Bisquick Chocolate chip muffins are still one of the most popular muffin flavors. This classic muffin will never go out of style and this is the exact reason that you probably still haven’t found the perfect recipe!
There is always something wrong with them; they lack in texture, flavor, good structure or they simply require a ridiculous amount of work that, honestly, isn’t worth the muffin.
But, the search is finally over, because this Bisquick Chocolate Chip Muffin recipe will even give bakeries a run for their money!
This recipe is super easy to make and will literally take you 5 minutes thanks to the Bisquick pre-mix. You don’t have to weigh out and measure a ton of ingredients and even the mixing process is very straight-forward as well.
This recipe can be easily adapted to create a ton of other muffin flavors! By removing the chocolate chips you have a plain muffin to work from and can then add additional flavoring ingredients. Use nuts, fruits, candies and preserves to make whatever your heart desires.
The best part, you can freeze both the raw batter and the cooked muffins! This will save you a ton of time and make weekly meal-prep so much easier. So, what are you waiting for?
How To Make Bisquick Chocolate Chip Muffins
Preheat your oven to 400 degrees Fahrenheit. Line a muffin tray with muffin liners or spray with non-stick cooking spray.
In a medium bowl, mash the bananas before adding the egg, oil and vanilla extract. Using a whisk or electric mixer, combine the ingredients until they are evenly incorporated.
Add the Bisquick Original mix and sugar and mix until they are almost fully incorporated. Lastly, add the chocolate chips and continue mixing until the Bisquick mix has been fully incorporated and the chocolate chips are evenly dispersed.
Evenly divide the batter between 12 muffin cups and bake for 12-15 minutes, or until the muffins are golden brown.
Allow them to cool slightly before serving warm (or cold) with your favorite accompaniments.
Tips & Tricks
- If you want to make this recipe completely vegetarian, you can replace the one egg by adding another banana. These days you can also easily find vegan chocolate or chocolate chips.
- Another substitute you could make is to use white or dark chocolate chips instead of milk chocolate chips. You can also incorporate a variety of chopped nuts and small pieces of dried fruits, like cranberries.
- One of my favorite aspects of this recipe is how easily you can change the entire flavor. By simply removing the chocolate chips from the recipe, you have a plain muffin to use as a basis.
Here are some ideas to easily create other muffin flavors;
To make chocolate muffins, add 3 tablespoons cocoa powder. For mocha muffins, combine 1 tablespoon of boiling water with 2 tablespoons instant coffee and 1 tablespoon cocoa powder.
Lastly, to make strawberry muffins, simply add 1-2 cups of fresh or dried strawberry pieces.
See how easy it is!
- These Bisquick Chocolate Chip muffins freeze really well. Allow them to cool completely before placing them inside an air-tight container and into the freezer; they will last for up to 2 months.
You can also freeze the batter inside muffin cups (pre-portioned) and when you are ready to bake them, simply thaw them for 2-3 hours at room temperature before baking as per usual.
Either way will save you a lot of time and effort!
There was a time when all baked goods had to be artisan and made-from-scratch but to be honest, using baking mixes like this one will yield the same scrumptious results without all of the unnecessary hassle.
These chocolate chip muffins are delicious, quick and easy and can even be made and frozen months in advance to save you more time!
You can create the best chocolate chip muffins in the universe with just this mix and a few additional ingredients that you most likely already have at home.
Do yourself a favor and keep one of these Bisquick Original Pancake and Baking Mix boxes in your pantry – you won’t regret it!