Best Bisquick Orange Almond Streusel Muffins Recipes

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ORANGE-ALMOND STREUSEL MUFFINS



Orange-Almond Streusel Muffins image

Bite into a warm fragrant muffin with a sweet and crunchy top. Mmm!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 12

Number Of Ingredients 12

1 tablespoon Original Bisquick™ mix
2 tablespoons packed brown sugar
2 tablespoons sliced almonds
1 tablespoon butter or margarine
1 teaspoon grated orange peel
1/2 cup orange juice
1/3 cup packed brown sugar
1/4 cup vegetable oil
1/2 teaspoon almond extract
1 egg
2 cups Original Bisquick™ mix
1/4 cup sliced almonds

Steps:

  • Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line muffin cups with paper baking cups. In medium bowl, mix 1 tablespoon Bisquick mix, 2 tablespoons brown sugar and 2 tablespoons almonds. With fork, cut in butter until crumbly. Set aside.
  • In large bowl, mix orange peel, orange juice, 1/3 cup brown sugar, the oil, almond extract and egg. Stir in 2 cups Bisquick mix just until moistened. Stir in 1/4 cup almonds. Divide batter evenly among muffin cups. Sprinkle with streusel topping.
  • Bake 13 to 15 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm.

Nutrition Facts : Calories 200, Carbohydrate 23 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Muffin, Sodium 270 mg, Sugar 11 g, TransFat 1/2 g

CINNAMON-ORANGE MINI MUFFINS



Cinnamon-Orange Mini Muffins image

Sweet sugar and cinnamon top quick-to-mix citrus muffins.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 24

Number Of Ingredients 9

2 cups Original Bisquick™ mix
1/4 cup sugar
1/4 cup butter or margarine, softened
1/2 cup milk
1 teaspoon grated orange peel
1 egg
2/3 cup sugar
1 teaspoon ground cinnamon
1/2 cup butter or margarine, melted

Steps:

  • Heat oven to 400°F. Grease bottoms only of 24 miniature (1 3/4x1 inch) muffin cups with shortening or cooking spray, or line with paper baking cups.
  • In medium bowl, stir Bisquick mix, 1/4 cup sugar, the softened butter, milk, orange peel and egg until blended; beat vigorously with spoon 30 seconds. Divide batter evenly among muffin cups.
  • Bake 10 to 12 minutes or until light golden brown. In small bowl, stir together 2/3 cup sugar and the cinnamon. Immediately roll tops of muffins in melted butter, then in cinnamon-sugar mixture. Serve warm.

Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Mini-Muffin, Sodium 170 mg, Sugar 8 g, TransFat 1/2 g

BISQUICK ORANGE WAFFLES



Bisquick Orange Waffles image

Make and share this Bisquick Orange Waffles recipe from Food.com.

Provided by 4-H Mom

Categories     Breakfast

Time 10m

Yield 3 waffles

Number Of Ingredients 5

2 cups Bisquick baking mix
2/3 cup milk
2/3 cup orange juice
2 tablespoons vegetable oil
1 egg

Steps:

  • Beat all ingredients together until well blended.
  • Pour 1 cup batter onto hot waffle iron, greased.
  • Bake until steaming slows and waffle is golden brown.
  • Makes 3 9 inch waffles.

CRANBERRY STREUSEL MUFFINS



Cranberry Streusel Muffins image

I participated in a cookbooklet swap a few months ago and found a few books I did not remember I had. This recipe is from the Betty Crocker Bisquick cookbooklet and I believe it could be from October 1998. Cranberries are a favorite of mine and always on the lookout for good recipes.

Provided by lauralie41

Categories     Breads

Time 33m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 7

2 tablespoons brown sugar
1 tablespoon Bisquick baking mix
1/3 cup milk
1 egg
1/2 cup whole berry cranberry sauce
2 cups Bisquick baking mix
2 tablespoons granulated sugar

Steps:

  • Preheat oven to 400 degrees. Grease only the bottom of a 12 muffin baking pan or use paper liners. Mix the brown sugar and 1 tablespoon of Bisquick mix, set aside.
  • In medium bowl, slightly beat milk, egg, and cranberry sauce. Add the 2 cups of Bisquick mix and the granulated sugar and mix until moistened.
  • Fill muffin cups half full and sprinkle with brown sugar mixture that was put aside.
  • Bake 18 minutes or until golden brown. Cool and remove from pan, serve.

