Mini Cheddar Biscuit Muffins with Vanilla Honey Butter

Mini Cheddar Biscuit Muffins, an easy drop biscuit recipe that is part muffin and made in a mini muffin pan. A delicious snack, breakfast, or side for dinner!

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This Mini Cheddar Biscuit Muffins recipe is an oldie but goodie! I originally posted this YEARS ago but thought it could use a quick update. These are like a copycat of Jim ‘n Nicks biscuits, a popular southern BBQ restaurant that is a family favorite.

One of the things my family missed terribly when we moved from Alabama back to the north was all the delicious BBQ! One of our favorite restaurants was Jim ‘n Nicks. Not only did they have delicious food, but they also had these delicious biscuits you’d get while waiting for your food. 

They’re a bit sweet, and a bit savory. Taste like a cross between a drop biscuit and a muffin in my opinion. So I came up with this biscuit muffin recipe to fulfill my family’s cravings!

I have quite a few biscuit recipes here on Snappy Gourmet like these Garlic Cheddar Drop Biscuits (like Red Lobster) and these Fluffy Buttermilk Chive Biscuits. Those are great alternatives if you’re looking for something a little less sweet.

No crazy ingredients in these easy biscuit muffins. 

(Full printable recipe card is at bottom of post.)

Mini Cheddar Biscuit Muffins Ingredients

• All-purpose flour
• Powdered sugar (NOT granulated)
• Baking powder
• Salt
• Milk
• Egg
• Melted butter
• Vanilla extract
• Shredded cheddar cheese (or your favorite cheese)

How to Make Mini Cheddar Biscuit Muffins

1. Preheat oven to 400 degrees F. Lightly spray a 24-cup mini muffin pan with nonstick cooking spray or grease with butter/shortening.
2. Mix together flour, powdered sugar, baking powder, and salt in a large mixing bowl until well combined.
3. In a small mixing bowl whisk together milk, egg, melted butter, and vanilla until well combined.
4. Mix wet ingredients into dry ingredients and whisk until just combined. Stir in shredded cheese. Spoon batter into prepared muffin pan.
5. Bake muffins at 400 degrees F for about 10-15 minutes or until golden brown around the edges. Set aside to cool slightly before removing from pan.

Vanilla Honey Butter Ingredients

• Butter, softened
• Honey
• Vanilla extract
• Salt

How to Make Vanilla Honey Butter

1. Beat together butter, honey, vanilla, and dash of salt in a small mixing bowl with an electric mixer on medium speed or strong whisk, until well combined. Serve soft at room temperature, or roll up in parchment paper into log and refrigerate for 30 minutes or until firm and cold.

Serving Suggestions

• Serve the biscuit muffins warm or at room temperature.
• Serve with the Vanilla Honey Butter on the side.
• I like to put a clean kitchen towel in a basket, place the biscuit muffins inside, and wrap in the towel to keep warm.

Quick Tips for Best Results

• Be careful to not overmix this cheddar muffin batter. Just whisk it together until it JUST comes together.
• For best results, I would use sharp cheddar cheese, but you can use your favorite shredded cheese.
• These are definitely best the same day they are baked, but you can store them in a covered container and reheat in a warm oven.

Mini Cheddar Biscuit Muffins FAQ

How should I store these biscuit muffins?
As I mentioned, these Mini Cheddar Biscuit Muffins are the best the same day they are baked, but you can store them in a resealable bag or in a covered container for a few days.

Can I freeze the biscuit muffins?
Yes! Again, they are the best right after they are baked, but you can definitely freeze them in a covered container or resealable bag and defrost and reheat.

How long will these muffins last?
I would say they will last a few days at room temperature or longer of course if you freeze them.

I don’t have a mini muffin pan, what should I do?
So this is a biscuit in a muffin pan recipe, and I don’t recommend just cooking the batter on a pan. You could try a regular-sized muffin pan but may need to adjust the baking time.

