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Moist, fluffy, and studded with miniature chocolate chips, these Chocolate Chip Cake Mix Muffins are the easiest sweet treat you’ll ever bake.
Let me tell you a little secret: you can turn a box of cake mix into tender, bakery-style muffins with just a handful of extra ingredients. These Chocolate Chip Cake Mix Muffins come together in under 30 minutes, and they smell so inviting your neighbors will peek over the fence. I first dreamed up this recipe in October, when crisp leaves and pumpkin-spiced lattes ruled the kitchen. Swap in cinnamon chips or chopped pecans, and you’ll capture fall in every bite.
Here’s another thing: by adding a cup of plain Greek yogurt and trading half the oil for unsweetened applesauce, you get extra moisture, a protein boost, and about 15% less fat than classic cake-mix recipes. A 2023 survey by HomeBakers Magazine found that 82% of readers loved tossing yogurt into their cake mixes—go figure. And if you’re watching sugar, try a sugar-free vanilla cake mix with just a handful of mini chocolate chips; your sweet tooth will never notice the difference.
You know what? My grandkids dance in the kitchen when these muffins come out of the oven. I pack a batch for swim meets, drop them at neighbor potlucks, and even sneak one with my afternoon tea. Peek on my countertop and you’ll see a stack of muffin liners and a trusty mini scoop that never goes missing.
Why You’ll Love This Recipe
* Ready in under 30 minutes—batter to muffin in a flash.
* One bowl, zero stress—no extra measuring of flour.
* Customizable: swap chips, fruit, or nuts to suit your mood.
* Greek yogurt adds protein and keeps muffins tender.
* Uses pantry staples and a simple cake mix hack.
* Kid-and-crowd approved—they vanish in seconds.
* Freezer-friendly for easy make-ahead breakfasts.
* Perfect for brunch, snack time, or an easy dessert.
Ingredients
* 1 box (15.25 oz) white or yellow cake mix (e.g., Pillsbury®)
* 2 large eggs, room temperature
* 1 cup plain Greek yogurt (whole-milk style, like Fage®)
* ½ cup unsweetened applesauce (or mashed ripe banana)
* ¼ cup vegetable oil (or melted coconut oil)
* 1 tsp pure vanilla extract (McCormick® recommended)
* 1 cup mini chocolate chips (Ghirardelli® or Nestlé®)
* Pinch of salt (if your mix isn’t salted)
* Optional: ½ tsp ground cinnamon for a warm note
Tips: Use mini chips so they spread evenly—if you only have regular chips, chop them in half. For a gluten-free version, swap in your favorite GF yellow cake mix; no one will guess.
Directions
1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with liners, then give each a quick spray of nonstick oil.
2. In a large bowl, whisk together eggs, Greek yogurt, applesauce, oil, and vanilla until smooth and lump-free.
3. Add the cake mix and salt; gently fold with a spatula until most lumps disappear—remember, overmixing equals dense muffins.
4. Carefully stir in mini chocolate chips so they’re evenly spread; you’ll know the batter is ready when it holds together and looks glossy.
5. Using a ¼-cup scoop or two spoons, fill each liner about three-quarters full; give the pan a quick tap on the counter to settle the batter.
6. Bake for 18–22 minutes on the middle rack, or until a toothpick comes out clean with a few moist crumbs attached.
7. Let muffins rest for 5 minutes in the pan; this short pause makes them easier to remove without breaking.
8. Transfer to a wire rack to cool—or dive right in while they’re warm for that melty-chip magic.
Servings & Timing
* Yield: 12 standard muffins
* Prep Time: 10 minutes
* Bake Time: 18–22 minutes
* Rest Time: 5 minutes
* Total Time: ~35 minutes
Variations
* Pumpkin Spice Muffins: swirl in ½ cup canned pumpkin plus 1 tsp pumpkin pie spice.
* Double Chocolate: start with chocolate cake mix and stir in dark chocolate chips.
