Easy Melt-in-Your-Mouth Bisquick Cinnamon Muffins

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Mix up a quick batch of Bisquick cinnamon muffins, dipped in butter and cinnamon sugar. Simple, easy, melt-in-your-mouth, breakfast and brunch recipe perfect for a quick grab and go breakfast or a holiday brunch!

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.

Why I Love Making Bisquick Muffins and You Will Too

  • The batter's made with Bisquick biscuit mix, along with 5 other ingredients. Meaning it's super easy to mix up.
  • In addition to easy, this recipe makes a quick breakfast.
  • 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.
  • This is a great recipe for an everyday breakfast, a special occasion, or a holiday brunch.

Of course, we love other Bisquick recipes like 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.

cinnamon Bisquick muffins with Bisquick mix on black wire rack over white countertop with blue and white flowered linen, with fresh red raspberries on rack and countertop

Ingredients and Substitutions Notes

  • Cane Sugar – You can also use granulated sugar. It might even be interesting to try a half cane sugar, half brown sugar mix for these muffins, which would ultimately lead to a slightly moister crumb.
  • Ground Cinnamon
  • Large Eggs – You could probably substitute applesauce for the eggs; it's usually 1/4 cup per egg.
  • Whole Milk – You can use skim milk or low-fat milk like 2%, as well. I prefer full fat. In fact, you can use buttermilk for an even lighter, more fluffy muffin. If you need to accommodate allergies, you can also use almond milk, oat milk, etc.
  • Vanilla Extract
  • Bisquick Mix – I've made these muffins with both original Bisquick mix and gluten-free Bisquick mix, so either/or will work just fine.
  • Salted Butter
Bisquick sweet muffins sitting on wire rack, with fresh red raspberries on white marble countertop

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. Also, pre-heat oven to 350° F.

Mix the Muffin Batter and Bake

  1. In a large bowl, mix together the butter, sugar, and cinnamon.
  2. Add the eggs to the cinnamon sugar mixture, and mix well.
  3. Next add in the milk and vanilla extract, continuing to mix well.
  4. Finally, add in the Bisquick mix, and mix everything together just until blended.
  5. Then just fill each of the regular-size muffin cups 1/2 to 2/3 of the way full with muffin batter.
  6. 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.
how to make Bisquick muffins, adding sugar, cinnamon, eggs, milk, vanilla, and Bisquick mix to KitchenAid mixing bowl, then scooping batter into muffin tin with cupcake scoop

Allow the muffins 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 bowl, mix the cinnamon and sugar.

Then you're ready for dipping…

  1. Dip the warm muffin tops in the melted butter first.
  2. 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.
dipping tops of Bisquick muffins in melted butter in Pyrex glass bowl, then in cinnamon sugar in Pyrex glass bowl
  1. Then place the muffins on a wire rack or cooling rack to finish cooling. Or better yet, serve them while still warm.
Bisquick cinnamon sugar muffins sitting on wire rack over blue/white flowered linen on white countertop, with fresh red raspberries

Ways to Customize Your 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 Bisquick muffins…

Bisquick cinnamon muffins sitting on white marble countertop with fresh red raspberries and glass of milk

Expert Tips and Recipe FAQ's

Can you make Bisquick muffins 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.

Why do you stir the muffin batter just until the flour is blended in?

You don't want to over-mix muffin batter, because this will remove the air from the batter and lead to a much less fluffy muffin. In fact, you may end up with dense muffins, and nobody wants dense muffins. So carefully blend just 'til the flour is blended in, and then be done. This is also why we add the dry ingredients last, so everything else is already mixed into the batter.

What's the secret to moist muffins?

This is partially answered in the question above about not over-mixing the batter. Using buttermilk in place of regular milk will also lead to moist muffins.

How should you store cinnamon muffins?

It's important to store muffins in a muffin containerairtight 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 you 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.

bite out of sweet biscuit mix cinnamon muffin sitting on cupcake liner with fresh red raspberries and glass of milk

More Scrumptious Muffin Recipes:

If you love Bisquick cinnamon muffins as much as I do, you'll love these recipes too…

If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

bite out of Bisquick cinnamon muffin sitting on cupcake liner with fresh raspberries and milk in a glass

Bisquick Cinnamon Muffins

Mix up a quick batch of Bisquick cinnamon muffins, dipped in butter and cinnamon sugar. Simple, easy, melt-in-your-mouth, breakfast and brunch recipe!
4.38 from 64 votes
Print Pin Rate
Course: Breads & Muffins
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12
Calories: 261kcal
Author: Mel Lockcuff

Ingredients

Cinnamon Sugar Topping:

Instructions

  • Pre-heat the oven to 350° F, and grease muffin tins or line them with cupcake liners.
  • In a large bowl, mix together the butter, 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 just 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 or cake tester 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 warm muffin tops 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.

Notes

*Bisquick has a Gluten-Free Bisquick Mix, as well. 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.
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.
To re-heat Bisquick muffins, just place them in the microwave for 10-15 seconds each.

Nutrition

Serving: 1g | Calories: 261kcal | Carbohydrates: 36g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 388mg | Potassium: 73mg | Fiber: 1g | Sugar: 23g | Vitamin A: 270IU | Vitamin C: 0.1mg | Calcium: 71mg | Iron: 1mg
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Bisquick cinnamon muffins recipe

59 thoughts on “Easy Melt-in-Your-Mouth Bisquick Cinnamon Muffins”

  1. These are delicious muffins! I did read the comments and made a few changes. First of all, I used Fairlife Fat-free milk and Heart Healthy Bisquick. I also added a small container of unsweetened applesauce. My only disappointment was in how they looked. They certainly didn’t look as appetizing as your pictures, but great tasting nevertheless.

    Reply
  2. Made these this morning and they turned out great. I’m thinking of mixing applesauce and nuts next time . Love them and will definitely make them again. Thank you for the recipe

    Reply
  3. As I’m making this I’m going… why does this feel off? Then thankfully I noticed the lack of fat! I poured about 1/4 cup of vegetable oil into this, and another 1/3 cup of milk and it definitely fixed the texture up.

    Reply
  4. I just used brown sugar instead of regular sugar, added 1 teaspoon butter, and about 1/4 extra milk to the recipe. The taste is the same but they came out much softer like a muffin should be :D

    Reply
  5. looks perfect, but Sososooooo dry. If I make again, which I am hesitant because of disability issues, I would add sour cream to make moist inside.

    Unhappy for now, but will spread cream cheese on to enjoy.

    Reply
  6. Hi, Thank you for the recipe. As a gluten free baker I wanted to share that there is no need to add xanthan gum to Gluten Free Bisquick because it is already present in the ingredients. Adding more would cause an undesirable texture. I hope this is helpful.

    Reply

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