Making Bisquick chocolate chip muffins is a fast and easy way to serve something deliciously warm and sweet for the family using pantry ingredients. It’s the weekend and the kids are asking for something special. Maybe they are tired of pancakes, and you have chocolate chips on hand.
Well, my tender and fluffy Bisquick Chocolate Chip Muffins can be on the table in about 20 minutes. These are a winner every time!
I hope you’ll try more of our yummy Bisquick Recipes like our super popular Bisquick sausage balls, Bisquick Dumplings, Bisquick sausage muffins, and of course, our Bisquick biscuits!!
Let’s make some muffins!
HOW TO MEASURE BISQUICK
Measuring Bisquick correctly is imperative to producing moist baked goods. I simply use the Spoon + Sweep method.
- Fluff: I literally stick a whisk directly in the box of Bisquick and fluff it up. This aerates the mix that can become condensed as it ships and sits in your cupboard.
- Spoon: Instead of scooping the mixture out of the box with a measuring cup, I use a large spoon and gently spoon it into the measuring cup. Scooping it out can condense the mixture and add extra Bisquick to the batter, creating dried baked goods.
- Sweep: Use an offset spatula, or other utensil that has a perfectly straight edge, to sweep extra Bisquick off the top of the measuring cup.
BISQUICK CHOCOLATE CHIP MUFFINS INGREDIENTS
- Original Bisquick mix: This popular baking mix is likely in your pantry. It already contains most of what is needed in any baked goods.
- Milk: Whole milk
- Vegetable oil: Any flavorless oil in your pantry (not olive oil).
- Egg: Large eggs
- Sugar: White granulated sugar for extra sweetness.
- Mini chocolate chips: These semi-sweet delights are so versatile. Keep them in your pantry for an occasion such as this. If you don’t have mini, use the regular size.
TIPS
- Mixing: This recipe is so easy and straightforward. Just don’t mix too much.
- Baking: Don’t over-bake or the muffins will be dry!
- Switch The Chips: Substitute chocolate chips with white chocolate, butterscotch, or a chopped chocolate bar. Any mix-in ingredient can work such as nuts, dried cranberries, currants, and blueberries. Fresh fruit works well too, just make sure they are dried off once chopped.
- Liners: You can use muffin liners too. This makes for a quick clean-up!
STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This in The Fridge? Once made, your Bisquick Chocolate Chip muffins will last up to two days on the kitchen counter. Tightly wrap it in plastic.
- Can You Freeze This? Once cooled, wrap the muffins well, label, and freeze for up to three months. When ready to devour, thaw and enjoy! This is the best way to enjoy leftover muffins.
- Make-Ahead: The muffins can be made ahead of time. Just cover (don’t seal tightly) and keep at room temperature until ready to serve. But don’t wait too long, fresh is best.
- Food Safety: If you’d like more info on food safety check out this link.
HOW TO MAKE BISQUICK CHOCOLATE CHIP MUFFINS
- Add the Bisquick to a mixing bowl. Remove 2 tablespoons of Bisquick and add it to a small bowl. Add the chocolate chips and toss to coat.
- In a bowl, whisk together milk, oil, and egg. Mix in the sugar to the Bisquick.
- Add the chocolate chips.
- Mix.
- Fill the muffin tins with the batter.
- Bake until golden brown.
- Serve.
***See the full instructions below.
MORE BISQUICK RECIPES
- Bisquick Chicken Pot Pie
- Impossible Cheeseburger Pie
- Bisquick Breakfast Casserole
- Bisquick Quiche
- Bisquick Chicken and Dumplings
- Bisquick Zucchini Pie
- Bisquick Banana Bread
- Bisquick Coffee Cake
- Bisquick Chocolate Chip Cookies
- Impossible Pumpkin Pie
***See All Of Our Bisquick Recipes
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Bisquick Chocolate Chip Muffins
These wonderful Bisquick chocolate chip muffins are super quick and easy to make! They're light, fluffy, and perfectly tender!
Servings: 9 muffins
Ingredients
- 2 cups Original Bisquick mix, Fluff with a whisk then spoon into measuring cup
- 2/3 cup milk
- 2 tablespoons vegetable oil
- 1 large egg
- 1/3 cup sugar
- 1/3 cup mini chocolate chips
Instructions
- Arrange the oven shelf to the middle position in the oven. Preheat oven to 400ºF (204ºC). Line regular-size muffin tin with paper liners, or spray with nonstick cooking spray.
- Add 2 cups Bisquick to a large mixing bowl.
- Remove 2 tablespoons of Bisquick and add it to a small mixing bowl. Add chocolate mini chocolate chips (1/3 cup) and toss to coat; set aside.
- In a medium bowl, whisk together milk (2/3 cup), oil (2 tablespoons), and egg (1) until just blended.
- Stir in the measured, almost 2 cups of Bisquick and sugar until moistened, do not overmix. Stir in the chocolate chips with any of the Bisquick that may have dropped to the bottom of the bowl. Again, do not overmix.
- Fill prepared muffin tins 2/3 full with batter.
- Bake in preheat oven on arranged shelf, until golden brown, about 15-18 minutes.
Fans Also Made:
Notes
- Mixing: This recipe is so easy and straightforward. Just don’t mix too much.
- Baking: Don’t over-bake or the muffins will be dry!
- Switch The Chips: Substitute chocolate chips with white chocolate, butterscotch, or a chopped chocolate bar. Any mix-in ingredient can work such as nuts, dried cranberries, currants, and blueberries. Fresh fruit works well too, just make sure they are dried off once chopped.
- Liners: You can use muffin liners too. This makes for a quick clean-up!
Nutrition
Serving: 1muffin | Calories: 222kcal | Carbohydrates: 30g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 360mg | Potassium: 78mg | Sugar: 16g | Vitamin A: 75IU | Calcium: 81mg
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Everyone loves these. They don’t last long
Hey, Betsy! That’s great news! Thanks for the positive feedback and 5-star rating 🙂
My kids loved this! They ate 2 each, I’m only left with 1. LOL!
Hahaha, you gotta bake more hehe. That’s so cute, Mary Grace! Thanks for the positive feedback and 5 star rating!!