Easy Muffin Recipe with Baking Mix (2024)

FAQs

What can I add to boxed muffin mix to make it better? ›

Q. In a muffin mix that calls for water, can I substitute milk? A. We don't recommend using milk instead of water because the milk can make holes in the paper liners or the sides of the muffins.

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery.

Overmixing the batter.

When you overmix the batter, it crushes the air bubbles and ruins the fluffy texture. → Follow this tip: To ensure a batch of light, fluffy muffins, mix the dry ingredients with the wet ingredients until just barely combined, and no more dry flour is visible.

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.

Using oil as a substitute for butter in muffins can result in a lighter and more tender crumb, but it may also produce a slightly different flavor, depending on the type of oil used. Applesauce can also be used as a substitute for butter in muffins, as it provides moisture and can help to keep the muffins tender.

The best bakery-style crumb muffins start with cake flour

Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much.

Which oil is best for muffins? ›

Vegetable oil is ideal because its mild flavour doesn't compete with the main flavour of the muffin.

A basic formula for muffins is 2 cups flour, 2-4 tablespoons sugar, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. When the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level.

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

Standard Size Muffins or Mini Muffins: For standard size muffins baked in a 12-count muffin pan, reduce baking time to about 20 total minutes: 5 initial minutes at 425°F and 15 minutes at 350°F. Yields 14-15 standard size muffins. For about 40 mini muffins, bake for 11-13 minutes at 350°F the entire time.

Eggs: Eggs add moisture and bind everything together. Sour Cream or Plain Yogurt: Sour cream helps keep the muffins extra moist. If needed, you can use plain yogurt instead.

In a medium mixing bowl, whisk together Martha White Chocolate Chip Muffin Mix, 1 large egg, and ⅔ cup whole milk.

Use Fresh Ingredients: Make sure your ingredients, especially baking powder or baking soda, are not expired. Fresh ingredients contribute to better flavor. Add Flavorful Mix-Ins: Incorporate ingredients like chocolate chips, nuts, fruits, or spices to enhance the flavor profile of your muffins.

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