Kodiak cake muffin recipe is a hearty, lightly sweet breakfast recipe that brings together Kodiak Cakes mix, chocolate chips, eggs, milk, and maple syrup for a delicious homemade treat.
I love this Kodiak cake muffin recipe because it combines a filling texture with little pockets of melted chocolate. The muffins taste slightly sweet, soft, and rich.
I created this Kodiak cake muffin recipe for busy mornings when I want something homemade without spending too much time in the kitchen. The cinnamon and vanilla add extra flavor. I will now show you how to make them step by step.
What Does This Recipe Taste Like?
The Kodiak cake muffin has a lightly sweet, buttery taste with a soft, hearty texture. The buttermilk mix gives them a mild pancake like flavor, while maple syrup and vanilla add gentle sweetness.
I love the little chocolate chips because they melt into the muffins and bring rich chocolate flavor to every bite. The cinnamon adds a warm touch without taking over.
The inside stays tender, while the tops have a slightly golden finish.
How To Prepare Kodiak Cake Muffin Recipe?
Recipe Overview
Preparation Time: 10 minutes
Cooking Time: 22 minutes
Total Time: 32 minutes
Course: Breakfast
Difficulty: Easy
Cuisine: American
Yield: 12 muffins
Serving Size: 1 muffin
Main Kitchen Utensils
- Mixing Bowl
- Whisk
- Rubber Spatula
- 12-Cup Muffin Pan
Ingredients
- 2 cups (212 g) Kodiak Cakes Buttermilk Power Cakes Mix
- 2 large eggs (100 g)
- ¼ cup (60 ml) milk
- ¼ cup (60 ml) pure maple syrup or honey
- 2 tablespoons (28 g) melted butter
- 1 teaspoon (5 ml) vanilla extract
- ½ teaspoon (1 g) ground cinnamon
- 1 small pinch (0.3 g) salt
- 1½ cups (255 g) mini semi sweet chocolate chips
How To Make Kodiak Cake Muffin Recipe
Step 1
Preheat the oven to 350°F (175°C). Place paper liners in a 12-cup muffin pan, or lightly grease each cup so the muffins come out easily.
Step 2
Crack the eggs into a large mixing bowl. Add the milk, maple syrup or honey, melted butter, and vanilla extract. Whisk until the mixture looks smooth and everything is well blended.
Step 3
Pour in the Kodiak Cakes Buttermilk Power Cakes Mix. Add the ground cinnamon and salt, then stir gently until you no longer see dry flour. Avoid mixing too much, as this can make the muffins dense.
Step 4
Add the mini chocolate chips and gently fold them into the batter using a spatula. Keep a small handful aside to scatter over the muffins before they go into the oven.
Step 5
Spoon the batter into the prepared muffin cups, dividing it as evenly as possible. Fill each cup about three-quarters full, then sprinkle the reserved chocolate chips on top.
Step 6
Bake for 18–22 minutes on the center rack. The muffin tops should look lightly golden and feel set. Insert a toothpick into the middle of one muffin; it should come out without any wet batter.
Step 7
Take the muffin pan out of the oven and let the muffins sit for 5 minutes. Then gently lift them out and place them on a wire rack to cool.
Step 8
Enjoy the muffins while they are still slightly warm, when the chocolate chips are soft and melty. If you plan to save some for later, let them cool completely before placing them in an airtight container.
Nutrition Facts Of Kodiak Cake Muffin Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 275 kcal |
| Fat | 11 g |
| Saturated Fat | 5 g |
| Sodium | 280 mg |
| Carbohydrates | 37 g |
| Sugar | 19 g |
| Protein | 9 g |
About This Kodiak Cake Muffin Recipe
Kodiak Cake Muffins are a hearty homemade breakfast made using Kodiak Cakes Buttermilk Power Cakes Mix. I like how the mix gives these muffins a slightly hearty texture without needing several different types of flour.
Eggs, milk, maple syrup, melted butter, and vanilla bring moisture and sweetness to the batter. Mini chocolate chips add little pockets of chocolate in every bite.
The main specialty of these muffins is the Kodiak Cakes Buttermilk Power Cakes Mix, which gives them a hearty texture and adds protein to the recipe.
Expert Baking Tips
1. Use room temperature eggs and milk so they blend easily into the batter and help create an even texture.
2. Avoid over mixing the batter after adding the Kodiak mix. Stir just until the dry ingredients are moistened to keep the muffins tender.
3. Toss the chocolate chips into the batter gently and save a few for the tops. This gives the muffins chocolate in the middle and a nice finish.
4. Fill each muffin cup about three-quarters full so the batter has enough room to rise without spilling over the edges.
5. Check the muffins around 18 minutes because oven temperatures can vary. Insert a toothpick into the center, and remove the pan when it comes out with a few moist crumbs.
Serving Suggestions
I enjoy serving these muffins slightly warm so the chocolate chips stay soft and malty. They taste lovely alongside a cup of hot coffee, black tea, or a cold glass of milk.
