Don't forget to check out the Tips & FAQ section in the post!
These Bisquick chocolate chip muffins are the quick and easy way to make delicious and moist homemade chocolate chip muffins.
This recipe starts with a baking mix, which just makes everything go really quickly, and in no time at all, you’ll have the easiest chocolate chip muffins you could ever make.
Table of Contents:
These muffins will be a family favorite, especially for kids. It’s literally foolproof, quick, and makes the tastiest muffins. Believe me when I say that no one will know you used a baking mix to make them.
These taste just like they’re made from scratch. I also have a quick tip (which you’ll see in the recipe card) for keeping the chocolate chips from sinking to the bottom of the muffins.
Now let’s talk about just some of the ingredients that are in these easy chocolate chip muffins. (The list of ALL ingredients is in the recipe card below.)
Bisquick: This is the base for these muffins. Bisquick is a baking mix and since you’re starting with a baking mix, it means you don’t need to add flour or leavening ingredients like baking powder or baking soda as those things are already included in the baking mix. That’s what makes this recipe so easy.
Sugar: You will need to add sugar because Bisquick does not already contain it and you want those muffins to have a little sweetness to them.
Vanilla extract: I know it sounds weird to add vanilla extract to chocolate chip muffins, but adding a bit will help make these muffins taste more like they’re made from scratch.
Chocolate Chips: I used semi-sweet chocolate chips, but you could use milk chocolate instead if you want. You don’t need to coat the chips in flour in order to keep them from sinking to the bottom. That never actually works really well anyway. I do have a method that will help and I go through that in the recipe card below.
How to Make these Muffins:
Let’s go over how to make these chocolate chip muffins with Bisquick. (The detailed instructions are in the recipe card below.)
The first step is to preheat the oven to 400 degrees F. Always make sure you preheat the oven or the muffins won’t rise as well, will take longer to bake and may turn out too dense.
Next, line 12 standard-size muffin cups (or cupcake cups) with liners, or alternatively, you can just grease the muffin pan well.
In a large bowl, add in all ingredients except the chocolate chips.
Stir the ingredients together with a whisk. Only stir until everything is combined well and to get the large lumps out. It’s not necessary to get all the tiny lumps out.
Now, before adding the chocolate chips to the batter, scoop about a tablespoon and a half of plain batter into each muffin cup. This is the trick to keep all of the chocolate chips from sinking to the bottom of the muffins.
Next, go ahead and add the chocolate chips to the remaining batter that’s left in the mixing bowl and gently stir them in.
Now, add the batter with the chocolate chips mixed in, to the muffin cups.
Bake the muffins for 15 to 17 minutes. Watch closely at the end of the baking time as they will brown quickly at that point. The muffins are done baking when they’re golden brown and a toothpick inserted into the center comes out with either a few moist crumbs or clean, but no raw batter.
Once baked, place the pan on a cooling rack for about 5 minutes.
Once cooled for five minutes in the pan, remove the muffins from the pan and set them directly onto the cooling rack to cool further. Serve warm with or without butter.
Bisquick Chocolate Chip Muffins
- 2 1/4 cups Bisquick
- 2/3 cup sugar
- 3/4 cup milk
- 2 1/2 tablespoons vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- Preheat the oven to 400 degrees F.
- Line 12 standard size muffin cups (or cupcake cups) with liners or grease the muffin pan well.
- In a large bowl, stir all ingredients together with a whisk, except the chocolate chips. Only stir until everything is just combined and to get the large lumps out. It's not necessary to get all the tiny lumps out.
- Before adding the chocolate chips to the batter, scoop about a tablespoon and a half of plain batter into each muffin cup.
- Add the chocolate chips to the remaining batter that's left in the mixing bowl and gently stir them in.
- Add the batter with the chocolate chips mixed in, to top off the plain batter in the muffin cups. (Doing it this way will help keep the chocolate chips from completely sinking during baking.)
- Bake for 15 to 17 minutes. Watch closely at the end of the baking time as they will brown quickly at that point. Muffins are done when golden brown and a toothpick inserted into the center comes out with either a few moist crumbs or clean, but no raw batter.
- Place the pan on a cooling rack for about 5 minutes, then remove the muffins from the pan and set directly onto the cooling rack to cool further. Serve warm with or without butter.
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Tips & FAQs:
Bisquick is a baking mix. It’s used to make pancakes, biscuits and other baked items. It’s made up of flour and leavening ingredients and is used to easily make baked goods without having to start from scratch.
Maybe. I haven’t tested out other baking mixes, but a lot of them are similar and if you can’t get Bisquick, then it’s worth a try using another baking mix.
Yes you absolutely can and they are super easy and moist! You’ll see in the recipe card, how easy these are to mix up and they’re so good.
Make sure not to pack the baking mix down into the measuring cup. Spoon it into the cup and level off the top, but don’t scoop as that will pack in too much baking mix into the measuring cup and could cause dry muffins.
It’s really best if you can. You can omit the extract if you can’t get it, but it really does add flavor and makes these muffins taste homemade.
You can use whatever type you like. I used semi-sweet chocolate chips, but you could also use milk chocolate chips if you prefer those.
Yes, this recipe can be doubled and will then make about 24 muffins.
These muffins can be made ahead of time and frozen if desired. Let them cool completely, then add to a freezer bag. Try to remove all the air from the freezer bag and then close it well and place it in the freezer for up to a month.
To thaw, place the freezer bag on the counter or table at room temperature and let defrost in the bag or in another air-tight container.
These muffins can be stored at room temperature, in an airtight container, for a couple of days. After that, to prolong freshness, they can be placed in the refrigerator, in an airtight container, for up to 3 more days.
These muffins are best served at room temperature or warm. If they have been chilled, set them out for about 20 minutes before serving, or pop them in the microwave for about 10 seconds.
Feel free to add chopped nuts to the muffin batter if desired.
Make sure to watch the muffins closely at the end of the baking time as they will brown quickly at that point. Muffins are done when they are golden brown and a toothpick inserted into the center comes out with either a few moist crumbs or clean, but no raw batter.
Supplies used for this recipe:
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