Bisquick Chocolate Muffins
These double chocolate muffins with chocolate are a great way to start your day and satisfy your sweet tooth at the same time! Best of all, they're quick and easy to make with Bisquick baking mix.
Equipment
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.
Nutrition
Serving: 1gCalories: 233kcalCarbohydrates: 32gProtein: 4gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 20mgSodium: 271mgPotassium: 163mgFiber: 2gSugar: 18gVitamin A: 93IUVitamin C: 0.1mgCalcium: 82mgIron: 1mg
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