Cake mix muffins are everything you need if you’re looking for a tasty treat.
And an easy one!
Best Cake Mix Muffin Recipes
Using a boxed cake mix is a genius baking hack. Just mix it with a few ingredients, and you’ll have fluffy muffins in no time.
You don’t need to be a baker. Pre-packaged cake mix does all the hard work for you.
All you need to decide on is a flavor. Blueberry, chocolate chip, carrot cake- they’re all great. And they’re perfect for breakfast, brunch, or a party!
No matter the occasion, these cake mix muffins are a beginner-friendly treat anyone can make.
This isn’t your average blueberry muffin. It’s a blueberry cake mix muffin featuring a streusel topping!
The cake mix makes them extra fluffy and sweet. Add lemon zest to the batter to make the flavors pop.
Vanilla cake mix is best as it provides a more neutral base. If you want to experiment with it, lemon or blueberry would be tasty too.
You can also use frozen blueberries if it’s not blueberry season. Just don’t defrost them.
Otherwise, these muffins will come out looking blue as a Smurf.
The family will love these chocolate chip muffins. Even better, I bet they’ll love to help make them. #familybonding
This is a muffin-y nod to the classic cookie. And you will love it. The tender yellow cake and chocolate chip morsels are delectable.
Since they’re made with cake mix, they’re super simple too.
Aside from the boxed mix, egg, butter, and milk, all you need are chocolate chips.
For a sweeter take, you can sprinkle sugar on top. But it’s not a total must.
These bright muffins are a cheerful pick-me-up.
They’re super zesty, tart, and sweet. But not sweet in that overindulgent sort of way like chocolate. These are much lighter.
The lemon cake mix makes them extra zippy. And the lemon glaze is like icing on a cake.
Actually, I guess it is icing on the cake. These are cake mix muffins after all!
Let the muffins cool before adding the glaze. It helps to get the perfect drizzle instead of melting all over the top.
A warm double chocolate chip muffin- fresh out of the oven- is hard to beat.
And yet, these cake mix muffins take them to another level.
The triple dose of chocolate is sinfully good. Yes, I said triple!
I know it says double in the name, but there’s a secret ingredient lurking inside.
Any guesses? It’s Jell-O chocolate pudding. #secretsout
The pudding combined with chocolate cake and semi-sweet chocolate chips is out of this world.
I love biting in when the chocolate chips are still melty. It’s seriously the best thing ever.
Are you not much of a baker? You don’t have to be one to make these two-ingredient muffins.
These are as foolproof as muffins come. You don’t even have to measure, so don’t worry about leaving an ingredient out.
Just mash bananas, combine them in yellow cake mix and bake. It doesn’t get any more effortless than that.
Like banana bread, it’s best to use ripe bananas.
If they aren’t ripe enough, there’s a little hack I like to use. You heat them in the oven on low for a few minutes. I swear it does the trick.
Try these with walnuts or chocolate chips. Or go wild and add both!
Pumpkin lovers, get ready for your new favorite way to indulge those cravings!
Tender, cakey, chocolatey, and pumpkiny- these muffins are such a treat.
Not just because they are full of pumpkin goodness. But also because they’re so easy.
You don’t need to add flour, baking soda, or baking powder. It’s already done for you, thanks to the cake mix.
All you need to add is canned pumpkin puree and chocolate chips.
Double-check that can to make sure it’s not pumpkin pie filling. The spices in that will yield different results.
These are so yummy with a cup of coffee.
The soft, moist cake and streusel crumb topping taste like coffee cake.
You’ll need to add some extra flour and baking powder to this recipe. Why? So, that your muffins are extra fluffy and fabulous.
Swap out the milk for half-and-half, and they’re even better.
You’ll know these are done when the topping starts to brown. Do the toothpick test, too, in case the muffins need a few more minutes.
As soon as fall hits, I instantly get the urge to bake muffins. And these are some of the best fall muffins around.
They’re light and moist, earthy and sweet, and taste like autumn.
The walnuts add a nutty crunch, and maple syrup makes it deliciously sweet. They’re enhanced even further with vanilla and maple syrup extract.
These cakey muffins don’t need icing or a glaze. What they need is a simple topping of cinnamon and sugar.
For more fall flavor, add chopped apples to the batter. Those tender, juicy tidbits of fruit make these even more enticing.
These muffins are perfect for Easter, brunches, and snacks. But they’re indulgent enough for dessert, too!
They have all the flavor of carrot cake packed into a muffin.
Start with boxed carrot cake, then add oil, an egg, pecans, and canned pineapple.
Use some of the canned liquid too. It adds a little more sweetness and helps achieve the right batter consistency.
Try it with cream cheese frosting, and it tastes like a cupcake. A cupcake you can eat for breakfast.
Are you searching for a zucchini dessert to use up your summer squash? Try these yummy muffins.
I love baking with zucchini. Not only does it sneak in a veggie, but it also yields moist baked goods.
Try it in these muffins, and you’ll see what I mean.
The boxed cake mix gives them a great consistency. It also cuts down on the work.
For added texture, add walnuts and golden raisins. Then top them off with the sour cream glaze.
These are a fun addition to Saturday mornings with the family. They’ll also be a hit at Sunday brunch.
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