Go Back

Triple Chocolate Muffins

Rich, moist, and indulgent, these Triple Chocolate Muffins are loaded with cocoa, chocolate chips, and chunks of milk chocolate for a decadent treat. Perfect for breakfast, brunch, or a chocolatey snack any time of day.
Print Recipe
Prep Time:15 minutes
Cook Time:22 minutes
Total Time:37 minutes

Equipment

  • Large mixing bowls
  • Whisk or spoon
  • 12-cup muffin tin
  • Paper liners (optional)
  • Measuring cups and spoons
  • Wire rack

Ingredients

  • Dry Ingredients:
  • 1 3/4 cups 220 g all-purpose flour
  • 1/2 cup 50 g unsweetened cocoa powder
  • 1 cup 200 g granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • Wet Ingredients:
  • 1 cup 240 ml buttermilk
  • 1/3 cup 80 ml vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • Chocolate Mix-ins:
  • 1/2 cup 90 g semi-sweet chocolate chips
  • 1/2 cup 90 g milk chocolate chunks
  • 1/4 cup 45 g mini chocolate chips for topping (optional)

Instructions

  • Preheat Oven:
  • Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease.
  • Mix Dry Ingredients:
  • In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  • Mix Wet Ingredients:
  • In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla until combined.
  • Combine Ingredients:
  • Pour wet ingredients into dry ingredients and gently fold together until just combined. Do not overmix.
  • Add Chocolate Mix-ins:
  • Fold in semi-sweet chocolate chips and milk chocolate chunks.
  • Fill Muffin Tin:
  • Divide batter evenly among 12 muffin cups. Sprinkle mini chocolate chips on top if desired.
  • Bake:
  • Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Cool:
  • Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Servings: 12 muffins