It doesn’t get easier than Bisquick muffins–made with your favorite packaged baking mix. Simply mix, pour and bake for fluffy, melt-in-your mouth Bisquick breakfast muffins.
Chocolate chip Bisquick muffins are as easy as 1-2-3. These pancake mix muffins make the perfect breakfast or a sweet treat any time of day.
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Weekends were made for sleeping in and eating a homecooked breakfast. During the rest of the week, we rely on quick and easy breakfasts to get us through our mornings.
But just because it’s quick and easy doesn’t mean I can’t provide my family with a great breakfast. Full bellies fuel their brains and make sure everyone has a great start to the day.
Muffins have always been one of our favorite treats, and my Oatmeal Chocolate Chip Muffins are at the top of our list.
But making muffins from scratch takes time, which I don’t always have.
These chocolate chip Bisquick muffins are practically dump-and-go, which is always doable! I can quickly prepare the mix and pop these Bisquick muffins in the oven while I get ready.
Less than 20 minutes later, I can enjoy a warm and filling breakfast before I leave the house, and the leftovers will make a great snack at the end of the day.
They’re one of the best things to make with pancake mix, if you ask me!
More Bisquick Recipes to Try:
- Bisquick Banana Muffins
- Easy Bisquick Applesauce Muffins
- Blueberry Muffins Made with Bisquick
- Bisquick Chocolate Chip Cookies
- Bisquick Sugar Cookies
- Bisquick Peanut Butter Cookies
- Bisquick Dumplings
- Easy Bisquick Sweet Potato Muffins
Tips to Make Bisquick Breakfast Muffins Even Easier
- Don’t over-mix. The batter will have some lumps. That’s perfectly normal. Save yourself a few minutes and mix until the ingredients are just combined. Over-mixing can lead to tough muffins.
- Skip the wrapper. Cupcake wrappers look pretty, but they aren’t necessary. Be sure to grease the muffin tin well and they will pop out easily.
- Freeze leftover muffins. Not only are these muffins easy to prepare in a hurry, but they are also perfect for freezing. It’s so easy to make a double batch and pop the extras into freezer safe bags. They’ll keep in the freezer for about 3 months. Just set them on the counter for a few hours or reheat in the microwave and they’ll be ready to serve.
- Freeze the batter. Did you know you can freeze muffin batter? For this, you’ll want to use cupcake wrappers. Place the wrappers in the muffin tin and fill according to the recipe. Stick the whole tin into the freezer for 2-3 hours or until the batter is frozen. Remove the tray and remove the paper cups with batter. Place them in a freezer safe bag in the freezer for up to 2 months. To bake, place them back into the muffin tin and bake as directed, adding a few additional minutes to the baking time.
How to Make Muffins with Bisquick
It’s really easy to make these Bisquick baking mix muffins.
Ingredients You’ll Need:
- Bisquick Baking Mix
- Granulated Sugar
- Vegetable Oil
- Vanilla Extract
- Semi-sweet Chocolate Chips
How to Make It:
(Full printable recipe is available below)
Prepare the batter. First, you’ll combine Bisquick baking mix and sugar in a mixing bowl, and combine the wet ingredients in a separate bowl. Mix the wet ingredients into the dry ingredients until well combined.
Add chocolate and prepare the tin. Next, gently stir 1/2 cup of the chocolate chips into the batter and fill each well of the pan with batter. Divide the remaining chocolate chips across the top of the batter in each cup.
Bake and serve. Last, you’ll bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Notes and Adaptations:
- Leftover muffins can be stored in an airtight container at room temperature.
- If you’d like to freeze the muffins for later, cool them completely, then wrap each muffin in plastic wrap. Place wrapped muffins in a large zip-top bag or other freezer-friendly airtight container and place in the freezer.
- Feel free to make your own Bisquick mix substitute if you prefer.
- 2 cups Bisquiick Baking Mix
- 1/2 cup granulated sugar
- 2/3 cup milk
- 2 TBSP vegetable oil
- 1 egg
- 1 tsp vanilla extract
- 3/4 cup semi-sweet chocolate chips, divided
- Preheat oven to 400F and grease the wells of a muffin pan.
- In a mixing bowl, combine Bisquick baking mix and sugar.
- In a separate liquid measuring cup or small mixing bowl, whisk together milk, oiil, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients, mixing until combined and fully moistened (do not overmix).
- Stir in 1/2 cup of chocolate chips.
- Divide batter among 12 wells of muffin pan. Sprinkle remaining 1/4 cup of chocolate chips over the tops of the muffins.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Leftover muffins can be stored in an airtight container at room temperature. If you'd like to freeze the muffins for later, cool them completely, then wrap each muffin in plastic wrap. Place wrapped muffins in a large zip-top bag or other freezer-friendly airtight container and place in the freezer.
Recipe adapted from Betty Crocker
Amount Per Serving: Calories: 204Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 17mgSodium: 270mgCarbohydrates: 29gFiber: 1gSugar: 17gProtein: 3g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
More Chocolate Chip Recipes You’ll Love:
- Delicious Chocolate Chip Loaf Cake
- Easy Homemade Chocolate Chip Bundt Cake
- Soft and Chewy Chocolate Chip Cookies
- Pumpkin Chocolate Chip Cookies
- Chocolate Chip Cookies without Brown Sugar