Easy Red Velvet Chocolate Chip Muffins

5 from 1 vote

These easy to make Red Velvet Muffins start with a cake mix and end with the perfect amount of chocolate chips.

Prep Time10

Cook Time18

Cooling Time7

Total Time25

Course: Breakfast

Cuisine: American

Servings: muffins

Preheat the oven to 375°. Line 12 muffin tins with cupcake liners.
In a large bowl combine the cake mix, flour and baking powder, whisk to combine. Add the eggs, milk, vegetable oil, and vanilla. Stir until combined. Add the mini chocolate chips and stir until they are evenly distributed.
Scoop the batter into the lined muffins tins using a large cookie scoop {filling 3/4 full}. Sprinkle the top of each muffin with a few additional mini chocolate chips and bake for 15-18 minutes or until a toothpick inserted near the center comes out with only a few crumbs {no raw batter}.
Cool in the tins for 5-7 minutes, then move to a wire rack. Store leftovers in an airtight container at room temperature for 3 days or in the refrigerator for 4 days. Freeze muffins for up to 3 months.

Whisk the dry ingredients before adding the wet ingredients. This simple step will help to create a smooth muffin batter.
Line your muffin pan with paper liners. Doing so helps with the mess and also makes them easy to remove from the pan.
Allow the muffins to cool in the pan for 5-7 minutes before removing them. Trying to remove them too soon can result in misshapen muffins. They are also easier to remove from the liner when they are slightly cooled.