Ingredients
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)
Instructions
- Preheat oven to 400°F and grease a muffin pan.
- In one bowl, mix Bisquick and sugar.
- In a separate bowl, whisk together milk, vegetable oil, egg, and vanilla extract.
- Combine the wet ingredients with the dry ingredients gently—mix just until moistened.
- Stir in ½ cup of the chocolate chips.
- Divide batter evenly among 12 muffin cups. Top each with the remaining ¼ cup of chocolate chips.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Notes
- Substitute melted butter for vegetable oil for a richer flavor.
- Add nuts, dried fruit, or white chocolate chips for variety.
- Use a mini muffin tin and reduce bake time to 10–12 minutes for mini muffins.
- Store in an airtight container at room temperature, or freeze for later.
- Milk alternatives like almond or oat milk can be used.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 13g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 15mg
