These triple chocolate chip muffins are delicious and easy to make. They're also very moist and decadent! If you love chocolate chip muffins, you'll LOVE these triple chocolate chip muffins. Because what's better than muffins with triple the amount of chocolate?
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These are the perfect muffins to bring to a housewarming party or to a Sunday brunch party.
This recipe was inspired by my probiotic gluten-free popover muffins.
Ingredients
Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. Insert the ingredients into the list below, omitting quantities.
- Gluten-free flour
- Granulated sugar
- Baking powder
- Salt
- Almond milk
- Unsalted butter, melted
- Eggs
- Mini chocolate chips
- Standard chocolate chips
- Chocolate chunks
See recipe card for quantities.
Instructions
Preheat the oven to 350 degrees and line a muffin pan with muffin tins.
Mix the flour, sugar, baking powder, and salt together in a bowl. Set aside.
In another large bowl, mix the eggs, milk, and butter together. Slowly pour the wet mixture into the dry flour mixture.
Once the batter is fully combined, stir in all the chocolate chips and chunks.
Scoop into the muffin tins using an ice cream scoop. Sprinkle the tops with mini chocolate chips.
Bake for 25 minutes or until the tops are golden brown and the middle has set.
Let the muffins cool and enjoy.
Hint: Using a cookie scoop makes the muffin scooping process much cleaner and more efficient. Find one of my favs HERE.
Equipment
- A cookie scoop
- Two mixing bowls
- A muffin pan
- Muffin liners
Storage
Store the muffins in an airtight container or plastic bag at room temperature for up to seven days.
Top tip
Top the muffins with extra chocolate chips for a very pretty muffin.
Triple Chocolate Chip Muffins (GF)
Equipment
- A cookie scoop
- Two mixing bowls
- A muffin pan
- Muffin liners
Ingredients
- 2 cups gluten-free flour I recommend King Arthur Measure-for-Measure Gluten Free Flour or Cup4Cup. Remember other blends will yield different results.
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup almond milk
- ½ cup unsalted butter melted
- 2 eggs
- ⅛ cup mini chocolate chips
- ⅛ cup standard chocolate chips
- ⅛ cup chocolate chunks
Instructions
- Preheat the oven to 350 degrees and line a muffin pan with muffin tins.
- Mix the flour, sugar, baking powder, and salt together in a bowl. Set aside.
- In another large bowl, mix the eggs, milk, and butter together. Slowly pour the wet mixture into the dry flour mixture.
- Once the batter is fully combined, stir in all the chocolate chips and chunks.
- Scoop into the muffin tins using an ice cream scoop. Sprinkle the tops with mini chocolate chips.
- Bake for 25 minutes or until the tops are golden brown and the middle has set.
- Let the muffins cool and enjoy.
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