These Cake Mix Breakfast Muffins are perfectly sweet and fruity with a delicious hint of coconut and golden syrup. So hard to stop at one!
I’m not really into eating cereal for breakfast. I will eat toast if I haven’t got anything else but I much prefer a sweet treat such as a muffin or fruit scone. Made up ahead of time I can have some ready and also freeze some for later.
I haven’t made any muffins or scones lately so my freezer supply ran out the other day and I was forced to eat toast! Normally I would just whip up a batch of these yummy fruit scones but I was out of cream so I couldn’t!
So I started checking out the pantry to see what I could come up with. What I found was a packet of vanilla cake mix in the pantry that was nearing the expiry date.
I didn’t exactly want to eat vanilla cake for breakfast so I thought that I would experiment a bit and use it to make some breakfast muffins. To give it a more “breakfasty” flavour I decided to add rolled oats, coconut, mixed fruit, and golden syrup. I was just winging it at this stage; I didn’t know if these muffins would turn out or not! But turn out they did!
I think that these Cake Mix Breakfast Muffins are probably some of the best muffins that I have had in a while. They don’t taste anything like a packet cake mix. If you made these for brunch with friends I am sure that no one would know that they started life as a packet mix!
I love that they are wonderfully sweet and fruity and have a delicious hint of coconut and golden syrup.
These are so good when they are warm and fresh from the oven but they’re just as lovely if served cold. If you want, the next day you can warm them up for just a few seconds in the microwave (10 -15 seconds on medium) and they are like they have been freshly baked.
I haven’t tried it but I am sure that you could swap the mixed fruit with sultanas or raisins if you don’t like mixed fruit. I used a Betty Crocker Vanilla Cake mix for these Cake Mix Breakfast Muffins.
- 1 box of vanilla cake mix plus items listed for preparation*
- 1 cup of rolled oats
- 1 cup of desiccated coconut
- 1 cup of mixed dried fruit
- 2 tablespoons of golden syrup
- Preheat oven to 180 °C (350 °F) and line medium sized muffin pans with paper cases.
- In a large bowl prepare the cake mix as per the instructions on the box without beating the mixture, just stir to combine ingredients.
- Add the oats, coconut, mixed fruit, and golden syrup and fold into mixture until just combined.
- Divide mixture evenly between the muffin pan wells, filling them roughly ¾ full.
- Bake for 25 - 30 minutes or until a cake tester or toothpick inserted into the middle comes out clean.
- Allow muffins to cool for several minutes before transferring them to a wire rack to cool completely.
For more breakfast recipes head over to Pinterest and check out my Breakfast board.
Golden corn syrup?
Hi Beth, no it is golden syrup that is used in this recipe. It is made during the process of refining sugar cane. I believe it is also called light treacle and it is golden in colour and has a similar consistancy to honey. It is used a lot in baking in Australia and the UK but I’m not sure if it is available in the US and other parts of the world. You might be able to find it in the international section of your local supermarket.