Bisquick Apple Cinnamon Muffins
Submitted by johnjohn
Bisquick apple cinnamon muffins come together in one bowl with seven pantry staples and bake in 15 minutes. Tender crumb, warm cinnamon, and chunks of fresh apple in every bite. Easy weekday breakfast or after-school snack.
YIELD
12 servingsPREP
5 minCOOK
15 minREADY
20 minBisquick apple cinnamon muffins are the kind of easy breakfast bake that gets you out the door on a busy morning without dirtying a stand mixer. Two cups of biscuit mix does the flour, leavening, and salt work for you, so the only real prep is chopping an apple and stirring.
The key to a tender crumb is restraint. Mix just until everything is moistened, lumps and all. Overworked muffin batter develops gluten and bakes up rubbery and tunneled. Stop stirring before it looks smooth.
Use a firm, tart apple like Granny Smith or Honeycrisp and chop it finely so the pieces distribute evenly through the batter. Soft apples turn to mush during baking and weep moisture into the crumb.
Greasing only the bottoms of the muffin cups (not the sides) helps the batter climb and form those classic domed tops bakeries chase.
Kitchen Tips
- Tossing the chopped apple in a teaspoon of the cinnamon before folding it into the batter coats the fruit and prevents it from sinking.
- For a bakery-style sugar crust, sprinkle the tops with a pinch of cinnamon-sugar before baking.
- Pull them from the oven the moment a toothpick comes out with moist crumbs, around 15 minutes. Bisquick muffins go from golden to dry quickly.
- Cool 5 minutes in the pan, then move to a rack. Steam trapped underneath turns the bottoms gummy.
Variations
- Swap the apple for fresh or frozen blueberries and skip the cinnamon for a classic blueberry muffin.
- Add ½ cup chopped walnuts or pecans for crunch.
- Stir in 2 tablespoons brown sugar in place of white for a deeper, caramel-leaning flavor.
Ingredients
Directions
Preheat oven to 400℉ (200℃). Grease bottom only of 12 medium muffin cups.
Beat egg slightly, stir in remaining ingredients just until moistened. Divide batter evenly among cups. Bake until golden brown, 15 to 17 minutes.
Comments
Great recipe! My family loved the muffins....
The calorie count on this is way off. I used almond milk which is less than cows milk and also used the lighter bisquick and with those substitutions the calorie count is 114 calories per muffin not 40. Needs to be corrected.
Why does it say 1 EACH eggs ? eggs plural and recipe says beat egg is it 1 or 2 eggs ?
It is 1 egg. "Eggs" is a common term for the ingredient you will be using. She specified to use 1 of the "eggs"
from your carton of "eggs".
It's so sad you're unequipped to be able to read very simple directions.
Its also so sad you can't just answer a simple question without saying anything hurtful. That's why kids are afraid to raise a h and in school.
The common terminology in the US is " one egg" not " one each eggs". I wondered if AI was used to generate this recipe. If so, it needs an English lesson. Kudos to the person who pointed this out.
Very easy to make and family loved them
You can use unsweetened applesauce instead of the oil to cut down on fats
do I mix apples in the batter?4ZES4
Yes, stir in remaining ingredients.
The muffins are great with a cup of tea during fall.