Muffins (Original Recipe on Baking & Pancake Mix Bag)

Average Rating 5 from 6 ratings

Delicious traditional muffins with blueberries or your favorite fruit.


Yield: approximately 6 to 7 muffins



  • 1-1/4 cups Pamela's Baking & Pancake Mix  
  • 1/4 cup melted butter, or oil
  • 1/2 cup milk
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 3/4 to 1 cup fruit- bananas, peaches, berries, etc. (If using raisins or dried fruit, add an additional 1/4 cup water)
  • Optional: 1/4 cup chopped walnuts
  • Variation: Pamela's Muffins - No Fat Added
  • 1-1/4 cups Pamela's Baking & Pancake Mix
  • 1/4 cup water
  • 1/3 cup honey (or 1/4 cup sugar)
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup fruit- bananas, peaches, berries, etc. (If using raisins or dried fruit, add 1/4 cup additional water)
  • Optional:1/4 cup chopped walnuts


Mix all ingredients together and spoon 2/3 full into greased muffin pan (or use paper muffin cups). Bake in preheated 350° oven for approximately 25 minutes, or 19 to 21 minutes for the No Fat Added variation.


19 Reviews or Comments for Muffins (Original Recipe on Baking & Pancake Mix Bag)

  1. Kathy October 18, 2014 at 12:03 pm #

    This is an excellant recipe and doesn’t taste like Gluten free at all. Very good..YEA

    Recipe Rating: 5
  2. Tam November 10, 2014 at 1:43 pm #

    Just made some with pumpkin puree and pumpkin spice added. With a toaster over since our regular is broke. Had to bake a little longer. Outside had a crunch but moist inside. Pretty good.

    Recipe Rating: 4
    • Sara October 10, 2015 at 11:26 am #

      How much pumpkin puree did you add? Sounds great!

      • Tam November 12, 2015 at 11:14 am #

        I believe I did between 3/4 to 1 cup. Probably either would be just fine! I haven’t made this in a while though!

    • Darlene October 27, 2015 at 8:33 pm #

      How much purée (pumpkin) did u use?

  3. Brennabean December 27, 2014 at 4:39 pm #

    Followed recipe but added blueberries and lemon. Didn’t take the full cooking time but turned out great. Will be using this recipe again. :-) quick and easy

    Recipe Rating: 5
  4. Courtney January 4, 2015 at 10:10 am #

    Just made these, and they came out great! I added zest from about half a lemon plus a full cup of blueberries. I think next time I’ll use some brown sugar. Sooo good!

    Recipe Rating: 5
  5. Lisa January 5, 2015 at 4:08 am #

    I replace the sugar and fruit with one 8oz jar of jam. Works great and it makes a more decadent muffin!

  6. Dawnmarie February 17, 2015 at 3:35 pm #

    I too used 1 cup of organic strawberry jam. It was amazing! My girls devoured them. Very easy to make.

    Recipe Rating: 5
  7. Trey March 11, 2015 at 7:01 pm #

    I made some with coconut, cinnamon, and almond butter. I also combined cocoa and ground ginger to make gingerbread muffins, these are great.

  8. Shirley March 27, 2015 at 5:51 am #

    Hello, can the oil be substituted with applesauce in this recipe?

  9. Louise May 18, 2015 at 5:54 am #

    I made these with a lot of substitutions and they were still WONDERFUL!Used about 1/2 of the sugar, using light brown sugar. Used Coconut oil, but only 2 tbsp and lowfat plain yogurt to make it up to 1/4 cup. Added a pinch baking soda. Used milk not water. Added some cinnamon, nixed the vanilla as I had none. Used pink lady apples and WAY more than 1 cup (probably 1.5-2 cups), there were so many chunks of apple I wanted to call them muffin-ed apples instead of apple muffins and I was a bit nervous that they would just turn into soggy messes.Made 8 generous muffins and they are AMAZING. Didn’t taste them fresh but the next morning they were fantastic. Will be amazing as a treat or warmed with vanilla ice cream! Will make them again with even less sugar to see if I can make them more breakfasty. Great recipe!

    Recipe Rating: 5
  10. Kristina August 12, 2015 at 6:44 am #

    I love this recipe! I make all kinds of muffins with this recipe. Apple pie, carrrot cake, cranberry jumble,
    and alot more! Thanks!

  11. Mary August 29, 2015 at 5:15 pm #

    Can this recipe also be baked using an 8×8 pan or 9×9 pan? Also will the baking time need to be increased? Thank you, Mary

    • Pamelas Customer Service August 31, 2015 at 12:22 pm #

      HI Mary –
      While it should work, we have not tried it! Yes, you will want to increase baking time. I would suggest checking at the called for 25 minutes, and going from there. Let us know how it goes!
      Pamela’s Customer Service

  12. Michele September 6, 2015 at 5:08 pm #

    I usually double the recipe, and by the time I’ve added fruit and nuts, there’s enough batter for 12 muffins and one small laof pan, which takes a little longer to bake. Today i made them with craisins and a 1/2 can of Solo poppy seed filling. You can also do canned pumpkin and pumpkin pie spices.

  13. Norleen September 21, 2015 at 7:16 am #

    Love, love, love this recipe. Usually make with bananas and pecans and substitute water for almond milk or soy creamer for a rich muffins. Even our non-gf friends like them. Thanks for the awesome products.

  14. stacy November 3, 2015 at 7:40 am #

    Just made these with bananas and chocolate chips- so easy I made them for my child’s lunch while we were getting ready this morning. I love them! I hope my child will eat it at lunch cause he is super picky!

  15. Stacy November 7, 2015 at 6:50 pm #

    This is the easiest baking mix. You can add nearly anything to it and it works every time. Very versatile. Handles substitutions well.

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