How to Make Muffin Mix Better (Martha White Tips)
To make muffin mix better, start with one small change: replace the milk with the same amount of half-and-half, then finish the baked muffins with melted butter and cinnamon sugar. The original batch here used a 7-ounce package of Martha White Blueberry Muffin Mix, which called for 1/2 cup milk and made 6 muffins.
The Martha White muffin mix upgrade
For the batch pictured, I used 1/2 cup half-and-half in place of the package’s 1/2 cup milk. The butter and cinnamon sugar go on the tops after baking, rather than into the batter. My muffins turned out smaller and more spongy with the half-and-half.
| Ingredient | Amount and use |
|---|---|
| Martha White Blueberry Muffin Mix | One 7-ounce package; makes 6 muffins in the original batch |
| Half-and-half | 1/2 cup, replacing the milk rather than adding to it |
| Butter or margarine | 1/3 cup, melted separately for dipping the baked tops; use as needed |
| Cinnamon sugar | For coating the buttered tops; use as needed |
Can you use a different muffin mix?
Package sizes and required ingredients vary. This version is for the small Martha White mix described above. For another mix, follow its package amounts, temperature, pan preparation and baking directions. Do not assume every brand needs only 1/2 cup liquid or makes 6 muffins. The current Martha White product page lists the blueberry mix as 7 ounces; check the package you have before starting.
Keep the batter simple
Stir the muffin mix and half-and-half just until blended, then bake according to your package directions. Avoid adding milk as well as half-and-half: this is an equal-volume replacement.
The older version of this article also suggested applesauce without recording an exact amount for this batch. It is not included in the recipe below. To follow the documented method, leave it out rather than adding extra wet ingredients.
Add the cinnamon-sugar topping after baking
Let the baked muffins cool until comfortable to handle. Melt the butter in one bowl and place cinnamon sugar in another. Dip only the muffin tops in butter, then in cinnamon sugar, and serve warm.
I keep a cinnamon-sugar blend made with 3/4 cup granulated sugar and 2 tablespoons ground cinnamon. That makes a supply of topping; you do not need to use the whole mixture on these 6 muffins.
Other topping ideas
These are optional ideas, separate from the blueberry batch above: add a few mini chocolate chips to chocolate-chip muffins, or finish muffins with sprinkles. Start with the package directions and change one thing at a time.
Prefer to bake from scratch? Try our old-fashioned blueberry muffins. For another mix-based bake, see our Greek yogurt cake.
Print the muffin mix recipe
Easy Way to Jazz Up a Muffin Mix!
A 7-ounce Martha White blueberry muffin mix made with half-and-half and finished with butter and cinnamon sugar.
Ingredients
- One 7-ounce package Martha White Blueberry Muffin Mix
- 1/2 cup half-and-half (replaces the milk)
- 1/3 cup butter or margarine, melted, for dipping tops as needed
- Cinnamon sugar, for coating tops as needed
Instructions
- Prepare the 7-ounce Martha White blueberry muffin mix following the package directions, replacing its 1/2 cup milk with 1/2 cup half-and-half. Stir just until blended. Bake using the temperature and baking directions on your package.
- Remove muffins from the tin as directed on the package. Let cool 3–5 minutes or until comfortable to handle.
- Melt the butter in a separate bowl.
- Place cinnamon sugar in a second bowl. The original blend is 3/4 cup granulated sugar plus 2 tablespoons ground cinnamon; use only as much as needed for the tops.
- Dip muffin tops into the melted butter, then coat with cinnamon sugar. The butter and topping are added after baking.
- Serve warm.
See More Recipes Here:
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Muffins don’t have to be off the menu if you’re staying low carb! Try these Low Carb Lemon Blueberry Muffins! I love that you can have these for breakfast or a low carb snack during the day. Reviews have mentioned they taste like scones, which is a great description. They will be a hit even with people who aren’t staying low-carb!
If you’re needing a breakfast recipe that will fill up those with even the heartiest appetites, check out our California Club English Muffin Sandwich! This recipe doubles as a brunch or lunch option!
Applesauce makes baked goods moist. When my son was about 6 months, my body was slowing down milk production. I found a recipe for lactation cookies. I played around with the recipe, later adding applesauce & peanut butter. They were AMAZING. My neighbors son is 5 months younger than mine, & I would give her some cookies as well, & she LOVED them!
They sound awesome Nikki! 🙂