Easy Chocolate Chip Bisquick Muffins

Why You’ll Love This Recipe

• Effortless: Uses just a handful of pantry staples and minimal prep.

• Fast: Ready in about 23 minutes ideal for busy days.

• Deliciously comforting: Tender crumb with gooey chocolate chips throughout.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups Bisquick baking mix

• ½ cup granulated sugar

• ⅔ cup milk

• 2 tablespoons vegetable oil

• 1 egg

• 1 teaspoon vanilla extract

• ¾ cup semi‑sweet chocolate chips (divided)

Directions

1. Preheat oven to 400 °F and grease a muffin pan.

2. In one bowl, mix Bisquick and sugar.

3. In a separate bowl, whisk together milk, vegetable oil, egg, and vanilla extract.

4. Combine the wet ingredients with the dry ingredients gently—mix just until moistened.

5. Stir in ½ cup of the chocolate chips.

6. Divide batter evenly among 12 muffin cups. Top each with the remaining ¼ cup of chocolate chips.

7. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Muffins yield 12.

Servings and Timing

• Servings: Makes 12 muffins.

• Prep Time: 5 minutes

• Cook Time: 18 minutes

• Total Time: 23 minutes

Variations

• Substitute butter for vegetable oil for richer flavor.

• Mix in nuts, white chocolate chips, or dried fruit for variety.

• Try mini muffins—reduce baking time accordingly or use a mini muffin tin.

Storage/Reheating

Store muffins in an airtight container at room temperature.
To freeze: Cool completely, wrap individually, seal in a freezer bag or container, and freeze. Thaw at room temperature to enjoy later.

FAQs

1. How can I tell when the muffins are done?

Insert a toothpick into the center—if it comes out clean or with a few crumbs, they’re done. If wet batter appears, bake a minute or two longer.

2. Can I make mini muffins instead?

Yes! Use a mini muffin tin and reduce baking time to around 10–12 minutes.

3. Can I use butter instead of vegetable oil?

Absolutely! Melted butter offers richer flavor and works well in this recipe.

4. Can I substitute milk alternatives?

Yes,  alternatives like almond or oat milk work fine in the same quantity.

5. Can I add other mix-ins?

Definitely. Try nuts, dried cranberries, butterscotch chips, or swap chocolate chips for other flavors.

6. How should I store the muffins?

Keep them in an airtight container at room temperature for a few days. For longer storage, freeze as noted above.

7. Can I prep the batter ahead of time?

You can freeze muffin batter portions in liners for up to 2 months. Freeze the filled liners then bake later, adding a few extra minutes to baking time.

8. Do I need to measure Bisquick in a specific way?

Spoon and level for accuracy—fluff Bisquick, spoon into the measuring cup, and level off to avoid dense muffins.

9. Can I use pancake mix instead of Bisquick?

Yes, pancake mix can be used as a substitute to simplify ingredient lists. Bake at 400°F for about 12–15 minutes.

10. Can I double the recipe?

Yes! Double all ingredients and use two muffin pans, or bake in batches. Make sure to adjust baking times if needed.

Conclusion

These Easy Chocolate Chip Bisquick Muffins are the perfect grab-and-go treat simple, fast, and utterly satisfying with every chocolatey bite. Whether you’re a busy parent or just craving comfort, this recipe delivers. Enjoy!