Triple Chocolate Muffins

Name: Triple Chocolate Muffins
Prep time: 15 min
Total time: 30 min
Ingredients: 2 cups all-purpose flour; ¾ cup unsweetened Dutch processed cocoa powder; 1¼ cup granulated sugar; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 2 eggs; 4 Tablespoons butter, melted ((regular or vegan)); 5 Tablespoon sunflower oil ((or other neutral oil like canola or vegetable oil)); 1½ teaspoon vanilla extract; 1 cup + 3 Tablespoon milk of choice ((regular or vegan)); 1 cup mini (or regular) semisweet or dark chocolate chips ((or chopped chocolate)); 3 Tablespoon granulated sugar; 4½ Tablespoons light brown sugar; 5 Tablespoon butter ((regular or vegan)); 4½ Tablespoon cocoa powder; ½ cup + 1 Tablespoon all-purpose flour

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These triple chocolate muffins are the stuff dreams are made of! These chocolate muffins are packed with gooey chocolate chips and sprinkled with the best chocolate streusel. Plus, they take just 30 minutes to make with no mixer required!

triple chocolate muffin in a muffin tin with a bite taken out of it

Moist, chocolatey and loaded up with three forms of chocolate, these triple chocolate chip muffins are the perfect indulgent breakfast or brunch.

While I’ve always got a stash of some healthier muffins in my freezer (like my zucchini muffins), I can’t say no to these crowd pleasing chocolate muffins! After all, there is nothing better than chocolate for breakfast!

Why You'll Love These Triple Chocolate Muffins

These muffins are made with cocoa powder, mini chocolate chips, and are sprinkled with a chocolate streusel just before baking. A true chocolate extravaganza!
You don’t need any fancy equipment to make these muffins, just a few bowls and a whisk.
This recipe uses simple pantry ingredients that you've likely already got in your kitchen.
This is the best chocolate muffin recipe for those with food allergies, as you can easily make them gluten free and dairy free.
These indulgent triple chocolate muffins are freezer friendly and perfect for a crowd, so I love serving them for brunch!

Ingredients Needed

triple chocolate muffins ingredients in bowls

Flour: I’m using all purpose flour here, but if you’re gluten free then you can use gluten free 1-1 all purpose baking flour.
Chocolate Chips: I recommend mini chocolate chips, but you can use regular chocolate chips if that’s what you have on hand! Use your favorite type of chocolate - semisweet, milk or dark!
Cocoa Powder: I recommend using dutch processed cocoa powder here.
Unsalted Butter: you can use regular butter or vegan butter if you’re dairy free.
Milk: feel free to use regular whole milk or dairy free milk!
Oil: you’ll want to use a neutral oil like vegetable, grape seed, or canola oil. I don’t recommend using an oil with a strong flavor like olive oil or coconut oil.

Step by Step Instructions

Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.

triple chocolate muffins process in four steps

Step 1: Line your muffin tin with muffin liners and set aside. Preheat your oven to 350°Fahrenheit. In a medium bowl, combine all of the streusel ingredients. Set aside.

Step 2: In a large bowl, whisk together the milk, eggs, vanilla extract, oil, and melted butter. Add the granulated sugar and whisk until smooth.

Step 3: In another bowl, whisk the flour with the cocoa powder, baking powder, baking soda and salt.

Step 4: Slowly add the dry ingredients into the wet ingredients and mix until just combined. Stir in the chocolate chips.

Step 5: Scoop the muffin batter into the prepared liners, making sure to fill until almost the top. Sprinkle the chocolate streusel on top and bake for 12-17 minutes.

A toothpick inserted should come out clean. Let the muffins cool in the pan for 10 minutes before removing to a wire cooling rack to cool completely!

FAQs and Expert Tips

Aren’t chocolate muffins just cupcakes?

Nope! Muffins aren’t as light, fluffy, and cake-like as a cupcake. Muffins also have less sugar than cupcakes!

How do I get extra tall muffin tops?

If you want that bakery style look, I recommend placing the muffin batter in the fridge for 20 minutes before scooping out into the muffin pan.

What type of chocolate should I use?

I’m using semi sweet mini chocolate chips, but you can use milk chips as well as white or dark chocolate!

three triple chocolate muffins stacked on top of each other

Expert Tips

I recommend scooping and leveling the flour if you aren’t using a weighing scale, as you don’t want to add too much flour!
Stop mixing the batter as soon as it is combined. Over-mixing is going to make the muffins dry and dense because the gluten will over-develop.
Make sure you fill up the muffin liners to the top! This is going to give you a taller muffin top.
If you want even taller muffin tops and you have some extra time, bake just 6 muffins at a time, filling only every other muffin liner and leaving an empty one in between.
Feel free to leave out the streusel, this will give you double chocolate muffins!
My number one trick is to either serve these triple chocolate muffins warm or microwave them for 10 seconds before eating! Believe me, you don’t want to miss out on a warm chocolate muffin!

Storage and Freezing Instructions

Store the cooled triple chocolate muffins in an airtight container at room temperature for 2-3 days. I recommend microwaving for 10 seconds before enjoying it!

To freeze, place the cooled muffins in a freezer safe bag and freeze for up to 2 months. Leave at room temperature to thaw or defrost in the microwave.

More Muffin Recipes You'll Love

If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.