Easy Biscuit Muffin Breads - the 30‑Minute Comfort Bake Everyone’s Loving

If you love the ease of a quick bread but crave the tender, fluffy crumb of a homemade biscuit, these Biscuit Muffin Breads are about to become your new favourite little kitchen shortcut. 

This quick Biscuit Muffin Breads bake up soft, fluffy, and golden in just 30 minutes. A cozy, 6‑ingredient comfort bake you’ll want to make on repeat.

 

There is nothing like accompanying a meal with a delicious morsel of bread on the side. Soups, salad, stews, etc. If you have a roll on the side, the meal somehow seems to be more complete.

This Biscuit Muffin Bread is an old favorite of mine.  Favorite for two reasons. One, it uses only six simple ingredients and I always have what is needed in my house to make it and two, the recipe goes together very quickly and can be on the table in about half an hour's time. 

 

Add to that the fact that these are delicious and you are on to a real winning recipe. I got the original recipe in my mother's old Lawrencetown Co-op cookbook. A book that was filled with the favorite recipes of the ladies that lived in the town my mother grew up in.

  

So, a community cookbook.  Community cookbooks are some of my favorite books to cook from. They are usually loaded with an abundance of really delicious recipes, tried and trues, well-tested by the ones who submitted them.  Anything else is a matter of taste.

I copied out the recipe into my big blue binder many years ago when I was home visiting my mother. The original recipe made a dozen delicious Biscuit Muffin Breads. I have small-batched it to make only six. And yes, they are every bit as delicious as the full batch.

Quick and easy to make, using simple ingredients, these have always been a family favorite. I think they are sure to become a favorite with you as well! They are fabulous on their own served warm with butter and jam, or served with a hot bowl of soup, or a salad, stew, casserole, etc. 

 

INGREDIENTS REQUIRED 

TO MAKE

BISCUIT MUFFIN BREAD

Six simple ingredients and a few minutes of time are all it takes for these delicious little breads. Amounts can be doubled to make 12 muffins instead of 6.

• 1 1/2 cups (180g) plain all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 TBS sugar (optional)
• 2 TBS Butter (30g) melted butter
• 1 cup (240ml) whole milk

  

NOTES ON INGREDIENTS

• I have not tested this recipe using self rising flour so I cannot say for sure if it will work or not. Chances are the leavening measurements will be off.
• I did use the sugar. Plain granulated sugar, or in the U.K. caster sugar.
• I used salted butter.
• I used whole milk as that is all I keep in the house. This recipe also works well with buttermilk. 

 

HOW TO MAKE BISCUIT MUFFIN BREAD

This is very simple to make and can be on the table, ready to enjoy warm in about 30 minutes. 

1. Butter a six cup muffin pan really well. Preheat the oven to 375*F/190*C/ gas mark 5. (I used a non-stick muffin tin and sprayed it generously with baking spray.)
2. Whisk the flour, baking powder, salt and sugar (if using) together in a bowl, combining everything well. (I used a small wire whisk to do this. Alternately you could sift them together.)
3. Add the milk and melted butter. Quickly whisk in to combine. Do not overmix. A few lumps are perfectly acceptable. (It is important that you whisk everything together as soon as you add the wet ingredients. Overmixing will toughen them.)
4. Spoon into the prepared muffin cups, dividing equally. (It will fill them at least 3/4 full.)
5. Bake in the preheated oven for 18 to 20 minutes. They are done when a toothpick inserted into the center of one comes out clean. (Mine did brown as I cooked them in my toaster oven, but if using a regular oven, they may not brown. That's perfectly okay so long as a toothpick inserted in the center comes out clean.)
6. Cool on a wire rack for a few minutes before serving. Delicious! (These are fabulous either warm or cold.)

 

HINTS AND TIPS FOR SUCCESS

Measure the baking powder carefully

This recipe uses 1 1/2 tsp, exactly. Over‑measuring can make the muffins taste sharp or rise unevenly.

