Chocolate Chip Cake Mix Muffins
Moist, fluffy, and studded with miniature chocolate chips, these Chocolate Chip Cake Mix Muffins are the easiest sweet treat you’ll ever bake.
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.
Notes
Use mini chocolate chips for even distribution. Try different mix-ins like nuts or dried fruit for variety. For a gluten-free version, use a GF yellow cake mix. Store cooled muffins in an airtight container.
Nutrition
Calories: 200kcal
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