Martha White Muffin Mix, Re-Mixed - Martha White® (2024)

FAQs

How can I make Martha White muffin mix better? ›

The Martha White just add milk muffin mixes are wonderful. For extra tang, switch it up and use buttermilk. DON'T OVER MIX: You don't need a mixer. Using a whisk or even a spoon will do the job.

To transform our muffin batter into a pancake one, all it takes is a few small adjustments to the standard recipe on the back of the bag–namely, adding a beaten egg and slightly increasing the amount of milk so the batter is a bit looser.

All you need is one Martha White Chocolate Chocolate Chip Muffin mix, 1/2 cup of milk and a can of whipped cream! Mix your muffin mix with milk, bake in a greased skillet at 400F for 25 minutes and top with whipped cream! 🥰

Spices and Flavorings. Give your muffin or pancake mix an extra kick by adding a teaspoon or two of your favorite powdered spice. Some of my go-to additions are cinnamon, nutmeg, pumpkin pie spice, and allspice. But have some fun and figure out what works best with your mix.

Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein. As Fine Cooking explains, when the protein in eggs combines with the protein in flour, they produce the overall structure of the baked good.

Can I use milk instead of water to make muffins? We recommend using water; however we know that some Makers prefer to use milk to make muffins. Keep in mind that using whole milk or a high-fat content milk may result in a denser texture. Use the same amount of whole milk as the water called for in the recipe.

Beating the eggs adds air to the egg whites and should lift the batter, though how much depends on what other ingredients are in your recipe. Heavier ingredients, such as oatmeal, will lessen the egg whites' leavening effect.

Start the oven on high

Bake your muffins at 400°F for the first 5 minutes, then drop the temperature to the more standard 350°F for the remainder of the bake time. This method sparks the leavening agents (especially baking powder) in the batter to react quicker, creating that gorgeously risen top.

Martha White Apple Cider Flavored Muffin Mix, (Pack of 12)

Though you may notice a slight difference in texture, you can definitely substitute water for milk when preparing our muffin mixes!

Can you over mix muffin mix? ›

Realize that overmixing can cause muffins to be tough, bake unevenly, create elongated holes (or tunnels) and/or form peaked tops.

You will need: 1/2 cup milk. (1) heat oven to 400 degrees F. Lightly spray medium muffin cups with no-stick cooking spray or line with paper baking cups. (2) combine muffin mix and milk in small mixing bowl; stir just until moistened.

-in a bowl combine Martha White Birthday Cake Muffin Mix and milk together until smooth. Add in extra sprinkles. -pour batter into prepared cake pan and bake for 30-35 minutes or until toothpick comes out clean. -cool for about 10 minutes, run a knife along the edge of the pan to loosen, and invert onto a cooling rack.

Spray a 9-inch square baking pan with nonstick baking spray and set aside. In a large bowl, combine 2 (7 oz.) packages Martha White Chocolate Chocolate Chip Muffin Mix, ½ cup softened unsalted butter, and 1 large egg and stir until the mixture comes together into a soft dough.

Adding yogurt to muffins gives them a moist center and a tender crumb. If you use flavored yogurt, like blueberry yogurt, it will give the muffins a subtle blueberry flavor, too. What does yogurt replace in muffins? Yogurt typically replaces all or some of the fat used to make muffins, like butter or oil.

Pepperoni, parmesan, and black pepper

Prep a batch of Martha White's Cornbread and Muffin Mix, adding ¼ cup of finely chopped pepperoni, ⅓ cup grated parmesan, and 1 teaspoon freshly ground black pepper. Bake as directed and serve warm, alone or alongside meatballs and sauce.

Martha White Apple Cider Flavored Muffin Mix, (Pack of 12)

Though you may notice a slight difference in texture, you can definitely substitute water for milk when preparing our muffin mixes!

-add Martha White Birthday Cake Muffin Mixes, eggs, water, and oil. Mix gently until batter is smooth. Add more sprinkles if desired. -add batter to prepared pan and bake for 65-70 mins or until a toothpick comes out clean.