Mix up a quick batch of Bisquick cinnamon muffins, dipped in butter and cinnamon sugar. Simple and easy, melt-in-your-mouth, breakfast and brunch recipe!
I really thought there was nothing quite as yummy as my favorite Bisquick cinnamon biscuits. But I'll tell ya, these Bisquick cinnamon sugar muffins give my biscuits a run for their money.
And yes, the batter's made with Bisquick biscuit mix, along with 5 other ingredients. Meaning they're super easy to mix up.
Now my original intention was to add a crumb topping to these Bisquick muffins. But I decided for this recipe, I really wanted to emphasize the cinnamon with a buttery cinnamon sugar topping.
Once the muffins have baked, they're dipped in melted butter, and then in cinnamon sugar. This gives them a slightly crispy, melt-in-your-mouth topping that is oh so scrumptious.
Even my self-professed “bread snob” of an oldest child loves these Bisquick sweet muffins. And let me tell you, that right there means something.
Of course, we love Bisquick cinnamon rolls and Bisquick cinnamon scones too. Apparently, we have a thing for cinnamon.
WHERE CAN I FIND THE ACTUAL RECIPE CARD?
If you’d rather skip all of my muffin making tips, important info for this recipe, and similar recipe ideas – and get straight to the Bisquick cinnamon muffins recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
INGREDIENTS YOU'LL NEED:
- Sugar
- Cinnamon
- Large eggs
- Milk
- Vanilla extract
- Bisquick biscuit mix – I used original, but you can also use gluten-free.
- Salted butter
Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.
KITCHEN TOOLS AND EQUIPMENT YOU'LL NEED:
Stand Mixer or Hand Mixer with Mixing Bowl
Small Bowls – for dipping the muffins.
HOW TO MAKE BISQUICK CINNAMON MUFFINS
Mixing up the muffin batter is really easy and requires only a few steps.
Before you start, you'll need to either spray your muffin tins with cooking spray or line them with cupcake liners.
- In a mixing bowl, mix together the sugar and cinnamon.
- Add the eggs to the cinnamon sugar mixture, and mix well.
- Next add in the milk and vanilla extract, continuing to mix well.
- Finally, add in the Bisquick mix, and mix everything together until blended.
- Then just fill each of the regular size muffin cups 1/2 to 2/3 of the way full with muffin batter.
- Bake according to the instructions in the recipe card below.
When your muffins are done, they'll be a golden brown color, and a toothpick or cake tester inserted in the center will come out clean.
Allow them to cool in the pan for about 5 minutes; then take a knife, run it around the edge of each muffin, and pop them out for dipping.
HOW TO DIP BISQUICK MUFFINS IN CINNAMON SUGAR
First of all, you'll need to melt the butter in one bowl. And then in a separate small bowl, mix the cinnamon and sugar.
Then you're ready for dipping…
- Dip the top of each warm muffin in the melted butter first.
- Then dip every muffin in the cinnamon sugar mixture, rolling the tops around to make sure they're covered with the slightly crispy cinnamon sugar topping.
Then place the muffins on a wire rack to finish cooling. Or better yet, serve them while still warm.
CAN I MAKE THEM GLUTEN-FREE?
Yes, you can. In fact, Bisquick has a Gluten-Free Bisquick Mix. How awesome is that?
I do suggest having a little xanthan gum available to add to your biscuit batter when mixing. I usually add about a teaspoon for every 2 cups of flour, so with this recipe, I'd likely add a somewhat heaping teaspoon.
WHAT CAN I ADD TO THESE EASY CINNAMON MUFFINS?
You can add just about anything you want. But keep in mind, certain things will change the texture of your muffins.
That said, there are so many awesome add-ins for muffins…
- Fresh or frozen fruit – Blueberries, strawberries, blackberries, or raspberries.
- Nuts – Pecans, walnuts, black walnuts, or almonds.
- Chocolate chips or white chocolate chips
- Add a spoonful of fruit jam, Nutella, or cookie butter to the center of each muffin.
HOW TO STORE CINNAMON MUFFINS
It's important to store muffins in a muffin container, airtight container, or sealed plastic bag.
And you'll probably want to eat them within the first 2 or 3 days, so they're still nice and soft.
CAN I FREEZE BISQUICK SWEET MUFFINS?
Yes, you can. But be sure to allow at least an hour to thaw before serving.
To re-heat the muffins, just place them in the microwave for 10-15 seconds each.
Be sure when freezing them, though, that you again store them in an airtight container or freezer bag.
MORE SCRUMPTIOUS MUFFIN RECIPES:
GET THE PRINTABLE RECIPE
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Melt-in-Your-Mouth Bisquick Cinnamon Muffins
Equipment
- Wilton Scoop-It Batter Spoons, Set of 3
- Bisquick Baking Mix, Original All-Purpose, 60 Ounce
- Betty Crocker Bisquick Baking Mix, Gluten Free Pancake and Waffle Mix, 16 Oz Box
- Simply Organic Ceylon Cinnamon, Ground | Certified Organic | Kosher Certified | 2.08-Ounce Glass Bottle
- Wilton Perfect Results Premium Non-Stick Bakeware Muffin and Cupcake Pan, 12-Cup, STANDARD, Silver
- KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer, White
Ingredients
- 3/4 cup sugar
- 2 teaspoons cinnamon
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 3/4 cups Bisquick Mix*
Instructions
- Pre-heat the oven to 350° F, and either spray your muffin tins with cooking spray or line them with cupcake liners.
- In a mixing bowl, mix together the sugar and cinnamon.
- Add the eggs to the cinnamon sugar mixture, and mix well.
- Next add in the milk and vanilla extract, continuing to mix well.
- Finally, add in the Bisquick mix, and mix everything together until blended.
- Then just fill each of the regular size muffin cups 1/2 to 2/3 of the way full with muffin batter.
- Bake at 350° F for about 25 to 30 minutes, or until the muffins are golden brown and a toothpick or cake tester inserted in the center comes out clean.
- Allow them to cool in the pan for about 5 minutes; then take a knife, run it around the edge of each muffin, and pop them out for dipping.
- Melt the butter in one bowl. And then in a separate small bowl, mix the cinnamon and sugar.
- Dip the top of each warm muffin in the melted butter first.
- Then dip every muffin in the cinnamon sugar mixture, rolling the top around to make sure it's covered with the slightly crispy cinnamon sugar topping.
- Then place the muffins on a wire rack to finish cooling. Or better yet, serve them while still warm.
Video
Notes
- Fresh or frozen fruit – Blueberries, strawberries, blackberries, or raspberries.
- Nuts – Pecans, walnuts, black walnuts, or almonds.
- Chocolate chips or white chocolate chips
- Add a spoonful of fruit jam, Nutella, or cookie butter to the center of each muffin.
I attempted to make the cinnamon muffin today Gluten Free, your recipe said 2 and 3/4 cups flour, well it didn’t work the mix became a big clump thick type dough not loose batter at all. I threw it out. I am going to Attempt again to make this recipe GF using only 2cups of flour and see if I get better results.
Connie, that’s weird. I’ve never had that happen before. The batter is somewhat thicker than some other muffin recipes, but it’s definitely not dough-like!
Easy to make and delicious! A truly no-fail recipe!
Thanks so much, Cathy!