5 Ways to Jazz Up Muffin Mix | Krusteaz (2024)

FAQs

5 Ways to Jazz Up Muffin Mix | Krusteaz? ›

Cinnamon, sugar, and robust ground cloves, along with butter and flour, blend into a treat that's the best of both worlds. Try adding raisins and dried cranberries to the muffin mix, along with a cup of chopped walnuts.

Cinnamon, sugar, and robust ground cloves, along with butter and flour, blend into a treat that's the best of both worlds. Try adding raisins and dried cranberries to the muffin mix, along with a cup of chopped walnuts.

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. Using milk can change the texture of the muffin to be more like a cupcake.

If you over mix muffin batter then you will likely end up with dense rubbery muffins. When baking muffins you want to mix the dry ingredients and the wet ingredients and stir only until they are just combined. This step should literally take a few seconds. A thick and lumpy muffin batter is good.

- In a small bowl mix together 1 packet of Martha. White Muffin Mix, 1 egg and 2/3 cup milk.

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

The muffins made with oil had a very light and soft texture, they were perfect! The texture of the oil muffins was superior to the texture of the butter muffins. I will also say using butter is probably best in a recipe that doesn't have a lot of flavor add-ins, like a basic muffin recipe.

In a medium mixing bowl, whisk together Martha White Apple Cider Muffin Mix, 1 large egg, and ⅔ cup whole milk. Stir in 1 shredded apple and ½ teaspoon cinnamon.

Heavy cream is a great substitute for milk in a baking recipe, but it does need to be diluted slightly. Because heavy cream boasts a fat content of 36% to 40%, using a half cup of heavy cream mixed with a half cup of water will be your best bet for replacing one cup of milk.

What not to do when making muffins? ›

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.

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

Rest the Muffin Batter

The first, most hands-off way to make your muffins pop (literally) is to let the batter rest. Make the batter, cover the bowl with plastic wrap, and let the batter rest at room temperature for about 1 hour. If you're short on time, just 30 minutes can make a difference.

Add Fresh or Frozen Fruit to the Batter

Add strawberries to chocolate muffins. You can even experiment with crushed pineapple and mandarin oranges to add a citrus twist to your favorite muffins. We recommend adding 1/2 to 1 cup of fresh or frozen (thawed and drained) fruit. Gently fold into the batter.

Basic Muffins

Cream together the sugar and butter until light and fluffy. Scrape down and add the eggs one at a time. Beat until light and completely combined. The mixture may curdle but will be corrected when the flour is added.

Whole eggs, egg yolks and egg whites are all used to add structure to batters. The yolk's elevated fat content helps it bind fats and liquids together through what's called an emulsion.

Giving your muffins a boost of extra hot heat (220C/420F) when they first go in the oven helps the outside of the muffin to set quickly whilst the inside of the muffin continues to rise, resulting in the muffin top/domed look.

The two main candidates are Baking powder and Bicarbonate of soda. Yes, they both cause chemical reactions, give off bubbles, cause your muffins to rise.

Stir in banana or pumpkin purée to add flavor and density.

If you like your muffins dense and hearty, a fruit purée is a great additive. Try adding 1 mashed banana or a spoonful of pumpkin purée to the batter and mixing it in thoroughly.

Baking soda becomes activated when it's combined with both an acidic ingredient and a liquid. Upon activation, carbon dioxide is produced, which allows baked goods to rise and become light and fluffy (1).