Muffin In A Mug

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5 from 131 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 131 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!

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. Love this blueberry muffin recipe! I have made it both ways, microwave and oven, and prefer the end result after baking in the oven so I try to make sure I have time to bake it…. next time I will try to make a few at a time and freeze. thanks for sharing your great recipes! carrot cake up next!

    1. YAY! thanks so much for the feedback, Carmen- I love making them in batches or sometimes I multiply the ingredients by 4 (except the baking powder) and make them into blondies 🙂

  2. Love the idea of this tasty little minute muffin! Can’t wait to give it a go! (Unfortunately I can’t have almond flour, but am still eager to give it a whirl with a substitute.) Thanks for posting!

  3. It’s 3 A.M. and because I’m asleep, I’d probably wake up to find myself chewing on my hand. Whooooops XD when I go to college, I’d avoid frats and sororities like the plague! I’ve heard they’re lots of trouble!
    Anyways, this looks like the perfect midnight snack and dessert!

  4. You have the best recipes ever!! I make the Vanilla Cake everyday! I was wondering if you could get the muffin like texture with using just a combo of coconut flour and oat flour or do you think you need the almond too? Any suggestions? Which binder did you use the applesauce/banana/ or pumpkin?

    1. Oh what!!! That is awesome, Heather! You’re far too kind! 🙂

      You certainly don’t need the almond flour- I’d recommend more oat flour over coconut- I also love using pumpkin but for this recipe, I used banana (the pumpkin made it look gross haha!)

  5. The whole fraternity/ sorority thing was so alien to us in the UK – we all watched the American teen films and thought it sounded cool but nothing like it existed! I’m not sure if that’s a good or bad thing!

  6. You already know I’m a big fan of blueberry anything. In fact, the fruitier, the better. Love this. I’d make a dozen, a bakers dozen that is.

  7. Fraternities, Sororities and muffin bribery to get in – we know none of that over here and I have an inkling we’re missing out on some fun … right? I can get on board with single-serving blueberry muffins in anyway.

  8. college in Portland meant I had PLENTY of coffee within a few minutes walk. and there are probably 10x more than um… back then. AHEM.

    I was teaching step aerobics, coaching weight lifting, and playing tennis during college. I could have used this muffin recipe. #carbs

  9. I bet the mashed banana makes this so moist! Looks tasty, Arman. Yet another recipe I can try with my NEW COCONUT FLOUR