These quick and easy triple chocolate muffins are rich, fudgy, and loaded with rich chocolate flavor! Semi-sweet chocolate, cocoa powder, and dark chocolate chips are the trio that makes this dessert or brunch recipe a decadent chocolatey dream.
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Everyone loves a good bakery-style chocolate muffin, but this triple chocolate muffin recipe takes flavor the to next level thanks to THREE layers of chocolatey goodness.
Chocolate chocolate chip muffins are excellent for dessert or brunch and I love sneaking one into lunch boxes for a surprise sweet treat in school lunches too. For a healthy lunch, add-on try these peanut butter protein balls!
It's a recipe I get asked for over and over and I am super excited to share it with you today.
If you love baking up fresh baked goods for meals and events, then you are going to love this homemade cornbread recipe, these apple cider doughnuts, and my signature cranberry bars!
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Ingredients
Easy-to-find baking staples are used to make the best gooey chocolate muffins! I bet you already have some on hand!
- Flour: All-purpose is best, giving these muffins a tender crumb.
- Baking soda: Helps the muffins rise to fluffy perfection.
- Salt: Accentuates the chocolate flavor.
- Semi-sweet baking chocolate: The base of the recipe and the secret to the deep, rich chocolate flavor
- Butter: Adds moisture and flavor.
- Sugar: Sweetens the muffins and dark chocolate.
- Cocoa powder: The second layer of chocolate for these muffins.
- Eggs: Room temperature is best when you're baking.
- Vanilla extract: Pure vanilla is the best.
- Sour cream: Helps with the texture of the muffins.
- Dark chocolate chips: The third chocolate ingredient that takes these muffins over the top.
See the recipe card for the quantities of each ingredient.
Substitutions
I tested about six recipes before landing on this version, but if you need to make substitutions, these options will work.
- Flour: 1-to-1 gluten-free flour replacement works well for this recipe if needed.
- Semi-sweet baking chocolate: You can use alternative melting chocolate if needed, including melted chocolate chips.
- Butter: Swap with vegan butter or oil if needed
- Sugar: Any granular sugar replacer can be used in place of white sugar.
- Unsweetened Cocoa powder: Cacao powder can be used instead of cocoa powder.
- Eggs: I had a tester who made this with a flax egg and while the muffins tasted great, she said they were slightly crumbly.
- Sour cream: You can omit this ingredient, or replace it with mayonnaise.
- Dark chocolate chips: Use whatever chocolate chip flavor you like or try a combination of a few! Semisweet or milk chocolate chips will make the muffins a bit sweeter!
Equipment
Now that you have your ingredients gathered, you will want to get the following items ready for preparing the muffins.
How to Make
I can't wait to show you how easy it is to make this triple chocolate muffins recipe at home!
Preheat oven. Start by preparing your oven and the muffin tin. The perfect oven temperature for baking chocolate muffins is 375° F. It's warm enough to cook the outside of each muffin quickly, leaving the inside nice and moist without overdrying.
Prep baking pan. To prepare the muffin tin, line each of the 12 cups with liners. Alternatively, you can use a baking spray or butter to create a non-stick surface for baking.
Mix dry ingredients. In a large mixing bowl, mix the dry ingredients with a whisk and set aside. This step takes just a few extra seconds but will ensure that the salt and baking soda are evenly distributed in the flour. It also helps break up any clumps in the flour without the requirement of sifting. Once everything is evenly mixed, you can set it aside for later.
Next, it's time to prepare the first of the three chocolate layers: the semi-sweet baking chocolate.
Semi-sweet baking chocolate usually comes in bars. The most popular brand comes in a 4-ounce bar which is perfect because that is exactly how much you will need for this recipe.
Combine the chocolate and butter. Break the chocolate apart, or chop it on a cutting board and add it to a small bowl with one stick of butter.
Melt the chocolate and the butter until smooth. You can do this by either microwaving in 15-second intervals OR placing the bowl over a pot of boiling water. Alternatively, you can melt the butter and chocolate directly in a pan.
TOP TIP: No matter which method you use, make sure to stir constantly and melt slowly to prevent the chocolate from overheating and seizing.
Once the butter and the chocolate are completely melted and combined, remove it from the heat and allow it to cool for 5 minutes. This step is important because it will prevent the super warm chocolate from accidentally cooking the egg.
Add ingredients to chocolate. When cool, add the sugar, cocoa powder, eggs, and vanilla to the mixing bowl.
