Bisquick Muffins

4.78 from 9 votes
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Bisquick Muffins – tender fluffy muffins made with Bisquick. You can mix in blueberries, chocolate chips, nuts, or anything you would like and they are ready in no time!

Did you know you could make muffins with Bisquick mix? Such a versatile mix that makes more than just pancakes and waffles. Plus with these muffins you can mix-in just about anything to make them different every time!

I recently made Bisquick Cookies too, so if you have any leftover mix, they are so darn easy you will love them!

muffins arrange on a white plate

 

Bisquick Muffins

These are a super simple muffin recipe with just 6 ingredients. Use the Bisquick mix just makes them a little faster and easier than traditional Chocolate Chip Muffins. They are fluffy and tender muffins, and super versatile to add your favorite fruit, chocolate chips, nuts, lemon, cinnamon sugar or other flavors that you like.

I mixed in chocolate chips today, because that is our favorite. but you really just need 3/4 cup of whatever you want to mix in. Blueberries work really well, so do raspberries, strawberries, or even blackberries.

bisquick muffin ingredients

What You’ll Need

  • Bisquick Mix
  • Granulated Sugar
  • Milk
  • Melted Butter
  • Egg
  • Chocolate Chips or other mix-in
pouring milk and egg into muffin mix in a mixing bowl

How To Make Bisquick Muffins

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

  1. In a bowl whisk together the Bisquick mix, sugar, and chocolate chips. Coating the chocolate chips in the flour helps them spread out during baking and not just sink to the bottom.
  2. In a 1 cup measuring cup measure out the milk. Add the egg and whisk to combine.
  3. Pour the milk mixture and melted butter into the bisquick mixture and mix until just combined.
  4. Scoop the dough into a prepared muffin tin. Bake for about 20 minutes, until a tester comes out clean the the muffins are lightly golden brown.
  5. Remove from the oven and let stand for 5 minutes before removing to a wire rack to cool completely.
baked bisquick muffins in muffin tin

Can I Make Mini Bisquick Muffins

Absolutely! This recipe makes 9 full size muffins. But you can use a mini muffin pan and make closer to 24 mini muffins. It will slightly depend on how much you fill them. If you are making mini muffins, I suggest you use mini chocolate chips as well, so you can actually get chocolate chips in each muffin.

Storing Muffins

You want to store muffins in an airtight container. They will last at room temperature for 4-5 days. It is best to freeze leftover muffins. I like to place in a freezer safe plastic bag and they will last in the freezer for 4-5 months. You can take them out to thaw on the counter, or microwave for approximately 40 seconds per muffin for a quick breakfast.

chocolate chip muffin on a white plate

Muffin Recipe Tips

  • Muffin liners are completely optional, and most time unnecessary. Unless you are making something like Double Chocolate Cheesecake Muffins or Gingerbread Cheesecake Muffins I find that they are just a waste. You can use a non-stick spray and the muffins come put perfectly with no waste.
  • Be careful not to overmix. Part of the reason you beat the egg with the milk before adding it, is so you don’t overmix the batter. As soon as all the flour is blended, you are done. The more you mix, the more you develop the gluten in the flour, and the tougher your muffins will be. So for a soft, tender, and fluffy muffin, mix just as much as you need to.
  • Keep an eye on your muffins and make sure to not let them get over done. Muffins are done as soon as they spring back when you gently touch the top. You can use a toothpick to test them, and you want to have some crumbs on it, but not any batter. They will continue to cook for a few minutes after you remove them from the oven, so it is best to have them just barely done, so they don’t dry out too much.
  • Extra muffins are best stored in the freezer, you can take them out and microwave in seconds for a quick, on-the-go breakfast.
muffin cut in half on a white plate

What Can I Use Besides Chocolate Chips

The possibilities are really endless!

  • Any other “chip” you like. Dark chocolate, peanut butter, cinnamon etc.
  • Fruit – berries of any type work great.
  • Nuts – pecan and walnuts or a mix of chocolate and nuts
  • Cinnamon – add 2 teaspoons of cinnamon to the mixture, and then sprinkle a little cinnamon and sugar over the top before you put them in the oven.
  • Add a filling – fill the muffin cups about 1/2 way, and then add in a spoonful of Nutella, Mixed Berry Jam, or Peanut butter and then top with the rest of the batter.
close up bisquick muffins for pinterest

Tons More Muffin Recipes To Try

cropped close up chocolate chip bisquick muffin
4.78 from 9 votes

Bisquick Muffins

By Erin
Bisquick Muffins – tender fluffy muffins made with Bisquick. You can mix in blueberries, chocolate chips, nuts, or anything you would like and they are ready in no time!
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 9

Ingredients 

  • 2 cups Bisquick Mix
  • 1/3 cup granulated sugar
  • 2/3 cup milk
  • 2 Tablespoons melted butter
  • 1 whole large egg
  • 1 cup semi-sweet chocolate chips, divided

Instructions 

  • Preheat oven to 400º F. Grease 9 muffin cups with non-stick spray or use paper liners.
  • In a bowl whisk together Bisquick mix, sugar, and 3/4 cup of the chocolate chips.
  • In a 1 cup liquid measuring cup measure the milk. Add the egg, and beat until well combined.
  • Pour the milk mixture and melted butter into the dry ingredients. Stir until just combined.
  • Fill the 9 muffin cups about 2/3rd of the way full. Top each muffin with the remaining chocolate chips.
  • Bake for 18-22 minutes, until they spring back when you gently touch the top, or a tester comes out mostly clean.
  • Remove from the oven and let cool for 5 minutes, before removing to a wire rack to cool completely.

Nutrition

Serving: 1g | Calories: 158kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 38mg | Fiber: 1g | Sugar: 19g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Breakfast Recipes
Cuisine: American
Servings: 9
Calories: 158
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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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