Updated
Beer Bread Muffins are my absolute favorite bread recipe! With just a few simple ingredients, these easy Bisquick muffins bake up soft, buttery, and perfectly golden. You’ll love this comforting bread, which doesn’t require yeast or kneading. Serve these with soup or stew, or just top one with a dollop of butter. My 30-minute delicious beer bread is a must try!
5-Star Review
“I made this today & they came out perfect.” -Quicia
Easy Beer Bread Muffins Recipe
These tasty bread muffins remind me of a little bakery down the street that used to be my go-to lunch spot when I worked in an office. I always enjoyed my chicken salad sandwich with a side of beer bread. If you’re like me and find traditional bread-making a bit intimidating, you have to try these quick Bisquick muffins. Instead of making beer bread dough from scratch, I use a bit of Bisquick mix to keep it simple.
They’re dense and comforting, just like classic beer bread, but in muffin form. This Bisquick Muffin recipe is a fun way to simplify bread baking and still get the perfect texture. Grab some Bisquick mix and whip up a batch of beer bread muffins for your holiday table!
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 375°F. Spray muffin tins with non-stick baking spray.
- In a large bowl, combine the Bisquick, sugar, and beer and mix well. Pour the batter into muffin cups and bake at 375° for 10 minutes or until they begin to brown. Remove muffins from oven.4 cups Bisquick, 4 tablespoons granulated sugar, 1 can/bottle 12 oz. beer*
- Brush each muffin with butter and sprinkle lightly with salt.4 tablespoons butter, flake sea salt
- Return the muffins to the oven and bake for 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!
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Beer Bread Muffins Step by Step
Preheat the oven and spray muffin pan: Start by preheating the oven to 375°F. Spray muffin tins with non-stick baking spray and set it aside.
Prepare the batter and bake: In a large bowl, combine 4 cups Bisquick, 4 tablespoons granulated sugar, and 1 can/bottle (12 oz.) beer and mix well.
Pour the batter into muffin cups and bake at 375° for 10 minutes or until they begin to brown. Remove muffins from oven.
Bake a second time and serve: Brush the muffins with 4 tablespoons butter and sprinkle with sea salt. Then return to the oven for another 5-10 minutes. (They should be golden brown on top).
Transfer muffins from the oven and remove immediately from the pan. Muffins are best eaten hot. Enjoy!
How to Store
Store leftover beer muffins in a container and refrigerate for 3-5 days. Reheat in the microwave.
You can also freeze them for up to 3 months. Once muffins are at room temperature, wrap each muffin with plastic wrap, then transfer them to a Ziplock bag and freeze. Thaw overnight in the refrigerator and microwave for few seconds.
Serving Suggestions
Enjoy these Beer Bread Muffins with a dab of my Honey Butter. They’re also the perfect side to my Tuscan Chicken Soup and Black Eyed Peas.
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?
Made these, super easy and tasted great!! And the family loved them too!!
Excellent!
Where on earth did you find that fabulous muffin pan??? I would love to buy one!
Does the butter go into the batter or are the 4 T. for brushing, only?