Nutrition Facts : Calories 132.9, Fat 3.9, SaturatedFat 1.1, Cholesterol 19, Sodium 276.4, Carbohydrate 22.2, Fiber 0.6, Sugar 11.1, Protein 2.4

IMPOSSIBLY EASY RASPBERRY-CREAM CHEESE MUFFINS



Impossibly Easy Raspberry-Cream Cheese Muffins image

These little muffins are packed with flavor thanks to a layer or fresh raspberries and a cream cheese drizzle on top!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h

Yield 12

Number Of Ingredients 8

6 oz fresh raspberries
5 tablespoons granulated sugar
2 1/2 cups Original Bisquick™ mix
6 tablespoons butter
3 tablespoons cream cheese, softened
2/3 cup plus 1 tablespoon milk
1/4 cup packed brown sugar
1/2 cup powdered sugar

Steps:

  • Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
  • In small bowl, toss raspberries with 2 tablespoons of the granulated sugar; set aside.
  • In medium bowl, mix 2 cups of the Bisquick mix, the remaining 3 tablespoons granulated sugar, 3 tablespoons of the butter, melted, 2 tablespoons of the cream cheese and 2/3 cup of the milk until thick batter forms. Spoon a tablespoon of the batter into each muffin cup. Top each with raspberries. Top with remaining batter; spread evenly.
  • In small bowl, mix remaining 1/2 cup Bisquick mix, remaining 3 tablespoons butter and the brown sugar until crumbly. Sprinkle on top of each muffin.
  • Bake 15 to 20 minutes or until golden brown. Cool 10 minutes in muffin pan; remove from pan to cooling rack.
  • Meanwhile, in small bowl, beat remaining 1 tablespoon cream cheese and 1 tablespoon milk until smooth; stir in powdered sugar. Drizzle on tops of warm muffins.

Nutrition Facts : Calories 250, Carbohydrate 34 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 18 g, TransFat 1 g

BISQUICK CRANBERRY-STREUSEL MUFFINS



Bisquick Cranberry-Streusel Muffins image

This recipe came from the Bisquick Cookbook. These are great straight from the oven - with a cup of coffee.

Provided by 4-H Mom

Categories     Quick Breads

Time 28m

Yield 12 muffins

Number Of Ingredients 7

2 tablespoons packed brown sugar
1 tablespoon Bisquick baking mix
1/3 cup milk
1 egg
1/2 cup whole berry cranberry sauce
2 cups Bisquick baking mix
2 tablespoons granulated sugar

Steps:

  • Preheat oven to 400 degees.
  • Grease bottoms only of 12 medium muffin cups.
  • Mix brown sugar and 1 tbsp baking mix, reserve.
  • Beat milk, eff and cranberry sauce slightly in medium bowl. Stir in 2 cups baking mix and the granulated sugar just until moistened.
  • Fill muffin cups about 1/2 full, sprinkle with brown sugar mixture.
  • Bake 18 minutes or until golden brown.
  • Let cool slightly before removing them from pan.

Nutrition Facts : Calories 132.9, Fat 3.9, SaturatedFat 1.1, Cholesterol 19, Sodium 276.4, Carbohydrate 22.2, Fiber 0.6, Sugar 11.1, Protein 2.4

ORANGE STREUSEL-TOPPED MUFFINS



Orange Streusel-Topped Muffins image

Make and share this Orange Streusel-Topped Muffins recipe from Food.com.

Provided by CaliforniaJan

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 13

2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup sugar
1 tablespoon orange zest, grated
2/3 cup orange juice
1/2 cup butter, melted
2 eggs
1/2 cup walnuts, chopped
1 tablespoon butter, melted
1/4 cup brown sugar, packed
1/2 teaspoon cinnamon

Steps:

  • Combine flour, baking powder, baking soda, salt, sugar and grated orange peel. Stir in orange juice, melted butter, eggs and chopped nuts.
  • Pour into 12 muffin cups.
  • Blend 1 tablespoon melted butter, brown sugar, cinnamon and sprinkle on top of each muffin.
  • Bake in a preheated 350F oven for 20 - 25 minutes.

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