Instant Chocolate Chip Muffins | Pressure Cooker Baked Chocolate Chip Muffins – a delicious recipe with Chocolate Chip, water, chocolate chips, paper-baking, salt regular. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat pressure cooker or a steamer pot (remember to remove whistle). Put about 1 1/2 cups of salt (regular salt) in the bottom of the pot and place a flat ring on top of the salt, cover and let it warm up on the stove on medium heat.
2
If using muffin tin place a paper-baking cup (muffin liner) in each. If using varki or katori line with paper-baking cups. No need to grease.
3
Follow instruction on Betty Crocker Chocolate Chip Muffin Mix package on preparing batter by adding 1/2 cup of water and stirring muffin mix. Then fill each cup about 1/2 way full.
4
Place muffins inside pressure cooker and cover the pressure cooker and bake 20-25 minutes until nice golden brown. Poke toothpick in center if comes out clean, muffins are ready.
5
Carefully remove from pressure cooker, immediately remove muffins from tin carefully and let them cool.
367
kcal
Calories
21
g
Fat
40
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 184 grams muffin mix Betty Crocker Chocolate Chip, 1/2 cup water, 1/2 cup chocolate chips optional, 5 muffin paper-baking cups -, liner, and more.
Yes, Instant Chocolate Chip Muffins | Pressure Cooker Baked Chocolate Chip Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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