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 😉
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.
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 two bite brownies 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 almond streusel coffee cake or baked chocolate donuts!
- 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
Step 1: In a medium bowl, whisk together the all purpose flour, cocoa powder, baking soda, salt, and chocolate chunks.
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.
Step 3: Fold the dry ingredients into the wet ingredients until just combined.
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.
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.
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.
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!
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.
Muffins are typically dense and moist with no frosting, while cupcakes are lighter and fluffier topped with icing.
This can be found at lifewaykefir.com or in the dairy section of most grocery stores.
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.
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.
Did you try this recipe? Leave a ⭐️ review below and tag @brokenovenbaking & @lifewaykefir on Instagram!
Easy Triple Chocolate Brownie Muffins
- Jumbo Muffin Pan
- Large parchment paper cups
- Mixing bowls
- Measuring spoons
- 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
- 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.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.