Easy Bisquick Cheesy Muffins
These cheesy muffins are golden, tender, and loaded with cheddar in every bite—perfectly easy and so delicious.
This Bisquick cheesy biscuits recipe brings the flavor of your favorite BBQ restaurant home with minimal effort. Serve with honey butter for a hint of sweetness!.
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Whether it’s a roll, a biscuit, or a piece of cornbread, my crew always loves having some kind of bread with dinner.
I like to switch things up now and then, and these Bisquick cheesy muffins have quickly become a favorite.
Jim ‘n Nick’s Bar-B-Q is a popular chain across the southeast, and their cheesy little muffins are a fan favorite for good reason.
The first time I made this copycat Jim ‘n Nick’s cheesy biscuits recipe at home, I knew it was a winner!
This easy cheesy muffins recipe is such a fun way to round out a meal, and it comes together without much fuss. It’s a simple side dish that feels a little extra special.
These cheddar muffins made with Bisquick are just the right mix of savory and sweet—especially if you serve them with honey butter.
A batch of these savory muffins made with Bisquick are a budget-friendly way to enjoy restaurant-style comfort food at home–for much less.
They go with everything from soups and salads to barbecue dinners and cozy casseroles.
Savory Muffins Made with Bisquick
When most people think of Bisquick, pancakes are probably the first thing that comes to mind—and for good reason.
It’s a pantry staple for quick and fluffy stacks on Saturday mornings.
But this trusty baking mix is so much more versatile than you might expect, and it’s not just for breakfast treats.
I love using Bisquick in savory recipes, too, like this easy cheesy muffins recipe. You can even add herbs and spices or even diced jalapeno to customize the flavor.
I also make Bisquick chicken and dumplings when I’m craving a classic comfort food.
Bisquick saves time and adds that perfect tender texture without a lot of measuring or extra ingredients.
Of course, it works just as well for sweets, too. These easy chocolate chip Bisquick muffins are a great example of how one mix can do it all!
More Bisquick Recipes to Save Time:
- The Best Bisquick Biscuits
- Bisquick Dinner Rolls
- Sweet Potato Bisquick Muffins
- Blueberry Bisquick Muffins
- Bisquick Banana Muffins
- Easy Bisquick Cinnamon Rolls
- Easy Bisquick Sausage Muffins
How to Make Bisquick Cheesy Muffins
It’s really easy to make this simple side dish.
Ingredients You’ll Need
- Bisquick Baking Mix
- Butter, melted
- Egg
- Granulated Sugar
- Shredded Cheddar Cheese
- Milk
How to Make It:
Find the full printable recipe available below
Prepare the muffin batter. First, you’ll combine the all-purpose baking mix, melted butter, and egg.
Then add in the milk and and granulated sugar.
Using a wooden spoon or silicone spatula, mix until everything is well combined and a smooth batter forms.
Add the cheese. Next, you’ll add the shredded cheddar cheese and mix just until it is evenly distributed throughout the batter.
Bake the muffins. Last, you’ll spoon the batter into the prepared muffin tin, filling each muffin cup about two-thirds full.
Bake the cheese muffins in the preheated oven for 15-20 minutes, or until they are golden brown on top.
Let the muffins cool in the tin for a few minutes, then serve them warm with a bit of butter, if desired.
Notes and Adaptations
- Leftover muffins can be stored in an airtight container at room temperature for up to 3-4 days.
- I recommend shredding your own cheese, if possible. It melts so much better than the bagged shreds, but those will certainly work in a pinch!
- These muffins are best served warm or reheated.
- Serve with honey butter for a hint of sweetness.
Recommended Equipment
Bisquick Cheesy Muffins
Ingredients
- 2 cups Bisquick baking mix
- ¼ cup butter, melted
- 1 egg
- 2 Tablespoons granulated sugar
- ¾ cup of milk
- 2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 350 degrees. Grease a muffin tin with cooking spray and set aside.
- In a large mixing bowl, combine the all-purpose baking mix, melted butter, egg, granulated sugar, and milk. Using a wooden spoon or silicone spatula, mix until everything is well combined and a smooth batter forms.
- Next, add the shredded cheddar cheese and mix just until it is evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each muffin cup about two-thirds full.
- Bake the cheese muffins in the preheated oven for 15-20 minutes, or until they are golden brown on top and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Leftover muffins can be stored in an airtight container at room temperature for up to 3-4 days.
- I recommend shredding your own cheese if possible, as it melts better than store-bought shreds. Pre-packaged shreds will work if you’re short on time.
- These muffins are best served warm or reheated.
- Serve with honey butter for a hint of sweetness.
Equipment
Nutrition
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Great recipe! One complaint I have about internet recipes: just put the ingredients first. As you describe how to do it, it makes no sense until you get to the end. I faithfully use All Recipes for this reason, unfortunately, they are short on gluten free recipes. I would transfer my allegiance to the next gluten free website that does this.
Hi Alice! Thank you for your comment–I’m so glad you enjoyed the recipe! I appreciate your feedback as well–that’s something I can look into updating! 🙂