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A Bisquick chocolate chip muffin broken in half sits on a white wooden surface, surrounded by pieces of chocolate and another whole muffin on a brown napkin in the background.

Bisquick Chocolate Chip Muffins

These Bisquick Chocolate Chip Muffins are soft, fluffy, and packed with melty chocolate chips—perfect for busy mornings or an easy anytime treat. With just a few simple ingredients and minimal prep, you’ll have warm, bakery-style muffins on the table in no time.

Course Breakfast, Muffins
Cuisine American, Snacks
Keyword Bisquick Chocolate Chip Muffins, Chocolate Chip Muffins with Bisquick
Prep Time 5 minutes
Cook Time 16 minutes
Servings 12

Ingredients

  • 2 cups Bisquick
  • ⅔ cup milk
  • 2 tbsp oil
  • 1 large egg
  • ⅓ cup sugar
  • 1 tsp vanilla
  • ¾ cup semi-sweet chocolate chips (plus extra for topping, optional)

Instructions

  1. Preheat your oven to 400°F. Line a muffin tin with paper liners or spray with nonstick cooking spray.

  2. Mix wet ingredients: In a medium bowl, whisk together the milk, oil, egg, sugar, and vanilla until well combined.

  3. Add Bisquick: Stir in the Bisquick baking mix until just combined—don’t overmix! The batter will be slightly lumpy.

  4. Fold in chocolate chips: Gently stir in the chocolate chips.

  5. Scoop into muffin tin: Divide the batter evenly among 10–12 muffin cups. Fill each about ¾ full. If desired, sprinkle a few extra chocolate chips on top for a bakery-style look.

  6. Bake for 13–16 minutes, or until a toothpick inserted in the center comes out clean.

  7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Recipe Notes

Freeze for later

Let muffins cool completely, then freeze in a zip-top bag for up to 2 months. Warm them up in the microwave for 15–20 seconds.