BEER BREAD MUFFINS are my absolute favorite easy bread recipe! These fun little bisquick muffins taste just like a comforting loaf of beer bread. They’re the ultimate addition to any meal, especially Thanksgiving!
Easy Beer Bread Muffins Recipe
This beer bread recipe makes the perfect little Beer Bread Muffins! They’re so simple and so tasty. You gotta make these bisquick muffins for every occasion!
These tasty Beer Bread Muffins are inspired by an old favorite. Back when I used to work in an office, there was a little bakery down the street that was my go-to lunch spot. They had this INCREDIBLE beer bread, and it called my name on a weekly basis. I loved to go in there for a chicken salad sandwich and some beer bread…omg. Just thinking about it is making me hungry again!
It was just the ultimate mid-day meal for me. Fast forward two years and I still love beer bread, but never get to eat it because I’m scared to make it at home! Homemade bread is still a bit too much for me, but that has all changed with this easy bread recipe. This beer bread recipe makes the perfect muffins. They are just simply too incredible, too easy, and too perfect for THANKSGIVING not to make immediately! They’re dense and comforting just like traditional beer bread, but in cute muffin form. I mean, isn’t that just perfection?!
This simple Bisquick Muffins recipe takes less than 30 minutes and they are SO good. It’s hard not to make them ALL THE TIME when they are this easy!
Beer Bread Muffins are so simple and so flavorful. This easy beer bread recipe makes the best little muffins and I can’t get enough!
Fun Beer Bread Recipe
These are the types of muffins that bring a lot to the holiday table, and yet they don’t take away from the flavors of the other dishes. You gotta let those Turkey and side dishes SHINE, guys. These Beer Bread Muffins are perfect just as they are or with a little dab of butter or honey…or maybe even better with this Homemade Honey Butter. YUM! It’s too delicious, trust me!
We sprinkled them with some sea salt flakes, because I LOVE SEA SALT FLAKES, but they don’t even really need that. They’re just the perfect bread side for soups and chili, and especially for holiday meals. Homemade always feels and tastes best, but you also want them to be easy, or at least I do! These check all of the boxes. Lucky for me I have some left over, so I’m off to eat more now! You can make your own too, I promise they’re so easy!
Easy Bisquick Muffins
This recipe is so much easier thanks to a simple little recipe hack. Instead of making beer bread dough from scratch for these muffins, just use a bit of Bisquick mix to speed things up (not sponsored!). This Bisquick Muffins recipe is a fun way to use the mix and make your bread baking a little bit easier. It gives them the perfect consistency!
How to Make Beer Bread Muffins
Homemade breads can be intimidating, but this Beer Bread Muffins recipe couldn’t be an easier! 5 ingredients (if you’re counting the sea salt) and less than 30 minutes…that’s all it takes to make this beer bread recipe! Trust me, this is the perfect thing to make for last-minute weeknight dinners AND for chaotic holiday meals. They’re so good, you’ll want to make them for everything!
How to make Beer Bread Muffins:
- Mix Bisquick, beer, and sugar in a bowl, then pour batter into muffin cups.
- Bake muffins for 10 minutes at 375°F.
- Brush the muffins with butter, sprinkle with some sea salt, then return to the oven for another 5-10 minutes. (They should be golden brown on top)
- Immediately remove muffins from the pan and serve hot.
See recipe card below for detailed instructions.
I am so in love with these Beer Bread Muffins if you couldn’t tell. The flavor is amazing, but not overwhelming. They pair so well with just about any meal, which makes them a great addition to the dinner table. These bisquick muffins are especially good with soups and chilis, hearty enough to dip in! And if you need an easy bread recipe for Thanksgiving, look no further, this is the recipe for you.
See the recipe card below for details on how to make Beer Bread Muffins. Enjoy!
If you like this easy beer bread recipe, try these other great bread recipes:
- Garlic Cheese Bread Roll Ups
- Homemade Crescent Rolls
- Dinner Rolls from Scratch
- Garlic Cheesy Cornbread Drop Biscuits
- Hawaiian Rolls with Garlic Butter
- Easy Beer Bread Recipe
Beer Bread Muffins
Ingredients
- 4 cups Bisquick
- 4 tablespoons granulated sugar
- 1 can/bottle 12 oz. beer room temperature, (dark or medium works best in our opinion but you can use any favorite beer)
- 4 tablespoons butter melted
- Flake Sea Salt or regular for sprinkling
Instructions
- Preheat oven to 375F.
- Spray muffins tins with non-stick baking spray.
- In a large bowl, combine the bisquick, sugar, and beer and mix well. Pour batter into muffin cups and bake at 375 for 10 minutes or until beginning to brown. Remove muffins from oven.
- Brush each muffin with butter and sprinkle lightly with salt.
- Return the muffins to the oven and bake an additional 5-10 minutes or until muffins are golden brown on top.
- Transfer muffins from the oven and remove immediately from the pan.
- Muffins are best eaten hot.
- Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
I wanted a savory muffin (not cornbread) to go with the broccoli, carrot, potato and cheese soup that I made for tonight’s dinner. I found this recipe and read many of the reviews. Because of the uncertainty of how many muffins the original recipe would make, I decide to increase to servings to 8 which I gathered from the discussions should be 24 muffins. I seldom make the recipe as written even if it gets 5 stars. I added two eggs, and some cream to the Shiner Bock beer. I also used 4 T of butter and 2 T of Canola oil which I put in the mixture with the other wet ingredients that were whisked together before adding to the dry ingredients. Additionally, I added dried chives, thyme and basil to the recipe. The muffins were fabulously light and fluffy inside with at next outside crust. The herbs made these savory muffins extra special, and my family raved about them. I was correct in that increasing the recipe to serve 8 provided me with 24 beautifully tall and tasty muffins. I can’t wait to make these herbed beer Bisquick muffins again. I think that I will keep adding the additional wet ingredients because I believe they contributed to the flavor and texture of the muffins. I can[t wait to try sweet versions of this recipe by adding chocolate chips, dried fruit or nuts. I now count this amazingly adaptable and delicious recipe as one of my “go to” recipes. What can be better than quick, easy, and delicious? Thank you for sharing.
Thanks for sharing!
No where does the recipe say how many muffins do is mix if you’re supposed to use six or 12? There was one comment from someone that said she used 12 cup tin 2x because they expand and not to fill the muffin tins. How full do you fill your muffin tins and how many should this make?
Muffins turn out lovely, but do expand a lot when baking. Definitely under full your tins. I have a standard 1 dozen size time and I was able to do two batches with the recipe easily.
Great tip! I’m glad you enjoyed them!
I made this today & they came out perfect. I normally make the loaf, but wanted to try something different.
I’m so glad you loved it!
These look amazing! Do you think it would be alright to make them with the Heart Smart Bisquick?
How far in advance can you make them?
They are best when made at most 1 or 2 days in advance. You can make them further in advance but they’re awesome while warm out of the oven! If you make them early be sure to keep them in an airtight container. Enjoy!
Made these, super easy and tasted great!! And the family loved them too!!
That is awesome!!!
Excellent!
Where on earth did you find that fabulous muffin pan??? I would love to buy one!
Its from Anthropologie! Love their home stuff :)
Does the butter go into the batter or are the 4 T. for brushing, only?
The butter is just for brushing, so sorry about the confusion! I’m changing the way the recipe is written now. Happy Thanksgiving!