How to Make Bisquick Muffins

When learning how to make Bisquick muffins, easy ones can be turned into a variety of types of muffin recipes. As many of you know, Bisquick is a premixed baking mix. It was introduced to the American public in the 1930’s and has since become a staple in many American homes. It is a blend of flour, shortening, salt and baking powder. By simple additions to this mix, many products like biscuits can be made very quickly. Over the years, more easy recipes have been developed using Bisquick; everything from quiches, coffee cakes, main entrees and endless other recipes.

If you have learned how to make Bisquick muffins, occasionally you might find yourself out of Bisquick. If you happen to be in this situation and you want to make some easy muffin recipes, you can make your own baking mix; I do this all the time. To make a baking mix combine ¾ Cup of powdered milk, 3 ½ cups of SELF RISING flour and ½ Cup solid white shortening; mix until crumbly. If you do not have self rising flour, you can make homemade baking mix with the following recipe: 3 ½ cups ALL PURPOSE flour, ¾ cup dry milk, 2 tablespoons baking powder, 1 ½ teaspoons salt, ½ cup solid shortening and mix until crumbly.  I put this mix in a plastic freezer and it can be stored just like you do Bisquick.

Learn how to make muffins and change them into different types by adding various ingredients. The following muffins are from a low fat muffin recipe made with skim milk and an egg whites recipe. This single recipe can then be changed by adding fruit like blueberries or other fruit to the batter. It also can be changed by stirring in ingredients like oatmeal and raisins which totally change the flavor of the muffin recipe. Use your imagination with this recipe and try different fruits, nuts, chocolate chips, etc.


  • 2 Egg whites (or ½ cup frozen thawed cholesterol free egg product)
  • 2 Cups Bisquick baking mix
  • 1/3 Cup sugar
  • ½ Cup skim milk
  • 2 Tablespoons vegetable oil

Preheat oven to 400F degrees.

Grease bottoms of 12 medium size (2 ½ by 1 ¼) muffin cups or line with paper muffin liners.

Beat egg whites slightly in a medium bowl.

Stir in remaining ingredients just until moistened.

Divide batter evenly among each muffin cup.

Bake until golden brown about 15 to 18 minutes.


BLUEBERRY MUFFINS: Fold into batter ¾ cup of fresh or frozen blueberries (I f I do not have fresh, I use frozen and do NOT thaw them first)

OATMEAL RAISIN MUFFINS: Stir into the baking mix ¾ cup quick cooking oats, ½ cup raisins and 1 teaspoon cinnamon; then add remaining ingredients.

Learn how to make muffins and turn them into a delicious banana muffins recipe. The crunch filling really adds to the flavor.


How to Make Bisquick MuffinsHow to Make Bisquick Muffins
  • 1 Egg
  • 2 Cups Bisquick Baking mix
  • 1 ¼ Cups mashed bananas
  • 1/3 Cup sugar
  • 3 Tablespoons vegetable oil

Crunch filling

  • 1/3 Cup chopped nuts
  • 3 Tablespoons packed brown sugar

Preheat oven to 400F degrees

Grease bottoms of 12 medium muffin cups (2 ½ x 1 ¼ inches) or line with paper liners.

Beat egg slightly; stir in remaining ingredients (except crunch)

Mix crunch ingredients together.

Fill each muffin cup ¼ full of muffin batter.

Divide crunch mixture evenly into each muffin cup.

Top crunch with remaining muffin batter.

Bake about 18 minutes or until golden brown for regular size muffins.

Makes 11 to 12 regular size.


Learn how to make these easy Bisquick muffins with cream cheese spread.

  • 2 Cups Bisquick 
  • 1/3 Cup brown sugar
  • ½ Cup chopped walnuts
  • 1 Cup shredded carrots
  • ½ Cup milk
  • 2 Tablespoons vegetable oil
  • 1 Egg
  • Cream cheese spread (recipe below)

Preheat oven to 400F degrees; line 12 medium muffin tins with paper liners or grease the cups.

Combine walnuts, Bisquick and brown sugar; set aside.

Beat together carrots, milk, vegetable oil and egg in medium bowl; mix in Bisquick mixture until moist.

Divide batter evenly among the muffin cups; bake about 21 to 23 minutes or until pick comes out clean.

Serve with following cream cheese spread.

Cream Cheese Spread:

Mix 8 ounces softened cream cheese, 1/3 cup sugar and ½ teaspoon almond extract until smooth.


Learn how to make easy Bisquick muffins with lemon cream cheese spread.

  • 2 Eggs
  • 3 ½ Cups Bisquick
  • ¼ Cup sugar
  • ½ Cup milk
  • ½ Cup molasses
  • 3 Tablespoons vegetable oil
  • 1 ½ Teaspoons ginger
  • 1 ½ Teaspoons cinnamon
  • Lemon cream cheese spread

Preheat oven to 400F degrees; line 12 medium muffin tins with paper liners.

Beat eggs in a medium bowl; stir in Bisquick, sugar, milk, molasses, oil, ginger and cinnamon just to moisten.

Divide batter evenly among muffin cups; bake about 18 to 20 minutes until pick comes out clean.

Serve with lemon cream cheese spread (recipe below)

Lemon Cream Cheese Spread:

Combine 8 ounces softened cream cheese, 1/3 cup of sugar and 1 tablespoon lemon juice and mix until smooth.


  • 2 ¼ Cups Bisquick
  • 1 ¼ Cups sugar
  • 2 Tablespoons poppy seeds
  • 1 Cup softened butter
  • ¾ Cup milk
  • 3 Eggs
  • 1 Tablespoon grated lemon peel

Preheat oven to 350F degrees; line muffin tins or grease.

Combine Bisquick, sugar and poppy seeds in a large mixing bowl.

Add butter, milk, eggs and lemon peel; mix until all is moistened.

Fill muffin cups about 2/3 full (I use ¼ cup batter for medium muffins/ ½ cup for jumbo muffins.)

Bake about 15 to 25 minutes (depending on size) or until pick comes out clean.

Top with glaze recipe below while muffins are warm.

Muffin Glaze: Combine ¼ cup powdered sugar, 1 ½ tablespoons lemon juice and 3 tablespoons melted butter; mix well.


Learn how to make these easy Bisquick muffins which taste like pizza; Italian herbs and pepperoni.

  • 1 ½ Cups Bisquick
  • 1 Cup shredded Cheddar cheese
  • ¾ Cup chopped pepperoni
  • 1 Egg
  • ¼ Cup milk
  • 1 Teaspoon dried Italian herbs

Preheat oven to 400F degrees; line muffin tins with papers or grease.

Combine Bisquick, ½ cup of the cheese, ½ cup of the pepperoni, egg, milk and seasoning until blended.

Spoon batter into muffin tins 2/3 full; top each muffin with remaining pepperoni and shredded cheese.

Bake 15 to 25 minutes (depending on size) or until pick comes out clean; serve hot.


  • 4 Cups Bisquick
  • 2 Eggs
  • 1 Can condensed cream of onion soup
  • 1 Can (2.8 ounces) French fried onions crushed (Reserve 2 tablespoons)

Preheat oven to 350F degrees; line or grease muffin tins.

Combine Bisquick, eggs, onion soup and French fried onions (EXCEPT RESERVED ONIONS).

Beat mixture together until all is blended; spoon into muffin tins 2/3 full.

Top muffins with reserved onions; bake until pick comes out clean.

Serve warm.