✔ Updated · classic milk-based recipe, fixed card amounts + tall-dome tips
These Bisquick chocolate chip muffins are my one-bowl answer to a busy morning: stir, scoop and bake in about 25 minutes. They come out soft and tender with golden tops and melty pockets of chocolate in every bite.
At a glance
The one tip that matters: Stir only until the dry mix disappears. A lumpy batter bakes into the tallest, softest muffins.
Why You'll Love These Muffins
- One bowl, no mixer: just a whisk and a spatula, and the oven does the rest.
- Pantry staples: Bisquick, milk, an egg, oil and chocolate chips.
- Freezer friendly: bake a batch on Sunday and grab one on the way out the door all week.
What You Need for Bisquick Muffins
This is the classic Bisquick muffin method: the mix already has the flour, leavening, salt and fat, so you add milk, an egg, a little oil, sugar and chocolate chips. That's it.
Semisweet chips give the classic bakery flavor; milk chocolate chips make them sweeter and softer. If you have overripe bananas, my Bisquick banana muffins are the ones to make instead.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Don't overmix. About 15 strokes is plenty. My first Bisquick muffins were flat little hockey pucks because I beat the batter smooth; lumps are your friend here.
- Start hot. 400°F gives the batter a quick burst of rise so you get a proper dome. Lower temperatures bake flatter tops.
- Save chips for the top. A handful pressed on top before baking makes them look bakery-style and keeps every bite chocolatey.
- Toss the chips in mix. A teaspoon of Bisquick tossed with the chips helps stop them sinking to the bottom.
- Check early. Ovens vary, and mine runs hot. Start checking at 13 minutes; the tops should spring back when you press them. Max usually appears in the kitchen right about then, nose first.
Bisquick Chocolate Chip Muffins
12
muffins10
minutes200
kcal15
minutes25
minutesSoft, tender chocolate chip muffins made in one bowl with Bisquick, milk, egg, oil and a cup of chocolate chips, baked at 400°F until golden and domed.
Ingredients
2 cups Bisquick Original baking mix
1/3 cup granulated sugar
2/3 cup milk
2 tablespoons vegetable or canola oil
1 large egg
1 teaspoon vanilla extract
1 cup semisweet or milk chocolate chips, divided
1 tablespoon coarse sugar for sprinkling (optional)
Directions
- Heat the oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners or grease the cups well.
- In a large bowl, whisk the milk, oil, egg and vanilla until smooth.
- Add the Bisquick and sugar and stir with a spatula just until moistened, about 15 strokes. A few lumps are fine; overmixing makes muffins tough and flat.
- Fold in 3/4 cup of the chocolate chips.
- Divide the batter evenly among the cups, filling each about two-thirds full. Scatter the remaining 1/4 cup chips and the coarse sugar over the tops.
- Bake for 13 to 16 minutes, until the tops are golden and spring back when pressed and a toothpick in the center comes out clean (a smear of melted chocolate is fine).
- Cool in the pan for 5 minutes, then lift the muffins out onto a wire rack. Serve warm or let them cool completely.
Notes
- Sometimes it isn’t very easy to evenly disperse chocolate chips, especially if they are very small. You could continue mixing until they are, but this might result in over-mixing your batter, which will alter the final texture and ultimately the structure of your item. The best way to solve this problem is by adding the chocolate chips in batches of 3 while briefly mixing between each addition. This will help you spread them evenly throughout the batter and prevent any over-mixing.
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Easy Flavor Variations
- Double chocolate: replace 1/4 cup of the Bisquick with 3 tablespoons unsweetened cocoa powder and add 1 extra tablespoon of milk.
- Mocha: dissolve 2 teaspoons instant coffee in the milk before whisking.
- Banana chocolate chip: add 2 mashed ripe bananas and use 1/3 cup milk.
- Cinnamon crumb top: rub together 2 tablespoons each Bisquick, brown sugar and cold butter with 1/2 teaspoon cinnamon and sprinkle over the batter.
- Berry: swap the chips for 1 cup blueberries, tossed in a spoonful of mix first.
- More with the same box: try Bisquick chocolate chip cookies, Bisquick banana bread or my full list of Bisquick recipes.
Make-Ahead and Storage
- Room temperature: airtight for up to 3 days. A paper towel in the container keeps the tops from going sticky.
- Freezer: freeze cooled muffins in a zip-top bag for up to 3 months.
- Reheat: 15 to 20 seconds in the microwave, or 5 minutes in a 350°F oven for a crisp top.
- Batter ahead: Bisquick batter loses some rise as it sits, so bake it within 30 minutes of mixing for the best dome.
Frequently Asked Questions
How do you make Bisquick chocolate chip muffins?
Whisk 2/3 cup milk, 2 tablespoons oil, 1 egg and vanilla, then stir in 2 cups Bisquick and 1/3 cup sugar just until moistened. Fold in chocolate chips, fill 12 lined cups and bake at 400°F for 13 to 16 minutes.
Why are my Bisquick muffins flat?
Usually the batter was overmixed or the oven wasn't hot enough. Stir only until the mix is moistened, fill the cups two-thirds full and bake at 400°F. Old Bisquick can also lose its rise, so check the date on the box.
Can I add bananas to Bisquick chocolate chip muffins?
Yes. Mash 2 ripe bananas into the wet ingredients and cut the milk to 1/3 cup, then bake as usual for a few minutes longer. For a full banana version, see my Bisquick banana muffins.
Can I use mini chocolate chips?
Yes, and they spread through the batter more evenly and sink less. Use the same 1 cup. Chopped chocolate bars, white chocolate or peanut butter chips work too.
How do you store and freeze the muffins?
Keep cooled muffins in an airtight container at room temperature for up to 3 days. Freeze them in a zip-top bag for up to 3 months, then thaw at room temperature or warm for 15 to 20 seconds in the microwave.
