These Gooey Triple Chocolate Muffins are ultra-moist, rich, and packed with three kinds of chocolate. Perfect for breakfast or dessert!

All-purpose flour – 2 cups (250g)

Unsweetened cocoa powder – ½ cup (50g)

Baking powder – 2 tsp

Baking soda – ½ tsp

Salt – ¼ tsp

Granulated sugar – ¾ cup (150g)

Brown sugar – ¼ cup (50g)

Eggs – 2 large

Milk – 1 cup (240ml)

Vegetable oil – ½ cup (120ml)

Vanilla extract – 2 tsp

Dark chocolate chunks – ¾ cup (125g)

Milk chocolate chips – ½ cup (90g)

White chocolate chips – ¼ cup (45g)

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1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.

2. Mix dry ingredients in one bowl.

3. Whisk wet ingredients in another bowl.

4. Combine wet and dry ingredients gently.

5. Fold in chocolate chips and chunks.

6. Scoop into muffin cups and bake 18–20 minutes.

7. Cool slightly before serving.

For extra gooey centers, slightly underbake. Store in an airtight container for 3 days or freeze for up to 2 months.