Go Back
+ servings
Triple Chocolate Chip Muffins | Creme de la Crumb

Triple Chocolate Chip Muffins

Rich chocolate-y muffins stuffed with not one but THREE kinds of chocolate chips!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
0 minutes
Total Time 30 minutes
Servings 12 servings
Calories 251kcal
Author Tiffany


  • 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


  • 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 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.


Store in airtight container at room temperature up to three days, or in the fridge up to 1 week. 


Calories: 251kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 185mg | Potassium: 137mg | Fiber: 2g | Sugar: 15g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg