If you’re a muffin fanatic, you’ll love these Bisquick chocolate chip muffins. Actually, who am I kidding?
You’ll love these moist, chocolatey treats even if muffins aren’t usually your thing. I could eat them for breakfast, lunch, or dinner! (Dessert, too!)
These muffins are some of my favorites because the recipe is so quick and easy. You can make steaming, fresh-from-the-oven muffins in just 30 minutes!
Bisquick recipes are a fantastic way to speed things up in the kitchen. And the bananas in these make this recipe extra special.
Bisquick chocolate chip muffins are moist, flavorful, and melt-in-your-mouth delicious.
Ingredients for Bisquick Chocolate Chip Muffins
This recipe only requires six ingredients and bakes for just 15 minutes. Besides mashing the bananas, there’s almost no actual work.
Here’s what you’ll need:
- Bisquick mix. Bisquick is a premade baking mix that saves you from measuring out countless baking ingredients. It’ll give you a thick batter that will hold the chocolate chips and create a nice rise for the muffins.
- Eggs. Eggs add necessary moisture to any baking recipe. They also help bind the ingredients together.
- Banana. Bananas are the secret ingredient in this recipe. They add loads of moisture. They also give the muffins a fruity, mellow flavor to balance out the chocolate. It’s the perfect combo.
- Sugar. For most simple baking recipes like this one, granulated sugar is the best option. It’ll add a little sweetness and texture to your muffins.
- Vegetable oil. Oil produces a moist and tender muffin that melts in your mouth. You can also use part melted butter or substitute with canola or melted coconut oil. The latter will add flavor as well.
- Chocolate chips. You can’t have chocolate chip muffins without chocolate chips! I use semi-sweet, but if you want extra rich, go for dark chocolate. Milk chocolate will make them extra sweet.
How to Make Bisquick Chocolate Chip Muffins
This recipe requires just three simple steps:
1. Prepare. Grease the bottoms of 12 regular-sized muffin tins (or use cupcake liners). Preheat the oven to 400 degrees Fahrenheit.
2. Make the batter. Crack the egg into a medium bowl and beat it gently with a whisk. Then, add all the remaining ingredients.
Stir gently but thoroughly until everything is well mixed.
3. Bake. Pour the batter evenly into the 12 muffin cups. Then, bake for 15 minutes or until the muffins are golden brown.
After that, it’s just a matter of waiting on the muffins to cool enough to eat. Enjoy!
Tips and Tricks
Remember to incorporate these tips and tricks to get the fluffiest, most flavorful muffins possible:
- Use very ripe (to overripe) bananas. They’ll provide the best flavor. You can even mash and freeze old bananas. That way you’ll always have some on hand for baking.
- Incorporate add-ins. You can substitute toffee chips or candy-coated chocolate candies for the chocolate chips. Or simply add extra peanuts, banana chips, or raisins. You can also sprinkle coarse sugar on top just before baking to give the muffins that fancy bakery feel.
- Substitute pumpkin puree for bananas. It’ll give the muffins a different flavor, but they’ll still be moist and delicious. Pair it will chocolate chips, Craisins, or walnuts.
- Use room-temperature eggs and bananas. This helps them to incorporate with the other ingredients quicker. Take them out of the fridge about half an hour before you start baking.
- Use different-sized chocolate chips. It’s a fun and tasty way to add more texture and variety to every bite.
- Making a smaller batch? Put a little water in any empty muffin cups. Doing so will help the muffins bake evenly and keep the pan from scorching.
- Reserve some chocolate chips. Worried that all the chocolate chips will sink to the bottom of your muffins? Reserve a few to sprinkle on top of the batter after you’ve poured it into the pan.
How to Store
Think you’ll have leftover muffins? I doubt it, but here are some storing tips just in case:
- To store. Let the muffins cool fully. Then, place them in Ziploc bags or an airtight container. Store at room temperature for up to 5 days or in the fridge for a week.
- To freeze. Place fully cooled muffins on a baking sheet. Flash freeze them for 30 minutes. Then, transfer them to a freezer-safe container and freeze for up to 3 months.
- To thaw. Let frozen muffins thaw in the fridge overnight. Then, enjoy them chilled or reheat them in the microwave in 30-second intervals until warm.
Pro tip: For delicious muffin leftovers, split them in half. Smear each half with butter, and throw them under the broiler for a few minutes. Yum!
Bisquick Chocolate Chip Muffins
12
servings10
minutes15
minutes190
kcalMake soft and fluffy chocolate chip muffins in less than 30 minutes using the magic of Bisquick!
Ingredients
1 egg
2 cups Original Bisquick mix
1 1/4 cups very ripe bananas, mashed (2 to 3 medium size bananas)
1/3 cup sugar
3 tablespoons vegetable oil
1/3 cup miniature semisweet chocolate chips
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Grease the bottoms of 12 regular-sized muffin cups or line with baking cups.
- In a medium bowl, beat the egg slightly with a fork or a whisk, just until the egg yolks and whites are blended. Stir in the remaining ingredients just until moistened.
- Pour batter evenly into the 12 muffin cups.
- Bake for about 15 minutes or until golden brown.
- Cool in the pan for about 5 minutes.
- Serve and enjoy!
Notes
- Reserve a few chocolate chips to sprinkle on top of the batter in the muffin tin.
I just made these using my homemade Bisquick Mix (made with coconut oil). They are pretty tasty! I added walnuts for a little crunch. Makes a quick and easy snack and tastes really good warm. Thanks!