Bisquick Muffins – tender, fluffy muffins made from Bisquick. You can mix in blueberries, chocolate chips, nuts or anything you like and they’re ready in no time!
Did you know you can make muffins with the Bisquick mix? Such a versatile mix that makes more than just pancakes and waffles. Plus, you can mix almost anything with these muffins to make them different every time!
I recently made Bisquick cookies too. So if you have any leftover mix, they’re so easy to make you’ll love them!
This is a super easy muffin recipe with only 6 ingredients. With the Bisquick mix, they’re a little quicker and easier to make than regular chocolate chip muffins. They are fluffy and tender muffins that are great to combine with your favorite fruits, chocolate chips, nuts, lemon, cinnamon sugar or other flavors.
I mixed in chocolate chips today because that’s our favorite. But you really only need 3/4 cup of what you want to mix in. Blueberries work really well, as do raspberries, strawberries, or even blackberries.
what you will need
- Bisquick mix
- granulated sugar
- Melted butter
- Chocolate chips or other admixtures
How to make Bisquick muffins
Be sure to scroll down to the recipe card for measurements and full instructions!
- In a bowl, whisk together the Bisquick mixture, sugar, and chocolate chips. Coating the chocolate chips in flour ensures that they spread out as they bake and don’t just sink to the bottom.
- In a 1-cup measuring cup, measure the milk. Add the egg and stir.
- Pour the milk mixture and melted butter into the Bisquick mixture and stir until well combined.
- Pour the batter into a prepared muffin pan. Bake until a test strip comes out clean and the muffins are lightly golden brown, about 20 minutes.
- Remove from the oven and let rest for 5 minutes before turning onto a wire rack to cool completely.
Can I make Mini Bisquick Muffins?
Absolutely! This recipe makes 9 full size muffins. You can also use a mini muffin pan and bake about 24 mini muffins. It depends a little on how much you fill them. If you’re making mini muffins, I recommend using mini chocolate chips as well so you actually get chocolate chips in every muffin.
You want to store muffins in an airtight container. They can be kept for 4-5 days at room temperature. Leftover muffins are best frozen. I like to pack them in a freezer safe plastic bag and they will keep in the freezer for 4-5 months. You can take them to the counter to thaw, or microwave them for about 40 seconds per muffin for a quick breakfast.
Muffin recipe tips
- Muffin cups are completely optional and mostly unnecessary. Unless you’re making something like double chocolate cheesecake muffins or gingerbread cheesecake muffins, I find them to be just a waste. You can use non-stick spray and the muffins will pop up perfectly with no waste.
- Be careful not to mix too much. One reason you whisk the egg with the milk before adding it is so you don’t mix the batter too much. Once all of the flour is mixed together, you are done. The more you mix, the more gluten develops in the flour and the firmer your muffins will be. To get a soft, tender and fluffy muffin, simply mix together as much as you need.
- Keep an eye on your muffins and make sure they aren’t overcooked. The muffins are done as soon as they spring back up when you lightly touch the surface. You can test them with a toothpick and want there to be a few crumbs on them but no batter. After you take them out of the oven, they continue to cook for a few more minutes. Therefore, it’s best to let them just cook so they don’t dry out too much.
- Excess muffins are best stored in the freezer. You can take them out and pop them in the microwave in seconds for a quick on-the-go breakfast.
What can I use besides chocolate chips?
The possibilities really are endless!
- Any other “chip” you like. Dark chocolate, peanut butter, cinnamon, etc.
- Fruit – Any kind of berries are great.
- Nuts – pecans and walnuts or a mix of chocolate and nuts
- Cinnamon – add 2 teaspoons of cinnamon to the mixture, then sprinkle some cinnamon and sugar on top before popping in the oven.
- Add a filling – fill the muffin cups about halfway, then add a scoop of Nutella, mixed berry jam, or peanut butter, then top with the rest of the batter.
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
- Preheat the oven to 200°C. Grease 9 muffin liners with nonstick spray or use paper liners.
- In a bowl, stir together Bisquick mixture, sugar, and 3/4 cup chocolate chips.
- Measure the milk into a 1-cup liquid measuring cup. Add the egg and mix until well combined.
- Pour the milk mixture and melted butter over the dry ingredients. Stir until everything is well mixed.
- Fill the 9 muffin cups about 2/3 full. Top each muffin with the remaining chocolate chips.
- Bake 18 to 22 minutes, until they spring back when you lightly touch the top or a tester comes out mostly clean.
- Remove from the oven and let cool for 5 minutes before turning onto a wire rack to cool completely.
amount per serving
calories 158total fat 9gSaturated Fatty Acids 5gtrans fats 0gunsaturated fat 3gcholesterol 28 mgsodium 38 mgcarbohydrates 21gfiber 1gSugar 19gprotein 2g
Nutritional Disclaimer: All information presented on this website is for informational purposes only. I am not a certified nutritionist and any nutritional information shared on Dinnersdishesanddesserts.com should be used as a general guide only.
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