Bisquick Sour Cream Muffins (Easy Recipe)

Get ready to indulge in one of my all-time favorite muffin recipes – Bisquick Sour Cream Muffins!

These muffins are incredibly delicious, moist, and fluffy, making them the perfect start to any day.

They are easy to make, require only a few ingredients, and are ready in just 15 minutes!

Not to mention, these muffins are incredibly versatile and can be enjoyed for breakfast, as a mid-day snack, or even as a dessert.

So, let’s get started!

5 Reasons You’ll Love These Bisquick Sour Cream Muffins

1. Easy to make: With only a few simple steps, these muffins are the ultimate no-fuss recipe.
2. Perfect for a busy morning: These muffins are ready in just 15 minutes, making them the perfect on-the-go breakfast option.
3. So fluffy and moist: The addition of sour cream makes these muffins incredibly light and moist.
4. Versatile: These muffins can be enjoyed with a cup of coffee in the morning, as a mid-day snack, or even as an after-dinner dessert.
5. Kid-friendly: These muffins are not only easy to make but are also a perfect recipe to introduce your kids to baking!

Essential Equipment

• Mixing bowl: A large mixing bowl with a flat bottom will make it easier to stir the muffin batter evenly.
• Muffin cups or baking paper: Use muffin cups or baking paper to line your baking tray so that the muffins don’t stick to the tray.
• Measuring cups and spoons: You’ll need measuring cups and spoons to accurately measure the ingredients for this recipe.

Ingredients You’ll Need

• 2 cups biscuit baking mix (Bisquick): The key ingredient that makes these muffins so easy and quick to make.
• ¼ stick butter, melted: The melted butter adds a rich and buttery flavor to the muffins.
• ¼ cup milk or buttermilk: The milk or buttermilk adds moisture to the batter and keeps the muffins light and fluffy.
• 1 cup sour cream: The sour cream not only adds moisture to the batter but also helps create the muffins’ tangy flavor.

How To Make Bisquick Sour Cream Muffins

1. Preheat the oven to 425℉ (220℃) F.
2. Add the biscuit baking mix, melted butter, milk, and sour cream to a mixing bowl.
3. Stir to combine the ingredients. Do not overmix.
4. Transfer the batter into greased or baking paper-lined muffin cups, filling each cup about 2/3 full.
5. Bake for 10-15 minutes or until golden brown. Remove from the oven and let the muffins cool for a few minutes before serving.

5 Expert Tips and Tricks for The BEST Muffins

• Use room temperature ingredients: Make sure your butter, milk, and sour cream are at room temperature before mixing them into the batter. This will help the ingredients blend more evenly.
• Don’t overmix the batter: Overmixing muffin batter can lead to tough, chewy muffins. Mix the batter until just combined to keep the muffins light and tender.
• Use a cookie scoop or ice cream scoop to portion the batter: Not only does this make portioning the batter more uniform, but it also helps to prevent spills and messes when filling the muffin cups.
• Try different mix-ins: Feel free to experiment with adding chocolate chips, blueberries, or nuts to the muffin batter to give them an extra burst of flavor.
• Store leftovers properly: If you have any leftover muffins, store them in an airtight container at room temperature for up to 2-3 days.

Uses For Bisquick Sour Cream Muffins

• Breakfast on-the-go: These muffins are perfect for those busy mornings when you don’t have time to sit down for breakfast.
• Snack time: Grab a muffin as a mid-day snack to keep hunger at bay.
• Brunch: Whip up a batch of these muffins for a delicious addition to any brunch table.
• Picnic or potluck: Bring these muffins to your next picnic or potluck and watch them disappear!
• Dessert: Serve these muffins with a scoop of vanilla ice cream for a fun and unique dessert.

Recipe Variations

• Blueberry Muffins: Fold 1 cup of fresh or frozen blueberries into the batter before baking.
• Lemon Poppy Seed Muffins: Add 1 tablespoon of lemon zest and 1 tablespoon of poppy seeds to the batter before baking.
• Cinnamon Sugar Muffins: Mix together 1/4 cup of melted butter, 1/4 cup of sugar, and 1 tablespoon of cinnamon. Brush the mixture over the tops of the muffins once they come out of the oven.
• Chocolate Chip Muffins: Fold 1 cup of chocolate chips into the batter before baking.
• Banana Nut Muffins: Fold in 1 mashed ripe banana and 1/2 cup of chopped nuts (walnuts, pecans, or almonds) into the batter before baking.

Substitutions

• Buttermilk: If you don’t have buttermilk on hand, you can substitute an equal amount of regular milk.
• Sour Cream: Greek yogurt or whole milk yogurt can be substituted for the sour cream.
• Biscuit Mix: If you don’t have Bisquick on hand, you can make your own by combining 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.

Storing, Freezing, and Reheating

• Storing: Store muffins in an airtight container at room temperature for up to 2-3 days.
• Freezing: Muffins can be frozen for up to 2 months. Wrap them tightly in plastic wrap and store in a resealable freezer bag.
• Reheating: To reheat muffins, wrap them in a damp paper towel and microwave for 15-20 seconds or until warmed through.

More Muffin Recipes You’ll Love

• Sour Cream Blueberry Muffins
• Strawberry Sour Cream Muffins
• Pineapple Sour Cream Muffins
• Peach Sour Cream Muffins
• Oatmeal Sour Cream Muffins
• Orange Sour Cream Muffins
• Gluten Free Sour Cream Muffins
• Blueberry Lemon Sour Cream Muffins
• Banana Blueberry Sour Cream Muffins
• Apricot Sour Cream Muffins
• Applesauce Sour Cream Muffins
• Zucchini Sour Cream Muffins