Chocolate Cake Mix Muffins

chocolate cake mix muffin on a white plate.

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Double Chocolate Cake Mix Muffins are soft, fluffy bakery-style muffins loaded with tons of melty chocolate chips and topped with crunchy cinnamon chocolate streusel. Easy recipe that stirs together in minutes with simple ingredients. Perfect muffin recipe for a quick breakfast or snack that's also decadent enough for dessert.

Prep Time10

Cook Time20

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 407kcal

Author: Cara Lanz

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.

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