The perfect excuse for eating chocolate for breakfast is with these delicious chocolate chunk muffins.
Made with a simple batter using pantry ingredients, they're perfect for breakfast or an afternoon treat alongside a cup of coffee.
Let me show you another one of my Cake Mix Hacks and how to turn a pantry staple into something delicious!
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Yes, you can have chocolate for breakfast!
Brighten up your mornings with a special semi-homemade breakfast! It's a lovely way to treat your family, host brunch, or welcome overnight guests.
Looking for more Easy Desserts? Try my my Chocolate Chip Cookie Bars. Then check out my Cake Mix Baking Secrets and Printable for more ideas....yummy!
Table of Contents
- Cake Mix Muffins
- Tips for Baking Muffins
- Helpful Kitchen Tools
- Main Ingredients Needed
- Recipe Substitutions and Variations
- Step-by-Step Instructions
- Bake Muffins Like a Pro!
- Baking Instructions
- Before You Begin!
- Storing, Freezing, Thawing and Reheating Tips
- Recipe FAQ's
- More Delicious Muffin and Quick Bread Recipes
- 📖 Recipe Card
- 💬 Comments
Cake Mix Muffins
With just a few extra ingredients and minimal effort, you can transform a simple batter into muffins!
The secret lies in adding a couple of extra eggs and a splash of milk, creating a texture that's reminiscent of your favorite bakery-style muffins.
Adding extra baking powder gives them a light and airy texture so they're not as dense as a cupcake.
Bake a batch, freeze them, and thaw one overnight for a grab-and-go breakfast solution.
Tips for Baking Muffins
- Do not prepare the cake mix according to the directions on the box. Follow these directions listed below.
- For this recipe, I used a cake mix that is 15.25 ounces. This is the current size of a boxed cake mix when this recipe was originally published in 2016.
- Lightly coat the chocolate chunks in 1-2 tablespoons of flour before adding to the batter to prevent them from sinking.
- Spray the cupcake liners with non-stick cooking spray to make sure the muffin doesn’t stick.
- I always bake muffins or cupcakes on the center rack in my oven.
- If for some reason, the muffin pan is not completely filled with muffin batter, fill the empty cups in the pan with water.
- Always follow baking time directions, but you’ll know when the muffins are done when you insert a toothpick into the center of the muffin and it comes out clean or with just a few crumbs sticking to it. If you have batter sticking to the toothpick, you need to bake them for a few extra minutes.
Helpful Kitchen Tools
Non-Stick Bakeware Muffin and CupcakeMore Information300-Pack Holiday Party Mini PaperMore Information200pcs Tulip Cupcake Baking Cups,More InformationCookie ScoopMore Information
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
- Chocolate Cake Mix
- Additional Flour
- Eggs
- Milk
- Vegetable Oil
- Baking Powder
- Chocolate Chunks or Chocolate Chips
Recipe Substitutions and Variations
- Any flavor of cake mix can be used! Try vanilla, yellow, or even spice cake mix for a unique flavor twist. Remember to adjust the add-ins if using a different flavor.
- Chocolate chips, chopped chocolate bars, or even mini chocolate chips can be used in place of chocolate chunks.
- Try adding white chocolate chips, peanut butter chips, butterscotch chips, or even chopped nuts for additional flavor and texture.
- If you'd like a homemade version of this recipe, please check out my Chocolate Chocolate Chip Muffins recipe.
Step-by-Step Instructions
Step 1: Lightly coat the chocolate chunks or chips with 1 tablespoon of flour (this helps them stay suspended in the batter). Set them aside while you prepare the batter.
Step 2: In a bowl, mix together the cake mix, eggs, milk, vegetable oil, and baking powder. Stir until just combined.
Step 3: Mix the batter until it's just combined. Then, gently stir in the chocolate chunks.
Bake Muffins Like a Pro!
For perfectly portioned and evenly baked muffins, use a cookie scoop to fill your muffin tray – it's the secret to consistent results and less mess!
Get your baking game on point! Say goodbye to unevenly sized treats and hello to consistent, delicious results every time! Grab my FREE Cookie Scoop Size Cheat Sheet!
Baking Instructions
Step 4: Spoon into prepared muffin pan. Here are some of my favorite muffin/cupcake liners to use. Use a cookie scoop to fill the muffin pan.
Step 5: Bake in a preheated 375°F oven for about 10 minutes. Remove the tray from the oven and sprinkle a few extra pieces of chocolate on top then return to the oven to complete baking. Check for doneness by inserting a toothpick into the center – it should come out clean.
Before You Begin!
