Best 5 Fluffy Biscuit Muffins Recipes
Indulge in the irresistible charm of fluffy biscuit muffins, a delightful hybrid between classic biscuits and delectable muffins. These bite-sized treats boast a tender, flaky interior and a golden-brown exterior, offering a perfect balance of textures. Unlike traditional biscuits that require careful shaping and cutting, these muffins are incredibly easy to make, requiring just a few simple steps and minimal ingredients. With variations ranging from savory to sweet, these versatile muffins can be customized to suit any palate. Whether you prefer the classic Southern-style buttermilk biscuits or crave the indulgent flavors of chocolate chip muffins, this article has a recipe to satisfy every craving. Prepare to tantalize your taste buds with these heavenly biscuit muffins that are perfect for breakfast, brunch, or as a delightful snack.
Check out the recipes below so you can choose the best recipe for yourself!
EASY BISCUIT MUFFINS
These simple biscuits are made with readily available ingredients-you'd never know there's mayonnaise in them! If you adapt this recipe for jumbo-sized muffin tins, be sure to give them a little more baking time. -Taryn Ellis, Wyoming, Michigan
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Whisk together first 4 ingredients. In another bowl, whisk milk and mayonnaise until blended; add to dry ingredients, stirring just until moistened (batter will be thick)., Spoon 1/4 cup mixture into each of 12 greased or paper-lined muffin cups. Bake until golden brown, 25-30 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 194 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 417mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
SOUTHERN BISCUIT MUFFINS
Are they muffins or biscuits?? Only 5 ingredients, one bowl and a muffin pan. What could be easier? These muffins taste exactly like heavenly, light, baking powder biscuits. They are sinfully rich and oh, so delicious! So much easier than messing up your kitchen with rolling pins and flour allover the counter. Tip: These brown better without using paper liners.
Provided by Susie in Texas
Categories Breads
Time 35m
Yield 12 Biscuit Muffins
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Grease one 12-cup muffin pan (2&1/2-inch size).
- In large bowl combine flour, sugar and baking powder.
- Cut butter into thin slices and add to dry mixture.
- Using a pastry cutter or low speed of your mixer, combine the butter with the dry mixture until it resembles coarse crumbs.
- Stir in milk, with a spoon or fork.
- Stirring only until flour mixture is moistened.
- Batter will be thick and lumpy.
- Spoon into muffin cups, dividing evenly between all 12 cups.
- Bake for 20 minutes or until tops are golden brown.
- When done, remove from muffin pan immediately.
Nutrition Facts : Calories 222.6, Fat 12.5, SaturatedFat 7.8, Cholesterol 33.4, Sodium 228.4, Carbohydrate 24.4, Fiber 0.7, Sugar 3.2, Protein 3.5
FLUFFY BISCUIT MUFFINS
THESE BISCUITS are simple to make and have a wonderful aroma when baking! This particular recipe is one of my husband's favorites - and biscuits were a steady diet in the Southern household where he grew up. The muffin shape makes them a bit different. -Virginia Foster, Paducah, Kentucky
Provided by Allrecipes Member
Time 20m
Yield 4
Number Of Ingredients 3
Steps:
- In a bowl, cut flour and mayonnaise together until mixture resembles coarse crumbs. Add milk; stir just until mixed. Spoon into four greased muffin cups. Bake at 425 degrees F for 14-16 minutes or until lightly browned.
Nutrition Facts : Calories 175.4 calories, Carbohydrate 24.8 g, Cholesterol 5.1 mg, Fat 6.4 g, Fiber 0.8 g, Protein 4.2 g, SaturatedFat 1.3 g, Sodium 448.6 mg, Sugar 1.6 g
PUMPKIN WHOLE WHEAT FLUFFY BISCUIT
Want a biscuit full of fall flavors? Try these light and fluffy pumpkin biscuits. The biscuit itself is not sweet and has hints of fall flavors. Flaky, they're delicious out of the oven with a pat of butter or smear of pumpkin butter. If you opt to make the icing, it adds sweetness and more fall flavor to the biscuit. The perfect biscuit for any occasion and would be tasty to serve during the holidays.
Provided by Sandi Weiso Brown @sis03
Categories Other Desserts
Number Of Ingredients 18
Steps:
- In a medium to large bowl, thoroughly combine flours, baking powder, sugars, pumpkin pie spice, and salt.
- Cut in slightly softened butter and honey (use scant tbsp of honey) until mixture looks like coarse bread crumbs.
- Slowly combine into the mixture the pumpkin puree: first 1/2 cup, then 1/4 cup, then last 1/4 cup. This makes it easier to get the dough mixed evenly.
- Turn dough out onto lightly floured board/counter top. Knead 8-12 times until smooth enough to roll out, but not too smooth.
- Roll dough to about 1/2 to 3/4 inch thickness; cut out using about a 2 to 2 1/2" cutter. Makes about 12 (I usually get a baker's dozen.)
- Place biscuits on ungreased baking pan about 1" apart.
- Bake in a pre-heated oven at 450 degrees for 10 to 12 minutes (mine are usually done between 10 and 11, so check at 10) until lightly browned. I cool slightly on a rack. Best served warm or warm about 10 seconds in the microwave.
- For the icing (instead of caramel topping) prepare BEFORE biscuits are baked. In a large bowl, beat powdered sugar, pumpkin pie spice, pumpkin, and just enough half-and-half with whisk until smooth and thick glaze forms. Set aside until biscuits are baked.
- Immediately and gently, place a freshly baked biscuit into the icing mixture. Coat each side well and place on a cooling rack until the icing is set.
- If you want to quickly sweeten some of the biscuits, with a fast and easy topping, mix the caramel syrup or ice cream topping with the maple syrup. Heat in microwave 15 seconds, and spoon over about 6 biscuits. If you want to do more, double the recipe. I use this for a fast job! They're good plain or with butter, too.
- **If you like, add 1/2 to 1 cup chopped nuts, coconut, raisins, dates, or white chocolate chips or other ingredients to suit your taste!
FLUFFY BISCUIT MUFFINS
THESE BISCUITS are simple to make and have a wonderful aroma when baking! This particular recipe is one of my husband's favorites - and biscuits were a steady diet in the Southern household where he grew up. The muffin shape makes them a bit different. -Virginia Foster, Paducah, Kentucky
Provided by Taste of Home
Time 20m
Yield 4 biscuits.
Number Of Ingredients 3
Steps:
- Preheat oven to 425°. In a bowl, cut flour and mayonnaise together until mixture resembles coarse crumbs. Add milk; stir just until mixed. Spoon into four greased muffin cups. Bake 14-16 minutes or until lightly browned.
Nutrition Facts : Calories 169 calories, Fat 7g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 412mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
Tips:
- Use buttermilk: Buttermilk reacts with baking soda to create a light and fluffy muffin.
- Don't overmix the batter: Overmixing will toughen the muffins.
- Use cold butter: Cold butter will create pockets of steam in the muffins, which will help them rise.
- Bake the muffins at a high temperature: This will help them rise quickly and create a golden brown crust.
- Don't overbake the muffins: Overbaking will dry them out.
Conclusion:
These easy-to-make fluffy biscuit muffins are the perfect breakfast or snack. They are light and fluffy, with a golden brown crust and a tender crumb. With a few simple tips, you can make perfect biscuit muffins every time.
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