This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The opinions and text are all mine.
Yesterday I purchased some Martha White® baking mixes at my local Kroger store. Here in the Seattle area, that’s QFC and Fred Meyers. My store had three varieties of the muffin mixes available, so I chose the Martha White® Chocolate Chip Muffin Mix. The package included a recipe for chocolate chip pancakes which inspired me to create something with the mix rather than just make muffins.
I decided to add some of my favorite flavors to the vanilla muffin with chocolate chips, so I added sour cream and pecans. To make the texture richer, I added a whole egg and four tablespoons of butter. This created a muffin that’s more like cake – rich and moist and full of flavor, but not too sweet. I topped the mini cakes with milk caramel sauce and fresh strawberries.
You can make these in standard muffin tins, but I opted for a mini bundt pan. It makes anything you bake in it look special and gives you an indentation to hold your toppings.
- cooking spray
- Martha White® Chocolate Chip Muffin Mix
- 4 Tbls butter, melted and cooled
- 1 large egg
- ½ cup sour cream
- ½ cup pecan halves, divided
- 1 cup good quality caramel sauce, room temperature
- 10-12 small whole fresh strawberries
- Preheat oven to 350degrees F
- Spray a 12-cup mini bundt pan with cooking spray.
- In a large bowl, combine the Martha White® Chocolate Chip Muffin Mix, butter, egg, and sour cream and mix by hand just until incorporated. The batter should be lumpy. Over stirring can make the cakes tough.
- Break ¾ of the pecan pieces by hand and add to the batter (reserve whole pecans for topping if desired)
- Bake 12-14 minutes or until a toothpick inserted into the center comes out clean. Don't wait until the top of the muffins brown, by then the sides and bottom will be overdone.
- Place the pan on a cooling rack for 2 to 3 minutes. Then turn the pan upside down onto the rack and allow them to cool completely.
- Assembly - with a sharp knife, slice off uneven bottoms. Wash and slice the strawberries just before assembling/serving. If you want to hold them, use pecans in place of strawberries. Place a teaspoon of room temperature caramel sauce in the center of each cake (too hot and it will be absorbed into the cakes). Top with sliced strawberries. Serve as is or with whipped cream.
Creating these muffins with a Martha White® Chocolate Chip Muffin Mix was so easy! Clean up was a breeze, and I didn’t have a messy kitchen to deal with afterward.
Martha White® baking mixes can be purchased from your local Kroger store (find your Kroger store here). Check out the Martha White® website for more recipes for all of their baking mixes and get your holiday baking on!
This is a sponsored conversation written by me on behalf of J.M. Smucker’s®. The opinions and text are all mine.