The Kodiak cake muffins could NOT be easier to make!! You need just FOUR ingredients total to make these. While I love my Kodiak cake sheet pan pancakes recipe on the blog, I was looking for a basic/neutral flavored portable breakfast option. Enter: muffins. Seriously, you guys. I don’t know how much easier this recipe can get! These muffins are PERFECT to make on a Sunday afternoon to meal-prep for easy breakfasts during the work week!

While I’ve seen and made muffin recipes using Kodiak cake mix before, they always had a specific flavor and needed more ingredients (such as banana, pumpkin, etc.). While of course banana and pumpkin recipes are delicious, I was really looking for a neutral flavor muffin that used just basic, bare minimum ingredients. To be honest, just now as I’m writing this I had the realization that you can OF COURSE add in mix-ins to this base recipe!! Not sure why I haven’t thought of it before now. Blueberries and chocolate chips would be my two main suggestions. However, honestly these muffins are absolutely delicious just plain! I love them warm from the oven (or microwave if reheated) with butter or nut butter. So good!

Here’s what you need to make this recipe!

Ingredients and Substitution Ideas

Kodiak Cake Pancake Mix

Obviously, this is the main ingredient  and base of these muffins is Kodiak cakes! I adore Kodiak cakes because they are packed with whole grains AND protein, so the end result is much more filling than most pancake/baking mixes! I know I mention this in my sheet pan pancakes, but I am not the biggest fan of making and flipping pancakes! I love making muffins as they are much more hands-off. Pro-tip: I always use an ice cream scoop to scoop the muffin batter into the muffin pan. I also am a huge fan of silicone muffin liners as of recently as the clean up is SO much easier. Not to mention, the muffins/cupcakes never stick and come out perfectly!

Milk

I typically use dairy milk in these muffins, which adds more protein! However, any type of milk works here (oat, coconut, almond, etc.). I even used apple cider once when making these instead of milk, which worked well, but milk is my first preference. I have not tried using water in place of milk; it would probably work, but I also don’t think the muffins would taste as good as when made with milk.

Butter

I have only used melted butter in these muffins! However, I am pretty certain the oil of choice would work in place of butter. Butter definitely adds a great taste though!

Honey or Maple Syrup

I have used both honey or pure maple syrup in these muffins, and I am happy to report that both work very well! I honestly don’t even know which sweetener I prefer, as they are both delicious. Either one works!

Add-ins

While I kept these muffins as simple and basic as possible, I think adding in blueberries or chocolate chips would be absolutely delicious too! I’d try about 1 ½ cups blueberries; I’d probably stick with about 1 cup mini chocolate chips. Feel free to get creative with the add-in ingredients! You can never go wrong with the basic, plain recipe written as is though.

Serving Suggestions

I love how portable muffins are for breakfast! I love making a big batch of these on the weekend to have on hand for quick breakfasts and snacks during the week. The muffins are great plain, but as I mentioned I love butter, butter and honey, or nut butter spread on top of these muffins too! I do store these muffins no more than 1 day at room temp, up to about 4 days in the fridge, or in the freezer up to a couple months! These muffins are very freezer-friendly.