This dry chocolate chip muffin mix combines flour, sugar, baking powder, baking soda, salt, and chocolate chips that you can make ahead and store in a jar. When you’re ready to bake, just add melted butter, eggs, milk, and vanilla for a dozen bakery-style muffins with tall tops. It’s like having a homemade muffin kit ready to go whenever you need fresh-baked breakfast.
Quick Highlights
- Make ahead and store for quick baking
- Yields 5⅓ cups-enough for 12 bakery-style muffins
- Two-temperature baking creates tall muffin tops
Making Your Own Muffin Mix
Why make your own: Homemade muffin mix lets you control the quality and quantity of chocolate chips (store-bought never has enough!). Plus, it’s cheaper and just as convenient as boxed mix.
Chocolate chip quality: Use good quality chocolate chips since they’re a main flavor. Mini chips distribute more evenly, but standard chips create bigger chocolate pockets.
Storage tips: Store the dry mix in an airtight jar or container. A quart-sized mason jar works perfectly for this amount. Label it with the wet ingredients needed.
The Secret to Tall Muffin Tops
Two-temperature method: Starting at 425°F creates a burst of steam that makes muffins rise tall. Dropping to 375°F finishes baking without burning the tops.
Spray the pan top: Spraying the top of the muffin pan (not just the cups) allows the batter to overflow and create those beautiful domed tops without sticking.
Fill cups generously: Don’t be shy filling the muffin cups-they should be quite full to create the overflow that makes bakery-style tops.
Cool melted butter: Melted butter needs to cool slightly before adding to eggs and milk. Hot butter can scramble the eggs and create an uneven texture.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Mixing & Baking Tips
- Don’t overmix: Mix the batter just until combined. Overmixing develops gluten and creates tough, dense muffins instead of tender ones.
- Use cupcake liners: Even though you’ve sprayed the pan, liners make cleanup easier and help muffins stay moist longer.
- Check early: Start checking at 15 minutes total baking time (7 minutes at 425°F + 8 minutes at 375°F). Every oven is different, and checking early prevents overbaking.
- The toothpick test: Insert a toothpick into the center muffin-it should come out with just a few moist crumbs, not wet batter.
Easy Variations
- Blueberry muffins: Replace chocolate chips with 1½ cups fresh or frozen blueberries
- Double chocolate: Add ¼ cup cocoa powder to dry mix and reduce flour to 2½ cups
- Banana chocolate chip: Add 1 mashed banana to wet ingredients
- Streusel topping: Mix ¼ cup flour, ¼ cup sugar, 2 tablespoon butter for crumb topping
- Nut addition: Add ½ cup chopped walnuts or pecans to dry mix
Storage & Serving
Store dry mix
Keep in an airtight container in a cool, dry pantry for up to 3 months. The baking powder stays effective for that timeframe.
Baked muffin storage
Store cooled muffins in an airtight container at room temperature for 3 days, or refrigerate for up to 5 days.
Freeze for later
Wrap individual muffins in plastic wrap, then store in a freezer bag for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds.
Gifting idea
Fill a mason jar with the dry mix, tie with ribbon, and attach a recipe card with wet ingredients and baking instructions.
📋 Recipe
Dry Chocolate Chip Muffin Mix
Would you like to save this?
We’ll email this post to you, so you can come back to it later!
Ingredients
Dry Mix
- 2 ¾ cups flour
- 1 tanlespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups sugar
- 1 ½ cups chocolate chips
Wet Ingredients (add when ready to bake)
- ½ cup unsalted butter melted and cooled
- 3 large eggs
- ½ cup milk
- 3 teaspoons vanilla
Instructions
To make the dry mix
- Combine the flour, sugar, baking soda, baking powder, and salt in a mixing bowl. Stir well.
- Add the chocolate chips and mix to distribute.
- Pour into storage jars or containers.
- Label with contents and wet ingredients needed.
When ready to bake
- Preheat oven to 425°F.
- In a mixing bowl, whisk together all the wet ingredients-melted and cooled butter, eggs, milk, and vanilla-until smooth.
- Add the dry mix and stir just until batter forms. Don't overmix.
- Spray the top and inside of each muffin cup in your pan.
- Add cupcake liners to each cup. Distribute the batter evenly among the 12 muffin cups, filling them generously. Bake at 425°F for 7 minutes.
- Reduce heat to 375°F and continue baking for 10-15 minutes. Test the center muffin with a toothpick-it should come out clean.
- Transfer to a cooling rack for 10-15 minutes before serving.
