Triple chocolate muffins

These gorgeous muffins have 3 types of chocolate in them – cocoa powder, semi-sweet chocolate chips and white chocolate chips!

triple chocolate muffins

First of all, Happy Birthday to my dear husband! At the time of me writing this post, he had not decided on a birthday dessert yet. I’ll share that recipe with you once he decides.

These muffins came out of a necessity for some breakfast food. We have cereal and granola bars in our pantry, but that’s about it when it comes to breakfast. That’s why I’ve been on such a bread-baking spree. In between my bread adventures, I’ve been baking up muffins. Addie was tired of the non-chocolate muffins so I finally made some to make her happy.

triple chocolate muffins

She helped me add (er, I mean POUR) in the chocolate chips. She may have eaten a few as a snack as well, but that’s the reward you get for helping. My little girl has been happily eating these for her breakfast and finally took a break from the granola bars.

triple chocolate muffins

What I loved about these muffins was that they were a triple chocolate threat. The base had cocoa, and the muffins had two different types of chocolate chips. The only way you could have improved these was by dunking the muffins in some additional chocolate or topping them off with ganache or frosting.

Happy triple chocolate muffin eating!

Husband’s rating: 4 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4 out of 5

Triple chocolate muffins

There are THREE types of chocolate in these breakfast beauties - cocoa powder, semi-sweet and white chocolate chips. Who says you can't have cake for breakfast?
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Muffins
Servings: 12
Author: Eva Bakes


  • 1 and ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • cup granulated sugar
  • cup brown sugar packed
  • 1 stick (8 Tablespoons) unsalted butter room temperature
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • ¾ cup milk of choice
  • 1 cup semi-sweet chocolate chips
  • ½ cup white chocolate chips


  • Preheat your oven to 400°F. Generously grease or line a standard muffin pan and set aside.
  • In a large bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugars together on medium speed until light and fluffy, about 2-3 minutes.
  • Add the vanilla and eggs and mix well.
  • Alternately add the dry ingredients and milk, beginning and ending with the dry ingredients.
  • Evenly distribute the batter into your prepared muffin pan, filling each well almost all the way to the top. Sprinkle on additional chocolate chips as desired.
  • Bake in your preheated oven for 18 minutes or until a toothpick inserted in the center comes out clean.


Leftover muffins should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days.
Source: Ever so slightly adapted from Girl Heart Food


  1. July 1, 2020 / 11:36 pm

    These muffins are a pure heaven for any chocolate fans!

    • evabakes
      July 2, 2020 / 6:05 am

      I agree – we adored these!

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