This easy recipe makes the best Bisquick chocolate chip muffins! The bakery-style muffins are fluffy, tender, deliciously moist, and stuffed full of chocolate chips. They are easy to bake using simple pantry ingredients and make a tasty breakfast or snack.
Chocolate chip muffins with Bisquick (no banana)
If you are looking for a perfectly scrumptious treat that whips up in just a few minutes, then you’ve got to try these Bisquick chocolate chip muffins. They are big, stuffed with chocolate chips, and super moist.
The recipe is an easy way to turn Bisquick mix into a delicious breakfast and snack. The muffins are so good served with a glass of milk, coffee, or tea.
If you are a chocolate chip lover, you will fall head over heels in love with these baking mix muffins. They are quick to make and melt in your mouth with just the right hit of chocolate.
Seriously, there’s nothing better than a warm muffin with oozing melted chocolate chips. Whip up a batch and they will keep well for breakfast and snacks the entire week.
Here’s the ingredient lineup you’ll need to make Bisquick chocolate chip muffins. You can find the recipe card with the complete list of the amounts at the bottom of this post.
- Original Bisquick mix: Bisquick is a premade baking mix made of flour, cornstarch, shortening, salt, and leavening. It’s an excellent option for muffins because it replaces the flour and baking soda/baking powder. The cornstarch makes the muffins very tender, and the added shortening keeps the muffins super moist.
- Chocolate chips: I like to use semi-sweet chocolate chips here, but any kind works, whether it’s white, milk, or dark chocolate. So use your favorite!
- Sugar: White, granulated sugar provides sweetness and extra moisture.
- Butter: Since Bisquick contains salt, unsalted butter is best. Put the butter out of the fridge at least 30 minutes beforehand to soften to room temperature.
- Milk: Any kind of milk works here. I usually use whole milk, but 2%, skim, or a non-dairy milk alternative will work fine.
- Eggs: 2 eggs help to bind the batter and give the muffins structure. Like the butter, let the eggs warm up on the counter. You can also place the eggs in a bowl of warm water for 10 minutes.
- Vanilla: A splash of vanilla extract infuses every bite with delicious warmth and sweetness.
How to make Bisquick chocolate chip muffins
Bisquick chocolate chip muffins are insanely delicious, and they are perfect for breakfast, lunch boxes, and snacking. The best part? It only takes a few easy steps to create chocolate chip muffins with pancake mix!
#1 Step: Prepare for baking
- Preheat your oven to 350°F / 180°C / gas mark 4. Line a regular-size, 12-hole muffin pan with paper cases and set it aside.
#2 Step: Cream sugar and butter
- In a large mixing bowl, mix together the sugar and softened butter until creamy and fluffy, for about 2 minutes.
- You can do this step by hand with a balloon whisk, a hand mixer, or a stand mixer fitted with the paddle attachment.
#3 Step: Add liquid ingredients
- Add the eggs, milk, and vanilla extract and whisk until well combined.
#4 Step: Stir in Bisquick
- Switching to a rubber spatula or wooden spoon, stir in the Bisquick mix until just combined and you no longer see streaks of dry powder. Be careful not to overmix.
#5 Step: Add chocolate chips
- Gently fold in the chocolate chips. You don’t have to mix very much, but try to distribute the chips evenly throughout the batter.
#6 Step: Fill the muffin tin
- Fill each well to the top for a nice high rise. A cookie scoop works great here.
- Optionally sprinkle a little sugar and extra chocolate chips on top of each muffin.
#7 Step: Bake muffins
- Pop into the oven and bake for 18 to 20 minutes or until the muffins have risen and the top is golden.
- You can also use a skewer to test the center for doneness.
#8 Step: Cool muffins
- Allow the muffins to cool in the pan for 5 to 10 minutes.
- Then transfer the muffins to a wire rack to cool completely or enjoy them right away.
- Warm chocolate chip muffins are absolutely delicious!
These Bisquick chocolate chip muffins are one of my favorite chocolate chip muffins. Here are a few extra tips to ensure your batch turns out perfectly!
- Muffin liners: You can bake the muffins with OR without paper cases if needed. Just be sure to grease your muffin tin well if not using liners. I highly recommend non-stick baking spray.
- Measure the Bisquick correctly: Adding too much Bisquick mix to the batter is the most common mistake. The best and easiest way to measure dry ingredients is by using a digital scale. If you don’t have one, fluff your Bisquick mix, spoon it into your measuring cup, and level it off with a knife.
- Don’t rush creaming the butter and sugar: Creaming the butter and sugar creates volume and contributes to the muffins’ bouncy texture and tender, moist consistency. The mixture should look fluffy, pale, and doubled in volume.
- Pretty muffin tops: Once the muffin batter is in the tin, ready to be baked, sprinkle on a little white sugar and extra chocolate chips. It looks pretty and of course you get even more chocolate!
