12-cup muffin pan

Muffin liners or cooking spray

Instructions

Prevent Sleep Mode Prevent Sleep Mode

1. In a jar or vacuum-seal bag, combine the flour, baking powder, baking soda, salt, rolled oats, brown sugar, candied lemon peel, dried fruit, and chopped nuts.
2. Preheat the oven to 400 degrees F and grease or line 12 muffin cups.
3. In a bowl, combine the vegetable oil, milk or vanilla yogurt, egg, and the full jar mix.
4. Stir just until combined. The batter will be slightly lumpy.
5. Spoon the batter evenly into 12 prepared muffin cups.
6. Bake for 20 to 25 minutes, until lightly golden and set in the center.

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.

Nutrition

Serving 1g | Calories 214kcal | Carbohydrates 31g | Protein 5g | Fat 8g | Saturated Fat 1g | Polyunsaturated Fat 4g | Monounsaturated Fat 2g | Trans Fat 0.03g | Cholesterol 16mg | Sodium 159mg | Potassium 106mg | Fiber 2g | Sugar 13g | Vitamin A 233IU | Vitamin C 2mg | Calcium 90mg | Iron 1mg | Net Carbs 29g

Notes

Estimated cost uses researched online ingredient prices and assumes milk, dried cherries, and walnuts for costing. Using vanilla yogurt instead of milk may raise the batch cost slightly.
Prep time is an editorial estimate based on measuring, mixing, and filling 12 muffin cups.
Dry mix shelf life is an estimate of up to 2 months in an airtight container in a cool, dry place.
Baked muffins keep about 2 days at room temperature, up to 4 days refrigerated, or up to 3 months frozen.

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