Easy Beer Bread Muffins (Baking Mix)

12 servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Easy Beer Bread Muffins with baking mix are better than biscuits! This 5 ingredient Bisquick recipe is your new favorite buttery breakfast or dinner bread!

Our easy Dinner Rolls have long been a favorite quick Bread Recipe to serve with any meal. This baking mix bread recipe is so delicious and simple, they are definitely tied for ultimate fast dinner side dish!

Beer Bread Muffins muffin with bite removed in muffin tin


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 Beer Bread Muffins, ready in less than 30 minutes.

All you need for Easy Beer Bread Muffins is a box of Bisquick, a bottle of beer, sugar, salt, and butter. That’s it, just 5 ingredients for incredibly moist, slightly sweet, buttery muffins that will melt in your mouth. And if you are out of baking mix, there is a quick homemade substitution below. You can double the baking mix and store it in the refrigerator for months!

Unlike regular Beer Bread, 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 Beer Bread Muffins won’t taste like beer and will be light, sweet, and moist.

Beer Bread 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 and Strawberry Jam or apple butter!


Beer Bread Muffins muffin with bite removed in muffin tin


  • 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 for Beer Bread Muffins

    • 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.



  • Serve: These Beer Bread Muffins are best warm and will stay fresh at room temperature up to 3 days. Store covered in a cool, dry place.
  • Store: Place Beer Bread 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 Beer Bread 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.

Beer Bread Muffins muffin with bite removed in muffin tin

Pin this recipe now to remember it later

Pin Recipe

Easy Beer Bread Muffins (with Baking Mix)

Easy Beer Bread Muffins with baking mix are better than biscuits! This 5 ingredient Bisquick recipe is your new favorite buttery breakfast or dinner bread!
Yield 12 servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Bread
Cuisine American
Author Sabrina Snyder


  • 4 cups Bisquick
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 12 ounces beer , not strong flavored
  • 2 tablespoons butter , melted


  • 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 (we use an ice cream scoop for the perfect amount).
  • Bake for 10 minutes, brush with melted butter then bake for an additional 10 minutes.


Calories: 216kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 625mg | Potassium: 73mg | Fiber: 1g | Sugar: 9g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg
Keyword: Easy Beer Bread Muffins (with Baking Mix)

Beer Bread Muffins collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 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!

  2. Wow! These turned out so fluffy and delicious! The best part is how simple the recipe is. Talk about no fuss!