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    Broken Oven Baking » Recipes » Donuts & Muffins

    Easy Triple Chocolate Brownie Muffins

    Published: Oct 3, 2022 by Kayla Burton · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe

    These Triple Chocolate Brownie Muffins are the perfect breakfast food for all of you chocoholics and anyone with a sweet tooth! They have three types of chocolate: cocoa powder, chocolate chunks, and mini chocolate chips. You may be asking what makes these brownie muffins and not chocolate cupcakes. Well, they don't have any frosting, they use kefir which is a great breakfast drink, and I think we can all agree to stop asking questions there 😉

    Top view of triple chocolate brownie muffins with mini chocolate chips on top.

    These brownie muffins have a dense, moist base with cocoa powder, melted chocolate, and chocolate chips. They remind me of the best chocolate muffins you can get at your local bakery. Make these triple chocolate muffins for the most delicious excuse to eat dessert for breakfast! My Double Chocolate Pumpkin Muffins are also a perfect chocolatey bake to make in the fall!

    This recipe is sponsored by Lifeway Kefir. Their organic kefir is full of healthy probiotics, protein, and calcium. Plus, it's lactose intolerance friendly! It helps make these chocolate muffins extra moist and delicious.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Substitutions & Variations
    • Step by Step Instructions
    • Expert Tips
    • Recipe FAQs
    • Storage
    • More Chocolate Recipes You'll Love
    • 📖 Recipe

    Why You'll Love This Recipe

    • These easy chocolate muffins come together in 5 steps and under 30 minutes!
    • You'll only need a couple of bowls and a muffin tin - no electric mixer required.
    • It's the perfect excuse to eat chocolate for breakfast.
    • It makes delicious muffins that taste like brownies! They're like my Mini Brownie Bites all grown up.
    • This is the best chocolate muffin recipe because it incorporates chocolate in 3 different ways.
    • It's a great way to use any extra kefir you have after making my Easy Almond Coffee Cake or Chocolate Donuts!

    Ingredients

    Ingredients needed to make moist triple chocolate muffins.
    • One of my absolute favorite ingredients to bake with is Lifeway Organic Plain Whole Milk Kefir. It's a tangy, fermented milk drink that is similar to yogurt. It brings a great tang to balance the sweetness of the chocolate, and it does double-duty, making sure these moist chocolate muffins don't dry out.
    • You'll need 3 types of chocolate for these chocolate chunk muffins. The first is cocoa powder. You can use whatever you have in your pantry. My favorite is black cocoa at this time of year for that extra dark color. The second type of chocolate you'll use is chocolate chunks or chopped baking chocolate, preferably bittersweet. And last but not least, mini semi-sweet chocolate chips.
    • Along with the kefir, oil ensures moist bakery style muffins with a soft, tender crumb. You can use any neutral oil here like vegetable, canola or sunflower oil.

    See recipe card below for a full list of ingredients and measurements.

    Substitutions & Variations

    • If you want to know how to make chocolate muffins into a mini or regular version, see the instructions in the recipe card notes below! It's as simple as swapping out your jumbo muffin tin for a mini or regular muffin tin and adjusting the bake time and temperature.
    • Chocolate chips can be mixed into the dry ingredients instead of chocolate chunks. They may not be as melty inside of the muffins though since chips are made to hold their shape!
    • For an added crunch, mix in toasted walnuts, making these into walnut brownie muffins.

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

    Step by Step Instructions

    Whisking together flour, baking soda, salt, and cocoa powder in a bowl.

    Step 1: In a medium bowl, whisk together the all purpose flour, cocoa powder, baking soda, salt, and chocolate chunks.

    Whisking together vegetable oil, sugars, melted chocolate, eggs, and kefir in a bowl.

    Step 2: In a separate large mixing bowl, mix vegetable oil, granulated sugar, brown sugar, and melted chocolate chunks. Stir in the eggs and kefir.

    Triple chocolate muffin batter in a bowl with a spatula.

    Step 3: Fold the dry ingredients into the wet ingredients until just combined.

    A jumbo muffin pan filled with chocolate muffin batter.

    Step 4: Fill a jumbo muffin tin with batter and sprinkle mini chocolate chips on top of each muffin.

    Bake the brownie muffins at 425°F for 5 minutes, then reduce the temperature to 375°F and bake for another 14-18 minutes, until muffin tops are set and a toothpick placed in the center comes out clean. Place tin on a wire rack for 10 minutes, then transfer the muffins to the cooling rack to cool completely.

    Expert Tips

    Tip #1: Lining your muffin pan with cupcake liners makes clean up easy and helps guarantee that your muffins will come out of the tin easily. If you don't have liners, you can use a non-stick muffin tin or spray your muffin tin to avoid sticking. You can also make them yourself using parchment paper - see how to make your own parchment liners!

    Tip #2: Sifting your dry ingredients is an extra step you can add to make sure you don't end up with any lumps in your chocolate chocolate chip muffins.

