Whole Wheat Triple Chocolate Muffins with Blackberries
Prep time
Cook time
Total time
Serves: 18
  • 2.5 cups whole wheat flour
  • 0.5 cup dark cocoa powder
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • pinch of salt
  • 0.5 cup granulated sugar
  • ¾ cups light brown sugar, packed
  • 1 stick butter, melted
  • 1 cup buttermilk
  • 2 large eggs
  • 5 oz dark chocolate, coarsely chopped
  • 1 cup blackberries
  • 3 tablespoons butter, melted
  • 3 tablespoons sugar
  • 2 tablespoons whole wheat flour
  • 1 tablespoon dark cocoa powder
  1. Preheat oven to 370°F / 190°C and line a muffin pan with muffin papers.
  2. For the crumbles: Knead together the melted butter, flour, sugar and cocoa powder until well combined.
  3. For the muffins: Mix flour, cocoa powder, baking powder, baking soda and salt in a bowl and set aside.
  4. Cream sugars and butter with an electric mixer for about 2 minutes.
  5. Add the eggs and beat for another minute, then add the buttermilk and mix until incorporated.
  6. Add the dry ingredients to the wet ingredients and stir slowly until just combined. Carefully fold in most of the chopped chocolate and the blackberries.
  7. Fill the batter into your muffin forms, filling them completely full. Sprinkle the streusel and some chopped chocolate on top and bake for about 20 mins.
Recipe by Sugary & Buttery at https://www.sugaryandbuttery.com/2014/02/whole-wheat-triple-chocolate-muffins-blackberries.html