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Nothing could be easier than these Bisquick chocolate chip muffins. Whip them up in 25 minutes and enjoy their soft, moist crumb. Thanks to their Bisquick (a favorite packaged baking mix) and butter batter, these muffins ooze with soft, melty chocolate chips and a rich taste. Made with some seriously basic pantry staples, they are outrageously easy. Have these bakery-style muffins for breakfast, as a snack, or pop them into lunchboxes or your picnic basket.
Make this easy and quick recipe for Bisquick chocolate chip muffins, and enjoy every bite of soft, sweet, richly flavored muffin.
Also try carrot blueberry muffins or blueberry cream cheese muffins. Bisquick apple cobbler and oatmeal butterscotch cookies are great too!
Why You’ll Love It
Quick and easy: Made with Bisquick mix, these muffins come together quickly, perfect for busy mornings or last-minute treats.
Rich flavor: Combining brown sugar, granulated sugar and vanilla extract is ultra-yummy.
Chocolate goodness: Loaded with chocolate chips, these muffins are gooey and full of melty chocolate.
Moist and tender: The melted butter and milk give these chocolate chip muffins a soft, moist texture using Bisquick that stays fresh.
Ingredients for Bisquick Chocolate Chip Muffins
A complete list of ingredients and amounts can be found in the recipe card below.
Bisquick mix: This all-purpose baking mix is the base for the muffins. It contains leavening agents, flour, and shortening, making the recipe quick and easy.
Packed light brown sugar: Adds moisture and a rich, caramel-like sweetness to the muffins.
Granulated sugar: Adds sweetness and helps them to brown, creating a nice muffin crust.
Chocolate chips: Add pockets of gooey, melty chocolate throughout the muffin.
Butter: Melted butter adds richness and a tender crumb. It is also easier to mix into the batter evenly.
Milk: Provides moisture to the batter, helping to create a soft and fluffy texture in the muffins.
Egg: This works as the binding agent. I always recommend baking with room temperature eggs.
Vanilla extract: Use high-quality pure vanilla extract for a yummy dessert-like taste.
How to Make Chocolate Chip Muffins with Bisquick
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Mix dry ingredients: In a large bowl, whisk together Bisquick mix, brown sugar, granulated sugar, and chocolate chips.
Combine wet ingredients: Add melted butter and milk to the dry mixture. Mix until almost incorporated.
Add egg and vanilla: Stir in the egg and vanilla extract. Mix well.
Fill muffin tin: Use a large cookie scoop (3 tablespoons) to divide the batter evenly among a lined muffin tin containing cupcake liners.
Bake: Bake for 13 to 15 minutes at 400°F. The muffins are ready when lightly golden brown.
Cool: Leave them in the pan for 2 to 3 minutes, then transfer them to a wire rack to cool completely.
Substitutions and Variations
Chocolate: Swap with white chocolate chips, dark chocolate chunks, or butterscotch chips. You can also use chopped nuts or dried fruit.
Bisquick mix: You can substitute any all-purpose baking mix or make your own by combining flour, baking powder, salt, and some sugar.
Brown sugar: Use coconut sugar, white granulated sugar, or a substitute like stevia or erythritol.
Mini muffins: Use a mini muffin tin for bite-sized treats and reduce the baking time to 10 to 12 minutes.
Peanut butter swirl: Drop spoonfuls of peanut butter on top of the batter in each muffin cup and swirl gently with a toothpick before baking.
Spiced muffins: For a spiced version, add one teaspoon of ground cinnamon or a mixture of warm spices like nutmeg, allspice, and ginger to the dry ingredients.
Banana choc chip: Add 1 or 2 mashed ripe bananas for extra flavor and moisture.
Serving Suggestions
Appetizer: Start with a plate of these chickpea flatbreads or bowls of carrot Crockpot oatmeal. Mexican rice puddings are also a lovely appetizer.
Main: For a hearty main, try hashbrown breakfast casserole or these tasty breakfast burritos.
Dessert: End with a plate of chocolate chip muffins with Bisquick, straight out the oven (or warmed up).
How to Store Chocolate Chip Bisquick Muffins
Store: Once the muffins are cooled, place them in an airtight container or a Ziploc bag on the counter for 3 days or in the fridge for up to a week.
Freezer: Pop extra muffins in a freezer-safe bag and freeze them for up to 3 months.
Thaw: Defrost frozen muffins overnight in the fridge or on the counter at room temperature for an hour or so.
