Chocolate Chip Muffin Mix – keep this homemade Chocolate Chip Muffin Mix in the pantry for when you’re ready to make breakfast chocolate chip muffins or gift a jar of it with a sweet tag to a friend as a fun homemade gift!
RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ
Little dry mix recipes like this have always been a favorite. I remember once going to a store on vacation as a preteen and buying a little book that was full of “gifts from the kitchen” type recipes and I just fell in love with the idea.
This dry mix is great for keeping in the pantry but also super cute to package up and gift to friends and family with a tag on how to prepare the muffins.
Why You Should Make Your own Chocolate Chip Muffin Mix…
- Great to have in the pantry for last minute breakfast needs
- fun to jar up and gift to friends and family
QUICK GLANCE AT INGREDIENTS Homemade Chocolate Chip Muffin Mix
For the Dry Mix:
- all purpose flour
- baking powder
- baking soda
- salt
- sugar
- chocolate chips
For when you’re ready to make muffins:
- unsalted butter
- eggs
- milk
- vanilla extract
(AMOUNTS IN RECIPE CARD BELOW)
How to make Chocolate Chip Muffin Mix:
- Mix dry ingredients
Add the flour, sugar, baking soda, baking powder and salt to a mixing bowl. Stir.
- Add Chocolate Chips
Stir in the chocolate chips.
- Store until ready to make muffins
Store in air tight jar.
- Ready to make muffins with the dry mix? Let’s Go!
Preheat your oven to 425 degrees.
- Dry ingredients
Add the dry mix into a bowl
- Mix in wet ingredients
Add the butter, eggs, milk and vanilla to a bowl and mix well until a batter forms.
- Prepare the muffin pan
Spray muffin pan on the top, and inside each muffin mold. These muffins will overflow slightly to create a domed top, and the spray will prevent sticking.
- Add liner if using one
Add a cupcake liner to each muffin mold.
- Pour in batter
Evenly distribute batter to each mold. I like to use a spring action type scoop to get the batter into the muffin tins
- Bake those muffins
Bake at 425 degrees for 7 minutes. Once the 7 minutes is complete, bring the heat down to 375 degrees for 10 minutes.
- Check them
Check the middle of one of the muffins in the middle of the pan with a toothpick to make sure it comes out clean, which means that the batter is fully cooked on the inside.
- Cool them
Transfer to a cooling rack.
Printable Tag Here
Want a cute little tag to print out and tag to this mix when you give it as a gift? I’ve got one right here for you!
Just save, print and cut out!
More Chocolate Chip Recipes
More Muffin Recipes
- Peanut Butter Mousse filled Chocolate Muffins
- Fresh Blueberry Muffins
- Sugar Crusted Blueberry Muffin Recipe
- Chocolate Chip Cream Cheese Stuffed Muffins
How to make Chocolate Chip Muffin Mix
Chocolate Chip Muffin Mix
Chocolate Chip Muffin Mix - keep this homemade Chocolate Chip Muffin Mix in the pantry for when you're ready to make breakfast chocolate chip muffins or gift a jar of it with a sweet tag to a friend as a fun homemade gift!
Ingredients
Dry Mix Ingredients:
- 2 3/4 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups sugar
- 1 1/2 cups chocolate chips
Ingredients for making Muffins
- 1/2 cup unsalted butter, melted and cooled
- 3 large eggs, whisked together
- 1/2 cup milk
- 3 teaspoons of vanilla extract
Instructions
- Add the flour, sugar, baking soda, baking powder and salt to a mixing bowl. Stir.
- Stir in the chocolate chips.
- Store in air tight jar.
- Preheat your oven to 425 degrees.
- Add the dry mix into a bowl
- Add the butter, eggs, milk and vanilla to a bowl and mix well until a batter forms.
- Spray muffin pan on the top, and inside each muffin mold. These muffins will overflow slightly to create a domed top, and the spray will prevent sticking.
- Add a cupcake liner to each muffin mold.
- Evenly distribute batter to each mold. I like to use a spring action type scoop to get the batter into the muffin tins
- Bake at 425 degrees for 7 minutes. Once the 7 minutes is complete, bring the heat down to 375 degrees for 10 minutes.
- Check the middle of one of the muffins in the middle of the pan with a toothpick to make sure it comes out clean, which means that the batter is fully cooked on the inside.
- Transfer to a cooling rack.
Nutrition Information:
Yield: 12 Serving Size: 1 muffinAmount Per Serving: Calories: 384Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 68mgSodium: 342mgCarbohydrates: 58gFiber: 2gSugar: 33gProtein: 6g
numbers may vary based on brands and amounts used
If you make this recipe, leave me a comment or snap a picture and share it on Instagram, Facebook or Twitter with the hashtag #bigbearswife — I love to see what you’re cooking from the blog!
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