Time:
Preparation Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Introduction
Cheerful mornings will taste even better with the delectable Martha White mini muffins! Quick, easy, and simply delicious, these bite-sized delights will make anyone’s day brighter. Whether for breakfast or snacking, these mini muffins will fill your kitchen with a incredible aroma and your tastebuds with phenomenal taste!
Why Make this Recipe
The appeal of these Martha White mini muffins goes beyond their cute appearance. They are the perfect blend of simplicity and flavor, needing only two ingredients and 15 minutes of your time. Not to mention, the recipe gives you space to get creative with the flavors using any Martha White muffin mix you prefer.
How to Make Martha White Mini Muffins
Ingredients:
– 1 package Martha White muffin mix (any flavor)
– 1/2 cup milk
Directions:
1. Preheat your oven to 425°F (220°C).
2. Grease your mini muffin pan or line it with mini muffin liners.
3. In a medium bowl, mix the Martha White muffin mix with milk. Stir until just mixed; avoid overmixing.
4. Fill each mini muffin cup to about 2/3 full with the prepared batter.
5. Bake for 8-10 minutes. The muffins should have golden brown edges and a toothpick inserted into the center should come out clean.
6. Allow the muffins to cool in the pan for a few minutes. Then transfer them to a wire rack to cool completely.
How to Serve Martha White Mini Muffins
Martha White mini muffins can be served warm or cool, depending on your preference. They make a perfect breakfast item or a snack for any time of the day. You can also serve them at gatherings or pack them in individual goodie bags.
How to Store Martha White Mini Muffins
Store these mini muffins in an airtight container at room temperature. They can last up to 2-3 days. For longer storage, place them in the freezer where they’ll keep for up to 2 months. Thaw at room temperature or warm them in the oven when ready to eat.
Tips to Make Martha White Mini Muffins
1. Avoid overmixing your batter; it can make your muffins tough.
2. Careful while filling the muffin cups; overfilling could cause the muffins to overflow and bake unevenly.
3. Try different Martha White muffin mix flavors for variety and surprise.
Variation
For a chocolatey variation, you can add some mini chocolate chips into the batter before baking.
FAQs
1. Can I use any other milk substitute in this recipe?
Yes, any other dairy or non-dairy milk can be used in this recipe.
2. How to tell if my muffins are done?
The muffins are done when the edges turn golden and a toothpick inserted in the center comes out clean.
3. Why are my mini muffins dry?
The muffins might turn out dry if the batter is overmixed or if they are overbaked. Stick to the recipe times and temperatures to avoid this problem.