Name: Biscuit Muffin Bread
Prep time: 10 min
Cook time: 18 min
Total time: 2 min
Yield: 12
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 1/4 cup unsalted butter, melted and cooled; 1 1/2 cups buttermilk; Special Equipment:; Standard muffin tin; Mixing bowls; Whisk and spatula

Biscuit Muffin Bread

There’s nothing quite like the smell of freshly baked bread, especially on a chilly day or when you need a simple accompaniment to a hearty soup or stew. This Biscuit Muffin Bread has become a household favorite, and I can’t wait to share the recipe with you! As a busy mom, I’m always on the lookout for dishes that don’t require a ton of ingredients or complicated steps. This one hits all the right notes: six common ingredients, thirty minutes from start to finish, and the kind of golden, buttery deliciousness that gets everyone smiling.

I first made this recipe when I was short on time but wanted something warm and homemade to serve with our evening chili. The result? A soft, tender muffin bread with a slightly crisp exterior that practically begs for a generous pat of butter. It’s the type of recipe that’s not only reliable but also adaptable; you can make it alongside soups, stews, or even as a quick snack on a busy day. What I love most is how this simple bread feels like a special treat, especially when my kids run to the table, eager to dig in. It’s become one of our “comfort go-tos,” and I think it’ll be the same for your family, too!

Let’s dive into this straightforward yet mouthwatering recipe, and trust me, you’ll soon have a warm, homemade bread that pairs perfectly with all your favorite meals.

Questions I Often Get Asked About This Recipe:

1. Can I use whole wheat flour instead of all-purpose?
Yes, you can! Just note that whole wheat flour will make the bread a bit denser. To lighten it up, try a half-and-half mixture of whole wheat and all-purpose flour.

2. Can I make these ahead of time?
Absolutely. These muffin breads store well at room temperature in an airtight container for up to two days. Just pop them in the oven for a few minutes to refresh them.

3. Can I add any mix-ins?
Sure! Cheese, herbs, or even crumbled bacon make fantastic additions. Just fold them in before baking.

4. Do I need a muffin tin?
It’s recommended, but if you don’t have one, you can shape the dough into biscuits and bake them on a sheet pan.

5. What if I don’t have buttermilk?
No problem! You can make your own by adding one tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for five minutes.

What You Need to Make Biscuit Muffin Bread:

Ingredients:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/4 cup unsalted butter, melted and cooled

1 1/2 cups buttermilk

Special Equipment:

Standard muffin tin

Mixing bowls

Whisk and spatula

How to Make It:

Preheat your oven to 400°F (200°C) and grease a muffin tin or line it with paper liners.

Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

Combine the wet ingredients: In a separate bowl, whisk the melted butter and buttermilk until well combined.

Mix everything together: Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the bread tough.

Fill the muffin tin: Divide the batter evenly among the muffin cups. You should have enough to fill each cup about 3/4 full.

Bake: Place the tin in the oven and bake for 15-18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

Cool and serve: Allow the muffins to cool for a few minutes before serving. Enjoy them warm with butter, honey, or your favorite spread.

Tips:

Don’t overmix the batter: This is key for keeping your muffin bread light and fluffy. Stir until the ingredients are just combined.

Use cold buttermilk: Cold buttermilk helps create a tender crumb, so avoid letting it come to room temperature.

Customize to your liking: Add shredded cheese, chopped herbs, or even garlic powder for a savory twist.

Use quality butter: Since butter is a main flavor here, opt for good-quality unsalted butter for the best taste.

Latest Reviews:

⭐️⭐️⭐️⭐️⭐️ “Perfect for a chilly night with a bowl of soup! My family devoured them.” – Jessica M.

⭐️⭐️⭐️⭐️ “These were delicious, but next time I’ll add some cheddar for a cheesy kick!” – Mark P.

⭐️⭐️⭐️⭐️⭐️ “So easy to make and came out perfect. Loved that they only needed six ingredients!” – Anna R.

⭐️⭐️⭐️⭐️ “Great for busy nights, but I might try adding some herbs next time.” – Lisa T.

⭐️⭐️⭐️⭐️⭐️ “The best muffin bread I’ve made—simple, quick, and incredibly tasty!” – Daniel S.

Printable Recipe:

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