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My delicious muffin-in-a-mug recipe is perfect for a single-serve, quick dessert fix! It’s incredibly easy to prepare, uses simple ingredients, and has a light fluffy texture.
If you love single serving desserts as much as we do, try my cinnamon mug cake, protein mug cake, and coffee mug cake next.
Table of Contents
If you are skeptical about mug muffin recipes using microwaves, you probably haven’t found the right one yet. My blueberry muffin version takes one minute to cook and turns out perfectly moist and flavorful. My family always request it after dinner to satisfy their sweet tooth.
Why I love this recipe
- It’s portion-controlled. I love baking, but there are often times when a whole cake or a tray of muffins is too much. Single-serve desserts always cook faster, there’s no waste, and you can satisfy your cravings on the spot.
- Pantry staples. No hard-to-find ingredients, eggs, or dairy is needed.
- Minimal clean-up. I love mixing and microwaving the muffins in the same container. This makes the clean up so much easier.
Key Ingredients
- Flour. I used all-purpose flour, but this can be substituted for a gluten-free blend like almond flour or coconut flour.
- Granulated sweetener/Sugar. Any granulated sweetener will work. You can skip this altogether if you don’t like super sweet desserts.
- Maple syrup. A natural sweetener that also helps keep the muffin moist. Honey or agave nectar can also be used.
- Baking powder. To help the muffin rise and become nice and fluffy.
- Milk. Any milk of choice will work. I usually use unsweetened almond milk.
- Coconut oil. Melted, this adds some richness to the crumb and helps bind the ingredients. You can also use butter.
- Blueberries. Fresh blueberries work best, but frozen ones are fine, too.
How to make a muffin in a mug
Step 1 – Mix the ingredients. Mix the dry ingredients in a small bowl and set aside. Add the wet ingredients to a microwave-safe mug and mix until fully combined.
Step 2- Assemble. Add the dry ingredients and continue to stir well. Fold in the blueberries.
Step 3 – Microwave and serve. Heat the mug muffin on high in the microwave for 1 minute or until a toothpick comes out clean.
Arman’s recipe tips
- Don’t overcook the muffin. Cook the muffin at 30-second intervals and remove it from the microwave as soon as it looks set. Test with a toothpick and ensure it comes out clean.
- Thaw any frozen berries. Thaw any frozen fruit that you are using, fully, in the fridge and pat them dry before adding them to the batter.
- Try some additional flavors. I like adding some lemon zest to the muffin batter for some variety. You can also replace the blueberries with chocolate chips, walnuts, pecans, or another fruit of your choice. Just be aware that the water content of different fruit may affect the cooking time.
- Substitutes for coconut oil. Any neutral-flavored vegetable oil can be used to replace the coconut oil in this recipe. You can also use applesauce for a sweeter muffin.
Frequently asked questions
I find keeping a firm eye on the microwaving time ensures the mug muffin remains light and fluffy instead of dense and rubbery. This is why I recommend cooking in 30-second increments.
Yes, you can bake this muffin in the oven. Preheat the oven to 350F degrees and bake the muffin for 12 to 15 minutes or until a toothpick comes out clean. Make sure to use an oven-safe mug or bowl.
Muffin In A Mug
Video
Ingredients
- 2 tablespoons all-purpose flour
- 1/8 teaspoon baking powder
- 1/2 tablespoon sugar optional
- 1/2 tablespoon coconut oil
- 1/2 tablespoon maple syrup
- 2 tablespoons milk
- 1-2 tablespoons blueberries
Instructions
- In a small mixing bowl, add the flour, baking powder, and sugar, and mix well.
- In a microwave-safe bowl or mug, add the coconut oil, maple syrup, and milk. Add the dry ingredients and mix very well. If the batter is too thick, add a little milk. Fold in your blueberries.
- Microwave for one minute. If the mug cake is still moist on top, microwave in 10-second increments until a toothpick comes out clean from the center.
Wow this is really “muffin in a mug”? Sounds amazing! I like to use microvawe so much. I often make mug cakes with protein powder, but I want to try this one! Thank you!
This recipe I just saved. I made many times mug cakes but never “muffin in a mug”. I cannot believe how creative recipes you have.
This was the best muffin in a mug recipe I’ve ever made!
The best single serving dessert I’ve made in a while!
This is the best muffin in a mug recipe ever!
Vraiment fabuleux !!!
Etant diabétique, j’ai réduit le sucre (pas habituée au goût trop sucré) et remplacé par du sucre de coco.
Résultat totalement à mon goût et délicieux. Merci beaucoup, je conserve la recette, Top !
Eggs are not vegan
Well aware of that, hence the clearly stated vegan option 🙂
Awesome Recipe! Blueberries are really very tasty, adding this blueberry muffins to my favorites.
So glad to hear that!
thanks for this recipe….gonna try it with my just-picked concord ( seedless ) grapes ! and kudos to Oswego….I’m an alum as well…( see ? I read the whole post !)
😀 LOVE IT!!!! xxx
Wow, so good. My only complaint is that there wasn’t more if it. I can easily fix that.
Haha love that!!!!
Just tried this in my Pampered Chef Egg Cooker and it turned out great! I’ll share this on my FB and IG page soon and copy your link.
I’m Keo so I used coconut oil in place of banana, more almond for oat flour too, went with heavy cream for liquid. Baked in oven in two regular muffin cups. These were amazing!!!! I think anyone would enjoy this recipe. Thank you!
How many carbs are in the recipe itself?
Feel free to calculate it using myfitnesspal or similar 🙂
Nutritional content??????
Myfitnesspal is a great tool to calculate macros 🙂 Enjoy!