Cake Mix Chocolate Chip Muffins are soft, fluffy, and loaded with rich chocolate chips. With just 5 simple ingredients, you can have warm, bakery style muffins in under 30 minutes.
Try my Cake Mix Blueberry Muffins and Lemon Cake Mix Muffins for more easy cake mix muffin recipes.
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❤️You're Going to Love These
- Soft, fluffy, bakery-style chocolate chip muffins made at home.
- Just 5 ingredients for quick and easy prep.
- Ready in under 30 minutes for a quick breakfast or afternoon snack.
- Loaded with rich, melty chocolate chips
Why run to the bakery or coffee shop when you can have a batch of warm bakery-style chocolate chip cake mix muffins fresh from the oven in about 30 minutes? These are the best chocolate chip muffins for quick breakfasts, after-school snacks, and last-minute cravings.
If you love the convenience of baking with cake mixes, check out my other favorite cake mix recipes like Strawberry Brownies and Heaven on Earth Cake.
🍫Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Cake mix. Yellow cake mix or white cake mix works well for cake mix chocolate chip muffins. I've tested 13.25 and 15.25 oz. boxes, and no adjustments are needed for different sizes.
- Greek yogurt. Full-fat or low-fat Greek yogurt will provide the most moisture, but I've used fat-free yogurt in cake mix muffins with no real noticeable differences.
- Oil. Use a neutral-flavored vegetable oil like canola oil or avocado oil.
- Chocolate chips. I like mini semi-sweet chocolate chips for maximum chocolate distribution, but regular chips or chunks work well, too. For anything larger than minis, I use 1 ½ cups. Semi-sweet is a good middle-ground for sweetness, while dark or bittersweet chips give a less sweet flavor, and milk chocolate chips make the muffins sweeter.
- Sugar topping, optional. Sprinkle the tops of the muffin batter with coarse sugar like turbinado sugar, or regular granulated sugar.
🧈Variations or Substitutions
- You can substitute sour cream for the Greek yogurt.
- For chocolate chip cake mix muffins with rich buttery flavor, use ½ cup melted butter instead of oil.
- Try a different flavor of cake mix, like chocolate cake mix, strawberry cake mix, red velvet cake mix, or spice cake mix.
- Add a streusel topping. Remove ½ cup of the dry cake and mix it with 1 to 1 ½ tablespoons melted butter and up to 1 teaspoon of cinnamon, and sprinkle it on top of the muffin batter. No other adjustments are needed to the recipe.
- Drizzle with vanilla glaze. Mix 1 cup of powdered sugar with up to 2 tablespoons of milk and drizzle it on top of the muffins.
🥣How to Make Chocolate Chip Cake Mix Muffins
Step 1: Place dry cake mix in a large mixing bowl and make a well in the center. Crack the eggs into the well and whisk them until beaten.
Step 2: Add the yogurt and oil and stir them into the beaten eggs. Gradually stir the cake mix into the wet ingredients. Fold in the chocolate chips.
Step 3: Scoop the batter into a muffin pan lined with cupcake liners sprayed with non-stick spray. If desired, sprinkle sugar and/or additional chocolate chips on top of the muffins.
Step 4: Bake muffins in a preheated oven at 425 for 5 minutes, then turn the oven temperature down to 350 and bake for 11-13 more minutes. Cool muffins in the pan for 5-10 minutes then on a wire rack.
👉Helpful Hint: Fill muffin cups to the top for a tall, bakery-style look.
✅Top Tips
- Mini chocolate chips ensure little bits of chocolate in every bite. But regular chips or chocolate chunks also work.
- Stir the batter just until combined for soft, fluffy chocolate chip cake mix muffins.
- Fill muffin cups almost to the top for a tall, bakery-style look.
- Sprinkle sugar or a few extra chocolate chips on top before baking.
- Start checking for doneness a couple of minutes early so your muffins stay moist.
🎁Storage & Freezing Tips
- Storage: Store cooled chocolate chip cake mix muffins in an airtight container at room temperature for 2-3 days or up to 1 week in the refrigerator.
- Freeze: Arrange cooled muffins in a single layer on a baking sheet and freeze until firm. Transfer to a freezer-safe container or freezer bag, removing as much air as possible. Freeze for up to 3 months.
- Reheating: Warm thawed or refrigerated muffins in a 300°F oven for 5-10 minutes to refresh texture and flavor.
❓FAQ
Yellow, white, chocolate, strawberry, or even funfetti cake mixes work well for cake mix chocolate chip muffins.
Yes, sour cream is a great substitution for Greek yogurt in chocolate chip cake mix muffins. Full-fat, low-fat, or fat-free Greek yogurt all work well.
Mini chocolate chips don't sink in muffins, cakes, and breads, and they provide even distribution. I've used regular-sized chocolate chips and chocolate chunks in cake mix muffins, and the batter is thick enough that they don't sink. If you are worried about it, though, you can always toss chips with a tablespoon of cake mix before folding them into the batter.
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📖 Recipe
Chocolate Chip Cake Mix Muffins
Ingredients
- 1 box cake mix white, yellow, or chocolate 13.25 - 15.25 oz.
- 3 large eggs
- 1 cup plain Greek yogurt, full-fat or low-fat
- ½ cup oil
- 1 cup mini chocolate chips or 1 ½ cups regular chips or chocolate chunks
- optional: turbinado or granulated sugar and more chocolate chips, for sprinkling on top
Instructions
- Preheat the oven to 425°F. Line a muffin tin with paper liners and lightly spray them with nonstick cooking spray, or lightly coat the muffin cups directly with spray.
- Place the cake mix in a large mixing bowl and make a well in the center. Crack the eggs into the well and whisk them until beaten. Add the Greek yogurt and oil and stir them with the beaten eggs. Use a sturdy spoon to stir the dry mix into the yogurt mixture until just combined. The mixture will be thick. Gently fold in the chocolate chips.
- Scoop the batter into the 12 muffin cups, filling them to the top. If desired, sprinkle each one with turbinado sugar, granulated sugar, or extra chocolate chips.
- Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F and continue baking for 11-13 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean. The internal temperature should read 200 degrees. Cool muffins in the pan for 5-10 minutes, then transfer to a wire rack to cool.
Notes
- Substitutions: Use sour cream instead of Greek yogurt or melted butter instead of oil.
- Use a scoop or measuring cup for evenly sized muffins.
- Mini chocolate chips give you little pockets of chocolate in every bite, but regular chips or chunks work great too.
- Mix the batter just until combined for soft, fluffy cake mix chocolate chip muffins.
- Fill muffin cups nearly full for tall, bakery-style muffins.
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