Many muffin mixes get a bad rap for being too generic or too try, or being too unhealthy because of all the additives. From experience, this has been true in the past where the only available muffin mixes were from these large-scale corporations that pump out premixes by the ton and load them up with chemicals, additives, and preservatives to keep them on the shelves longer. But that is no longer the case today. Many muffin mix producers are starting to use natural grains and ingredients in their muffin mix blends and to be quite honest, I’m never seeing myself making muffins from scratch if I had the option to get these artisan muffin mixes.
Muffin Mix Trivia
- Muffins are “quick breads” so a premix only makes it quicker.
- English muffins are usually flat and savory while American muffins have a rounded top that’s usually sweet, but there are some savory exceptions like cornbread muffins.
- While similar, muffins were invented more than a hundred years after cupcakes.
- The word ‘muffin’ came from the French word ‘moufflet’ which means soft bread.
Muffin Mix Buying Guide
One look at a supermarket shelf can overwhelm anyone with the choices for muffin mix. Another thing that may overwhelm you is the number of additives and chemicals in commercially available muffin mix. Be sure to check the ingredient panel of your chosen muffin mix as they will try to make their products sound a lot healthier than they are by using different marketing buzzwords on the front of the package.
Muffin Mix Production & Farming in Texas
Due to the presence of many gristmills, farms, and small mills in Texas, there are a lot of artisan muffin mix producers that sell their mixes at farmers’ markets. The great thing about buying muffin mix from farmers’ markets is that the sellers will usually have samples of the finished product so you won’t have to guess what the final product will taste like or rely on marketing material.
You can also buy directly from gristmills and small mills as they also have their own muffin mix blends.
One of the best things about purchasing local muffin mix blends is the fact that the taste and flavor profile of these blends are tuned to the local Texan taste. Commercial / Large-scale muffin mix products are usually overly sweet and generic tasting as to appeal to as broad a market as possible.
Preservatives, Chemicals, and Additives:
A quick check of one of the more popular muffin mix brands shows the number of additives a box of premix has. Here are the ingredients you can find on commercial mixes but not on locally made ones.
- Enriched Bleached Flour
- Modified Corn Starch
- Calcium Carbonate
- Propylene Glycol Esters of Fatty Acids (I really have no idea what this does)
- Mono- and Diglycerides
- Sodium Stearoyl Lactylate
- Calcium Sulfate
- Artificial Fruit Bits
- Artificial Colorings
- Distilled Monoglycerides
- Sodium Silicoaluminate
After reading the ingredients panel, I didn’t know if I was going to go baking or going to a chemistry class.
Muffin Mix, depending on the size, comes in many different packaging. Smaller volumes or single batches usually come in single-use plastic packaging before being packed in a box. Larger volumes for multiple batches are packed either in resealable bags or in cans.
Enjoying Muffin Mixes
To make muffins from muffin mix, bake according to the manufacturer’s directions and enjoy. Don’t think that you have to use muffin mix as-is. You can add your own fruits and mix-ins to make them more interesting.
Store premixes in an airtight container and in a cool, dark place and they should last until the best before date.
Make Your Own Muffin Mix:
If you can’t find any artisan muffin mix or if you have extra ingredients that you would like to turn into a premix then we have the perfect recipe for you.
All-purpose flour, 8 cups
Sugar, 3 cups
Baking Powder, 3 tablespoons
Salt, 2 tablespoons
Ground Cinnamon, 2 teaspoons
Ground Nutmeg, 2 teaspoons
Sift together all ingredients until well mixed. Store in an airtight container away from sunlight.
To use muffin mix:
1 large egg, room temperature
Milk, 1 cup
Melted butter, ½ cup
Mix in of choice (chocolate chips, pecans, or other local fruit will do best)
Preheat oven to 400F.
Whisk together all of the ingredients until lightly mixed.
Fill muffin cups ¾ full and bake for around 20 minutes or until a toothpick stuck in the middle comes out clean.
Allow to cool for a few minutes and serve warm.
Tip: This is a basic muffin premix recipe. You can add whatever mix-ins you want.