Muffins (Original Recipe on Baking & Pancake Mix Bag)

Average Rating 4.5 from 12 ratings

Delicious traditional muffins with blueberries or your favorite fruit.


Yield: approximately 6 to 7 muffins



  • 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


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.


41 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

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