Who doesn’t love a warm, freshly baked muffin? Especially when it’s packed with chocolate chips! If you’re looking for a quick and easy recipe that will satisfy your sweet tooth, you’ve come to the right place. Bisquick chocolate chip muffins are the perfect treat for any occasion, whether it’s a lazy Sunday morning or a mid-afternoon snack. They’re so simple to make, you can even whip up a batch with your kids. So, let’s get started!
Recipe 1: Classic Bisquick Chocolate Chip Muffins
Ingredients:
- 2 cups Bisquick baking mix
- 1/2 cup sugar
- 2/3 cup milk
- 1 egg
- 1/2 cup chocolate chips (or more, if you’re feeling indulgent!)
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the Bisquick, sugar, milk, egg, and vanilla extract. Mix until smooth.
- Stir in the chocolate chips.
- Grease a muffin tin with cooking spray or butter.
- Using a spoon, fill each muffin cup about two-thirds full with batter.
- Bake for 15-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Remove from the oven and let cool for a few minutes before serving.
Nutritional Information:
Serving size: 1 muffin
Calories: 188
Total Fat: 7g
Saturated Fat: 3g
Cholesterol: 26mg
Sodium: 286mg
Total Carbohydrates: 29g
Dietary Fiber: 0g
Sugars: 16g
Protein: 3g
Cooking Time:
15-18 minutes
Equipment:
- Large mixing bowl
- Muffin tin
- Cooking spray or butter
- Spoon
Serving Suggestions:
These muffins are perfect for breakfast, brunch, or as a snack. Serve warm with a cup of coffee or tea.
Variations:
You can swap out the chocolate chips for other mix-ins, such as blueberries, chopped nuts, or dried cranberries. You can also add a pinch of cinnamon or nutmeg for extra flavor.
Substitutions:
If you don’t have Bisquick on hand, you can make your own by combining 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 1 tablespoon of vegetable shortening. Mix until crumbly, then use in place of Bisquick. You can also use almond milk or soy milk instead of cow’s milk.
Storage:
These muffins can be stored in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months.
Tips:
- Don’t overmix the batter, or the muffins will turn out tough.
- Use a spoon or ice cream scoop to portion out the batter evenly.
- If you’re using frozen blueberries or other fruit, rinse them under cold water and pat dry before adding to the batter.
Frequently Asked Questions:
Q: Can I use a different type of chocolate, like white chocolate or dark chocolate?
A: Yes, you can use any type of chocolate you like!
Q: Can I make these muffins without chocolate chips?
A: Of course! You can omit the chocolate chips or replace them with another mix-in.
Recipe 2: Gluten-Free Bisquick Chocolate Chip Muffins
Ingredients:
- 2 cups gluten-free Bisquick baking mix
- 1/2 cup sugar
- 2/3 cup almond milk
- 1 egg
- 1/2 cup chocolate chips (or more, if you’re feeling indulgent!)
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the gluten-free Bisquick, sugar, almond milk, egg, and vanilla extract. Mix until smooth.
- Stir in the chocolate chips.
- Grease a muffin tin with cooking spray or butter.
- Using a spoon, fill each muffin cup about two-thirds full with batter.
- Bake for 15-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Remove from the oven and let cool for a few minutes before serving.
Nutritional Information:
Serving size: 1 muffin
Calories: 188
Total Fat: 7g
Saturated Fat: 3g
Cholesterol: 26mg
Sodium: 286mg
Total Carbohydrates: 29g
Dietary Fiber: 1g
Sugars: 16g
Protein: 3g
Cooking Time:
15-18 minutes
Equipment:
- Large mixing bowl
- Muffin tin
- Cooking spray or butter
- Spoon
Serving Suggestions:
These muffins are perfect for breakfast, brunch, or as a snack. Serve warm with a cup of coffee or tea.
Variations:
You can swap out the chocolate chips for other mix-ins, such as blueberries, chopped nuts, or dried cranberries. You can also add a pinch of cinnamon or nutmeg for extra flavor.
Substitutions:
If you don’t have gluten-free Bisquick on hand, you can make your own by combining 2 cups of gluten-free all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 1 tablespoon of vegetable shortening. Mix until crumbly, then use in place of gluten-free Bisquick. You can also use soy milk or rice milk instead of almond milk.
Storage:
These muffins can be stored in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months.
Tips:
- Don’t overmix the batter, or the muffins will turn out tough.
- Use a spoon or ice cream scoop to portion out the batter evenly.
- If you’re using frozen blueberries or other fruit, rinse them under cold water and pat dry before adding to the batter.
Frequently Asked Questions:
Q: Can I use regular milk instead of almond milk?
A: Yes, you can use any type of milk you like.
Q: Can I use regular Bisquick instead of gluten-free Bisquick?
A: Yes, you can use regular Bisquick if you don’t need a gluten-free option.
My Thoughts on Bisquick Chocolate Chip Muffins
As a baking enthusiast, I have to say that Bisquick chocolate chip muffins are one of my favorite treats to make. Not only are they delicious, but they’re also incredibly easy to whip up. I love that you can customize them with different mix-ins, like blueberries or nuts, and that they’re perfect for breakfast or as a snack. Plus, the gluten-free option means that everyone can enjoy them, no matter their dietary needs. So, go ahead and give these muffins a try – your taste buds will thank you!