Use your pancake baking mix, either homemade or store bought, to make delicious homemade chocolate muffins for a quick breakfast treat or lunchbox treat.
These fluffy and lightly sweet muffins are a treat you can feel good about baking and serving while also knowing they bake up quickly for hassle-free mornings.
Start with Pantry Staples
There’s nothing fancy or complex here, the ingredients are likely all aready in your pantry and transform into something quite special.
Baking Mix – Make your own baking mix to have on hand for frugal baking or use something like Bisquick™️from the grocery store.
Cocoa Powder – Something unsweetened, whatever brand or type you prefer.
Brown Sugar – Light or dark will work, just grab what’s easiest.
Eggs – Don’t forget there are a number of easy egg subsititutes you can use in baking if you don’t have some egss on hand.
Butter – Salted butter works just fine, there is usually salt in a baking mix too, so if that feels like it might be too salty for your taste, use unsalted. Margarine of some kind would also work for the dairy-free folks.
Milk – Use whatever you prefer: cow, goat, almond, etc. Even the powdered buttermilk substitute for baking would work here, just follow the instructions on the container.
Optional Additions
The chocolate muffins are quite tasty just as the recipe is written but there are some easy ways to switch it up if you desire:
Spice – stir in up to 1 teaspon of ground, dried spice like cinnamon or cardamom.
Nuts – give your muffins some crunch by stirring in about 1 cup of finely chopped nuts.
Dried fruits – add up to 1 cup of raisins or dried cranberries for some chewy texture and more flavor.
How to Serve
There’s no reason to get fancy here, muffins are intended to be easy meals or ways to fill out a meal.
Serve with your favorite hot or cold beverage.
Add the muffins to part of a larger breakfast or brunch spread alongside eggs, fruit, bacon, etc.
Tuck the baked and cooled muffins into lunch boxes for an afternoon treat.
How to Store
Keep the baked and cooled muffins in an airtight container where they should stay fresh for up to 5 days.
For longer term storage, place the cooled muffins into a freezer bag or other container and freeze. Use up frozen muffins within 6 months. Let thaw on the counter prior to serving.
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Chocolate Muffins from Baking Mix Like Bisquick
Ingredients
Equipment
Method
- Preheat oven to 375 degrees Fahrenheit.
- Grease a muffin tin.
- In a medium mixing bowl, whisk together the baking mix and cocoa powder. Set aside.
- In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.
- Add egg and milk to the butter mixture. Beat to combine.
- Slowly add the dry ingredients to the wet and mix completely.
- Divide the batter amongst the 12 muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 15-18 minutes or until an inserted tester comes out clean.
- Let muffins cool in pan for 5 minutes.
- Remove the baked muffins from muffin pan to cool on wire rack.
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