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Muffin Batter Ratio — 2 parts flour, 1 part liquid, 1 part fat/sugar

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2 parts flour

1 part liquid (milk)

Overview

The muffin batter ratio is 2:1:1 (2 parts flour, 1 part liquid, 1 part fat/sugar). Mix wet and dry separately, then fold together — do not overmix. Master ratio guide for baking from memory.

Key Details

  • 2 parts flour
  • 1 part liquid (milk)
  • 1 part fat + sugar combined
  • 1-2 eggs
  • 1.5 tsp baking powder per cup flour
  • Mix until just combined — lumpy is fine

Why This Matters

  • Knowing the muffin batter ratio lets you bake without a recipe
  • Baker's ratios are the foundation of all baking — scale up or down easily
  • Understanding ratios helps troubleshoot texture and flavor issues
  • Muffin Batter is one of the most commonly searched baking formulas

How To

  1. 1Muffin Batter ratio: 2:1:1 (2 parts flour, 1 part liquid, 1 part fat/sugar)
  2. 2Standard batch: 2 cups flour, 1 cup milk, 1/3 cup oil + 2/3 cup sugar
  3. 3Mix wet and dry separately, then fold together — do not overmix
  4. 4Weigh ingredients for the most consistent results
  5. 5Adjust ratio slightly based on humidity and altitude

Tags

unit-conversionsweightbaking-ratiosmuffin-batterbaking-basicsratios

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Frequently Asked Questions

The muffin batter ratio is 2:1:1: 2 parts flour, 1 part liquid, 1 part fat/sugar. Mix wet and dry separately, then fold together — do not overmix