Muffin In A Mug

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5 from 122 votes
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This 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.

blueberry muffin in a mug.

If you are skeptical about mug muffin recipes using microwaves, you probably haven’t found the right one yet. My blueberry muffin version takes 1 minute to cook and turns out perfectly moist and flavorful. 

Table of Contents
  1. Why this recipe works
  2. Ingredients needed
  3. How to make a muffin in a mug
  4. Recipe tips and variations
  5. Storage instructions
  6. Frequently asked questions
  7. More mug cake recipes to try
  8. Muffin In A Mug (Recipe Card)

Why this recipe works

  • 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.
  • Vegan-friendly. This recipe contains no eggs or dairy. It’s the perfect sweet treat for plant-based diets. 
  • Minimal clean-up. I love mixing and microwaving the muffins in the same container. This makes the clean up so much easier.

Ingredients needed

You only need a few baking staples to make this mug muffin. Here’s the full list of 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. 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 used 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 flour and baking powder in a small bowl and set aside. Add the wet ingredients to a microwave-safe mug and mix until fully combined. Add the dry ingredients and continue to stir well. If you find the batter to be too thick, add a dash more milk to it. Fold in the blueberries. 

Step 2 – Microwave and serve. Heat the mug muffin on high in the microwave for 1 to 2 minutes or until a toothpick comes out clean. Remove the muffin from the mug or dig straight in with a spoon. 

mug muffin with blueberries.

Recipe tips and variations

  • 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. 
  • 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.
  • 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.

Storage instructions

To store: Mug muffins are best enjoyed immediately. However, you can store them in the fridge in an airtight container for a day or two. 

To reheat: You can reheat the muffin in the microwave for just 20 seconds to soften it after being refrigerated. 

muffin in a mug with a spoon coming out.

Frequently asked questions

What makes a mug muffin light and fluffy?

Using room-temperature ingredients is one of the key secrets to light and fluffy muffins. Baking powder and baking soda make muffins fluffy too when used in the right amount. Using too much of the leavening agent results in dense muffins. 

Can I bake this in the oven?

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.

More mug cake recipes to try

muffin in a mug recipe.

Muffin In A Mug

5 from 122 votes
This 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.
Servings: 1 serving
Prep: 2 minutes
Cook: 1 minute
Total: 3 minutes

Video

Ingredients  

Instructions 

  • In a small mixing bowl, add your dry ingredients and mix well. 
  • In a microwave-safe bowl or mug, add the rest of your ingredients, minus the blueberries, and mix well. Add your dry ingredients and mix very well. If the batter is too thick, add a little milk. Fold in your blueberries. 
  • Microwave for 1-2 minutes or until a toothpick comes out clean from the center. Remove from the mug or bowl and enjoy! 

Notes

Oven instructions: 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.
TO STORE. Mug muffins are best enjoyed immediately. However, you can store them in the fridge in an airtight container for a day or two. 
TO REHEAT You can reheat the muffin in the microwave for just 20 seconds to soften it after being refrigerated. 

Nutrition

Serving: 1mug cakeCalories: 182kcalCarbohydrates: 24gProtein: 4gFat: 6gSodium: 0.3mgPotassium: 16mgFiber: 2gSugar: 13gVitamin A: 2IUVitamin C: 2mgCalcium: 2mgIron: 1mgNET CARBS: 22g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    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 !

  2. Awesome Recipe! Blueberries are really very tasty, adding this blueberry muffins to my favorites.

  3. 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 !)

  4. 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.

  5. 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!

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