If you love the idea of fluffy, tender muffins that come together in a flash, you are going to adore this Pancake Mix Muffins with Chocolate Chips Recipe. It combines the ease of using pancake mix with the indulgence of melty chocolate chips, yielding a batch of sweet, moist muffins that are perfect for breakfast, snacks, or dessert. Each bite offers a delightful balance of buttery softness and chocolatey goodness, proving that simple ingredients can create truly spectacular results. Trust me, these muffins will quickly become one of your go-to treats when you want something comforting yet effortless.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is key because each one plays a role in making the muffins deliciously moist and flavorful. From the pancake mix that provides a light texture, to the richness of melted butter and the sweet pop of chocolate chips, these staples come together to create magic in your kitchen.
- 2½ cups dry pancake mix: The base that keeps the muffins tender and gives them a lovely rise with minimal effort.
- ½ cup granulated sugar: Adds just the right amount of sweetness to complement the chocolate without overpowering.
- ¼ teaspoon kosher salt: Enhances all the flavors and balances the sweetness beautifully.
- 1 cup milk: Brings moisture to the batter, keeping the muffins soft and fluffy.
- 4 tablespoons unsalted butter, melted: Adds richness and a subtle buttery flavor that makes these muffins irresistible.
- 2 large eggs: Help bind the ingredients and contribute to the structure and tenderness of the muffins.
- 1 teaspoon pure vanilla extract: Elevates the flavor with its sweet, aromatic touch.
- 1 cup semisweet chocolate chips: The highlight – pockets of gooey chocolate that melt delightfully with each bite.
How to Make Pancake Mix Muffins with Chocolate Chips Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 350°F and greasing a 12-count muffin tin with nonstick spray or lining it with paper liners. This prep step ensures your muffins won’t stick and will bake evenly to golden perfection.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the pancake mix, granulated sugar, and kosher salt. This step evenly distributes the dry ingredients, creating a smooth foundation for the batter.
Step 3: Mix in the Wet Ingredients
Pour in the milk, melted butter, eggs, and vanilla extract, stirring gently just until everything is combined. Be careful not to overmix here; a few lumps are okay and help keep the muffins tender and light.
Step 4: Fold in Chocolate Chips
Gently fold the semisweet chocolate chips into the batter. This step distributes the chocolate throughout the muffins so that every bite has a delicious surprise.
Step 5: Fill Muffin Tin
Use a portion scoop or spoon to fill each muffin cup about ¾ full with the batter. For an extra chocolatey touch, sprinkle a few more chocolate chips on top before baking.
Step 6: Bake Until Golden
Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. The muffins should rise nicely and have a beautiful golden color on top.
Step 7: Cool Before Enjoying
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. This cooling time helps them set perfectly, so they hold their shape when you bite in.
How to Serve Pancake Mix Muffins with Chocolate Chips Recipe
Garnishes
Although these muffins are delicious on their own, adding a light dusting of powdered sugar or a drizzle of warm honey can elevate their appeal and add a touch of sweetness to the presentation.
Side Dishes
Serve these muffins alongside a fresh fruit salad or a bowl of creamy yogurt for a well-rounded breakfast or snack. The berries’ tartness pairs wonderfully with the sweet chocolate chips.
Creative Ways to Present
For a fun brunch, arrange the muffins on a tiered serving tray with fresh strawberries and mint leaves scattered around. You can also slice them in half and spread cream cheese or nut butter for a tasty twist.
Make Ahead and Storage
Storing Leftovers
Wrap leftover muffins tightly in plastic wrap or store them in an airtight container at room temperature for up to 2 days. They stay soft and flavorful when stored properly.
Freezing
If you want to keep these muffin delights longer, freeze them individually by wrapping each muffin in plastic wrap and placing them in a freezer-safe bag. They can last up to 3 months frozen.
Reheating
To enjoy frozen or stale muffins, simply warm them in the microwave for 15-20 seconds or pop them in a 350°F oven for about 5 minutes to refresh their moist texture and melty chocolate chips.
FAQs
Can I use whole wheat pancake mix for this recipe?
Absolutely! Using whole wheat pancake mix will make the muffins a bit heartier and add a nutty flavor. Just keep in mind the texture may be slightly denser.
Can I substitute the butter for oil?
Yes, you can replace melted butter with an equal amount of neutral oil like vegetable or canola oil. It will keep the muffins moist but may alter the buttery flavor slightly.
What if I don’t have chocolate chips on hand?
No worries! You can swap the chocolate chips with chopped nuts, dried fruit, or even white chocolate chips for a different but equally delicious variation.
How do I know when the muffins are fully baked?
Use a toothpick or cake tester inserted in the center of a muffin. If it comes out clean or with just a few moist crumbs (not wet batter), your muffins are done baking.
Can I double this Pancake Mix Muffins with Chocolate Chips Recipe?
Definitely! Just double all the ingredients and bake in two muffin tins. Make sure your oven is fully preheated to maintain consistent baking.
Final Thoughts
This Pancake Mix Muffins with Chocolate Chips Recipe is truly one of those delightful treats that combines simplicity with irresistible flavor. Whether you’re whipping up a quick breakfast for family or an easy snack for yourself, these muffins won’t disappoint. I wholeheartedly encourage you to give them a try and watch them become a beloved part of your baking repertoire.
Print
Pancake Mix Muffins with Chocolate Chips Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Delicious and easy-to-make pancake mix muffins loaded with rich semisweet chocolate chips. These muffins are perfect for a quick breakfast or snack, combining the convenience of pancake mix with the indulgence of chocolate in a moist, fluffy muffin.
Ingredients
Dry Ingredients
- 2½ cups dry pancake mix (360 grams)
- ½ cup granulated sugar (100 grams)
- ¼ teaspoon kosher salt
Wet Ingredients
- 1 cup milk (227 grams)
- 4 tablespoons unsalted butter, melted (57 grams, ½ stick)
- 2 large eggs (100 grams)
- 1 teaspoon pure vanilla extract (4 grams)
Add-ins
- 1 cup semisweet chocolate chips (170 grams), plus more for topping
Instructions
- Preheat and Prepare Tin: Preheat the oven to 350°F (177°C). Grease a 12-count standard muffin tin with nonstick spray or line with paper liners, then set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the pancake mix, granulated sugar, and kosher salt until well combined.
- Add Wet Ingredients: Stir in the milk, melted butter, eggs, and vanilla extract. Mix gently just until the ingredients are combined, being careful not to overmix to keep the muffins tender.
- Fold in Chocolate Chips: Gently fold in the semisweet chocolate chips to evenly distribute them throughout the batter.
- Fill Muffin Tin: Using a portion scoop or spoon, fill each muffin well about ¾ full with the batter. Top each with additional chocolate chips if desired for an extra chocolatey topping.
- Bake: Bake the muffins in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool: Let the muffins cool in the tin for 5 minutes to set, then transfer them to a wire rack to cool completely or serve warm.
Notes
- Do not overmix the batter to avoid dense muffins.
- Additional mix-ins like nuts or berries can be added in place of or along with chocolate chips.
- Muffins keep well stored in an airtight container at room temperature for up to 3 days.
- You can also freeze baked muffins for up to 2 months; thaw before serving.