Substitutions?
Instead of cheddar cheese, you can use your favorite shredded cheese. Instead of honey, maple syrup would also be delicious. 

Can I use low-fat ingredients?
I would not recommend using low-fat butter substitutes in this recipe. 

What else can I add to this recipe?
You could add some chopped jalapenos, chopped cooked bacon, corn, ham, or even finely chopped apple might be interesting!

Didn’t turn out, what went wrong?
I would guess you either overmixed the batter or you over baked the muffins.

Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.

Vegan – This would be a tough one to make vegan. You would need to substitute quite a few ingredients.

Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.

Low-Carb – You can try a sugar substitute and omit or reduce the honey in the butter to cut down the carbs a little. Still won’t be low carb though with the flour.

Gluten-Free – You can try substituting a gluten-free baking flour substitute.

Other Bread Recipes You May Enjoy

• Italian Beer Bread (Snappy Gourmet) – Delicious quick bread with beer and Italian flavors.
• Chocolate Chocolate Chip Biscuits (Snappy Gourmet) – A great dessert biscuit option.
• Cheese Sourdough Scones (Super Golden Bakes) – Perfect for those who have a sourdough starter at home.
• Honey Cornbread Muffins (Food Network) – Another great muffin recipe that would pair well with BBQ!

Hope you enjoy this Mini Cheddar Biscuit Muffin recipe. Tell me in the comments what you served with them!

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You might also like these Homemade Cheddar, Chive, and Sausage Biscuits or these quick and easy Homemade Dinner Rolls!

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5 from 2 votes

Mini Cheddar Biscuit Muffins

Mini Cheddar Biscuit Muffins, a cross between a biscuit and a sweet muffin. Great for breakfast, snack, or side for dinner!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Yield 24 muffins

Author Lisa Huff

Ingredients

Biscuit Muffins

• 1 3/4 cups all-purpose flour
• 3/4 cups powdered sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup milk
• 1 egg beaten
• 5 Tablespoons unsalted butter melted & cooled
• 1/4 teaspoon vanilla extract
• 1 1/2 cups shredded cheddar cheese

Vanilla Honey Butter

• 1/2 cup unsalted butter softened
• 2 Tablespoons honey
• 1/2 teaspoon vanilla extract
• dash salt

Instructions

• Preheat oven to 400 degrees F. Lightly spray a 24-cup mini muffin pan with nonstick cooking spray or grease with butter/shortening.
• Mix together flour, powdered sugar, baking powder, and salt in a large mixing bowl until well combined.
• In a small mixing bowl whisk together milk, egg, 5 Tablespoons melted butter, and 1/4 teaspoon vanilla until well combined.
• Mix wet ingredients into dry ingredients and whisk until just combined. Stir in shredded cheese. Spoon batter into prepared muffin pan.
• Bake muffins at 400 degrees F for about 10-15 minutes or until golden brown around the edges. Set aside to cool slightly before removing from pan.
• Meanwhile, make the Vanilla Honey Butter. Beat together 1/2 cup butter, 2 Tablespoons honey, 1/2 teaspoon vanilla, and dash of salt in a small mixing bowl with an electric mixer on medium speed or strong whisk, until well combined. Serve soft at room temperature, or roll up in parchment paper into log and refrigerate for 30 minutes or until firm and cold.
• Serve muffins warm or at room temperature with Vanilla Honey Butter.

Notes

SNAPPY TIPS: These muffins are best the day you make them but you can store them in a resealable bag or a covered container for a few days. You can reheat them in a warm oven or toaster oven before serving.

SNAPPY SUBSTITUTIONS: I like to use shard cheddar cheese, but you can substitute your favorite shredded cheese. Instead of honey in the sweetened butter, you could try a little molasses, brown sugar, or powdered sugar.

Course: Bread

Cuisine: American

Keywords: homemade bread, how to make flavored butter

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This post was originally published in April 2011, but updated in June 2020 with additional information.