Easy Beer Bread Muffins are so tasty! This 5 ingredient recipe will be a new favorite breakfast or dinner muffin the whole family will love!
Everyone needs a Bread Recipe to serve with any meal! My Beer Bread and Dinner Rolls are tasty but sometimes you need a faster version. My Easy Beer Bread Muffins with baking mix recipe is so simple and delicious, they are definitely tied for ultimate fast dinner side dish everyone will love!
Sabrina’s Easy Beer Bread Muffins (Baking Mix) Recipe
All you need for Easy Beer Bread Muffins (Baking Mix) is just 5 ingredients for incredibly moist, slightly sweet, buttery muffins that will melt in your mouth. These muffins bake faster than traditional beer bread, making them ideal for last minute meals or gatherings, and they’re easy to customize with add ins like shredded cheese, garlic, herbs, or even a hint of spice for extra flavor. And if you are out of baking mix, there is a quick homemade Variation below. You can double the baking mix and store it in the refrigerator for months!
Recipe Card
Ingredients
- 4 cups Bisquick
- 1/4 cup sugar
- 1/2 teaspoon salt
- 12 ounces beer , not strong flavored
- 2 tablespoons butter , melted
Instructions
- Preheat oven to 375 degrees and spray a muffin tin with baking spray.
- In your stand mixer (or a large bowl with a whisk) combine the bisquick, sugar, salt and beer, until just combined.
- Let sit for five minutes.
- Scoop the batter into the muffin tins (I use an ice cream scoop for the perfect amount).
- Bake for 10 minutes, brush with melted butter then bake for an additional 10 minutes.
Nutrition
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Chef’s Note
For Beer Bread Muffins with baking mix, you want to use a mild flavored beer. A choppy IPA or strong stout will make your bread muffins bitter and overpower the delicate buttery flavor. A darker or heavier beer will also make your muffins chewier. If you use a mild beer like a Pilsner or a light beer, your muffins won’t taste like beer and will be light, sweet, and moist.
Table of contents
About this Recipe
Easy Beer Bread Muffins (Baking Mix) are a no fuss, quick bread recipe that comes together with just a handful of ingredients, no yeast or rising time required. A box of Bisquick may be known for quick and easy Pancakes and Biscuits, but this old school kitchen staple can do so much more! You can use this miracle baking mix for everything from pizza dough to cookies to these deliciously simple muffins, ready in less than 30 minutes. All you need is a box of Bisquick, a bottle of beer, sugar, salt, and butter. The beer acts as both the liquid and leavening agent, giving the muffins a light, tender texture with a slightly crisp, golden crust. They have a subtle, malty flavor that isn’t overly “beer-like,” making them perfect as a side. A touch of sugar balances the flavor, while melted butter brushed on top adds richness and a bakery-style finish.
Pairing Suggestions
These muffins are so fast and easy to make, they are perfect with busy weeknight dinners like Beef Chili, Cheesy Taco Pasta or Baked Spaghetti. Serve them during the holidays instead of French Rolls or double the recipe for a potluck side dish. You can also eat them for breakfast with some more butter or my Easy Strawberry Jam!
How to Store
- Serve: These muffins are best warm and will stay fresh at room temperature up to 3 days. Store covered in a cool, dry place.
- Store: Place muffins in an airtight container, lined with a paper towel, and refrigerate for up to 1 week. Bring to room temperature or warm in the oven to serve.
- Freeze: Cool muffins completely before freezing in a sealed container or freezer safe bag. To prevent muffins sticking together flash freeze 1 hour on a baking sheet before storing in a container.
Variations
- Garlic Cheese Beer Bread Muffins: Fold in a ½ cup shredded cheddar cheese or mozzarella cheese and 1 teaspoon garlic powder to the muffin batter. Sprinkle the tops of the muffins with Parmesan cheese and garlic salt after you brush with the melted butter.
- Bacon Ranch Beer Bread Muffins: Chop up 6 slices bacon, cooked crispy, and fold into muffin batter with 2 tablespoons dry Ranch Dressing Mix. You can also add ½ cup shredded Monterey Jack Cheese. After brushing on butter, top with an extra tablespoon ranch mix.
- Mexican Corn Beer Bread Muffins: Combine ½ cup shredded Pepper Jack cheese, 1 tablespoon diced jalapeño, and 1 cup corn kernels (drained) with muffin batter. You can add Taco Seasoning to the batter and the top of the muffins too!
Homemade Bisquick Recipe
- Ingredients: 4 cups flour, 2 tablespoons baking powder, 1 teaspoon salt, 4 tablespoons vegetable shortening (cubed)
- Sift flour, baking powder, and salt into a large bowl.
- Cut butter or shortening into dry ingredients using a pastry cutter until evenly combined.
- You can also pulse ingredients in a food processor until resembles cornmeal.
- Use 4 cups of baking mixture for Beer Bread Muffins recipe.
- Store leftovers in refrigerator up to 3 months in an airtight container.
Related Recipes
More Beer & Soda Bread Recipes
Photos Used In Previous Posts
I don’t usually add bread to dinner because it’s such a chore to make but this recipe is so easy! Thanks for adding the homemade bisquick recipe too. Loved it!
I’m glad it was helpful to you!
Wow! These turned out so fluffy and delicious! The best part is how simple the recipe is. Talk about no fuss!
Thanks, Wilhelmina. I appreciate the 5 star rating.
These turned out so good…dare I say even better than a whole loaf???
I’m glad you enjoyed it, Aimee.