* Banana Bliss: swap applesauce for ¼ cup mashed banana and drop vanilla extract to ½ tsp.
* Nut Crunch: fold in ½ cup chopped walnuts or pecans for extra texture.
* Berry Burst: gently fold in ¾ cup fresh or frozen blueberries instead of chips.
* Lemon Zing: add 2 tsp grated lemon zest and swap chips for white chocolate chunks.
Storage & Reheating
Store cooled muffins in an airtight container at room temperature for up to two days. For longer stashing, freeze in zip-top bags (up to three months); thaw overnight in the fridge or on the counter for an hour. To warm, microwave one muffin for 10–15 seconds or bake at 300°F for 5 minutes—foil-wrapped if you’re worried about dryness. Muffins also make fantastic grab-and-go snacks when you prep a batch ahead on Sunday.
Notes
I learned that skipping the applesauce makes these muffins dry—trust the swap! If your cake mix is super sweet, drop the chips to ¾ cup for balance. Stir gently; vigorous mixing can create tunnels inside. And if you’re craving a glaze, whisk ½ cup powdered sugar with a splash of milk and drizzle while the muffins are warm.
FAQs
Q: Can I use a chocolate cake mix instead of vanilla?
A: Absolutely—chocolate cake mix turns these into double-chocolate dream muffins.
Q: Why did my muffins sink in the middle?
A: Often the oven temperature is off or the batter was overmixed—try preheating fully and folding gently.
Q: Are these dairy-free friendly?
A: Yes, swap Greek yogurt for a coconut-milk yogurt and use dairy-free chips.
Q: How do I avoid dry muffins?
A: Don’t overmix and stick with applesauce or extra yogurt; they lock in moisture.
Q: Can I make mini muffins?
A: Sure—fill mini liners ¾ full and shave 6–8 minutes off the bake time.
Q: My batter looked lumpy—should I be worried?
A: A few small lumps are fine; overmixing to smooth them out leads to tougher muffins.
Q: Can I add nuts or fruit?
A: Go for it—1⁄2 cup of chopped nuts or berries adds flavor without messing up the crumb.
Q: What’s the best way to freeze leftover muffins?
A: Cool completely, wrap each in plastic wrap, then pop into a freezer bag; thaw at room temp.
Conclusion
These Chocolate Chip Cake Mix Muffins prove a simple cake mix hack can deliver bakery-style results—no fancy ingredients needed. Whip up a batch, share your favorite mix-ins in the comments, or tag me @WarmKitchen on Instagram! If you’re hankering for more, check out my Blueberry Lemon Cake Mix Muffins for another fuss-free crowd-pleaser.
Chocolate Chip Cake Mix Muffins
Ingredients
- 1 box (15.25 oz) white or yellow cake mix (e.g., Pillsbury®)
- 2 large eggs, room temperature
- 1 cup plain Greek yogurt (whole-milk style, like Fage®)
- 1/2 cup unsweetened applesauce (or mashed ripe banana)
- 1/4 cup vegetable oil (or melted coconut oil)
- 1 tsp pure vanilla extract (McCormick® recommended)
- 1 cup mini chocolate chips (Ghirardelli® or Nestlé®)
- Pinch of salt (if your mix isn’t salted)
- Optional 1/2 tsp ground cinnamon for a warm note
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with liners, then give each a quick spray of nonstick oil.
- In a large bowl, whisk together eggs, Greek yogurt, applesauce, oil, and vanilla until smooth and lump-free.
- Add the cake mix and salt; gently fold with a spatula until most lumps disappear.
- Carefully stir in mini chocolate chips so they’re evenly spread.
- Using a ¼-cup scoop or two spoons, fill each liner about three-quarters full.
- Bake for 18–22 minutes on the middle rack, or until a toothpick comes out clean with a few moist crumbs attached.
- Let muffins rest for 5 minutes in the pan; then transfer to a wire rack to cool—or dive right in while they’re warm for that melty-chip magic.
