Martha White Apple Cider Muffins

This recipe demonstrates how to "level up" a standard boxed mix for a professional result. It focuses on texture, using shredded apple for moisture and melted butter for a richer crumb. It’s an ideal recipe to show quick-turnaround baking that looks and tastes high-end.

Yield: 6-8 Muffins
Prep Time: 5 Minutes
Cook Time: 15–18 Minutes
Special Equipment: Muffin tin, paper liners (optional), box grater (if adding apple), wire cooling rack

Ingredients

• 1 pkg Martha White Apple Cider Muffin Mix

• ⅔ cup Milk

• 1 Large egg

• ¼ cup Unsalted butter (melted; optional for richer flavor)

• Optional Add-ins: 1 shredded apple, ½ tsp cinnamon

Directions

1. Prep Station: Preheat oven to 425°F. Line a muffin tin with paper liners or lightly grease the cups.

2. Combine: In a large mixing bowl, whisk together the muffin mix, milk, and egg. Whisk until just combined (do not over-mix).

3. Enhance: If using, stir in the melted butter, shredded apple, and extra cinnamon until evenly distributed.

4. Fill: Divide the batter evenly among the muffin cups, filling each approximately ⅔ full.

5. Bake: Bake for 15-18 minutes. The muffins are done when the tops are golden brown and a toothpick inserted into the center comes out clean.

6. Cool: Allow muffins to rest in the pan for 5 minutes before transferring them to a wire rack.