Triple Chocolate Chip Muffins

Triple. Chocolate. Muffins.

For breakfast.

In any other form you might call it dessert, but muffins? Totally breakfast. And totally chocolatey. I love it. And you know you love it too. :)

Triple Chocolate Muffins

Over the weekend it snowed. It was too cold out so Rachel, Baby Boy, and I stayed holed up in our warm little kitchen cooking, baking, and playing all day. I made a delicious wild rice soup for lunch, but before that I baked these muffins for dessert breakfast.

Occasionally I’ll pick up double chocolate muffins from Costco or our local grocery story. Since I didn’t want to run out in the snow, I decided to Google for a chocolate muffin recipe that struck my fancy. I came across a new food blogger, Michelle from Brown Eyed Baker (which I initially read as Browny Eyed Baker – bonus points for that), who had these unbelievable looking muffins.

Michelle’s website has tons of recipes (just take a look at her extensive recipe archive!) – word of caution, don’t browse on an empty stomach because the site is chock full of mouth watering photos. In fact, it’s those photos that sealed the deal on me making these chocolate muffins. When I saw them I knew I had to make them. So I did.

Triple Chocolate Muffins

Michelle’s already amazing muffins are double chocolate, calling for dutch cocoa powder and bittersweet chocolate. But I wanted semisweet chocolate as well, like what I find in the ones I buy from the store, so I added some; behold, triple chocolate!

Ok. So maybe these triple chocolate chip muffins are borderline dessert. But I won’t say anything if you won’t. :)

Triple Chocolate Muffins

Triple Chocolate Muffins

Yield: 12 Muffins


  • ¾ stick (6 tablespoons) unsalted butter
  • 4 ounces bittersweet chocolate, coarsely chopped
  • 2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder, sifted
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1¼ cups buttermilk
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup semi-sweet chocolate chips


  1. Center a rack in the oven and preheat the oven to 375 degrees F. Fit a 12 muffin pan with paper muffin cups. Place the muffin pan on a baking sheet.
  2. Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water. Remove from the heat.
  3. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Do not overmix the batter. Stir in the remaining chopped chocolate and the semi-sweet chocolate. Divide the batter evenly among the muffin cups.
  4. Bake for about 20 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing the muffins.

Recipe slightly adapted from: Brown Eyed Baker

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