Don’t let the name fool you, Martha White Muffin Mix is good for so much more than just making muffins. All it takes is a few small tweaks and simple additions to transform it. For instance, it is used as a base for two classic treats: decadent sour cream coffee cake topped with a cinnamon-spice streusel and tender sugar-kissed scones. Just about any flavor of mix can be used—go with whatever strikes your fancy!—but we think classic blueberry and apple cinnamon are especially delicious.
Sour Cream Streusel Coffee Cake
½ cup packed dark brown sugar
2 tablespoons Martha White Self-Rising or All-Purpose Flour
¼ teaspoon kosher salt
1 teaspoon cinnamon
2 tablespoons unsalted butter, softened
1 large egg
1 cup full-fat sour cream
½ cup whole milk
2 (7 oz.) packages Martha White Blueberry Muffin Mix
1. Heat the oven to 350°F.
Make the streusel:
2. In a small bowl, whisk together the brown sugar, flour, salt, cinnamon, and butter. Use your fingertips to work the butter into the dry mixture until it is crumbly, with some large pea-sized pieces. Set aside.
Make the cake:
3. Grease a 9-inch square baking pan with non-stick cooking spray.
4. Add the egg, sour cream, and milk to a large mixing bowl and beat to combine. Add the muffin mix and stir just until blended.
5. Spread the batter into the prepared pan and scatter the reserved streusel mixture evenly over the top.
6. Bake until the cake begins to pull away from the sides of the pan and feels springy to the touch, about 40 minutes. Transfer to a wire rack to cool. – Serves 9
1 (7 oz.) package Martha White Muffin Mix (Blueberry or Apple Cinnamon work great!)
¼ cup buttermilk
1 tablespoon unsalted butter, melted
1. Heat the oven to 400°F. Line a baking sheet with parchment paper.
2. Add the muffin mix, buttermilk and melted butter to a large bowl and stir until it forms a soft dough.
3. Turn dough onto a lightly floured surface and shape into a ball, then flatten the ball into a 5-inch round.
4. Brush the top of the round with melted butter and sprinkle generously with sugar.
5. Using a sharp knife or a bench scraper, slice the round into four wedges. Gently transfer wedges to the prepared baking sheet leaving at least 1 ½ inches between them.
6. Bake until golden brown, about 15 minutes. Serve warm or at room temperature.
Makes 4 Scones