These chocolate cake mix muffins are soft, fluffy, moist muffins loaded with melty chocolate chips. Topped with a buttery cinnamon-chocolate streusel, this cake mix chocolate muffin recipe is made with simple ingredients for a quick and easy breakfast or snack.
Don't miss my other favorites, Cake Mix Blueberry Muffins and Easy Chocolate Chip Cake Mix Muffins.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, you'll get more FREE recipes and tips from my Midwestern kitchen to yours!
By submitting this form, you consent to receive emails from Midwestern HomeLife
❤️You're Going to Love These
- Simple recipe for rich, soft, and moist bakery-style double chocolate muffins
- Loaded with melty chocolate and topped with cinnamon chocolate streusel
- Fast and easy muffin recipe made with cake mix and simple pantry ingredients
- Delicious muffins for a holiday brunch, busy mornings, after dinner sweet treats, or anytime snacking
Yes, of course, I am totally in love with how rich, soft, and chocolatey these Chocolate Cake Mix Muffins are, but it's the cinnamon chocolate streusel that really has my heart. The flavor combo is so warm and cozy, and it adds just the right crispy texture. Cake mix makes it fast and easy, so whether it's a busy morning or last-minute chocolate cravings, you can have fresh, warm chocolate muffins straight from the oven in under 30 minutes.
🍫Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Box of chocolate cake mix. Use your favorite kind of chocolate cake mix, 13.25 oz. to 15.25 oz.
- Oil. Any neutral-flavored vegetable oil, like canola oil or avocado oil.
- Plain Greek yogurt. I've used full-fat, low-fat, and fat-free Greek yogurt in similar cake mix muffin recipes, and all work well.
- Chocolate chips. I used semi-sweet chocolate chips and dark chocolate chunks. Any size chocolate chips will work. I've never had problems with them sinking, but you can toss them in 1 tablespoon of cake mix or use mini chocolate chips if you're concerned about it.
- Cinnamon. Ground cinnamon is technically optional in the streusel, but the flavor combo is so delicious, I highly recommend it.
🧈Variations or Substitutions
- You can use any cake mix flavor, like yellow cake mix, white cake mix, strawberry cake mix, or spice cake mix. They won't be chocolate muffins, but they'll still taste great!
- Melted butter can be used in place of the oil in the muffin batter.
- Sour cream is an excellent substitute for Greek yogurt.
- If you prefer to skip the streusel topping, just use all of the dry mix in the muffin batter -- no further adjustments are needed to the recipe.
🥣How to Make Double Chocolate Cake Mix Muffins with Chocolate Streusel
Step 1: Place cake mix in a large mixing bowl. Remove ½ cup of the cake mix and place it in a small separate bowl for the streusel topping. Make a well in the center of the dry mix in the large bowl. Crack the eggs into the well and whisk them until beaten.
Step 2: Add the oil and Greek yogurt and stir them into the beaten eggs. Gradually stir the dry mix into the yogurt mixture until just combined. Stir in the chocolate chips.
Step 3: Add the cinnamon and melted butter to the small bowl of dry cake mix and pinch it together with your fingers until moistened and crumbly. Toss in the chocolate chips.
Step 4: Scoop the batter into a muffin pan lined with muffin liners sprayed with nonstick spray. Sprinkle the streusel on top of the muffins.
Step 5: Bake muffins in a preheated oven at 425°F for 5 minutes, then at 350°F for 11 - 13 minutes until a toothpick inserted into the center comes out clean.
Step 6: Cool muffins in the pan for 5-10 minutes , then on a wire baking rack.
👉Helpful Hint: If you want to skip the streusel, use all the cake mix in the batter with no recipe adjustments needed.
✅Top Tips
- Use a cookie scoop, ice cream scoop, or measuring cup to portion batter evenly for uniform muffins.
- Any size chocolate chips-mini, regular, or chunks-work great in these muffins.
- Don't overmix the batter to keep muffins soft and fluffy.
- Fill muffin cups almost to the top for a bakery-style rise.
- Mix the streusel by hand for the best crumbly texture-quick and easy!
🎁How to Store Chocolate Cake Mix Muffins with Streusel
Streusel softens after the first day, but these tips help keep it crisp.
- Reheat in a 300°F oven for 5-10 minutes to refresh texture and crunch.
- Store cooled muffins in an airtight container lined with paper towels above and below. Leave the lid slightly open for air circulation.
- If your kitchen is humid, store them in the refrigerator with paper towels. This may dry muffins slightly but keeps streusel firmer longer (my preferred method).
- Chocolate cake mix muffins last 2-3 days at room temperature or up to 1 week in the fridge.
- Freeze: Place in a single layer, freeze until firm, then store in an airtight container or freezer bag for up to 3 months.
❓FAQ
To keep chocolate cake mix muffins from sticking to the paper liners, spray them with nonstick cooking spray before filling them with the batter.
You can swap sour cream for the Greek yogurt in chocolate cake mix muffins.
Store cooled muffins in an airtight container lined with paper towels and leave the lid slightly open to allow air circulation. Refrigerate if your kitchen is humid.
😋More Easy Cake Mix Recipes
💌Let's Stay in Touch
Follow Midwestern HomeLife on Facebook, Instagram, and Pinterest, and subscribe via email to receive all of the latest recipes!
📖 Recipe
Chocolate Cake Mix Muffins
Ingredients
Chocolate Cake Mix Muffins
- 1 box chocolate cake mix 13.25 - 15.25 oz.
- 3 large eggs
- 1 cup plain Greek yogurt, full-fat or low-fat
- ½ cup oil
- 1 ½ cups chocolate chips -- semi-sweet, dark chocolate, or bittersweet regular, or chocolate chunks
Chocolate Streusel
- reserved cake mix
- 1 to 1 ½ tablespoons melted butter, slightly cooled
- 1 teaspoon ground cinnamon, optional
- ¼ cup chocolate chips
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 cake mix in a large mixing bowl. Remove ½ cup of the cake mix, place it in a small bowl for the streusel topping, and set it aside. Make a well in the center of the cake mix in the large bowl. 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.
- For the streusel topping, add the cinnamon and melted butter to the small bowl of cake mix. Mix with a fork or clean hands until moistened. Add the chocolate chips and mix until combined.
- Scoop the batter into the 12 muffin cups, filling them to the top. Sprinkle the chocolate streusel topping on top of each muffin.
- Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F and continue baking for 11-13 minutes, or until 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.
- Mix the batter just until combined for soft, fluffy cake mix chocolate chip muffins.
- Fill muffin cups nearly full for tall, bakery-style muffins.
- If you want to skip the streusel, use all the cake mix in the batter with no recipe adjustments needed.
Leave a Reply