Chocolate Chip Muffins With Cake Mix
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Stop making muffins the hard way. These easy chocolate chip muffins are made from cake mix and just a few other simple ingredients to give them a homemade taste. It’s a cozy Sunday breakfast treat that’s kid tested and family approved!
This post may contain affiliate links. See my disclosure policy for details.
Making muffins from cake mix is one of my favorite kitchen hacks. I’m the queen of muffins in this house, but I admit, sometimes I’m just not in the mood to whip up a batch from scratch. That’s why I love using a cake mix instead. I get foolproof muffins every time, without all the measuring!
These cake mix muffins make the perfect recipe for beginner bakers looking for easy recipes and busy moms who don’t have the time or energy to make muffins from scratch.
Looking for more muffins made with cake mix? Try my Blueberry Cake Mix Muffins and my 3-Ingredient Pumpkin Cake Mix Muffins!
Why You’ll Love Making Muffins From Cake Mix
- This is a no-fail recipe with moist and tender results every time.
- Cake mix recipes are a fun shortcut that frees up your precious time, without having to measure a ton of ingredients.
- They’re the perfect Sunday breakfast treat.
- This recipe is kid tested and approved! Mom approved too (duh chocolate chips)!
Ingredients
This fun shortcut recipe couldn’t be easier and yields moist, tender bakery style chocolate chip muffins every time.
- Yellow Cake Mix – I use the 15.25 ounce size.
- Eggs – I use large eggs for my baking recipes. I also like to bring my eggs and dairy to sit out while I gather my other ingredients.
- Greek Yogurt or Sour Cream – use full fat yogurt or sour cream for the best results.
- Chocolate Chips – I typically use semisweet, but use what you have on hand!
- Unsalted Butter – Melted, but not hot.
- Vanilla Extract
Hint: If you have the time, take the egg and sour cream out of the fridge to warm up slightly while preparing the rest of your ingredients. They don’t need to be at room temperature but it will help the melted butter from solidifying when mixed.
How To Make Muffins From A Cake Mix
Follow these easy step-by-step instructions for perfect, delicious muffins every time.
Step 1
Preheat the oven to 400 degrees F and line a 12-cup muffin pan with paper liners.
Step 2
Combine the yogurt, melted butter, eggs, and vanilla in a medium bowl or large measuring cup and whisk until smooth.
Step 3
Put the cake mix in a large mixing bowl. Pour the wet ingredients over the cake mix and stir until almost completely incorporated, but the dry mix is still streaking the batter.
Step 4
Gently fold in the chocolate chips until just mixed and no dry ingredients are showing. The batter will be very thick.
Step 5
Divide the muffin batter among the 12 muffin cups of your prepared muffin tin.
It will look like too much batter but that’s ok, the batter will fill the cups and rise into big bakery style muffins.
Step 6
Bake the muffins in a preheated oven at 400 degrees F for 15-18 minutes until the tops of the muffins are lightly browned around the edges and a toothpick inserted in the center comes out clean.
Cool on a wire rack and serve!
Substitutions & Variations
- Use blueberries, nuts, or another flavored chip, like white chocolate chips, in place of the semisweet chocolate chips
- Coconut oil can be used in place of butter. Make sure to use “refined” coconut oil so it doesn’t taste like coconut.
- Sour cream can be used in place of the Greek yogurt.
- Low-fat or nonfat yogurt can be used, but the muffins will be slightly drier.
- White or chocolate cake mix, even a box of spice cake mix can be swapped for the box of yellow cake mix, as long as the mix is 15.25 ounces.
Tips & Tricks
- The batter will be very thick, that’s what you want! It’ll keep the chocolate chips from sinking to the bottom.
- Fill the muffin cups full. This will give you beautiful bakery-style chocolate chip muffins.
- If you aren’t using cupcake liners, make sure to grease or spray your muffin tin with nonstick spray.
- Scoop the batter evenly so the muffins cook evenly and are uniform in size. I suggest using a cookie scoop.
How to Serve
Serve these chocolate chip muffins as part of a complete breakfast or as part of a pastry platter with easy cinnamon rolls, blueberry muffins, fresh fruit and more.
You can find my full page of breakfast recipes here.
These chocolate chip cake mix muffins are great for brunches or bake sales, or just because you deserve a sweet treat to start or finish your day, or even just an afternoon snack. The best part is this recipe is so versatile and easy you can make any type of muffin you want!
How to Store Leftover Muffins
Storing leftovers: store muffins at room temperature in an airtight container for up to 4 days.
Freezing muffins: Cake mix muffins can be frozen for up to two months in a freezer safe, well sealed airtight container or freezer bag. Thaw the muffins at room temperature before serving or warm them slightly in the microwave.
Tip
Allow muffins to cool completely on a wire rack before placing into a container to avoid excess moisture forming during storage.
If you make this recipe, give it a 5 STAR Rating and Leave a Comment!
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Easy Chocolate Chip Muffins With Cake Mix
Ingredients
- One box 15.25 ounces yellow cake mix
- 1 cup whole milk Greek yogurt or sour cream
- 1/2 cup unsalted butter melted but not hot
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups 9 oz semisweet chocolate chips
Instructions
- Preheat the oven to 400 degrees F and line a 12-cup muffin pan with paper liners.
- Add the cake mix to a large bowl and set aside.
- Combine the yogurt, melted butter, eggs, and vanilla in a bowl or large measuring cup and whisk until smooth.
- Pour the wet ingredients over the cake mix and stir until almost completely incorporated, but the dry mix is still streaking the batter.
- Add the chocolate chips. Gently fold into the muffin batter until the chocolate chips are evenly distributed and no streaks of cake mix are showing. The batter will be very thick.
- Divide the batter among the 12 muffin cups. It will look like too much batter but that’s ok, the batter will fill the cups and rise into big bakery-style muffins.
- Bake the muffins at 400 degrees F for 15-18 minutes until lightly browned around the edges and a toothpick inserted comes out clean.
Video
Notes
- Take the egg and sour cream out of the fridge to warm up slightly while preparing the rest of your ingredients. They don’t need to be at room temperature but it will help the melted butter from re-solidifying when mixed.
These are really good! I made mini muffins because that’s what my granddaughter likes so that’s what I make🥰. I finally figured out not to set the temp as high and don’t bake as long. 395 degrees 8-9 minutes. I’ve been baking a long time so don’t know why it took me so long to figure this out🤦🏼♀️🤷🏼♀️. Will definitely make again!!! Thanks for the recipe😋
I made these tonight. I used dark chocolate chips, soooo good! I made the blueberry ones for my niece. She loved them. Simple, easy, no laundry list of ingredients & delicious 😋 Thank you!