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!

Beer Bread Muffins

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!

Recipe Card

Beer Bread Muffins

4.81 from 26 votes
Prep: 5 minutes
Cook: 16 minutes
Total: 21 minutes
Servings: 8
Author: Becky Hardin
several beer bread muffins in a bowl
Beer Bread Muffins are my absolute favorite bread recipe! These easy Bisquick muffins taste just like a comforting loaf of beer bread. They're the ultimate addition to any meal, especially for Thanksgiving!
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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

*You can substitute beer with a non-alcoholic drink like soda water if you prefer.
**Sprinkle some minced garlic on top before baking to add an extra garlicky flavor. You can also add herbs like parsley, rosemary or cilantro.
Calories: 330kcalCarbohydrates: 43gProtein: 4gFat: 14gSaturated Fat: 5gCholesterol: 16mgSodium: 815mgPotassium: 97mgFiber: 1gSugar: 12gVitamin A: 175IUVitamin C: 0.2mgCalcium: 109mgIron: 1.7mg

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!

Beer bread muffins in a basket

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.

More amazing bread recipes to try

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.81 from 26 votes (24 ratings without comment)
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14 Comments
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Betsy
Betsy
January 10, 2022 9:27 pm

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.

Becky Hardin
Becky Hardin
January 12, 2022 3:39 pm
Reply to  Betsy

Thanks for sharing!

BJ Marlar
BJ Marlar
August 15, 2021 4:45 pm

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?

Trish J
Trish J
March 3, 2020 10:45 pm

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.5 stars

Becky Hardin
Becky Hardin
March 9, 2020 7:23 pm
Reply to  Trish J

Great tip! I’m glad you enjoyed them!

Quicia
Quicia
December 12, 2019 9:25 pm

I made this today & they came out perfect. I normally make the loaf, but wanted to try something different.5 stars

Becky Hardin
Becky Hardin
December 13, 2019 8:30 pm
Reply to  Quicia

I’m so glad you loved it!

Aimee B.
Aimee B.
April 26, 2017 9:48 pm

These look amazing! Do you think it would be alright to make them with the Heart Smart Bisquick?

Annette
Annette
November 21, 2016 4:38 pm

How far in advance can you make them?

Anna
Anna
November 21, 2016 10:46 am

Made these, super easy and tasted great!! And the family loved them too!!

Edgar
Edgar
November 18, 2016 11:36 pm

Excellent!

Gammy
Gammy
November 15, 2016 11:18 am

Where on earth did you find that fabulous muffin pan??? I would love to buy one!

Eleni
Eleni
November 15, 2016 7:01 am

Does the butter go into the batter or are the 4 T. for brushing, only?