These triple chocolate chip muffins are bursting full of flavours, with brewed coffee, plain yogurt and applesauce. These muffins are perfectly moist and divine!
All I have to say about this muffin is OH MY GAWD this is so good! Well, that’s what I said when I tasted it for the first time. And the second time… And the third… This is why I am naming it the OMG Amazing! Triple Chocolate Chip Muffin! The texture is absolutely to die for and the taste is gorgeous. This is a muffin you need to bake RIGHT NOW!
What’s in these Triple Chocolate Chip Muffins?
- Apple sauce- For health AND moisture! It’s a win-win here! An apple a day keeps the doctor away, have it in the form of a triple chocolate chip muffin instead! No judgements here!
- Maple Syrup- Incorporating maple syrup or honey into baked goods to replace all or some of the sugar is just good practice, plus it adds that delicious maple (or honey) flavour. I like to use dark maple syrup for the deeper flavour!
- Plain yogurt- Another ingredient that adds moisture AND health! It is also good for adding tang, but in this recipe you can’t even notice the tang of the yogurt… or the applesauce for that matter!
- Butter- For flavour, moisture and texture! I use unsalted butter in all of my baking, but if you only have salted, just omit the added salt in the recipe.
- Fresh Brewed Coffee- I love pairing all of my chocolate baked goods with coffee because it makes the chocolate flavour pop. Once I tried this technique, I never went back, it just isn’t the same without! *If interested, this chocolate mocha bundt cake was the first recipe I used that incorporated coffee. The cake and glaze is absolutely AMAZING!
- Whole Milk- Using whole milk in a muffin recipe gives it more flavour than using low fat or fat free milk. You can definitely use lower fat options, but it will affect the outcome!
- Semi-sweet chocolate chips- My main idea for this muffin was to use white chocolate chips, but then I saw that I also had some mini chocolate chips waiting to be used and I knew my double chocolate muffin idea was now going to be a triple chocolate muffin. You can leave them out if you don’t have any on hand, of course, they just add an extra level of awesome to the muffins!
- White chocolate chips- The co-star of this show! I originally planned to only use 1 cup of chocolate chips… But the package was 226 grams! So why not use them all? You can adjust as you prefer of course, but I think 226 grams in this recipe is the perfect amount! If you prefer to swap the white chocolate chips out for milk or semi-sweet chocolate chips, that is totally fine, not everyone is into white chocolate!
OMG Amazing! Triple Chocolate Chip Muffins
- hand mixer
- 2 large bowls
- 2 regular muffin pans or one 24 cavity muffin pan
- Silicone spatula
- Spoon for scooping
- kitchen scale
- 200 grams Flour All-purpose
- 50 grams Cocoa Powder Dutch Processed
- 1.25 tsp baking powder
- 0.25 tsp baking soda
- 0.25 tsp salt (I use sea salt!)
- 1 large egg Room temperature
- 60 grams apple sauce unsweetened and room temperature
- 60 grams pure maple syrup room temperature
- 100 grams plain yogurt (I used 2%) room temperature
- 90 grams whole milk room temperature
- 66 grams strong brewed coffee room temperature
- 130 grams unsalted butter room temperature
- 67 grams white granulated sugar I used organic sugar!
- 0.75 tsp pure vanilla extract
- 226 grams white chocolate chips
- 60 grams semi-sweet chocolate chips (I used mini chocolate chips!)
- Pre-heat the oven to 425 and line and grease your muffin tins. This recipe makes 16 muffins so be sure to fill the remaining cavities with 1/4 cup of water each.
- Combine the flour, cocoa powder, baking powder, baking soda and salt in a medium mixing bowl.
- With a hand mixer, cream the butter and granulated sugar in a large bowl. Use medium high speed until fully creamed. This should only take a couple of minutes.
- Add in the maple syrup, egg and apple sauce and mix on medium speed until fully incorporated. Then, add the milk, coffee, yogurt and vanilla until uniform.
- Pour the dry ingredients in with the wet ingredients and combine gently with a spatula. Don't over-mix! Next add in the chocolate chips and fold in gently!
- Fill the muffin cavities about 3/4 full.
- Put the muffins in the oven and bake on 425 for 8 minutes. Without opening the oven, turn down the oven temperature to 350 and continue to bake for 7 minutes, or until a toothpick or cake tester inserted comes out clean.
- Put the muffin pans on a wire cooling rack and let them cool in the pan for 5 minutes, then remove muffins from the pan and let them cool completely before serving them!
- If you decide not to use coffee, just add in extra milk in the same amount of the coffee. I love the addition of coffee, but some may not! It will change the flavour, but it will still taste good!
- I used whole milk, but if you choose to use lower fat milk, or non-dairy milk, it will be okay. The moisture and texture may change a bit, however.
Try my Chocolate Chip Muffins here.