👉MiniMuffins – Recipes on a Budget

Martha White Mini Muffins (Better Than Store-Bought!)

These Martha White Mini Muffins are one of the easiest, most budget-friendly snacks you’ll ever make. Soft, fluffy, and perfectly bite-sized, they’re a huge hit with kids and adults alike. Best of all, they come together in minutes using boxed mixes you probably already love.

We made six total packages—two blueberry, two wild berry, and two birthday cake—and ended up with 32 snack-size baggies, each holding five mini muffins. They disappear fast in my house, and the kids love helping mix and fill the tins!

These mini muffins are perfect for grab-and-go breakfasts, lunchbox treats, or quick snacks, and they freeze beautifully.

Ingredients

6 packages Martha White Muffin Mix
(we used blueberry, wild berry, and birthday cake)
Ingredients listed on the package
(usually milk or water)

Instructions

Preheat your oven according to the package directions (typically 400°F).
Prepare each muffin mix following the package instructions.
Lightly grease a mini muffin tin or line with mini liners.
Fill each cup about ¾ full.
Bake for 5–7 minutes, checking early to avoid overbaking.
Remove from oven and let cool slightly before transferring to a cooling rack.
Once fully cooled, portion into baggies for storage.

Storage & Make-Ahead Tips

Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze in zip-top bags for up to 2 months.
To Serve: Thaw overnight in the fridge or at room temperature for 30–60 minutes.

Why You’ll Love These Mini Muffins

Cheaper than store-bought packs
Perfect portion size for kids
Great freezer snack
Ready in minutes
Endless flavor options

20 Helpful Tips

Use a cookie scoop for evenly sized muffins.
Don’t overfill the muffin cups—¾ full is perfect.
Check muffins at the 5-minute mark.
Let muffins cool completely before bagging to avoid condensation.
Label freezer bags with flavor and date.
Use silicone mini muffin pans for easy release.
Rotate pans halfway through baking for even cooking.
Make a variety in one baking session for mix-and-match snacks.
Add mini chocolate chips to plain mixes for variety.
Use paper liners for quick cleanup.
Double-bag when freezing to prevent freezer burn.
Let kids help pour and mix—great kitchen activity!
Store different flavors in separate bags.
Slightly underbake for extra-soft muffins.
Great for road trips and sports snacks.
Warm briefly in the microwave if desired.
Perfect for breakfast with fruit or yogurt.
Use muffin tops for taste-testing 😉
Keep a batch in the fridge for busy mornings.
Great option for school snack rotations.

20 Frequently Asked Questions (FAQs)

Can I use regular muffin tins instead?
Yes, but increase bake time per package directions.
How many mini muffins does one package make?
About 20–24 mini muffins per box.
Do I need liners?
No, but they make cleanup easier.
Can I freeze these muffins?
Absolutely! They freeze very well.
How long do they last in the freezer?
Up to 2 months.
Can I mix flavors in one tin?
Yes, just keep track of which is which.
Are these good for lunchboxes?
Perfect size for lunchboxes.
Can I add fruit or mix-ins?
Yes—berries or chocolate chips work great.
Do I need to adjust oven temperature?
No, use the package temperature.
Can I make these ahead of time?
Yes, they’re ideal for meal prep.
Are they kid-friendly to make?
Definitely—kids love helping.
Can I use milk instead of water?
Follow package directions, but milk can add richness.
How do I know they’re done?
A toothpick should come out clean.
Can I refrigerate instead of freeze?
Yes, for short-term storage.
Do they dry out quickly?
No, if stored properly.
Can I reheat them?
Yes, microwave for 5–10 seconds.
Are they cheaper than store-bought packs?
Much cheaper!
Can I make these for parties?
Yes, they’re great for kids’ parties.
What’s the best flavor?
Birthday cake is a favorite here!
Can I double the batch?
Absolutely—just use multiple pans.