Muffins (Original Recipe on Baking & Pancake Mix Bag)

Average Rating 4.5 from 12 ratings

Delicious traditional muffins with blueberries or your favorite fruit.

Muffins

Yield: approximately 6 to 7 muffins

Muffins

INGREDIENTS:

  • 1¾ cups Pamela's Baking & Pancake Mix  
  • ¼ cup melted butter, or oil
  • ½ cup milk
  • ½ cup sugar
  • 1 egg
  • 1 tsp vanilla
  • ¾ to 1 cup fruit -- bananas, peaches, berries, etc. (If using raisins or dried fruit, add an additional ¼ cup water)
  • Optional: ¼ cup chopped walnuts
  • Variation: Pamela's Muffins - No Fat Added
  • 1¼ cups Pamela's Baking & Pancake Mix
  • ¼ cup water
  • ⅓ cup honey (or ¼ cup sugar)
  • 1 egg
  • 1 tsp vanilla
  • ½ cup fruit -- bananas, peaches, berries, etc. (If using raisins or dried fruit, add 1/4 cup additional water)
  • Optional: ¼ cup chopped walnuts

DIRECTIONS:

Preheat oven to 350°.

Mix all ingredients together and spoon into greased muffin pan (or muffin papers sprayed with cooking spray), filling each cup about two-thirds full. Bake for approximately 25 minutes, or 19 to 21 minutes for the No Fat Added variation.

© Pamela's Products, Inc.

http://www.pamelasproducts.com/muffins/

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42 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?

    • Lee April 3, 2017 at 7:21 pm #

      I use applesauce in place of the oil all the time, and they turn out great!

  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.

  16. Linda Lester January 11, 2016 at 2:10 pm #

    Just made the pumpkin and spice version, very good, moist, yummy! Now I’d like to know if anyone has added cocoa for a choclate version, thinking I may just have to try.

    Recipe Rating: 4.5
  17. Theresa January 12, 2016 at 12:16 pm #

    Can u use Splenda in replace of sugar an almond milk instead of milk …Thank you

  18. Carol January 31, 2016 at 1:39 pm #

    I’ve been making this recipe for several years and we absolutely love it. It is very versatile! I usually make a double or triple batch of mini muffins and freeze them!

  19. Carol January 31, 2016 at 1:40 pm #

    I haven’t tried cocoa powder but I have used chocolate chip semi sweet morsels!

  20. Lee April 28, 2016 at 6:45 pm #

    I use this recipe weekly for my family of 6 – we love it! I always use applesauce in place of the oil/butter. I’ve made many variations over the years and all have been wonderful. If I double the recipe and add in some fruit or chocolate chips I am able to get 24 regular size muffins. Our favorite is chocolate chocolate chip. I add 1/4 cup cocoa powder, a dash of nutmeg and a handful of chocolate chips for a single recipe. So thankful for a quick and easy recipe, thank you!

  21. Vikki May 5, 2016 at 2:32 pm #

    I tried this recipe this morning and they were great. We are a family of 8 so I wanted to make 24 muffins. Going by the amount shown for a single recipe I quadrupled it and ended up with 36 muffins! No problem because we love leftovers. I used 1/2 coconut oil and 1/2 butter and instead of 2 C sugar I did 1 1/2 C and they were plenty sweet. We really enjoyed them and I can’t wait to try some of the variations in the other comments!

  22. Pat June 28, 2016 at 4:34 pm #

    Wondering why the 2 recipes are so different relative to ingredients….One with oil says 1/2 cup sugar and 1/2 cup of milk – while the one without oil says 1/4 cup sugar and 1/4 cup of water. Other amounts the same..Seems kind of strange. Going to make and cautiously enter ingredients to see consistency.

    • Pamelas Customer Service July 1, 2016 at 11:51 am #

      Hi Pat,
      The second recipe is for those who would like to eliminate the fat.

  23. Jenna July 15, 2016 at 10:41 am #

    I have made these twice, and both times the batter has been thick and rubbery. I am using whole milk and melted butter. Not sure what I am doing wrong, but they are so disappointing. Any tips?

    Recipe Rating: 1
    • Anna B March 5, 2017 at 9:43 am #

      My batter was also thick and sticky but it baked up just fine. I used oil & sour cream added frozen blueberries & baked for 30 mins (my oven runs a little cool) family enjoyed them!

  24. Susan July 18, 2016 at 4:36 pm #

    We have been making these muffins for a couple of years and love this recipe. We use dried fruit and add the extra water. We have done blueberry w/ vanilla flavoring, cranberry w/orange, cherry w/almond, and apricot w/almond. All are wonderful! Would love to try with chocolate chips, too.

    Recipe Rating: 5
  25. Bella August 20, 2016 at 1:14 pm #

    Can I use cacao to make chocolate ones??

  26. Leslie Innes September 1, 2016 at 8:12 am #

    Do you have nutrition info on muffins with banana added

    • Pamelas Customer Service September 1, 2016 at 11:26 am #

      Hi Leslie,
      No, we do not have nutritional information for the baked muffins.

  27. Whit October 21, 2016 at 9:15 am #

    Made maple apple muffins with maple syrup instead of sugar, fresh apple chunks, and coconut oil instead of butter. Came out great! A little too sweet, so will reduce syrup next time. Will use this as my go-to recipe from now on!

    Recipe Rating: 5
  28. Judy January 7, 2017 at 4:52 pm #

    I just made these using mincemeat for the fruit. They tasted very good but somehow it made 12 small muffins instead of 6 or 7 larger ones A few of them had bits of mincemeat stuck to the bottom, but not too bad. I would definitely do it again.

  29. Ariana February 5, 2017 at 5:30 pm #

    How could I adapted this recipe for lemon poppyseed muffins? Thanks!

  30. Rachel February 17, 2017 at 4:07 pm #

    Easy and yummy!

    Recipe Rating: 4.5
  31. Dash March 19, 2017 at 10:45 am #

    Made these today and they turned our delicious, I couldn’t stop eating them! I doubled the receipe, used bananas and fresh raspberries. I added a dash of cinnamon and nutmeg. I used brown sugar instead of white sugar and 1/4 cup of butter 1/4 vegetable oil (doubled recipe). Also, I made these as muffins and baked for about 15 minutes as instructed. This is def a keeper, thanks for sharing this delicious recipe!!!!

  32. Landi June 10, 2017 at 9:31 am #

    Was awesome I added fresh blueberries and made a chocolate batch for the kids. It did need 2 small eggs or 3, maybe 1 large but with organic I needed more than 1 egg. They were a hit though.

  33. Stephanie August 5, 2017 at 3:58 pm #

    Delicious! I added 1/2 scoop of Vanilla whey protein for a more filling muffin. I used the regular recipe substituting water for milk and stevia for sugar.

    Recipe Rating: 4.5
  34. Diva October 8, 2017 at 6:14 pm #

    I love Pam’s mix and this recipe. I use 1/3 cup maple syrup instead of 1/2 sugar, with vanilla and a dash of cinnamon. I will try coconut oil next. And I throw in a lot of blueberries! I think my baking cups are small but I made 9 muffins with the standard recipe. I love the ideas in the comments and look forward to trying some of them. I’m not actually allergic to gluten but the muffins taste so good and my body feels good after eating them so I figure I’ll just stick with what works!

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