Triple Chocolate Muffins
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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!
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
- 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
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!
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 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 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!
Triple Chocolate Muffins
Ingredients
Chocolate Muffins
- 2 cups (250 g) all-purpose flour
- ¾ cup (65 g) unsweetened Dutch processed cocoa powder
- 1¼ cup (250 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 4 Tablespoons (53 g) butter, melted, (regular or vegan)
- 5 Tablespoon (62 ml) sunflower oil, (or other neutral oil like canola or vegetable oil)
- 1½ teaspoon vanilla extract
- 1 cup + 3 Tablespoon (288 ml) milk of choice, (regular or vegan)
- 1 cup mini (or regular) semisweet or dark chocolate chips, (or chopped chocolate)
Chocolate Streusel
- 3 Tablespoon granulated sugar
- 4½ Tablespoons light brown sugar
- 5 Tablespoon butter, (regular or vegan)
- 4½ Tablespoon (24 g) cocoa powder
- ½ cup + 1 Tablespoon (70 g) all-purpose flour
Instructions
- 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.
- In a large bowl, whisk together the milk, eggs, vanilla extract, oil, and melted butter. Add the granulated sugar and whisk until smooth.
- In another bowl, whisk the flour with the cocoa powder, baking powder, baking soda and salt.
- Slowly add the dry ingredients into the wet ingredients and mix until just combined. Stir in the chocolate chips.
- 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!
Equipment
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.