Bisquick Chocolate Chip Muffins
Make this easy and quick recipe for Bisquick chocolate chip muffins, and enjoy every bite of soft, sweet, richly flavored muffin.
Servings: 12
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
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.
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
Calories: 234kcal | Carbohydrates: 35g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 17mg | Sodium: 337mg | Potassium: 125mg | Fiber: 1g | Sugar: 21g | Vitamin A: 54IU | Vitamin C: 0.1mg | Calcium: 86mg | Iron: 1mg
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