Don’t overmix the batter

Once the milk and melted butter go in, whisk just until combined. A few lumps are not only fine — they’re expected and won’t harm the recipe at all.

Use the toothpick test, not colour, to judge doneness

Bake for 18–20 minutes, but ovens vary. A clean toothpick in the center means they’re ready.

Grease the muffin tin well

This batter is soft and tender, so a well‑greased pan helps them release cleanly.

For breakfast or brunch, sweeten them up

If you want a more muffin‑like flavour, add a couple extra tablespoons of sugar and a teaspoon of vanilla. They are lovely this way served with fruit.

FREQUENTLY ASKED QUESTIONS

WHAT IS BISCUIT MUFFIN BREAD?

It’s a quick, 6‑ingredient stir‑and‑bake recipe that bakes like a muffin but tastes like a soft, tender biscuit — ideal for serving with soups, stews, roasts, or even at breakfast.

DO THESE MUFFINS BROWN MUCH ON TOP?

Not always — and that’s completely normal. Depending on your oven, the tops may stay pale, but as long as they pass the toothpick test, they’re done.

CAN I USE BUTTERMILK INSTEAD OF WHOLE MILK?

Yes! Buttermilk works well — just be sure to still include the melted butter, since buttermilk is low in fat.

CAN THESE BE MADE GLUTEN FREE?

I cannot say for sure since I haven't tested gluten‑free flour, but it’s worth trying. Results may vary depending on the blend. I recommend a one to one brand of gluten free flour.

HOW DO I STORE ANY LEFTOVERS?

Leftovers stay soft and fresh the next day when stores in a plastic bag or airtight container.

CAN THESE BE FROZEN?

Absolutely. Simply pack into an airtight container or freezer bag and freeze. Use within 3 months. To serve gently reheat in the microwave for about 30 seconds.

CAN THIS RECIPE BE DOUBLED?

Yes, you can successfully double this recipe. Simply multiply everything by two. You will get 12 muffin breads instead of six. Bake time will remain the same.

 

A FEW OTHER

SAVORY MUFFINS FOR YOU TO ENJOY

 Muffins don't always have to be sweet. We love savory versions as well and here are a few favorites!

QUICK & EASY PIZZA MUFFINS - These tasty muffins take everything you love about a classic slice — melty cheddar, herby Italian seasoning, a touch of tomato, and your playful ham‑and‑pineapple twist — and tuck it into a light, tender muffin crumb. Baked until golden with a cheesy crown, they’re a fun little game‑changer that make the perfect warm lunch with butter or a cozy side to soup. A small‑batch bake bursting with big pizza flavour.

PARMSAN & PINE KERNEL MUFFINS - These savoury muffins are everything you want in a quick, comforting bake — tender‑crumbed, deeply cheesy, and crowned with golden, toasty pine nuts for a rich little crunch. Hearty enough to enjoy on their own yet perfect alongside soups, salads, or tucked into a picnic, they’re simple to whisk together and irresistibly moreish fresh from the oven. A deliciously easy savoury muffin that feels like a small luxury in every bite.

  

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Yield: Makes six muffins

Author: Marie Rayner

Biscuit Muffin Bread (small batch)

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Quick, easy and delicious these delightful muffin sized breads go with just about anything. They are even excellent all on their own with just butter and jam.

Ingredients

• 1 1/2 cups (180g) plain all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 TBS sugar (optional)
• 2 TBS Butter (30g) melted butter
• 1 cup (240ml) whole milk

Instructions

1. Butter a six cup muffin pan really well. Preheat the oven to 375*F/190*C/ gas mark 5.
2. Whisk the flour, baking powder, salt and sugar (if using) together in a bowl, combining everything well.
3. Add the milk and melted butter. Quickly whisk in to combine. Do not overmix. A few lumps are perfectly acceptable.
4. Spoon into the prepared muffin cups, dividing equally.
5. Bake in the preheated oven for 18 to 20 minutes. They are done when a toothpick inserted into the center of one comes out clean.
6. Cool on a wire rack for a few minutes before serving. Delicious!

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