Details
Vegetarian

No Artificial Flavors

Kosher

No High Fructose Corn Syrup

Learn more about dietary restrictions

Chocolate for breakfast? We?d never stop you. Krusteaz Chocolate Chunk Muffins are great for dessert and snack time, too. In fact, we can?t think of any time when light, fluffy muffins stuffed with large chocolate chunks are not an absolutely fantastic idea.

DELICIOUSLY DECADENT: Moist on the inside, golden brown on the outside, and packed with rich chocolate chunks. There?s sooooo much to love from the #1 Premium boxed muffin mix brand in the US.

EASY TO MAKE: Just add water, oil and eggs to the mix and bake until golden brown. To keep your muffins moist, seal them in a tightly covered container.

MAKE IT YOUR OWN: Each box of Krusteaz Chocolate Chunk Muffin Mix makes 12 standard muffins, 24 mini muffins or a rich, moist loaf. Customize your creation with mix-ins like crunchy walnuts, pecans or dried fruit?or even make a bundt cake with a peanut butter glaze.

INGREDIENTS WE?RE PROUD OF: Krusteaz Chocolate Chunk Muffin Mix is made with real chocolate chunks and no artificial flavors or preservatives.

WHAT’S INCLUDED: Every order includes one 18.25-ounce box of muffin mix. Each box makes 10 servings and has a shelf life of 548 days from production. This box is great for keeping Krusteaz on hand when you crave it!

Chocolate for breakfast? We?d never stop you. Krusteaz Chocolate Chunk Muffins are great for dessert and snack time, too. In fact, we can?t think of any time when light, fluffy muffins stuffed with large chocolate chunks are not an absolutely fantastic idea.
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Warning

Contains: wheat, milk, soy. May contain egg and tree nuts.

Directions

You’ll Need:
1/2 cup water;
1/2 cup vegetable;
3 eggs.

Tip: Add 1/2 shredded coconut for a delicious treat.

1: Heat oven to 400 degrees F. Line muffin pan with paper baking cups or lightly grease.
2: Stir with a spoon. Stir together water, oil, eggs and muffin mix until blended .Fill muffin cups 2/3 full. For loaf, spread batter into lightly greased loaf pan.
3: Bake until golden. Bake as directed below or until golden brown. Cool 5 minutes; gently loosen and remove from pan. Store cooled muffins in tightly covered container.

Yield: 12 standard muffins; Temperature: 400 degrees F; Bake Time: 17 – 19 minutes. Yield: 24 mini muffins; Temperature: 400 degrees F; Bake Time: 13 -15 minutes.
Yield: 9 x 5-inch loaf pan; Temperature: 350 degrees F. Bake Time: 50 – 54 minutes.

High Altitude (over 5,000 feet). Prepare as directed, adding an additional 2 tablespoons water.

Do not eat raw batter.

About the Producer

CONTINENTAL MILLS INC.