If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
Storing, Freezing, Thawing and Reheating Tips
Refrigerator: Allow muffins to cool fully before storing to prevent moisture build-up. Store in an airtight container or resealable bag lined with a paper towel to absorb excess moisture.
Freezer: Arrange muffins on a parchment-lined baking tray and flash freeze them for 30-60 minutes until solid. Once frozen, transfer to a freezer-safe container or bag. They'll stay good for at least two months.
Thawing and Reheating: Remove the muffins from the freezer and allow them to thaw at room temperature or in the refrigerator overnight. Rewarm individually in the microwave or oven for a warm, fresh-baked feel.
Recipe FAQ's
To view the answers, simply click on the plus sign (+) next to each question.
To give your muffins a light and airy texture, consider adding a small amount of baking powder to the cake mix.
Keep an extra package of white or vanilla cake mix in a mason jar. When you're ready to start baking, think about adding 3 to 6 tablespoons of the cake mix to the cake mix batter.
More Delicious Muffin and Quick Bread Recipes
Try my ultimate decadence Cheesecake Chocolate Chip Muffins along with my Easter Banana Bread Recipe.
Then, savor the simplicity of a classic Homemade Blueberry Muffins with its perfect crumb. Or try my Bakery Style Blueberry Streussel Muffins made with an irresistible crumb topping!
📖 Recipe Card
Chocolate Chunk Muffins from a Cake Mix
Ingredients
- 1 box chocolate cake mix
- 1 - 2 tablespoons flour
- 3 eggs
- ⅔ cup milk
- ⅓ cup vegetable oil
- 1 teaspoon baking powder
- 1 ½ cups chocolate chunks or chocolate chips
Method
- Combine the chocolate chunks or chocolate chips with the 2 tablespoons of flour. Set aside.
- Combine the cake mix, eggs, milk, vegetable oil and baking powder together in a bowl.
- After the batter has been combined, then stir in the chocolate chunks; reserving a few.
- Spoon into prepared muffin cups.
- Bake in a 375 degree preheated oven for about 10 minutes. Remove the tray from the oven and sprinkle a few extra pieces of chocolate on top then return to the oven to complete baking.for an additional 20 minutes or until a toothpick inserted into the middle of the muffin comes out clean.
- Allow to cool in the pan for about 5 minutes before removing to a wire rack.
Nutrition
Notes
- Do not prepare the cake mix according to the directions on the back of the box. Follow the directions listed above.
- Depending on the size of your muffin pan, this recipe should make 12 to 16 muffins.
- To prevent your chocolate chunks from sinking, lightly dust them with a tablespoon of flour before adding them to the batter. If they're not fully coated, add another teaspoon or two, but avoid using too much extra flour. This light coating will help the chocolate stay suspended in your muffins as they bake.
Tried this recipe?
Let us know how it was!This recipe has been updated since it first appeared on my site in 2016 with new photos and a new printable recipe card.
Mary says
Great idea, and they sure look delish! They remind me of the Costco double chocolate muffins, which they dont seem to have anymore now that they have revamped their muffins (and not in a good way sadly, at least here in Canada) I will give this a try
carol pavlick says
How do you adjust for box cake mixes that are now 13.25 oz instead of 15.25 oz?
Lois says
Hi Carol! Many boxed cake mixes are now slightly smaller than they used to be, but in most recipes, this small size difference doesn’t significantly affect the final result. If you’re baking cakes, bars, or jar mixes, you can usually use the box as-is without making adjustments.
If you prefer to measure and customize your own dry cake mix, I share a homemade dry cake mix recipe that makes it easy to adjust quantities and accommodate different box sizes. You can find it here:
https://walkingonsunshinerecipes.com/mason-jar-cake-mix/
Cher says
great recipe great variations thanks for sharing
Lois says
Thank you for the great comment and 5-star review!
Olivia says
These are amazing! They are a teeeeeny tiny bit dry, but honestly I was worried about them being a little too moist like the cake mix usually is, so I really don’t mind! These had a perfect muffin crumb! Amazing with coffee this morning, thank you 🙂
Lois says
I'm glad you enjoyed the recipe!
Georgina says
Hi! I was wondering, if you used this recipe to make blueberry muffins, should you also coat the blueberries in flour? or will it not have the same effect? Thanks!
Lois says
Yes, you would toss the blueberries in a little flour as well to keep them from sinking to the bottom. Try my Homemade Blueberry Muffin recipe: https://walkingonsunshinerecipes.com/homemade-blueberry-muffins/
Judi says
These muffins are so easy to make and really good. I used a vanilla cake mix with fresh blueberries. The family loved them. I made a light glaze for the top.
Lois says
Thank you for the great review Judi!