Delish Triple Chocolate Muffins

I make these Delish Triple Chocolate Muffins when I need something that solves dessert, snack, and emotional support in one warm, chocolatey package. They’re fudgy where it matters, studded with chips like tiny edible hugs, and forgiving enough that you can ignore a step or two and still end up with something impressive enough to post and shady enough that Grandma will pretend she didn’t notice the missing sugar. Yes, this pan is too small. No, I won’t wash fewer dishes. You’re welcome.

Once, I proudly brought a fresh batch to the table only to watch my husband demonstrate his patented “one-handed muffin extract” — he peeled the liner, squeezed, and squeezed so much batter out that the kitchen looks like chocolate modern art. The kids applauded. I did not. Also, I burned my arm trying to be dramatic and flip a muffin like a pro. Lesson learned: do not attempt showmanship in a towel cape.

Time-Saving Hacks

– Use one bowl for dry and wet mixing to avoid that awkward second sink pile. I lie sometimes and call it “rustic.”
– Line the tin with liners or silicone cups — less scrubbing, more smugness.
– Melt butter in the microwave and stir in sugar to skip creaming with a mixer. It’s not wrong; it’s efficient.
– Use an ice cream scoop for even portions and fewer drips. Your muffin tops will look bakery-level and you will feel like a liar.
– Toss frozen chips into the batter so they don’t sink — also doubles as a reason to use “frozen chocolate” as an ingredient.
– If you must speed-bake, convection helps, but keep an eye on them. The smoke alarm doesn’t appreciate enthusiasm.

Serving Ideas

– Morning: strong coffee and a muffin. Because denial tastes better with espresso.
– Brunch: plate with mascarpone or yogurt and a drizzle of honey — posh and lazy.
– Dessert: warm them and scoop vanilla ice cream on top. Yes, you’ll be the hero.
– Adulting-required option: serve with a small glass of red wine if the kids drove you nuts that day. No judgment.
– Honest approach: slap a napkin on your knee and eat as many as you need to feel better.

What to Serve It With

Perfect with: black coffee, cold milk, vanilla ice cream, or a ridiculous amount of whipped cream. Also works with tea if you’re pretending to be civilized.

✔Tips & Mistakes

– Don’t overmix the batter. Lumps are fine; toughness is not.
– Don’t overbake. A toothpick with a few moist crumbs = perfect. Dry = sad.
– Use room-temp eggs and dairy unless you enjoy dense muffins and the accompanying regret.
– If your muffins dome too wildly or spill over, your tray was overfilled (or you were trying to impress someone named Karen).
– I once used espresso instead of milk. It was bold. It was caffeinated. We lived.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Room temp: airtight container for up to 2 days (if your house isn’t a chocolate-eating black hole).
– Fridge: up to 5 days, wrapped or in a sealed container.
– Freezer: freeze individually wrapped for up to 3 months. Reheat gently in the oven or microwave for that warm, guilt-free vibe.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add a teaspoon of espresso powder for extra depth.
– Stir in chopped nuts or swirl peanut butter for texture and chaos.
– For dairy-free: use plant milk and vegan chocolate chips — still delicious, fewer squeaky shoes.
– For gluten-free: use a 1:1 gluten-free flour blend and don’t tell anyone they taste different unless you want a debate.

Delish Triple Chocolate Muffins

These delicious muffins are loaded with chocolate and are perfect for dessert or a sweet breakfast treat.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup all-purpose flour
• ▢ 0.5 cup unsweetened cocoa powder
• ▢ 0.75 cup granulated sugar
• ▢ 0.5 cup brown sugar
• ▢ 1 tsp baking powder
• ▢ 0.5 tsp baking soda
• ▢ 0.25 tsp salt
• ▢ 2 large eggs
• ▢ 0.5 cup milk
• ▢ 0.5 cup vegetable oil
• ▢ 2 tsp vanilla extract
• ▢ 1 cup chocolate chips

Instructions

Preparation Steps

• Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
• In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
• In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.
• Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the chocolate chips.
• Divide the batter evenly among the muffin cups and bake for 18-20 minutes.
• Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

These muffins can be stored in an airtight container for up to 3 days.