For a filling breakfast, pair one or two muffins with scrambled eggs, Greek yogurt, or fresh fruit. You can also add a little butter or drizzle of honey over the top.
Pack them in lunchboxes or enjoy one as an afternoon snack when you need something sweet.
Recipe Variations
1. Replace the mini chocolate chips with blueberries for a fruity version. Fresh or frozen blueberries work well, and they add little bursts of sweetness throughout the muffins.
2. Add ½ cup (60 g) chopped walnuts or pecans for a crunchy texture. I like this option for anyone who enjoys a little nutty flavor in their breakfast muffins.
3. Mix in ½ cup (85 g) peanut butter chips instead of some chocolate chips. They bring a creamy, nutty sweetness that tastes lovely alongside the buttermilk mix.
4. Add 2 tablespoons (12 g) unsweetened cocoa powder to the dry ingredients for a chocolate-flavored muffin. Reduce the Kodiak mix by 2 tablespoons to keep the dry ingredient balance.
5. Use white chocolate chips instead of semi-sweet chocolate chips for a sweeter taste. A little extra vanilla extract also works nicely in this version.
Proper Storage
Let the Kodiak cake muffin cool completely before putting them away. I usually keep them in an airtight container on the counter, where they stay fresh for about 2 days.
If you want to keep them longer, place them in the refrigerator for 4–5 days. When you’re ready to eat one, warm Kodiak cake muffin recipe in the microwave for about 10–15 seconds to soften the chocolate chips.
You can also freeze the Kodiak cake muffin recipe in separate freezer safe bags for up to 3 months.
Frequently Asked Questions
Are Kodiak Cake Muffins Healthy?
These muffins contain protein from Kodiak Cakes mix and eggs. They also provide carbohydrates and fats, making them a filling breakfast or snack.
Can I Use Honey Instead Of Maple Syrup?
Yes, you can use honey instead of maple syrup. Both add sweetness and work well in this muffin batter.
How Do I Keep Kodiak Cake Muffins Moist?
Avoid over mixing the batter and take the muffins out once they are fully baked. Overbaking can make them dry.
Can I Use Regular Chocolate Chips?
Yes, regular semi-sweet chocolate chips work well. You can also use dark chocolate chips or milk chocolate chips.
How Do I Reheat Leftover Muffins?
Place one muffin in the microwave and heat for 10–15 seconds. For frozen muffins, thaw first or microwave a little longer until warmed through.
Conclusion
I really enjoyed making this Kodiak cake muffin recipe. They turned out soft, hearty, and just sweet enough, thanks to the chocolate chips.
I love how quickly they come together, especially on busy mornings when I want something homemade without spending too much time in the kitchen.
They make a lovely breakfast or an easy snack to enjoy anytime. I hope you give them a try and enjoy them as much as I do. Let me know how yours turn out!
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Kodiak Cake Muffin Recipe
Equipment
- Mixing Bowl
- Whisk
- Rubber spatula
- 12-Cup Muffin Pan
Ingredients
- 2 cups 212 g Kodiak Cakes Buttermilk Power Cakes Mix
- 2 large eggs 100 g
- ¼ cup 60 ml milk
- ¼ cup 60 ml pure maple syrup or honey
- 2 tablespoons 28 g melted butter
- 1 teaspoon 5 ml vanilla extract
- ½ teaspoon 1 g ground cinnamon
- 1 small pinch 0.3 g salt
- 1½ cups 255 g mini semi sweet chocolate chips
Instructions
Step 1
- Preheat the oven to 350°F (175°C). Place paper liners in a 12-cup muffin pan, or lightly grease each cup so the muffins come out easily.
Step 2
- Crack the eggs into a large mixing bowl. Add the milk, maple syrup or honey, melted butter, and vanilla extract. Whisk until the mixture looks smooth and everything is well blended.
Step 3
- Pour in the Kodiak Cakes Buttermilk Power Cakes Mix. Add the ground cinnamon and salt, then stir gently until you no longer see dry flour. Avoid mixing too much, as this can make the muffins dense.
Step 4
- Add the mini chocolate chips and gently fold them into the batter using a spatula. Keep a small handful aside to scatter over the muffins before they go into the oven.
Step 5
- Spoon the batter into the prepared muffin cups, dividing it as evenly as possible. Fill each cup about three-quarters full, then sprinkle the reserved chocolate chips on top.
Step 6
- Bake for 18–22 minutes on the center rack. The muffin tops should look lightly golden and feel set. Insert a toothpick into the middle of one muffin; it should come out without any wet batter.
Step 7
- Take the muffin pan out of the oven and let the muffins sit for 5 minutes. Then gently lift them out and place them on a wire rack to cool.
Step 8
- Enjoy the muffins while they are still slightly warm, when the chocolate chips are soft and melty. If you plan to save some for later, let them cool completely before placing them in an airtight container.
Notes
Nutrition Facts Of Kodiak Cake Muffin Recipe
Calories: 275 kcal | Fat: 11 g | Saturated Fat: 5 g | Sodium: 280 mg | Carbohydrates: 37 g | Sugar: 19 g | Protein: 9 g