    Tip #3: To give these chocolate muffins a more brownie-like texture, take them out of the oven before they are completely dry in the center. You'll want a toothpick to come out of the center with a few wet crumbs on it.

    Recipe FAQs

    Why do I need to bake these muffins at two different temperatures?

    Starting to bake these brownie muffins at 425F helps get a bigger rise on them versus baking them at 375F for the whole cook time. Reducing the heat ensures even baking throughout the muffins.

    Can I use dutch process cocoa powder?

    Yes, but because dutch process cocoa has lower acidity, your muffins may not rise as much in the oven. They will still turn out delicious, though!

    Why are my muffins dry and dense?

    This could be from over-measuring the flour. It's important to use a food scale to weigh your dry ingredients in grams for accurate measurements.

    What is the difference between a muffin and a cupcake?

    Muffins are typically dense and moist with no frosting, while cupcakes are lighter and fluffier topped with icing.

    Where can I find Lifeway Kefir?

    This can be found at lifewaykefir.com or in the dairy section of most grocery stores.

    A stack of triple chocolate brownie muffins next to a bottle of Lifeway kefir.

    Storage

    Room Temperature

    These brownie muffins are best eaten the day they are baked, but you can store in an airtight container at room temperature for up to 3 days.

    Freezing Instructions

    Wrap cooled muffins in plastic wrap and place in a freezer bag for up to 2 months. Bring to room temperature on the counter for at least an hour before serving.

    More Chocolate Recipes You'll Love

    • Double Chocolate Pumpkin Muffins
    • Chocolate Donuts with Sprinkles
    • Orange Chocolate Cake with Ganache
    • Mini Brownie Bites

    Did you try this recipe? Leave a ⭐️ review below and tag @brokenovenbaking & @lifewaykefir on Instagram!

    📖 Recipe

    Half of a brownie muffin stacked on whole ones.

    Easy Triple Chocolate Brownie Muffins

    Kayla Burton
    Enjoy dessert for breakfast with jumbo Triple Chocolate Brownie Muffins! They're moist and delicious, made with cocoa powder, melted chocolate & chocolate chips!
    5 from 10 votes
    Print Recipe Pin Recipe Save for LaterSaved!
    Prevent your screen from going dark
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Breakfast, Brunch, Dessert
    Cuisine American
    Servings 6 jumbo muffins
    Calories 556 kcal

    Equipment

    • Jumbo Muffin Pan
    • Large parchment paper cups
    • Mixing bowls
    • Measuring spoons
    • Scale/measuring cups
    • Whisk
    • Spatula

    Ingredients
     
     

    • 1 cup all-purpose flour weighed in grams or spooned and leveled
    • ⅓ cup cocoa powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ½ cup chocolate chunks
    • ⅓ cup vegetable oil or other neutral oil
    • ¼ cup granulated sugar
    • ½ cup light brown sugar packed
    • 4 ounces chocolate chunks or chopped baking chocolate melted
    • 2 large eggs room temperature
    • ⅔ cup Lifeway Organic Plain Whole Milk Kefir
    • 2 tablespoons mini semi-sweet chocolate chips for topping

    Instructions
     

    • Preheat oven to 425°F and line a jumbo muffin pan with parchment cups (or coat with nonstick spray).
    • In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt and ½ cup of chocolate chunks.
    • In a large bowl, whisk together the oil, sugars, and 4 ounces of melted chocolate really well. Mix in the eggs and kefir.
    • Fold the dry ingredients into the wet ingredients using a spatula just until the flour streaks disappear.
    • Evenly distribute the batter throughout the prepared muffin pan and sprinkle mini chocolate chips on top.
    • Bake at 425°F for 5 minutes and then lower the temperature to 375°F and continue baking until a toothpick comes out clean (another 15-20 minutes; 20-25 minutes total). Let cool in the pan for 10 minutes, then transfer to a cooling rack.

    Notes

    Kefir: This recipe is sponsored by my favorite kefir brand, Lifeway. Their organic whole milk plain or lemon kefir is best in this recipe.
    Regular Muffins: Distribute the batter between 12-14 regular muffin liners and bake at 375°F for about 15-20 minutes.
    Mini Muffins: Bake 24-28 mini muffins at 350°F for 10-15 minutes.
    Storage: Store cooled brownie muffins in an airtight container at room temperature for 3 days or in the freezer for 2 months.
    Nutrition: The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.

    Nutrition

    Calories: 556kcalCarbohydrates: 66gProtein: 8gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 68mgSodium: 236mgPotassium: 358mgFiber: 5gSugar: 42gVitamin A: 164IUCalcium: 91mgIron: 4mg
    Tried this recipe?Let us know how it was!

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    About Kayla

    Hey, I'm Kayla! I'm a self-taught baker, recipe developer & food photographer in Chicago! This blog is a way for me to share recipes, tips, and everything I love related to baking & photography. If you have any questions or want to connect, I'd love to hear from you!
    About Kayla →

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