Muffins have got to be one of the most soul satisfying foods of all time. Especially when you grab them straight from the oven and add a pat of butter! The truth is that sometimes muffins can be a bit intimidating. Complicated mixing methods and muffins that end up being dry, dense or even dull can make you want to throw in the towel altogether. That is why I am sharing this Easy Pancake Mix Chocolate Chip Muffins Recipe! It is anything but complicated and the end result is a delicious and down right drool worthy muffin that you will find yourself making over and over again.
Do you love muffins? Try these Blueberry Poppyseed Muffins!
Easy Muffins Made with a Pancake Mix
Having an Easy Muffin recipe that you can whip up any morning of the week will be a game changer. For years I reserved muffin making for the weekends but not anymore!
Using pancake mix as the base for these awesome Chocolate Chip Muffins gives you such a wonderful head start. All you have to do is add a few extra ingredients, follow a few simple steps and voila…perfectly baked Pancake Muffins!
What is Pancake Mix?
Pancake mix is essentially a combination of flour, baking powder, salt and sugar. The amount of each ingredient can vary by brand but any kind of pancake mix should work for this particular recipe.
That is why pancake mix is so awesome and such a time saver! It already has so many of the ingredients you would already use in one mix! I love being able to use it and save myself a little time.
Ingredients needed for Pancake Mix Chocolate Chip Muffins
- Pancake Mix-The perfect starting point of this simple muffin recipe because it already contains a handful of the ingredients you would be adding anyway.
- Brown Sugar-Although there is sugar in the pancake mix, adding a bit more brown sugar helps to sweeten the muffins ever so slightly. Plus, I just love brown sugar!
- Milk-A great ingredient to thin the muffin batter, buttermilk can also be used as a delicious substitute.
- Eggs-Adding eggs will help bind and leaven the muffins.
- Vegetable Oil-To keep the muffins super moist, a bit of fat is needed. Melted butter would also work wonderfully.
- Vanilla Extract-Always a welcome addition to any baking recipe.
- Sour Cream-I love adding a little sour cream to my baked goods for a bit of tang.
- Chocolate Chips-Mini semi-sweet chocolate chips are my chip of choice but let your heart decide.
How to make Chocolate Chip Muffins with a Pancake Mix
- Combine the pancake mix and brown sugar together in a large bowl. Whisk {or sift} to remove any lumps.
- In a separate bowl, combine the milk, eggs, vegetable oil, vanilla extract and sour cream. Whisk until combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Be sure to not over mix or you might end up with dense muffins.
- Add the chocolate chips and gently mix them into the batter until they are evenly distributed.
- Use a large cookie scoop {or about 1/4 cup} and fill the muffin pan cups 3/4 full {I like to use muffin liners but you don’t have to}.
- Bake in a 425 degree oven for 5 minutes, then reduce the heat to 350 degrees and continue to bake until golden brown and cooked through {about 15-20 minutes}. Allow muffins to cool in the pan for 10 minutes and serve.
Other Pancake Mix Muffin Options
The options for other mix-ins are endless. This basic muffin recipe would really go great with about anything but here are a few of my best ideas.
- Fruit-Blueberries, raspberries or even sliced bananas would all be perfect in this muffin recipe.
- Other flavors of Chocolate Chips-Try white chocolate, butterscotch, peanut butter or even a combination.
- Nuts-Walnuts and pecans are always a great idea.
- Dried Fruit-Dried cranberries, raisins or even other dried fruit would all be amazing.
- Spiced-Add 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves and 1/4 teaspoon ginger for a perfectly spiced muffin.
- Meat-Diced bacon or sausage would both be totally awesome in this pancake mix muffin.
- Sprinkles-Keep them festive and add your favorite sprinkles.
They would also be great with a side of maple syrup for dipping! In fact, that is exactly how I plan to serve these Chocolate Chip Pancake Mix Muffins next time I make them!
How to Store my Pancake Muffins?
These Pancake Muffins are best eaten warm from the oven with a pat of butter. BUT if there are leftovers and you would like to keep them super fresh be sure to store them in an airtight container. Refrigerate for up to 4 days and heat for 10-20 seconds in the microwave before eating.
Can I make these Muffins into Mini Muffins?
Absolutely! In fact, I think they would be so darn cute. I would still line the mini muffin pan to make getting the little muffins out easier and you would still fill them 3/4 full.
Then they would bake in a 350 degree oven for 12-14 minutes. It would only take a couple of minutes for them to cool in the pan and the little cuties are ready to go!
What else can I make with Pancake Mix?
There are so many things you can make with Pancake Mix! It is so versatile! Here are a few of my very favorites.
- Pancake Mix Coffee Cake Recipe
- Easy Pancake Mix Chicken and Dumplings Recipe
- Pancake Mix Donuts with Maple Glaze
- Easy Chicken and Biscuits Casserole
- Easy Pancake Mix Crepes Recipe
- Pancake Mix Apple Cider Donuts Recipe
Pancake Mix Chocolate Chip Muffins
Transform pancake mix into delicious and drool worthy Chocolate Chip Muffins that you will want to make over and over again!
Ingredients
- 2 ½ cups pancake mix
- ½ cup brown sugar {packed}
- ½ cup milk {I used 1%}
- 2 eggs
- ÂĽ cup vegetable oil
- 1 teaspoon vanilla extract
- ÂĽ cup sour cream
- 1 cup mini chocolate chips {plus a few additional for the top}
Instructions
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Preheat the oven to 425°. Line a 12 cup muffin pan with liners {or generously spray each cup with nonstick cooking spray} and set aside.
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In a large bowl combine the pancake mix and brown sugar. Whisk {or sift} the ingredients together to remove any lumps.
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In a separate bowl combine the milk, eggs, vegetable oil, vanilla extract and sour cream. Whisk until everything is combined and pour into the dry mixture. Gently mix the wet ingredients into the dry ingredients and mix until just combined {be sure to not over mix}. Add the chocolate chips to the batter and gently mix them in until they are evenly distributed.
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Use a large cookie scoop {or about 1/4 cup of batter} and fill each one of the muffin cups 3/4 full. Top with a few additional mini chocolate chips {if desired}.
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Bake for 5 minutes, then turn the oven down to 350° and continue baking for 15-20 minutes. You will be able to tell that the muffins are done by either pressing down on the muffin and it springs back, using a toothpick in the center and it comes out clean or looking at the muffins and removing one they are a light golden brown.
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Cool in the pan for 10 minutes. Remove and serve. Leftovers can be stored in the refrigerator for up 4 days in an airtight container.
Recipe Notes
- Muffins can also be frozen for up to 3 months. To freeze, place the muffins on a baking sheet {once completely cooled} and freeze for two hours. Then place the muffins in an airtight freezer safe container or zipper bag. Freezing them this way will allow you to remove a few muffins at a time.
- To make mini muffins:Â Follow the directions of making the batter, fill the mini muffin cups 3/4 full and bake in a 350 degree oven for 12-14 minutes.
I wondered if Bisquick was the same as pancake mix and could be used in this recipe?
Yes. They are the same and either can be used. Enjoy! 🙂