Chocolate Cake Mix Muffins – Easy and Delicious Breakfast

There’s something rebellious and delightful about serving what’s essentially cake for breakfast. That little sparkle in my kids’ eyes when they come downstairs to the smell of chocolate in the morning—it’s my favorite kind of kitchen magic. And the best part? It’s all built on my favorite shortcut: a box of cake mix.

My mom used to say, “The trick to being a good cook is knowing when to take the scenic route and when to use the highway.” These muffins are definitely the happy highway of breakfast baking, getting you to smiles and full bellies with minimal fuss.Chocolate Cake Mix Muffins.

Why These Chocolate Cake Mix Muffins Will Make Your Morning

• Just 5 base ingredients (you probably have them already)
• Comes together in one bowl (fewer dishes = happier morning)
• More substantial than cupcakes (we’re adding ingredients that make them truly muffin-worthy)
• Freezes beautifully (hello, grab-and-go breakfast solution)
• Endlessly customizable (I’ll share our family’s favorite mix-ins)

I stumbled on this recipe during a particularly chaotic season of parenting—three different school drop-off times and a preschooler who insisted on bringing his breakfast in the car. These muffins were sturdy enough for little hands but special enough to feel like a treat. They saved my morning sanity more times than I can count.

Let’s Gather Our Ingredients Chocolate Cake Mix Muffins

• 1 box chocolate cake mix (15.25 oz) – any variety works!
• 3 large eggs
• ⅓ cup vegetable oil
• 1 cup buttermilk (instead of water)
• 1 teaspoon vanilla extract

Optional Mix-ins (choose your favorites):

• 1 cup chocolate chips
• ½ cup chopped nuts
• ½ cup dried cherries or cranberries
• 1 mashed ripe banana
• ¼ cup peanut butter swirled in

Let’s Make Some Morning Magic

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
2. Mix everything together. In a large bowl, combine the cake mix, eggs, oil, buttermilk, and vanilla. Beat with a whisk or spoon until most lumps are gone, about 2 minutes. The batter will be thicker than cake batter—that’s what we want for a good muffin texture.
3. Fold in your mix-ins if using. Gently stir just until incorporated.
4. Fill muffin cups. Using an ice cream scoop or ¼ cup measure, fill each muffin cup about ⅔ full. This gives them room to rise without overflowing.
5. Bake until perfect. For standard-size muffins, bake for 18-20 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
6. Cool briefly in the pan for 5 minutes, then transfer to a wire rack. These are delicious warm, but they also store well for several days.

Stuffani’s Notes From Years of Muffin Experiments

For truly muffin-like texture: The buttermilk is key here. It adds a slight tanginess and creates a sturdier texture than regular milk or water would. If you don’t have buttermilk, add 1 tablespoon of vinegar or lemon juice to regular milk and let it sit for 5 minutes.

For bakery-style domed tops: Fill the muffin cups ⅔ full, then start the oven at 425°F for the first 5 minutes. Reduce to 350°F for the remaining baking time. The initial high heat helps create that beautiful muffin dome.

For mini muffins: Perfect for tiny hands! Reduce baking time to 10-12 minutes. This will make about 36 mini muffins.

Make-ahead option: The batter can be stored in the refrigerator overnight. Just give it a gentle stir before scooping and baking in the morning.

5 Family-Favorite Variations That Never Fail

Double Chocolate Chip

Add 1 cup chocolate chips to the batter. My kids call these “chocolate overload muffins” and they disappear faster than I can put them in the container.

Chocolate Cherry

Fold in ½ cup dried cherries and ¼ cup white chocolate chips. These feel like Black Forest cake in muffin form.

Chocolate Peanut Butter

Swirl ¼ cup peanut butter into the batter. Or place a small spoonful of peanut butter in the center of each muffin before baking for a surprise filling.

Chocolate Banana

Add 1 mashed ripe banana to the batter. Reduces the need for oil slightly and adds wonderful moisture.

Mocha Chocolate

Dissolve 1 tablespoon instant coffee in the buttermilk before mixing. Perfect for parents who need a little extra boost with breakfast.

Why Muffins Aren’t Just Cupcakes Without Frosting

A good muffin has a different texture than a cupcake—it’s more substantial, less sweet, and has a slightly denser crumb. By using buttermilk instead of water and adjusting the other ingredients, we’re transforming cake mix into proper muffins.

Think of it this way: cupcakes are party food, but these muffins are everyday food. They’re more filling, less sugary, and sturdy enough to stand up to a car trip or lunchbox without crumbling into pieces.

That said, there’s still enough sweetness to make breakfast feel special. It’s the perfect balance.

When These Muffins Save The Day

These cake mix muffins have been my solution for:

• Rushed school mornings (grab and go!)
• Breakfast potlucks at work
• After-school hunger emergencies
• Easy weekend brunches
• “I forgot we have company coming” moments
• Lunchbox treats that aren’t too sweet

Storage Tips For Busy Weeks

Counter storage: Keep in an airtight container for up to 3 days.

Refrigerator: These stay fresh for up to 5 days when refrigerated.

Freezer: My personal favorite! Place cooled muffins in a ziplock bag, remove as much air as possible, and freeze for up to 3 months. To thaw, either leave at room temperature for about an hour, or microwave for 20-30 seconds.

For busy mornings, I’ll often take a frozen muffin and pop it into lunchboxes—it thaws by snack time and helps keep other food cool.

A Final Thought On Breakfast Shortcuts

Cooking doesn’t need to be fancy—it just needs heart. And sometimes, it needs to happen while you’re also signing permission slips, finding missing shoes, and answering work emails at 7 AM.

These muffins are my little reminder that taking a shortcut doesn’t mean taking a shortcut on love. The joy on my family’s faces when chocolate is an acceptable breakfast option is worth every semi-homemade moment.

If you try these muffins, I’d love to hear which variation became your family’s favorite. Did they make your morning routine a little easier? Did anyone guess they started with a box mix? Those kitchen victories are worth celebrating.

With warmth, Stuffani

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Did you make this recipe? Tag @StuffaniBorjat on Facebook and use #DailyEasyMeals so I can see your creation!

Have questions? Drop them in the comments below and I’ll help troubleshoot.

Looking for more cake mix magic? Try my Chocolate Crinkle Cookies with Cake Mix for a sweet treat, or explore other breakfast options with these Doctored Chocolate Cake Mix with Sour Cream for an ultra-moist cake or Chocolate Cake Mix Frosting . Check out our complete collection of Chocolate Cake Recipes for even more inspiration!

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