Triple chocolate chip muffins

These muffins have TRIPLE the chocolate and feature cocoa powder, chocolate chips and chocolate milk! Oh yeah!

triple chocolate chip muffins

Confession time: I’ve made these muffins waaaaaay more times than I care to admit in the past month. I honestly feel like I’ve been making them almost every week. That’s not a bad thing, right?

The first time I made these was about a month ago. Then I made them again to eat as snack/breakfast during Adult Sectionals. And yes, I made them again after I returned home and needed something to eat for breakfast.

triple chocolate chip muffins

Each time I made these, I made a separate tweak. The best version of these is below, where I swapped out any butter or oil for applesauce, substituted more than half of the sugar from brown sugar, and I substituted chocolate milk for regular milk (Pro Tip: Add a little bit more applesauce than what I listed below… although my muffins were good, they could have been more fudge-like if I had added more applesauce to the batter). The resulting muffin is a chocolate-y heaven in a bite-sized treat. If you came to my house, you’d see us eating these muffins throughout the day.

triple chocolate chip muffins

Of course, I opted to add more chocolate chips on top of the muffins. I imagine that some coarse sugar would be good too, so maybe I’ll try that next time. You can even add different types of baking chips if you want to mix things up (I imagine white chocolate chips or even butterscotch or cinnamon chips could work).

So if you ever needed an excuse to eat chocolate for breakfast, this is it!

Husband’s rating: 3.5 out of 5
Addie’s rating: 4 out of 5
My rating: 4 out of 5

Triple chocolate chip muffins

These muffins have TRIPLE the chocolate with cocoa powder, chocolate chips, and chocolate milk. Oh yeah!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Muffins
Servings: 12
Author: Eva Bakes

Ingredients

  • 1 and ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ cup brown sugar packed
  • ¼ cup granulated sugar
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup chocolate chips of choice
  • 1 cup chocolate milk can substitute with any milk of choice
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • cup unsweetened applesauce

Instructions

  • Preheat your oven to 350°F. Generously grease or line a standard muffin pan with paper liners (I used a silicone muffin pan and did not line or grease it). Set aside.
  • In a large bowl, whisk together the flour, cocoa powder, sugars, baking powder, and salt. Mix well. Fold in the chocolate chips.
  • In a large bowl or liquid measuring cup, mix together the chocolate milk, eggs, vanilla extract, and applesauce.
  • Pour the milk mixture into the large bowl with the dry ingredients and mix until everything just comes together. Do not over mix.
  • Evenly distribute the batter into your prepared muffin pan, filling each well about ¾ full. If desired, top with extra chocolate chips.
  • Bake in your preheated oven for 23-25 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool before serving.

Notes

Leftover muffins should be stored in an airtight container at room temperature or in the refrigerator and will keep several days.
Source: Slightly adapted from The Busy Baker

2 Comments

  1. Ron Evans
    March 27, 2022 / 1:00 pm

    Morning Eva
    On the butterscotch muffins I followed the recipe exactly and put liners in the muffin tin. After baking the muffins will no way come out of the liners. It’s almost like the muffin is glued in there. I’ll try the muffin pan again only grease it up.
    Thanks

    • evabakes
      Author
      March 28, 2022 / 8:46 am

      If you try this again with a better greased muffin pan or with a silicone muffin pan, please let me know how they turn out!

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