Reheat: Place a muffin in the air fryer at 300°F for 2 minutes. Alternatively, pop them in the microwave.
Top Tips
Measure accurately: For the best texture and taste, measure the ingredients accurately, especially the Bisquick mix and sugars.
Don’t overmix: When combining wet and dry ingredients, mix until just incorporated to avoid tough muffins. A few lumps in the batter are okay.
Room temperature ingredients: Use room temperature milk and egg to help the batter mix more evenly and rise better.
Even portioning: Use a large cookie scoop or an ice cream scoop to evenly portion the batter into the muffin tin, ensuring all muffins bake uniformly.
Check doneness: Use a toothpick to check for doneness. Insert it into the center of a muffin; if the toothpick inserted comes out clean or with a few moist crumbs, the muffins are ready.
Cool properly: Allow muffins to cool in the pan for a few minutes before transferring to a cooling rack. This helps them set and prevents them from becoming soggy.
Bisquick Chocolate Chip Muffins FAQs
Yes, you can use white granulated sugar, but remember that brown sugar adds moisture and a richer flavor. You can also experiment with alternative sugars like coconut or a sugar substitute.
Yes, you can use an equal amount of vegetable oil or melted coconut oil as a substitute for butter. This will slightly change the flavor and texture, resulting in delicious muffins.
To prevent chocolate chips from sinking in these Bisquick pancake muffins, lightly coat them in a small amount of Bisquick mix before adding them to the batter. This helps distribute them more evenly throughout the muffins.
Overmixing the batter or overbaking them can result in a dense muffins recipe. Mix until the ingredients are just combined. Also, ensure your baking ingredients, especially the Bisquick mix, are fresh and not expired.
Bisquick Chocolate Chip Muffins Recipe
Bisquick Chocolate Chip Muffins
Ingredients
- 2½ Cups Bisquick mix
- ¼ Cup light brown sugar, packed
- ¼ Cup granulated sugar
- 1 Cup chocolate chips
- ¼ Cup butter, melted
- ¾ Cup milk
- 1 egg
- 1 Teaspoon vanilla extract
Instructions
- Preheat the oven to 400 degrees F.
- Line a muffin tin with cupcake liners.
- In a large mixing bowl, whisk the Bisquick mix, brown sugar, granulated sugar, and chocolate chips.
- Add the melted butter and the milk to the dry mixture.
- Mix until the dry mixture is almost incorporated.
- Finally, add in the egg and vanilla extract. Mix well.
- Use a large cookie scoop (3 tablespoons) to scoop the muffin mixture into the prepared muffin tin.
- Make sure that you divide the mixture evenly between each muffin cup.
- Bake for 13 to 15 minutes or until the muffins are lightly golden.
- Allow the muffins to cool off for 2 or 3 minutes in the pan then transfer to a cooling rack to cool completely.
Notes
Don’t overmix: When combining wet and dry ingredients, mix until just incorporated to avoid tough muffins. A few lumps in the batter are okay.
Room temperature ingredients: Use room temperature milk and egg to help the batter mix more evenly and rise better.
Even portioning: Use a large cookie scoop or an ice cream scoop to evenly portion the batter into the muffin tin, ensuring all muffins bake uniformly.
Check doneness: Use a toothpick to check for doneness. Insert it into the center of a muffin; if the toothpick inserted comes out clean or with a few moist crumbs, the muffins are ready.
Cool properly: Allow muffins to cool in the pan for a few minutes before transferring to a cooling rack. This helps them set and prevents them from becoming soggy.
Nutrition
These Bisquick chocolate chip muffins are incredibly simple to make. In just under 30 minutes, you can indulge in their soft, moist texture. Combining Bisquick and butter creates a batter that bakes into muffins filled with gooey, melty chocolate chips and a rich flavor. Using basic pantry ingredients, these muffins are a breeze to prepare. Enjoy them for breakfast, as a snack, or pack them into lunchboxes or picnic baskets.
Other Muffin Recipes To Try
- These jumbo blueberry muffins are oh-so-gourmet looking and tasting.
- Zucchini muffins look and taste incredible for a yummy, veggie-loaded early-morning muffin.
- Whip up a batch of blueberry and zucchini muffins for a tasty batch of easy muffins.
- These Bisquick blueberry muffins are quick and easy to whip up.
- These are honestly the best apple muffins with the perfect topping.
- Here’s a recipe for raspberry and white chocolate muffins that you will fall in love with.
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
