Hot Eats and Cool Reads: Simple Bisquick Cinnamon Muffins Recipe

Oct 15, 2020

Simple Bisquick Cinnamon Muffins Recipe

Need an easy and fast breakfast idea? These cinnamon muffins use basic and affordable ingredients including Bisquick and instant pudding for a tasty snack. Also great for the lunch box, potlucks, picnics or even the holidays!



close up of muffin in paper liner.



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muffin close up in metal pan with paper liner.



Muffins have always been a breakfast favorite of mine!

My first experience with making muffins was Home Ec class in junior high. To this day, I still have the batter stained sheet of paper with the basic muffin recipe, along with suggestions on what to add in such as blueberries or chocolate chips!

That recipe is usually my go to, but today's recipe is slightly different, easy and still delicious as ever!

These cinnamon muffins use Bisquick, which is definitely a time saver and saves a few extra steps in the prep process.

Cinnamon is such a classic and simple flavor. It's really perfect for fall, or any time of the year.

This recipe is so easy the kids can get in the kitchen to help make them, and they'll love eating them for breakfast, snack or in their lunch box for school.

My favorite way to eat muffins is warm with a little butter on top, or glazed for a little extra sweetness. You can even sprinkle some sugar on top before baking! 

I hope you love these muffins as much as my family did! Enjoy!


Keep scrolling for tips, process photos, additional muffin recipes and more! 


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muffin in half sitting on paper liner.



What are the ingredients in this recipe?


  • Cinnamon: Loaded with antioxidants and also has anti inflammatory properties it has been used medicinally around the world for thousands of years. Cinnamon is a spice from the inner bark of several tree species from the genus Cinnamomum. You can use it in sweet and savory cooking and baking.
  • Milk: cow's milk is a great source of calcium, vitamin D, potassium and it's a complete protein source too! 
  • Instant Vanilla Pudding
  • Vegetable Oil
  • Bisquick
  • Eggs




stack of muffins in paper liners.


Other muffin recipes you may like:



You can add or substitute with the following ingredients:



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muffins in muffin pan.



Looking for more cinnamon recipes?



Recipe tips:

  • Bake muffins on center rack in the oven
  • Always mix wet and dry ingredients separately 
  • Don't over stir 
  • Adding ingredients like dried fruits, baking chips or nuts to a muffin recipe can be done without affecting how they bake. For a dozen muffins, add anywhere from 1/2 to 1 cup of the above
  • Cool on wire cooling racks 
  • Store in an airtight container



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I hope you enjoy this recipe as much as we did!


Simple Bisquick Cinnamon Muffins
Yield 12 muffins
Author Hot Eats and Cool Reads
Prep time
10 Min
Cook time
15 Min
Total time
25 Min

Simple Bisquick Cinnamon Muffins

Ingredients

  • 2 cups Bisquick baking mix
  • 1 - 3.4 ounce instant vanilla pudding
  • 1 1/2 tablespoons cinnamon
  • 2 large eggs
  • 1 cup whole milk
  • 1/4 cup vegetable oil

Instructions

  1. Preheat the oven to 375 degrees F. Line a muffin pan with paper liners.
  2. In a large bowl, whisk together Bisquick, pudding mix and cinnamon.
  3. In a separate bowl, whisk together the eggs, milk and oil. Whisk wet mixture into dry just until moistened.
  4. Fill each muffin cup 2/3 full. Bake for 15-16 minutes, or until toothpick or cake tester inserted comes out clean.
  5. Cool completely, then store in an airtight container for 3-4 days.

Notes

Store in an airtight container for up to 5 days.


I used whole milk in this recipe, but any milk would work.

Nutrition Facts

Calories

179.60

Fat

9.10

Sat. Fat

1.78

Carbs

22.24

Fiber

0.94

Net carbs

20.88

Sugar

9.42

Protein

3.33

Sodium

393.91

Cholesterol

33.44

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 


You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.





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