Chocolate Chunk Muffins from a Cake Mix | Walking on Sunshine (2024)

Published: Jan 3, 2021 · Modified: Apr 9, 2024 by Lois · As an Amazon Associate, we earn from qualifying purchases. This site contains affiliate links · 54 Comments

The perfect excuse for eating chocolate for breakfast is with these delicious chocolate chunk muffins.

Made with a box of chocolate cake mix and chocolate chips, these muffins are a fun way to start the morning or for an afternoon snack with a cup of coffee.

Let me show you another one of my Cake Mix Hacks and how to turn a boring box of cake mix into something delicious!

Yes, you can have chocolate for breakfast!

Brighten up your mornings with a special homemade breakfast! It's a lovely way to treat your family, host brunch, or welcoming overnight guests.

If you'd like a homemade version of this recipe, please check out my Chocolate Chocolate Chip Muffins recipe.

Looking for more delicious cake mix recipes? Try my my Chocolate Chip Cookie Bars or my Peanut Butter Cake Mix Cookies. Then check out my Cake Mix Baking Secrets and Printable for more ideas....yummy!

Cake Mix Muffins

These cake mix muffins are the perfect treat to add to your breakfast menu because they don't require much work to bake them.

Making muffins from a cake mix only requires a few extra ingredients. Adding the extra eggs and milk to cake mix batter are what help change the consistency into a more muffin like texture.

The addition of baking powder makes sure the muffins have a little more "fluff" and are not as dense as a cupcake. And of course, adding the chocolate chunks.

These muffins are perfect for busy mornings! Bake a batch, freeze them, and thaw one overnight for a grab-and-go breakfast solution

Recipe Notes:

1. 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.
2. Do not prepare the cake mix according to the directions on the box. Follow these directions listed below.
3. Always spray the muffin/cupcake paper liners with non-stick baking spray. This will help the muffins not to stick to the paper after they've baked.

Non-Stick Bakeware Muffin and CupcakeMore Information300-Pack Holiday Party Mini PaperMore Information200pcs Tulip Cupcake Baking Cups,More InformationCookie ScoopMore Information

Main Ingredients Needed

This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.

1. 1 box chocolate cake mix - 15.25 ounce.
2. Additional flour - about one to two tablespoons to toss the chocolate chunks in before adding to the batter to help them not sink to the bottom of the mix when baking.You don't want a lot of excess flour being added to the batter, so start with one tablespoon to lightly coat the chocolate chunks. If you need more, add another teaspoon or two.
3. Eggs
4. Milk
5. Vegetable oil
6. One teaspoon baking powder - Adding the teaspoon of baking powder to the mix helps boost the freshness of the cake mix. Because, let's be honest, sometimes we have cake mixes sitting in our pantry for a long time. Or maybe it's just in my house?
7. Chocolate Chunks or Chocolate Chips - either works fine!

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.

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.

Storage Tips

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.

How to Freeze Muffins

Bake the muffins according to the directions and allow them to cool completely.

Place the muffins on a baking tray that's been lined with parchment paper.

Then place the baking tray in the freezer to flash freeze the muffins for about 30 to 60 minutes. Make sure the muffins are frozen and not still soft otherwise they will stick together when you freeze them.

Place the frozen muffins in a freezer safe container or plastic bag. Muffins frozen like this should last at least two months.

Thawing and Reheating Tips

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.

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

📖 Recipe Card

Cake Mix Recipes Digital CookbookClick HERE to SAVE!

This recipe has been updated since it first appeared on my site in 2016 with new photos and a new printable recipe card.