- Check doneness: To check the muffins are done, insert a skewer or toothpick into the center of a muffin. The muffins are ready when it comes out clean with no wet batter.
Variations & substitutions
This Bisquick chocolate chip muffin recipe is versatile and can be customized in all sorts of ways. Check out these mouthwatering ideas:
- Chocolate chips: You can use any type of chocolate chips; I went with semi-sweet. Bittersweet chocolate creates a more intense aroma. Milk chocolate is a great choice if you like things on the milder side. It’s also possible to chop up a chocolate bar or use chocolate chunks.
- Vegetable oil: Feel free to replace the butter with 1/2 cup vegetable oil to keep the muffins super moist. I prefer the taste of butter though.
- Peanut butter: For peanut butter chocolate chip muffins, substitute the butter for 1/2 cup smooth peanut butter.
- Nuts: Feel free to fold some chopped nuts into the batter to switch it up slightly. 1/2 cup pecans or walnuts go well with chocolate chips.
- Cinnamon: 1 teaspoon ground cinnamon is a super delicious, warming addition during autumn and winter.
- Cocoa powder: To create double chocolate muffins, add 3 tablespoons cocoa powder + 3 additional tablespoons milk to the recipe.
- Oats: A 1/2 cup rolled oats makes this easy chocolate chip muffin recipe extra nourishing and satisfying.
- Dried fruit: I occasionally add 1 cup dried cranberries, cherries, or raisins to my muffins. Roll the dried fruit in a bit Bisquick mix, so they don’t sink to the bottom of the muffins during baking.
- Ganache: A drizzle of ganache or chocolate icing is a yummy way to add a little decadence to these muffins.
How to store chocolate chip Bisquick muffins
These yummy muffins never last long at our house, but you can store and enjoy them later if you have leftovers. To store, keep your Bisquick muffins in a sealed container so they don’t dry out.
For that warm, out-of-the-oven taste, microwave for circa 15 seconds if they are not fresh. The chocolate chips will be nice and melty and taste close to freshly baked.
How long do Bisquick chocolate chip muffins last?
You can keep the muffins in an airtight container for 3 days, or freeze them for up to 3 months. They will keep for up to 5 days if chilled in the refrigerator, but you want to warm them up before enjoying.
- 1/2 cup / 1 stick / 115 g / 4 oz unsalted butter, softened
- 1/2 cup / 100 g / 3.5 oz granulated (white) sugar
- 2 eggs, at room temperature
- 1 cup / 240 ml / 8 fl oz milk
- 1 tsp vanilla extract
- 2 cups / 240 g / 8 oz Original Bisquick mix
- 1 cup / 170 g / 6 oz chocolate chips
- Prepare for baking. Preheat your oven to 350°F / 180°C / gas mark 4. Line a regular-size, 12-hole muffin pan with paper cases and set it aside.
- Cream sugar and butter. In a large mixing bowl, mix together the sugar and softened butter until creamy and fluffy, for about 2 minutes. You can do this step by hand with a balloon whisk, a hand mixer, or a stand mixer fitted with the paddle attachment.
- Add liquid ingredients. Add the eggs, milk, and vanilla extract and whisk until well combined.
- Stir in Bisquick. Switching to a rubber spatula or wooden spoon, stir in the Bisquick mix until just combined and you no longer see streaks of dry powder. Be careful not to overmix.
- Add chocolate chips. Gently fold in the chocolate chips. You don’t have to mix very much, but try to distribute the chips evenly throughout the batter.
- Fill the muffin tin. Fill each well to the top for a nice high rise. A cookie scoop works great here. Optionally sprinkle a little sugar and extra chocolate chips on top of each muffin.
- Bake muffins. Pop into the oven and bake for 18 to 20 minutes or until the muffins have risen and the top is golden. You can also use a skewer to test the center for doneness.
- Cool muffins. Allow the muffins to cool in the pan for 5 to 10 minutes. Then transfer the muffins to a wire rack to cool completely or enjoy them right away. Warm chocolate chip muffins are absolutely delicious!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 159Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 53mgSodium: 24mgCarbohydrates: 10gFiber: 1gSugar: 9gProtein: 2g
Why you’ll love Bisquick chocolate chip muffins
- Pantry ingredients: Bisquick mix, sugar, butter, milk, and eggs make up the core ingredients of these muffins, and you probably have all of those in your kitchen.
- Quick to make: The recipe comes together in about 10 minutes and with a short bake time, you could be enjoying these muffins with Bisquick in 30 minutes.
- Perfect for breakfast + snacking: Served alongside a cup of coffee or a tall glass of milk, these make the perfect morning breakfast or afternoon snack.
More breakfast muffins to try
If you are a muffin-lover like me, these easy muffin recipes are for you! They’re super quick, simple to make, and full of delicious flavor – everything a good muffin should be!