Triple Chocolate Muffins

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

These triple 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!

Course Breakfast, Dessert, Snack

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 15

Bake 15

Total Time 30

Servings muffins

Calories 311kcal

Author Gabby

Equipment

Ingredients

Chocolate Muffins

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)

Chocolate Streusel

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

US Customary - Metric

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!

Video

Notes

Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

Flour & cocoa: Properly measure your flour and cocoa using the scoop and level method or a kitchen scale.

Chilling the Batter: For nice, tall muffins chill the muffin batter for 20-30 minutes before scooping it into the liners. You can skip this step and the muffins will still taste delicious, but chilling the batter provides perfectly tall, rounded muffin tops.

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.

Storage and Freezing Instructions: Store muffins for 2-3 days at room temperature in an airtight container.

Freeze the cooled muffins in a ziploc freezer bag for up to 2-3 months. When ready to eat, take one out of the freezer and microwave it for 30 seconds (which makes them taste fresh out of the oven and makes those chocolate chips gooey again).

Nutrition