The following post was written by our friend Stacey at Southern Bite.
I love the simplicity of Martha White® Muffin Mixes. They’re the perfect solution to getting some great food on the table without a lot of hassle or expensive ingredients. Whether it’s breakfast, lunch, or dinner, Martha White has a mix that is perfect. From the delicious breakfast muffins to classic cornbread, they have them all.
Sometimes, though, I have a little extra time on my hands and want to make something even more special. I love that those same Martha White muffins mixes are the perfect launching pad to do just that. The perfect example of that is these amazingly delicious Apple Pie Muffins. With the addition of just a few ingredients, you’ll be putting something on the table that no one will believe started with a mix.
These Apple Pie Muffins start with two pouches of Martha White® Apple Cider Flavored Muffin Mix.
Combine the mix with 1 (21-ounce) can of apple pie filling, 2 tablespoons of vegetable oil, and ¾ cup of milk.
Stir the batter well until everything is moistened and incorporated.
Spoon the batter equally into the wells of a 12-muffin pan that has been lined with paper liners. I like to use the liners, but you can make them without them and simply spray the pan with some nonstick cooking spray first.
Make the topping by combining ½ cup of firmly packed brown sugar with 1 tablespoon of all-purpose flour.
Spoon the topping over the batter. It’s going to seem like a lot, but it works out perfectly in the end.
Bake for 20 to 25 minutes, or until golden brown and cooked through. Serve warm.
Apple Pie Muffins
2 (7-ounce) packages Martha White® Apple Cider Flavored Muffin Mix
1 (21-ounce) can apple pie filling
2 tablespoons vegetable oil
¾ cup milk
½ cup firmly packed brown sugar
1 tablespoon all-purpose flour
Preheat the oven to 375°F and line the wells of a 12 muffin pan with paper liners (or spray each with non-stick cooking spray)
In a large bowl, combine the muffin mix, apple pie filling, oil, and milk. Stir until the ingredients are well mixed. Divide the batter evenly among the muffin wells.
Make the topping by stirring together the brown sugar and flour. Spoon the topping mixture evenly over the batter. Bake for 20 to 15 minutes or until the muffins are golden brown and cooked through. Serve warm.
Makes 12 muffins