Easy Muffins made with All-Purpose Baking Mix

Recipe by Frank Tegethoff
Not Yet Reviewed

These easy muffins come together in an absolute flash, thanks to our All-Purpose Baking Mix. All it takes is two bowls, a whisk, and a few kitchen staples to make them! This small batch of muffins is a blank canvas: Be sure to check out the tips below to see how to customize the recipe with blueberries (as pictured), corn, or savory add-ins.

Prep
10 mins
Bake
18 to 22 mins
Total
35 mins
Yield
6 muffins
Easy Muffins made with All-Purpose Baking Mix - select to zoom
Easy Muffins made with All-Purpose Baking Mix - select to zoom
Easy Muffins made with All-Purpose Baking Mix - select to zoom
Easy Muffins made with All-Purpose Baking Mix - select to zoom

Instructions

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  1. Preheat the oven to 400°F. Grease 6 cups of a standard muffin pan, or line them with baking cups and spray the baking cups with nonstick spray.  


  2. In a medium bowl, whisk together the baking mix and sugar.  

  3. In a small bowl, whisk together the milk or buttermilk, oil, egg, and vanilla. Add to the dry ingredients and stir until the mixture is fairly smooth; some small lumps are OK.    

  4. Fill the muffin cups 3/4 full with batter; a leveled scone or muffin scoop works well here. Sprinkle the tops of each muffin with sugar, if desired.  

  5. Bake the muffins for 18 to 22 minutes, or until they're golden brown and a toothpick or thin knife inserted into the center comes out clean.  

  6. Remove the muffins from the oven and allow them to cool for 3 to 5 minutes in the pan. Remove them from the pan and serve warm or at room temperature.  

  7. Store any leftover muffins in an airtight container at room temperature for several days; freeze for longer storage.  

Tips from our Bakers

  • To make corn muffins: Use 1 1/4 cups (150g) King Arthur All-Purpose Baking Mix and 1/2 cup (78g) yellow cornmeal and omit or reduce the sugar (to taste). Use the milk, oil, and egg as called for, and omit the vanilla. Bake as directed.

    To make blueberry muffins: Fold in 3/4 cup (105g to 128g) fresh or frozen blueberries after combining the batter (step 3). Bake as directed. The yield increases to 8 muffins.

    To make savory muffins: Omit or reduce the sugar (to taste) and omit vanilla. After the batter is combined (step 3), fold in up to 1 cup total prepared savory ingredients, cooked and/or chopped as necessary. We like crumbled/chopped cooked bacon or sausage, grated cheeses, and sliced scallions. Bake as directed. The yield increases to 8 muffins.  

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