Triple Chocolate Chip Muffins
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These bakery-style Chocolate Muffins are everything a chocolate lover could want—soft and fluffy with sky-high muffin tops and rich chocolate flavor from cocoa powder, melted chocolate, and plenty of chocolate chips. Every bite is packed with triple the chocolate, making them the ultimate homemade chocolate muffin.
Chocolate Chocolate and more chocolate! Enjoy these Easy Chocolate Crinkle Cookies, Chocolate Mousse Brownies, and Chocolate Zucchini Bread the next time you crave a chocolate treat.
Here’s Why This Recipe Works
Chocolate for breakfast: I’ll take any excuse to eat chocolate for breakfast, especially when it’s a big, fat, rich chocolate muffin with not one but three kinds of chocolate chips.
Great for brunch: I love to make up a bunch of these muffins the night before when we have guests, then get them out for morning brunch or breakfast. Always a crowd-pleaser! Go ahead and make a double batch, they won’t last long.
So easy:
Triple chocolate: Thick chocolatey muffins with three kinds of chocolate chips, traditional semi-sweet, jumbo milk chocolate, and mini semi-sweet. They’re rich and soooo chocolatey. There’s no such thing as too much chocolate in my mind!
Ingredients
Brown sugar: I prefer to use brown sugar versus white in these chocolate muffins because this type of sugar adds moistness and a slight molasses/caramel flavor that complements all the chocolate going on in the muffin.
Unsweetened cocoa powder: Use unsweetened cocoa powder because you’ll be adding in sugar later and you don’t need it to be all that sweet.
Red wine vinegar: Just a dash of red wine vinegar helps activate the baking soda. Don’t worry, you won’t be able to taste it in the muffins at all, but it’s worth adding.
Eggs(both one full and one yolk): I use one whole egg and one yolk because the two yolks add a lovely richness to the muffins and don’t make it overly moist.
Chocolate chips: This recipe calls for three types of chocolate chips, and I do think that three kids is totally necessary> i use a combination of milk chocolate chips, semi sweet chocolate chips, and mini semi sweet chocolate chips.
Here’s How You Make It
- Get the muffin pan ready: Preheat oven to 400, then line 12 medium-sized muffin tins with cupcake liners and spray lightly with cooking spray.
- Make the batter: In a large bowl whisk together the flour, brown sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together warm water, oil, red wine vinegar, vanilla, egg and egg yolk.
- Add wet to dry: Add wet ingredients to the dry ingredients and mix until all of the ingredients are incorporated. Then, gently stir in the chocolate chips, reserving about 2 tablespoons of each kind.
- Pour and cook: Divide the batter evenly between the 12 liners, filling each about 3/4 full using a spoon or an ice cream scoop. Sprinkle the reserved chocolate chips on top of each muffin. Put the muffins in the oven to bake for about 15 minutes, or until a toothpick inserted into the center of one muffin comes out clean.
FAQs
Your chocolate chip muffins might be dry because you baked them too long, at too high a temperature, or you overmixed the batter too long. You only need to combine the wet with the dry until just incorporated.
You can either store them for up to 3 days in an airtight container on the counter or in the fridge or individually wrapped, then put in a ziplock in the freezer for up to 3 months.
If you’re like me and you tend to buy chocolate chips when they’re on sale or you get one giant bag at a time, you’ll need somewhere to keep the extras fresh. I always throw mine in the freezer. They’ll stay fresh in the bag they come in or an airtight bag for up to two to three years! Amazing right? Plus, they thaw quickly at room temperature, or you can add them to your batter frozen.
Expert Tips & Tricks
- These chocolate muffins will keep in an airtight container on the counter for up to 3 days or up to 7 days in the fridge. To freeze, wrap individually then put the individually wrapped muffins together in a freezer bag and freeze for up to 3 months.
- If you like some chocolate varieties, you can use different kinds of chocolate chips. For example, you could swap one of the varieties for dark chocolate, white chocolate, or even mint chocolate. Or add peanut butter chips if you’re a big peanut butter/chocolate fan.
- If you don’t have muffin liners, be sure to use a good amount of cooking spray in each section so that they don’t stick.
More Recipes to Try
- Raspberry Chocolate Muffins – so fluffy, they’re bakery worthy!
- Greek Yogurt Banana Muffins – Moist, wholesome, and oh so tasty!
- Cinnamon Muffins – sweet and comforting!
When you make this recipe, snap a photo and tag me on social – I love connecting with you and seeing what you’re up to in the kitchen!
Triple Chocolate Chip Muffins
Ingredients
- 1 ¾ cups flour
- ½ cup brown sugar
- ¼ cup + 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup warm water
- ¼ cup oil
- 1 tablespoon red wine vinegar
- 2 teaspoons vanilla
- 1 egg + 1 egg yolk
- ½ cup milk chocolate chips, (regular or large)
- ½ cup semi sweet chocolate chips
- ½ cup mini semi sweet chocolate chips
Instructions
- Preheat oven to 400. Line 12 medium sized muffin tins with cupcake/muffin liners and spray lightly with cooking spray. (Will make 12 total muffins)
- In a large bowl whisk together flour, brown sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl whisk together warm water, oil, red wine vinegar, vanilla, egg and egg yolk.
- Add wet ingredients to dry ingredients and mix until all ingredients are incorporated. Gently stir in chocolate chips, reserving about 2 tablespoons of each kind.
- Divide batter evenly between the 12 liners, filling each about 3/4 full. Sprinkle reserved chocolate chips on top of the batter. Bake about 15 minutes until an inserted toothpick comes out clean. Store in airtight container.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from Cooking Light.
Can i make your triple chocolate chip muffins and have a white or yellow cake by leaving out the cocoa powder? My family is requesting this type of muffin.
I think it might work but I haven’t tested it myself so I can’t say for sure. You can also take a look at the other muffin recipes on this site and see if you’d like any of those 🙂 if you do end up trying this without the cocoa powder, I’d love to hear how it goes!
Thank you, thank you, thank you…for adapting this recipe. The original recipe left a lot to be desired but this one is much better and tastes so delicious. Easier to use gluten free flour in this recipe then the original!
I’m just curious what the purpose of the red wine vinegar is? I don’t have any and I’m wondering if I left it out if it would need replaced with something else. Or if they will be fine without.
Hi Trinity, the vinegar reacts with the rising agent (baking powder/baking soda) in order to help the muffins rise. I can’t guarantee the results, but you may be able to try white vinegar if you have that on hand? Otherwise you could try lemon juice. If you try one of these please let me know how they turn out! Good luck!
As a lover of chocolate chips I am wrapped to discover 3 different types here. Red wine vinegar too??? Okay, I’m guessing you’re trying to reduce the sweetness a little.
Love the photos you have used. My eyes are very happy.
these look great!
So pretty! Love the BIG chips and triple chocolate! Pinned
Holy chocolatey awesomeness batman! Anytime I see anything super chocolatey I must make it, and those look incredible. Thanks for sharing!