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  • Writer's pictureJessica Petrucci

Who doesn’t love chocolate chip muffins?


Well, if you’re anything like my kids and my husband, the correct answer is that we adore them here! While I generally prefer making everything from scratch, let’s face it - life gets super busy, especially during the holidays. So, I’ve found a way to enhance a box mix, and that’s exactly what I did here. 😁 First, I opted for Duncan Hines chocolate chip muffin mix, readily available at most grocery stores. I followed the instructions on the box but made a couple of tweaks. Instead of water, I used whole milk (it’s what I had in my fridge), though you can choose any milk substitute or stick to water. ☺️ Another delicious substitution is using melted butter instead of oil—yum! 😋


A little twist I added was letting the batter sit in the fridge overnight after mixing (but not overmixing; you still want those lumps). Allowing the batter to chill overnight has multiple benefits. Many bakers swear by this technique because it yields a better end result. The muffins rise higher, the flour absorbs more moisture, resulting in a softer and fluffier texture. Plus, the chilled batter is less sticky and more manageable, making it a breeze to use a cookie scoop.


Pop them in the oven at 400°F for 10-15 minutes or until a toothpick comes out clean. Let them cool for a few minutes or until they’re touchably cooler. Personally, I enjoy baked goods when they’re still warm, but if you have little ones like I do, I recommend waiting until they’re completely cooled. I hope you enjoyed my little hack to upgrade your basic box muffin mix. There are numerous possibilities, but here’s a simple recipe for anyone to try! 🥰


LMK (let me know) what you think. 😜



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