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    Home » Baked Goods, Cookies & Cereal » Biscuit Muffins

    Biscuit Muffins

    First Published: Oct 19, 2020 · Modified: Dec 30, 2021 by Sandra · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases with no additional cost to you.

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    These biscuit muffins are the perfect grab-and-go breakfast treat for busy people. They taste just like your favorite biscuits, and the jam is baked in! No muss, no fuss!
    Jump to Recipe
    Biscuit muffins on a white plate with text overlay for Pinterest
    Three biscuit muffins on a white plate with one cut in half exposing the jam inside

    Who doesn't love biscuits with jam? I know I do! The problem with that is that they can get a little messy if you need to take one to go. The beauty of these biscuit muffins is that the jam is baked inside. The result is that you have the flavor and texture of your favorite breakfast biscuit with your favorite jam already inside. Therefore, it doesn't require the extra step of cutting the biscuit in half and spreading each half with jam. I love little things like this that can make life easier. I'm sure you do too.

    Table of Contents
    • 🧾 Ingredients
    • 📝 Instructions
    • 💡 Tips for Success
    • ❤️ Reasons to Love These Biscuit Muffins
    • 🗄️ Storage
    • 🧁 Related Recipes
    • Recipe
    • 📚 References
    • Comments

    🧾 Ingredients

    This recipe for biscuit muffins comes together using simple pantry ingredients. For the yogurt, I prefer to use Greek yogurt because it is thicker than regular plain yogurt and gives your batter the body it needs to spread up the sides of your muffin cups.

    In addition, you can substitute vegetable, sunflower, or liquefied coconut oil for the safflower oil.

    Biscuit muffin ingredients
    • White all-purpose flour (2 cups).
    • Baking powder, dual acting (1 tablespoon).
    • Salt (½ teaspoon).
    • Baking soda (½ teaspoon).
    • White Granulated sugar (½ cup).
    • Safflower oil (⅓ cup).
    • Plain yogurt. Greek is best. (⅔ cup).
    • Vanilla extract (½ teaspoon).
    • 3 large eggs. To make an eggless version of this recipe, substitute ¾ cup of plain Greek yogurt. For another eggless muffin recipe, check out these eggless blueberry muffins!
    • Fruit preserves - strawberry, blueberry, boysenberry, grape or whichever is your favorite (½ cup).

    📝 Instructions

    This section contains affiliate links.

    Step 1. Preheat oven to 375°F (190°C). Grease and flour a 6-cup muffin tin. Alternatively, you can line each cup with baking cup liners. Set aside.

    Using a mesh strainer over a large bowl, sift flour, baking powder, salt, baking soda and sugar together. If you don't have a mesh strainer, you can pour all dry ingredients into a bowl and stir briskly with a wire whisk. Set aside.

    Sift flour, baking powder, salt, baking soda and sugar together.
    Sifted dry ingredients in a glass bowl
    The mixture will look like fine powder after sifting. This step helps to remove clumps and blend and aerate your dry ingredients.

    Step 2. In a separate medium bowl, add the oil, yogurt, vanilla and eggs. Beat with an electric mixer on medium-high speed for 1-2 minutes.

    Beaten eggs being poured into glass bowl with wet ingredients
    Add your wet ingredients to a separate bowl.
    Wet ingredients being beaten with an electric mixer
    Beat for 1-2 minutes on medium high speed.

    Step 3. Pour wet ingredients into dry ingredients and stir until just combined and no more visible flour remains. Do not overmix.

    Wet ingredients being poured into dry ingredients
    Pour wet ingredients into dry ingredients.
    Biscuit muffin batter in a glass bowl
    Stir until just combined. The batter will be thick.

    Step 4. Drop one heaping tablespoon of batter into each muffin cup. Use a spoon to spread the batter up the side of each muffin cup, making a well in the middle.

    Batter being spooned into a muffin tin
    Fill each muffin cup with one heaping tablespoon of batter.
    Biscuit muffin batter in a muffin tin
    Spread the batter up the sides of each muffin cup, leaving a well in the middle.

    Step 5. Spoon a heaping teaspoon of preserves into each muffin cup.

    Preserves being spooned over batter in a muffin tin
    Add a heaping teaspoon of your favorite preserves for a sweet surprise in the middle!

    Step 6. Divide remaining batter between muffin cups and seal the edges with the back of a spoon so that no jam spills out.

    Batter being spooned over fruit preserves in a muffin tin
    Cover preserves with remaining batter.
    Sealing the edges of biscuit muffin batter with a spoon
    Use the back of a spoon to seal the edges of each muffin.

    Step 7. Bake for 18-20 minutes until well risen and golden brown on top.

    Remove from oven and allow to cool on a wire cooling rack.

    💡 Tips for Success

    Sift the dry ingredients to remove any lumps and blend and aerate the ingredients. Not only does it remove any pockets of one ingredient, it adds air which will help with the rise of your baked goods. If you don't have a mesh strainer or sifter, you can use a wire whisk to sift your dry ingredients. When using a whisk, stir the ingredients briskly to blend well and add air. See References section below, for further reading.

    Go ahead and add a generous helping of preserves. However, after adding the last layer of batter to your muffin tin, use the back of a spoon to seal the edges of the batter to keep the jam from oozing out of the top.

