Easy Bisquick Chocolate Muffins
Double chocolate muffins made with Bisquick are rich, soft, and packed with plenty of chocolate flavor in every bite. They’re easy to make with simple pantry ingredients and perfect for breakfast, snacks, or dessert.
These chocolate muffins with chocolate chips feel extra indulgent thanks to the melty chocolate scattered throughout and sprinkled on top for a bakery-style finish. They’re easy to make with simple pantry ingredients and perfect for breakfast, snacks, or dessert.
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There’s something about a rich chocolate muffin with melty chocolate chips that feels a little extra special at breakfast time.
These Bisquick chocolate muffins are soft, tender, and loaded with chocolate flavor without requiring a long list of ingredients or a lot of prep work.
This is the kind of easy recipe that works just as well for busy weekday mornings as they do for an afternoon snack with a cup of coffee or tea.
I love recipes like this because they taste homemade and comforting while still being incredibly simple to throw together.
Using Bisquick keeps the batter quick and fuss-free. I keep Bisquick on hand for all my favorite Bisquick muffin recipes.
Adding sour cream to the batter helps create a moist texture that stays soft for days, so your muffins don’t taste like biscuits. And using extra chocolate chips on top is a low-effort trick to make these chocolate muffins look like they came from your local bakery.
If you have kids in the house, consider yourself warned that these muffins tend to disappear fast. Warm from the oven with gooey chocolate chips, they’re hard for anyone to resist!
More Bisquick Muffin Recipes:
- Bisquick Banana Muffins
- Chocolate Chip Bisquick Muffins
- Bisquick Sausage Muffins
- Bisquick Cheesy Muffins
- Sweet Potato Bisquick Muffins
- Blueberry Bisquick Muffins
- Bisquick Applesauce Muffins
Chocolate Muffins Made With Bisquick
One of the best things about making chocolate muffins with Bisquick is how dependable they are.
The baking mix helps create fluffy muffins with very little measuring, making this a great recipe for beginner bakers or anyone who just wants something simple and reliable. It’s also an easy pantry recipe since most of the ingredients are things many families already keep on hand.
And it can be used for way more than just muffins. For more inspiration, just have a peek at my list of 30 Must-Try Recipes Using Bisquick!
These chocolate muffins with chocolate chips are also easy to customize. You can use milk chocolate, semi-sweet, or dark chocolate chips depending on how rich you want them to taste.
A handful of chopped nuts or a sprinkle of mini chocolate chips on top can make them feel even more fancy. They freeze beautifully, too, which makes them great for meal prep or quick breakfasts during busy weeks.
How to Make Bisquick Double Chocolate Muffins
It’s really easy to whip up this treat.
Ingredients You’ll Need
- Bisquick Baking Mix
- Cocoa Powder
- Sugar
- Egg
- Sour Cream
- Milk
- Vegetable Oil
- Vanilla Extract
- Chocolate Chips
How to Make It:
Find the full printable recipe available below
Prepare the batter. First, you’ll whisk together Bisquick, cocoa powder, and sugar. Add the egg, sour cream, milk, vegetable oil, and vanilla extract.
Whisk until batter is combined and smooth. Add 1/2 cup of chocolate chips to the batter, stirring to combine.
Prepare the muffin tins. Then, you’ll divide the batter among the prepared wells of the muffin pan (I use a cookie scoop for this).
Sprinkle the remaining 1/4 cup of chocolate chips over the tops of the muffin batter. Bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Cool and enjoy. Then, you’ll remove from oven and let the muffins cool in the pan for about 10-15 minutes, then remove them from the pan. Enjoy warm (my favorite!) or cool completely.
Notes and Adaptations:
- Muffins can be covered and stored at room temperature for up to 3-5 days.
- You can freeze these muffins, too. Allow them to cool completely, then wrap each muffin in plastic wrap. Place all wrapped muffins in a large zip-top bag or other freezer-safe container, then freeze.
Recommended Equipment:
Bisquick Chocolate Muffins
Ingredients
- 2 cups Bisquick baking mix
- 1/2 cup cocoa powder
- 1/2 cup sugar
- 1 egg
- 1/3 cup sour cream
- 1 cup milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup chocolate chips (divided)
Instructions
- Preheat oven to 400F. Grease a 12-well muffin pan with nonstick spray, or line with muffin liners. Set aside.
- In a large mixing bowl, whisk together Bisquick, cocoa powder, and sugar.
- Add the egg, sour cream, milk, vegetable oil, and vanilla extract. Whisk until batter is combined and smooth.
- Add 1/2 cup of chocolate chips to the batter, stirring to combine.
- Divide the batter among the prepared wells of the muffin pan (I use a cookie scoop for this). Take the remaining 1/4 cup of chocolate chips and sprinkle them over the tops of the muffins.
- Bake in preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool in the pan for about 10-15 minutes, then remove the muffins from the pan. Enjoy warm or cool completely.
Notes
- Muffins can be covered and stored at room temperature for up to 3-5 days.
- You can freeze these muffins, too. Allow them to cool completely, then wrap each muffin in plastic wrap. Place all wrapped muffins in a large zip-top bag or other freezer-safe container, then freeze.
Equipment
Nutrition
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