Chocolate Chip Cake Mix Muffins
These moist, tender muffins come together in one bowl, need just a cake mix, a few pantry staples, and tons of melty chocolate chip goodness. Perfect for a quick breakfast, snack, or dessert.
Ingredients
- 15.25 oz yellow or vanilla cake mix
- 1 cup plain Greek yogurt whole-milk style for richness
- 1/2 cup unsweetened applesauce for extra moisture and less oil
- 2 large eggs room temperature
- 1/4 cup vegetable oil or melted coconut oil
- 1 tsp pure vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts or pecans for crunch
Instructions
- Preheat oven to 350°F (177°C). Line a 12-cup muffin tin with paper liners or nonstick spray.
- Whisk together Greek yogurt, applesauce, eggs, oil, and vanilla extract in a large bowl until smooth.
- Sprinkle cake mix over the wet ingredients and gently fold with a spatula in 10-12 strokes.
- Fold in ¾ cup of chocolate chips and nuts. Save ¼ cup of chips for topping.
- Divide batter among 12 muffin cups, about two-thirds full. Top each with reserved chocolate chips.
- Bake for 18–20 minutes until golden and a toothpick comes out with moist crumbs. Cool on a wire rack.
Notes
For gluten-free muffins, use a GF cake mix. Customize with different cake mix flavors or nuts. Store in an airtight container. Recipe is quick, easy, and family-friendly.
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