Bisquick Chocolate Chip Muffins Recipe

This recipe for Bisquick chocolate chip muffins is my favorite because it’s so easy and fast. You’ll have steaming muffins in less than 30 minutes! Bisquick recipes are a fantastic way to speed things up in the kitchen. Plus, you probably already have the mix in your pantry. Plus the bananas make this recipe extra special, adding moisture and a delectable depth of flavor. Keep scrolling for this simple recipe plus some tips and tricks to make the best chocolate chip muffins you’ve ever had!

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. I just love how easy it is. With these common pantry ingredients, you get flavor and texture that’s hard to beat. Bisquick Mix: Bisquick is a premade baking mix so you don’t have to measure out all the dry ingredients. It’s basically flour, starch, and leavening which are essential for a thick batter that can hold in all your chocolate chips, as well as creating a rise that balances out the wet ingredients. Eggs: Eggs add necessary moisture to any baking recipe and they help bind the ingredients together. Banana: Bananas also add moisture, but in this recipe they also add 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 to add a little sweetness and texture to your muffins. Vegetable Oil: Using oil produces a moist and tender muffin that melts in your mouth. You can also use part melted butter or substitute with canola oil 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 for most recipes, but if you want extra rich go for dark chocolate, or for extra sweetness – milk chocolate.

Can You Freeze Chocolate Chip Muffins?

Yes! Some muffins are better to freeze than others though. This recipe should be safe to freeze. Those that have a streusel topping or are more complicated recipes may not be the best coming out of the freezer. Here are a few freezing tips:

Let them cool completely before popping them in the freezer.You can also freeze raw batter in paper muffin cups.Flash freeze baked muffins for about a half hour, then store them in air-tight freezer bags.For freezing the batter, freeze the whole tray for about 4 hours, until solid, then transfer to freezer safe bags.Frozen baked muffins can last in the freezer for up to 3 months; frozen batter up to 2 months.

Tips and Tricks

Very ripe bananas give the best flavor!Fun substitutes for the chocolate chips include toffee chips, candy-coated chocolate candies, peanuts, banana chips, or raisins.Mash and freeze old bananas, that way you’ll always have some on hand for baking!Another fun tweak is to use pumpkin puree instead of mashed bananas, and then include either chocolate chips, walnuts, or craisins!Make sure your eggs and bananas are at room temperature. This helps them to incorporate with the other ingredients quicker. Take them out of the fridge about half an hour before you start baking. To ensure soft and fluffy muffins, don’t overmix when combining the wet and dry ingredients. Lumps are normal, and the batter will be thick, but don’t over mix!Using a mix of different sized chocolate chips is a fun and tasty way to add more texture and variety to every bite.Add a sprinkling of coarse sugar on top of your muffins just before baking to give them that fancy bakery feel.Feel like conserving paper? Nixing the muffin cups is fine, just be sure to grease your muffin pan well!If you’ve made less batter than you have cups in your tin, put a little water in the empty spots so your pan isn’t scorched during baking. For delicious muffin leftovers, split them in half, smear each half with butter, and throw them under the broiler for a few minutes. Yum!If you’re worried that all the chocolate chips will sink to the bottom of your muffins there are a few options: coat your chips in some of the dry mixture first, use smaller chips or a mix of sizes, or sprinkle some on top of the batter after you’ve poured it into the pan.