    ❤️ Reasons to Love These Biscuit Muffins

    • They're easy to make.
    • They use simple and inexpensive ingredients that you probably already have on hand.
    • They are a great make-ahead option for breakfast.
    • The jam is baked inside. No muss, no fuss!
    • They are the perfect breakfast treat to take to a brunch party or on a picnic. Alternatively, you can try our maple pecan scones for a small batch option of a similar recipe to take on a picnic for two or our lime scones with homemade lime curd. Yum! 😋
    Close up of biscuit muffins on a white plate

    🗄️ Storage

    These biscuit muffins will keep in your refrigerator for up to a week and in your freezer for up to three months. You can reheat them in your microwave. The time to reheat depends on your microwave. From frozen, start with a minute and adjust time as necessary.

    🧁 Related Recipes

    More muffin and quick bread recipes to love. ❤️

    • Stack of biscuits on a white weathered table
      Sour Cream Biscuits
    • Orange craisin muffin on crinkled paper
      Orange Craisin Muffins
    • Overhead view of muffins in a napkin-lined bowl
      Maple Bacon Muffins
    • Strawberry muffins on a blue plate with sliced strawberries
      Strawberry Muffins with Ginger Crumb Topping

    Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Don't forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!

    Recipe

    Three biscuit muffins on a white plate with one cut in half exposing the jam inside

    Biscuit Muffins

    These biscuit muffins are the perfect grab-and-go breakfast treat for busy people. They taste just like your favorite biscuits, and the jam is baked in! No muss, no fuss!
    5 from 4 votes
    Print Rate
    Course: Breakfast
    Cuisine: American
    Keyword: make-ahead, sweet
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 6 muffins
    Calories: 456kcal
    Author: Heavenly Home Cooking

    Equipment

    • 6-cup muffin tin
    • Mesh strainer
    • Electric mixer

    Ingredients

    • 2 cups white all-purpose flour
    • 1 tablespoon baking powder dual acting
    • ½ teaspoon salt
    • ½ teaspoon baking soda
    • ½ cup granulated sugar
    • ⅓ cup safflower oil
    • ⅔ cup plain yogurt Greek is best
    • ½ teaspoon vanilla extract
    • 3 large eggs
    • ½ cup fruit preserves strawberry, blueberry, boysenberry, grape or whichever is your favorite
    US Customary - Metric

    Instructions

    • Preheat oven to 375°F (190°C). Grease and flour a 6-cup muffin tin. Alternatively, you can line each cup with baking cup liners. Set aside.
      Using a mesh strainer over a large bowl, sift flour, baking powder, salt, baking soda and sugar together. If you don't have a mesh strainer, you can pour all dry ingredients into a bowl and stir briskly with a wire whisk. Set aside.
    • In a separate medium bowl, add the oil, yogurt, vanilla and eggs. Beat with an electric mixer on medium-high speed for 1-2 minutes.
    • Pour wet ingredients into dry ingredients and stir until just combined and no more visible flour remains. Do not overmix.
    • Drop one heaping tablespoon of batter into each muffin cup. Use a spoon to spread the batter up the side of each muffin cup, making a well in the middle.
    • Spoon a heaping teaspoon of preserves into each muffin cup.
    • Divide remaining batter between muffin cups and seal the edges with the back of a spoon so that no jam spills out.
    • Bake for 18-20 minutes until well risen and golden brown on top.
      Remove from oven and allow to cool on a wire cooling rack.

    Nutrition

    Calories: 456kcal | Carbohydrates: 70g | Protein: 8g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 97mg | Sodium: 555mg | Potassium: 143mg | Fiber: 1g | Sugar: 32g | Vitamin A: 162IU | Vitamin C: 2mg | Calcium: 176mg | Iron: 3mg

    Recipe adapted from Breakfast & Brunch: Delicious Recipes to Start the Day

    📚 References

    • "How and When You Need to Sift Flour" from Southern Living
    • "Why Sift Flour and Do You Really Need To?" from Epicurious
    « Pineapple French Toast
    Lime Scones »

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    Comments

    1. R. K. C. says

      April 08, 2023 at 11:52 am

      5 stars
      I made these for a road trip and they were great! Mine turned out huge so I could only eat 1/2 at a time. I will forever keep this recipe for my road trips. So much better than. Spending $5 bucks and buying something. I need to make a dairy free option and I am struggling to get the best substitute for the Greek yogurt. I am reading that Mayo plus some acid, or applesauce, but applesauce is much thinner than Greek yogurt. Any ideas on how I can use one of those two? That’s all I have in the house.
      Thank you.

      Reply
      • Sandra says

        April 20, 2023 at 6:00 pm

        Hi R.K.C.,

        I'm glad you enjoyed the biscuit muffins! Great idea to take them on a road trip! I haven't tested a dairy-free version. You could maybe try a mashed banana or silken tofu in place of the yogurt. This post from Vegan in the Kitchen has some good ideas. Please let us know how it turns out!

        Reply
    2. Preston says

      October 20, 2020 at 7:21 am

      Just tried this recipe and wow these are great. I can’t think of a better muffin to eat at home or on the go. Thanks for sharing this great idea of a recipe.

      Reply
      • Sandra says

        October 25, 2020 at 4:46 pm

        Thanks so much! I'm glad you enjoyed them. 🙂

        Reply

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    Sandra Pennell

    Hi, I'm Sandra! I believe that you can make a hearty and satisfying breakfast even if you're short on time. Here I share my best recipes which will hopefully help you start your day with ease, nourishment and joy.

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