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Biscuit Muffin Bread

Golden biscuit muffin bread in a muffin pan fresh from the oven
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An incredibly quick, easy, versatile 6-ingredient recipe that can take the place of bread rolls or biscuits at dinner or muffins for brunch. Ready in 25 minutes with no rolling or cutting required.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar (optional)
  • 1/4 cup unsalted butter, melted and cooled
  • 2 cups whole milk

Instructions

  1. Preheat oven to 375°F and generously grease a standard 12-cup muffin pan with butter or nonstick spray.
  2. In a large mixing bowl, whisk together flour, baking powder, salt, and sugar until evenly combined, about 30 seconds.
  3. Melt butter and let cool for 2-3 minutes until warm but not hot. Pour cooled melted butter and milk into dry ingredients all at once. Stir quickly with a whisk or wooden spoon until just combined. Batter will be thick and lumpy. Do not overmix.
  4. Divide batter evenly among the 12 muffin cups, filling each about two-thirds full. Use a large spoon or ice cream scoop for even portions.
  5. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Tops will likely stay pale, which is normal and expected.
  6. Let muffins cool in pan for 3 to 4 minutes, then turn out onto a wire rack. Serve warm with butter, honey, or jam.

Notes

  • Pale tops are normal and expected. Use the toothpick test for doneness rather than color. Overbaking makes them dry.
  • For savory version, omit sugar and add herbs, garlic powder, or shredded cheese to batter.
  • Store in airtight container at room temperature for up to 2 days, or freeze for up to 3 months.
  • These are even better toasted the next day. Split and toast for crispy edges and soft centers.

Nutrition

Find it online: https://www.benefitiany.com/biscuit-muffin-bread/