How to Make Martha White Muffin Mixes in the Instant Pot

(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)

A New Twist on a Classic Favorite

I recently found myself craving homemade muffins but without access to a conventional oven. Or maybe I was just looking for a new way to bake. Either way, I discovered that making Martha White Muffin Mixes in an Instant Pot is not only doable but surprisingly easy. Forget about preheating ovens and waiting around. I’m here to show you a method that makes the whole process quick and straightforward.

The Magic of the Instant Pot

The Instant Pot is a versatile kitchen tool that combines the functions of a pressure cooker, slow cooker, rice cooker, and more. It’s a time-saving device that can cook food up to 70% faster than traditional methods. But did you know it can also be used to bake muffins? Yes, you heard it right!

The Ingredients

To start, you’ll need a box of your favorite Martha White Muffin Mix. There are several flavors to choose from, including blueberry, chocolate chip, and banana nut. In addition to the mix, you’ll also need the ingredients listed on the box, typically water, oil, and eggs.

The Process

1. Prepare the Muffin Mix: Follow the instructions on the box to prepare the muffin mix.

2. Prepare the Instant Pot: Pour one cup of water into the bottom of the Instant Pot. This will create the steam needed to cook the muffins.

3. Prepare the Muffin Tin: Lightly grease a silicone muffin tin that fits inside your Instant Pot. Fill each cup about 2/3 full with the muffin mix.

4. Cook the Muffins: Place the muffin tin on a trivet or steam rack and carefully lower it into the Instant Pot. Secure the lid and set the pot to Manual or Pressure Cook on High for 10 minutes.

5. Natural Release: Once the cooking time is up, let the pressure naturally release for 10 minutes. Then, carefully release any remaining pressure before removing the lid.

6. Check for Doneness: Use a toothpick to check if the muffins are done. If it comes out clean, they’re ready. If not, cook for an additional 2-3 minutes.

7. Cool and Serve: Remove the muffin tin from the Instant Pot and let the muffins cool for a few minutes before serving.

Tips and Tricks

• Use silicone muffin cups or a silicone muffin tin for best results. They’re flexible and non-stick, making it easy to remove the muffins after cooking.
• Be sure to let the pressure naturally release for at least 10 minutes. This allows the muffins to finish cooking and prevents them from collapsing.
• If your muffins aren’t done after the initial cooking time, simply put them back in the Instant Pot for a few more minutes. The cooking time can vary depending on the size of your muffin tin and the specific model of your Instant Pot.

Final Thoughts

Using an Instant Pot for making Martha White Muffin Mixes introduces a fun, alternative baking method that could very well become your new go-to. It’s perfect for those living in compact spaces without ovens, or for anyone looking to experiment with their kitchen gadgets. So, grab your Instant Pot and let’s get baking!