Dry Chocolate Chip Muffin Mix
Homemade chocolate chip muffin mix you can make ahead. Just add wet ingredients for 12 bakery-style muffins!
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Servings: 5 cups
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.
Notes
Cool melted butter before adding to eggs. Don't overmix batter. Spray top of pan so overflow doesn't stick. Two-temperature method creates tall muffin tops. Check at 15 minutes total—ovens vary.