Busy mornings? These Easy Trail Mix Muffins are here to help. Soft, wholesome, and packed with bits of nuts, fruit, and seeds, they’re easy to prep ahead, freezer-friendly and perfect for a grab-and-go breakfast or snack.
What is Trail mix?
Trail mix is a snack blend of nuts, dried fruit, seeds, and sometimes extras like chocolate chips. You can find simple or fancy versions at the store.
For this recipe, I used a store-bought mix and blended it briefly to break up the larger pieces, this helps the muffins hold together better.
No blender? Use a zip-top bag and crush lightly with a spoon or rolling pin.
No Trail mix? Here's a sub
If you don’t have trail mix, just combine about 1 cup total of chopped nuts, dried fruit, seeds (like sunflower or pumpkin), and a few chocolate chips if you’d like. Keep the pieces on the smaller side so they blend easily into the batter.
Ingredients you'll need
- These muffins are made with everyday basics: all-purpose flour, yogurt, milk, oil, sugar, baking powder, baking soda, and salt.
- I also use store bought trail mix, or you can make your own with chopped nuts, seeds, and dried fruit.
You'll find the full recipe with exact amounts at the end of this post.
How to make trail mix muffins
These visual instructions help you see the process. You can also find the full printable recipe with instructions and ingredients at the end of the post.
- Dry ingredients - Add the flour, sugar, salt, baking powder, baking soda, and crushed trail mix to a mixing bowl.
- Wet ingredients - In a separate bowl or jug, whisk together yogurt, milk, oil, and vanilla.
- Pour the wet mixture into the dry ingredients.
- Stir gently with a spatula until just combined. Don’t overmix, the batter should look thick and lumpy.
- Divide the batter between muffin cups and top with extra trail mix if you like.
- Bake at 350°F (175°C) for 20–22 minutes, or until golden and a toothpick comes out clean.
Storing
Keep muffins in an airtight container at room temperature for 2 to 3 days, or freeze for up to 2 months.
Recipe
Trail Mix Muffins
Dry ingredients
- 2½ cups (300 g) all-purpose flour (plain flour)
- ½ cup (100 g) brown or white sugar
- 1½ level teaspoons baking powder
- ¼ level teaspoon baking soda (bicarbonate of soda)
- ½ teaspoon salt
- 1 cup (120 g) trail mix (see Note 1)
Wet ingredients
- ¾ cup (180 g) plain yogurt (see Note 2)
- 1 cup (240 ml) milk
- ⅓ cup (80 ml) oil (vegetable or canola)
- 1 teaspoon vanilla extract
Optional
- 3 Tablespoons extra trail mix to sprinkle on top before baking
- Preheat your oven to 350°F (180°C) or 160°C fan. Line a 12-hole muffin pan with paper liners.
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and broken-up trail mix.
- Mix the wet ingredients: In another bowl, whisk together the yogurt, milk, oil, and vanilla.
- Combine: Pour the wet mixture into the dry ingredients. Stir gently with a spoon or spatula until just combined. Don’t overmix.
- Scoop and bake: Divide the batter between the muffin cups (about ¾ full). Add a little extra trail mix on top if you like.
- Bake for 20 to 22 minutes, or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then move the muffins to a wire rack to cool completely.
Storage
- Keep muffins in an airtight container at room temperature for 2 to 3 days, or freeze for up to 2 months.
Video
- No blender? Put the mix in a zip bag and press with a rolling pin or spoon.
- No trail mix? Make your own with about 1 cup (120g) total of chopped nuts, dried fruit, seeds and chocolate chips if you like.
2. Yogurt: Use plain, unflavored yogurt (not thick Greek-style).
- If you only have Greek yogurt, thin it with a bit of extra milk.
- You can also use the same amount of buttermilk or sour cream instead.
- Buttermilk makes the muffins softer, while sour cream makes them a little richer.
If you enjoy this recipe, you might also like some of my other muffin bakes
They're they’re just as easy and great for snacks or breakfast.
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