Triple Chocolate Muffins

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Triple Chocolate Muffins


Triple Chocolate Muffins…For Breakfast!

Nothing is better than the wonderful scent of Triple Chocolate Muffins wafting through the house first thing in the morning.  It’s better than coffee to wake me up and get me out of bed, and I’m always happy to have both in the morning.  Freshly made, from ingredients you can pronounce, it will make your day start on the right foot.  Triple Chocolate Muffins will put a smile on your face because it’s chocolate.  For breakfast.  In muffin form.  You can’t get better than that!  You can even dunk your Triple Chocolate Muffins in your coffee if you like.  And the muffins look adorable on a little Cupcake Pedestal from WholePort.  What a great way to serve a Triple Chocolate Muffins to someone you love on a special day!

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What Makes Triple Chocolate Muffins Amazing

The base of Triple Chocolate Muffins is a basic muffin recipe of flour, sugar, baking powder, salt, and egg.  Milk, vegetable oil, and vanilla round out the moist portion of the muffins.  What makes Triple Chocolate Muffins amazing though is the chocolate you use.  Cocoa powder flavors the base of Triple Chocolate Muffins to a rich, dark color.  Quality semi-sweet chocolate chips give the muffins little bits of chocolatey flavor, and depending on the brand, will even stay somewhat melted in the muffins.  The final chocolate, a deep,dark chocolate bar broken into pieces, adds a delicious flavor that can’t be matched.  The three blended together make a rich, satisfying Triple Chocolate Muffin that you will be craving for breakfast.

Triple Chocolate Muffins

Triple Chocolate Muffins


  • 2 cups all-purpose flour (260 grams)
  • ¾ cup cocoa powder
  • ¾ cup granulated sugar
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 1¼ cups whole milk
  • 2 large eggs, beaten
  • 2 Tbsp butter, melted
  • 1/3 cup vegetable oil
  • 1 tsp pure vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • 3.5 oz Dark Chocolate Bar (The darker the better) - Roughly chopped


  1. Preheat oven to 350° F.
  2. Combine the flour, cocoa powder, baking powder, sugar and salt in a large bowl.
  3. Combine the milk and the melted butter, oil, eggs and vanilla extract in a smaller bowl.
  4. Thoroughly grease and flour a muffin pan (or use paper muffin liners).
  5. Add the liquid ingredients to the dry ones and mix no more than ten seconds. The batter should be visibly lumpy. Don't over-mix.
  6. Gently fold the chocolate chips and the roughly chopped chocolate bar, being careful not to over-work the batter.
  7. Carefully spoon the batter into the prepared muffin pan. You can do "Cupcake" size muffins or "Mini" Muffins. I find that this recipe makes exactly 12 Cupcake Size and 12 Mini Muffins. Or 15 Cupcake size.
  8. Bake 15 minutes for larger muffins or 10 minutes for the mini muffins. (or until a toothpick inserted into the center of a muffin comes out clean.)
  9. Remove pan from the oven and let the muffins cool for five minutes in the pan. Then remove the muffins from the pan and let them cool another five minutes on a wire rack.

Making Triple Chocolate Muffins Ahead

You can make Triple Chocolate Muffins ahead of time for brunch or snacks, and keep them fresh in a sealed container.  I put mine in the refrigerator to last a little bit longer, but they really never last more than a day or two because they are eaten that fast!  They warm well in the microwave for that fresh-baked taste, only taking about 30 seconds or so.  You’ll love Triple Chocolate Muffins so much, you’ll make a double batch just to have some for the week!

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  1. Oh my, a definite must for anyone with a sweet tooth!

  2. Who wouldn’t just love Triple Chocolate, awesome! Hope you have a very special weekend and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. these look so good. Thanks for the recipe. Thanks for linking up at Tell Me About It Tuesday. We hope you hop over and share with us again next week.

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