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.

Soft and golden trail mix muffin topped with chopped nuts and seeds, perfect for easy egg-free breakfasts or snacks

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.

Close-up of a trail mix muffin sliced in half to show a soft, moist crumb with bits of dried fruit and seeds.

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.

Step 1: Dry ingredients in a mixing bowl including flour, sugar, and crushed trail mix. Step 2: Wet ingredients whisked together in a measuring jug.

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.

Step 3: Wet mixture being poured into the dry mix. Step 4: Muffin batter stirred together with visible trail mix pieces.

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.

Step 5: Muffin batter divided in a pan with extra trail mix sprinkled on top. Step 6: Baked golden muffins with trail mix topping.

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

PREP TIME 20

COOK TIME 22

TOTAL TIME 42

12 muffins

Soft, wholesome, easy to prep ahead, freezer friendly and perfect for a grab and go breakfast or snack.

Watch how to make the recipe

Ingredients

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

Instructions

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.

Recipe Notes

1. Trail mix: I used store-bought trail mix and pulsed it quickly in a blender to break up the big pieces. This helps the muffins bake evenly and hold together better.

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.

Nutrition

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.

Hungry for more?

Sign up for my free newsletter to get emails about new recipes .And don't forget to follow me on YouTube, Facebook, Pinterest, and Instagram for all the latest deliciousness