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. And when we don't feel like making muffins, cinnamon streusel coffee cake is quick and easy to make. 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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Bisquick Cinnamon Muffins
Equipment
- Batter Spoons
- Muffin Tin
- Wire Rack
Ingredients
- 3/4 cup cane sugar
- 2 teaspoons ground cinnamon
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 2 3/4 cups Bisquick Mix
Cinnamon Sugar Topping:
- 2/3 cup cane sugar
- 2 teaspoons ground cinnamon
- 1/4 cup salted butter melted
Instructions
- Pre-heat the oven to 350° F, and grease muffin tins or line them with cupcake liners.
- In a small 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.
- Add in the Bisquick mix, and mix everything together until blended.
- Fill each of the greased or lined muffin cups about 1/2 to 2/3 full with muffin batter.
- Bake at 350° F for about 25 to 30 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Allow them to cool in the muffin tin for about 5 minutes; then take a knife, run it around the edge of each muffin, and pop them out onto a wire rack for dipping.
- In a small bowl, mix the sugar and cinnamon together.
- Dip the top of each warm muffin in the melted butter.
- 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.
- Place the muffins back on the wire rack to finish cooling, or serve them while 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.
What about use 2%milk?
Elena, that’ll work fine!
These were good for a quick recipe, although a bit dry. After eating one I decided to use the leftover butter and cinnamon (there was a lot) and rolled the sides too! Next level!!
That sounds delicious, Michelle! Thanks for the feedback.
Been making these for 100 years! Or, at least it feels that long. They have long been a special favorite in my family
That’s so cool, Melanie! Thanks for sharing.
Wow … congratulations. I don’t think I’ve ever before seen so many self-congratulatory words and so many advertisements used to bury what I was really looking for: a recipe. Even the recipe itself had advertisements. Whew! On the other hand, given some of the comments, I think I’m just going to stick with my current basic recipe.
Max, I’m sorry you didn’t like it. Funnily enough, after some quick google searches of the same recipe, it seems my post has less advertisements than most…
Had to add extra milk for the correct consistency of the batter..Took out at 25 minutes..
next time I will check at 20 minutes, and maybe add oil to the recipe, or a bit of apple pie filling, they tasted great..
That sounds great, Deb! I’m glad you liked it.
Sooooo many ads. So much advice, baking equipment, name brand items etc. it’s impossible to find the recipe. I know this is monetization for the web site but this is really cluttered. Also, these muffins are dry. in Bisquick bread recipes, butter and moisture is a must. If you use a blender Bisquick muffins will b tough. I’ll save my Bisquick for pancakes and waffles,
What about using hand mixer?
Can you a bisquick Baking Mix and what about using hand mixer?
Yes, this recipe uses Bisquick baking mix, and you can use a hand mixer.
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!