Your baking mixes come in a box, but when you’re getting ready to bake, there is no reason to keep the content’s potential firmly hemmed into one. With a few alterations, a mix for cake can turn into a cookie, and muffins are no different. Don’t go reaching for your muffin trays; you won’t be needing them to make any of the following six recipes that enlist boxed muffin mix to bake a delectable snack or dessert.
1. Corn Muffin Churros
To make churros at home, use Food Network’s shortcut and a corn muffin mix. To make your own dipping sauces, you can use your favorite recipe or make the Mexican chocolate and/or salted caramel sauce from ABC and Carla Hall.
- Vegetable oil, for frying (about 6 cups)
- 1 (8.5-ounce) box corn muffin mix
- 1½ cups all-purpose flour
- ⅓ cup sugar, plus more for sprinkling
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 2 large eggs
- 1 teaspoon finely grated orange zest
- ⅔ cup buttermilk
- Chocolate sauce or dulce de leche, warmed, for dipping
Directions: In a large, deep skillet, heat 3 inches of oil until a deep-fry thermometer registers 340 degrees. In a bowl, combine the muffin mix, flour, sugar, baking powder and 1 teaspoon cinnamon. Stir in the eggs, orange zest, and buttermilk, whisking until combined.
Transfer half the batter to a pastry bag fitted with a large star tip, and pipe 4-inch-long churros into the oil, about four at a time. Fry until golden, about 15 seconds per side, turning once. Remove with a slotted spoon to drain on paper towels. Repeat with the remaining batter.
Combine the remaining 1 teaspoon cinnamon with sugar and sprinkle over the churros. Serve warm.
2. Chocolate Swirl Muffin Cake
To bake a decadent bundt cake, use Betty Crocker’s recipe and two packages of muffin mix. Satisfy a sweet tooth by serving the cake at a brunch or as a dessert with a large scoop of ice cream.
- 1 cup semisweet chocolate chips
- ¾ cup whipping cream
- 1 teaspoon vanilla
- 2 boxes (16.4 ounces each) chocolate chip premium muffin mix
- 1⅓ cups water
- ½ cup vegetable oil
- 4 eggs
Directions: Preheat oven to 375 degrees Fahrenheit. Grease a 12-cup fluted tube cake pan. Cook all filling ingredients over medium-low heat in a 2-quart saucepan 2 to 3 minutes, stirring constantly, until smooth. Remove ⅓ cup filling for glaze; set aside. Freeze remaining filling 15 minutes until it has a pudding-like texture.
Stir together all cake ingredients in a large bowl. Spoon half the batter into pan. Remove filling from freezer. Carefully spoon filling in center of batter to within ½ inch of pan edges. Spoon remaining batter over filling.
Bake 50 to 65 minutes or until top springs back when touched. Cool 15 minutes. Remove from pan to wire rack. Spoon reserved ⅓ cup filling on cake to glaze. Cool completely, about 1 hour.
3. Dulce de Leche Swirl Cheesecake
This cheesecake by Allison B. of Olive Branch, Mississippi, was a category winner for a Martha White baking competition, and it is easy to see why. A sweet apple cider or cinnamon-flavored crust is topped with creamy cheese and caramel for a dulce de leche cheesecake that will be a hit at your next gathering.
- 2 (7-ounce) packages Apple Cider Flavored Muffin Mix or Cinnamon Sugar Muffin Mix (such as Martha White)
- ½ cup very soft butter
- 3 (8 ounces) packages Neufchatel or ⅓ less fat cream cheese, softened
- ½ cup sugar
- 3 large eggs
- ⅔ cup caramel topping
Directions: Preheat oven to 325 degrees Fahrenheit. Coat the bottom of a 9-inch springform pan with no-stick cooking spray.
To make the crust, beat muffin mix and butter on low speed of electric mixer until dough forms. Press mixture into the bottom of the prepared pan. To make the filling, in a medium bowl, beat cream cheese and sugar on low speed of electric mixer for about one minute. Add the eggs,mixing until well-combined. Spread cream cheese mixture evenly over crust. Pour caramel topping onto cheesecake layer. Swirl through mixture with knife several times for a marbled design.
Bake for 45 to 55 minutes or until center is set and edges are light brown. Cool for 45 minutes at room temperature. Chill overnight or at least 3 hours before serving.
Take a package of lemon poppy seed muffin mix and the directions and ingredients from AllRecipes.com to create a lemon and blackberry flavored cobbler dessert. Swap in different mixes and fruits for your own cobbler creation.
- Cooking spray
- 5 cups fresh blackberries
- ½ cup white sugar
- 2 tablespoons lemon juice
- 1 (15.8 ounce) package lemon poppy seed muffin mix
- 1 egg
- ⅓ cup milk
- 1 teaspoon ground cinnamon
- ½ cup butter at room temperature
- 1 cup brown sugar
Directions: Preheat oven to 375 degrees Fahrenheit. Grease a 9-by-9-inch baking pan with cooking spray. Spread the blackberries into the prepared baking pan, sprinkle with white sugar, and drizzle with lemon juice. Mix the lemon-poppy seed muffin mix, egg, milk, and cinnamon in a bowl, and stir until moistened. Pour the batter over the blackberries.
In a bowl, mix the butter and brown sugar with an electric mixer on medium speed until the mixture resembles coarse crumbs. Spread it over the batter in the pan. Bake in the preheated oven until the topping is browned and the blackberries are bubbling, about 1 hour. Allow to stand for 20 minutes before serving.
5. White Chocolate Raspberry Cheesecake Cookies
Use muffin mix like Six Sisters’ Stuff did to bake soft, chewy cookies. Meant as an imitation of Subway’s raspberry cheesecake cookies, the muffin mixed recipe yields about 3 dozen cookies.
- 4 ounces cream cheese, softened
- ½ cup (1 stick) butter, softened
- 2 tablespoons shortening
- ½ cup brown sugar
- 2 eggs
- 2 (7 ounce) boxes raspberry muffin mix
- ¾ cup all-purpose flour
- 1½ cups white chocolate chips
Directions:Preheat oven to 350 degrees Fahrenheit. Beat together cream cheese, butter, shortening, and brown sugar in a large mixing bowl, until just combined. Add the eggs one at a time, beating after each. Fold in muffin mix and flour until combined. Stir in white chocolate chips; chill dough in the refrigerator for at least 30 minutes.
Lightly grease baking sheets with nonstick cooking spray. Roll dough into 1-inch balls and place on baking sheets. Bake for 10 to 12 minutes, or just until the edges are golden brown.
It may still be a breakfast food, but the recipe from Mrs. Schwartz’s Kitchen is just the innovative touch your muffin mix needs. A blueberry mix that only requires milk was used, meaning that this was a two-ingredient breakfast for the Schwartz kitchen. Other flavors also yielded wonderful waffles, and the recipe is easy to experiment with.
- Your favorite muffin mix
- Ingredients to make muffins
- Butter or syrup, for serving
Directions: Preheat waffle maker. Mix muffins according to the directions. Pour muffin mix in waffle maker and cook as usual to your desired doneness. Serve with butter and/or syrup.