Have a Store Bought Muffin Mix? See these easy tips to jazz it up for a delicious homemade breakfast!
Muffin Mix- Made Better!
If you look for store savings like me you will have picked up a few muffin mixes in your life! Many are around $1 or less, but just don’t taste as great as homemade muffins or the more pricey boxed mixes!
I do like to have these on hand for busy days, or if I have company at the house and there are a few kids coming over. How is it that kids arrive and are instantly hungry? LOL. I just love it. It’s always so fun to surprise them with a batch of cookies or muffins. Muffins may go over better with mom- they aren’t quite as full of sugar of course.
Take a look at This Easy Way to Jazz Up a Store-bought Muffin Mix!
I used a package of Martha White Blueberry Muffin Mix in this recipe, but really you can use about anything. These are just 98¢ at my store.
For the basic recipe of 6 muffins, the package called for 1/2 cup of milk. That was it. No eggs or anything else. If you’re a seasoned cook you will know that if you add ingredients to the recipe containing fats you will have a more spongy and less crumbly end result. For muffins, this is what I was going for to achieve that made from scratch taste!
Gather Ingredients to Add to Your Muffin Mix
For the Blueberry Muffin Mix, I added half and half, unsalted butter, unsweetened apple sauce, and my own mix of cinnamon and granulated sugar (exact ratios shown below).
Substituting Ingredients- Be Careful!
I googled how to make muffins better and got results all over the board. LOL. Some were not as reliable as others. I didn’t want to change the flavor of my mix so I was careful not to switch out too many ingredients.
- One major change was to replace the milk with half & half, in the exact same amount.
- I also melted butter to dip the cooked muffins in. You can dip muffins in butter so toppings will stick, after baking.
- Add cinnamon and sugar to tops for extra flavor.
As with any substitutions, be VERY careful not to change the ratios of wet and dry ingredients too much from the original recipe, or you will have a disaster. Baking ratios are very specific, and I didn’t want my muffins to be ruined.
Optional- Add Apple Sauce:
Due to the small size of the recipe mix I didn’t want to overload with too many wet ingredients. 🙂 My muffins turned out smaller and more spongy using the half & half, but were a perfect texture and great size for kiddos!
My last hack to Jazz Up Muffin Mixes is to add apple sauce. This is my secret trick for just about any mix, guys!! Unsweetened Apple Sauce will not change the flavor of most baked goods. It also adds a great deal of moisture– even more than butter.
Note: a little apple sauce goes a long way, so for a recipe for only 6 muffins or so, I would stick with a very small amount of applesauce, less than 1/4 cup.
I like to add 1/2 cup to cake mixes. 🙂
Jazz Up Your Muffin Mix with Toppings!
The last thing I did is dip the muffins in melted unsalted butter and just coated in a mix of cinnamon and sugar. I always keep a mason jar of prepared cinnamon + sugar in my cabinet. My mix is 3/4 cup of white sugar to 2 T. Cinnamon.
Just coat the tops in butter and dip in the cinnamon/sugar mix. Super easy. This can be done for any fruit muffin. OR, drizzle a cream cheese icing glaze over the tops if that’s what you prefer! Use your imagination!
Here are some fun topping ideas:
- For chocolate chip muffins, add a few extra mini chocolate chips right on top of the uncooked muffins.
- For cappuccino muffins, dust with cocoa
- Do you have birthday cake sprinkles in the pantry? Kids will love these on just about any berry muffin!
- Add cheese or Everything Bagel Seasoning to savory muffins and rolls
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Print Your Jazzed Up Muffin Mix Recipe Here
- One store bought blueberry muffin mix, any brand
- 1/2 cup half & half
- Cinnamon and sugar mix, I use a pre-mixed blend
- 1/3 cup butter or margarine
- Prepare muffin mix as directed on package, replacing milk with exact amount of half & half. Mix until blended. Bake as directed on package.
- Remove from muffin tin when done, and let cook 3-5 minutes or until cool to touch.
- Melt butter in separate bowl.
- Pour cinnamon/sugar mix into separate bowl
- Dip tops of muffins into butter and then coat with cinnamon/sugar.
- Serve while warm.
See More Recipes Here:
These Weight Watchers Veggie Burger Egg Muffins can be made ahead and won’t ruin your eating plan for the entire day! They are filling and will help you get those veggies in! Click the link above for the recipe!
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!
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