Strawberry Muffin Cake with Glaze
Ingredients:
- 1 packet Martha White Strawberry Muffin Mix (7 oz)
- ½ cup milk (or as directed on the muffin mix packet)
- 1 cup powdered sugar
- 2 tablespoons milk (for the glaze)
- Cooking spray or butter (for greasing the pan)
Instructions:
- Preheat the Oven:
Preheat your oven to 400°F (200°C) so it’s ready when your batter is prepared. - Prepare the Muffin Mix:
In a medium mixing bowl, pour the entire packet of Martha White Strawberry Muffin Mix. Add ½ cup milk (or the amount indicated on the package) and stir until just combined. Be careful not to overmix; a few lumps are okay! - Prepare the Baking Dish:
Take an 8×8-inch baking dish and spray it generously with nonstick cooking spray or lightly coat it with butter to prevent sticking. - Pour the Batter:
Once your batter is ready, pour it into the prepared 8×8 dish. Use a spatula to spread it evenly across the pan. - Bake the Muffin Cake:
Place the dish in the preheated oven and bake for 15-17 minutes, or until the top is golden brown, and a toothpick inserted into the center comes out clean. - Prepare the Glaze:
While your muffin cake is baking, prepare the glaze. In a small bowl, whisk together 1 cup of powdered sugar and 2 tablespoons of milk. Whisk until smooth and slightly thick but still pourable. You can adjust the consistency by adding a little more milk if needed. - Glaze the Muffin Cake:
Once the muffin cake is done, remove it from the oven. While it’s still hot, drizzle the glaze generously over the entire cake. You can pour it in straight lines or swirl it around for an even coating. - Cool and Serve:
Let the cake cool for a few minutes to allow the glaze to set slightly. Slice into squares and serve warm.
Variations:
- Try this recipe with other flavors of muffin mixes, such as blueberry, chocolate chip, or banana nut for variety! The glaze can be flavored with a drop of vanilla or almond extract if desired.
Enjoy your easy and delicious Strawberry Muffin Cake!