Angel Biscuit Muffins
Light, fluffy angel biscuit muffins with a hint of richness from mayonnaise, perfect for breakfast or brunch, appealing to those who enjoy tender, savory baked goods.
Ingredients
Instructions
- Mix all ingredients and stir until well combined.
- Spoon the batter into a well-greased muffin pan.
- Bake at 500°F until the muffins are brown.
Tips & Substitutions
For a lighter texture, be sure to sift the self-rising flour before measuring. If you don’t have self-rising flour, you can substitute it with all-purpose flour and add 1 ½ teaspoons of baking powder and ½ teaspoon of salt for every cup of flour. The mayonnaise adds moisture, but you can replace it with Greek yogurt for a tangy twist.
Serving Suggestions
These Angel Biscuit Muffins are delightful served warm with butter and honey or jam. They pair beautifully with a hearty soup or salad for lunch. For a sweet treat, enjoy them alongside Chocolate Parfaits for dessert. Consider serving with fresh fruit for a balanced breakfast or brunch option.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a resealable bag for up to 3 months. To reheat, place frozen muffins in a preheated oven at 350°F for about 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Angel Biscuit Muffins contains roughly 1869 calories, with 41g protein, 305g carbohydrates, and 51g fat. It is an excellent source of iron (104% of the Daily Value), protein (83% of the Daily Value), and dietary fiber (39% of the Daily Value). It also contributes 11g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these muffins ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just remember to stir it gently before spooning it into the muffin pan. This allows for fresh muffins that are quick to bake in the morning.
What can I substitute for sweet milk?
If you don't have sweet milk on hand, you can use regular milk with a tablespoon of sugar mixed in, or opt for buttermilk to add a unique flavor. Both alternatives will work well without significantly altering the final texture of the muffins.
How can I tell when the muffins are done baking?
The muffins are done when they are golden brown on top and a toothpick inserted in the center comes out clean. Keep an eye on them towards the end of the baking time to prevent over-baking, especially in a very hot oven like 500°F.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).