Mix together with a mixer: I like to use an electric mixture to combine everything until it is super smooth but you can also use a whisk if you prefer.
Combine with dry ingredients. Once everything is well-mixed, add the chocolate to the flour mixture and mix on low speed until well incorporated.
Add the chips. The last step is adding the chocolate chips to the batter. You will want to add a heaping cup of chocolate chips and reserve the remaining one-half cup for the tops of the muffins.
Get ready for baking. Divide the batter evenly among the 12 muffin cups. I find this recipe makes exactly 12 muffins each time I have made it. It is literally the only muffin recipe I have that makes exactly 12 every single time!
Bake the muffins. Place the tray in the preheated oven for 20 minutes or until a toothpick or knife inserted in the center of a middle muffin comes out almost clean.
Add chocolate chips to the top. Remove the muffins from the oven and add the remaining chocolate chips to the top. I like to place about 5 chocolate chips on each muffin top, pressing lightly to ensure they are secure.
TOP TIP: It's important to place the chocolate chips in right after they come out of the oven, if you wait too long they won't stick.
The last step is the hardest, time to wait until they cool for a bit! Everyone loves a warm muffin, but melted chocolate can be super hot so make sure you allow them to cool a bit before serving.
That's it! See how easy it is to make bakery-style decadent chocolate muffins at home?
Variations
Once you nail this classic chocolate muffin recipe, you can try making these versions:
- Gluten-Free Triple Chocolate Muffins: Swap out regular flour for a 1-to-1 gluten-free flour replacer for a tasty gluten-free chocolate muffin.
- Vegan Triple Chocolate Muffins: Omit the sour cream and use dairy-free butter and chocolate chips to make this recipe vegan friendly.
- Change up the Chips: Swap out the dark chocolate chips with milk or white chocolate. You can also try using mini chocolate chips or super large chocolate chunks!
Storage
When properly stored in an airtight container, these muffins will last for three days on the countertop at room temperature. Store them in the fridge for up to five days and freeze for up to three months when properly stored in a well-sealed container in the freezer.
Expert Tips and FAQS
For best results, remember these tips when you are making this recipe!
- Be patient when melting the chocolate so you don't overcook it or burn it! Slow and low is BEST!
- Mix the dry ingredients first to ensure even baking soda and salt distribution throughout the muffin batter.
- Allow the chocolate and butter mixture to cool before adding the egg, sugar, and vanilla.
- Make a double batch! This recipe makes exactly 12 muffins so if you are hoping for more, you will want to double the recipe!
They are classic chocolate muffins made with three different kinds of chocolate to give them a rich and fudgy flavor.
In this recipe, the three chocolate flavors are semi-sweet baker chocolate, cocoa powder, and dark chocolate chips.
Use a knife or toothpick inserted in the middle of a muffin located in the center of the muffin tin to check for doneness. The muffin is done when the top is completely set and when the knife or toothpick comes out mostly clean.
More Sweet Brunch Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Triple Chocolate Muffins
Ingredients
- ½ cup all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 ounces semi-sweet baking chocolate chopped
- ½ cup unsalted butter
- 1 cup granulated sugar
- ¼ cup cocoa powder
- 2 eggs
- 2 teaspoons vanilla extract
- ¼ cup sour cream
- 1 ½ cups dark chocolate chips divided
Instructions
- Preheat the oven to 375 degrees and prepare a 12 count muffin pan with cupcake/muffin liners. Set aside.
- In a large bowl, whisk together the flour, baking soda and salt. Set aside.
- Melt the chopped baking chocolate and butter in the microwave or stove top until melted and stir until smooth. Allow the mixture to cool for 5 minutes.
- Use an electric mixer on medium low speed and add the sugar, cocoa, eggs, vanilla extract and sour cream until well incorporated.
- Reduce speed to low and combine the flour mixture with the chocolate mixture until fully mixed.
- Gently fold in 1 cup of the dark chocolate chips, reserving ½ cup for after baking.
- Bake for 20 minutes or until a toothpick or knife inserted in a middle muffin comes out mostly clean.
- Remove the muffins from the oven and top with the remaining chocolate chips, pressing lightly into the tops of the muffins.
- Allow to cool before serving.
Notes
- Be patient when melting the chocolate so you don't overcook it or burn it! Slow and low is BEST!
- Mix the dry ingredients first to ensure even baking soda and salt distribution throughout the muffin batter.
- Allow the chocolate and butter mixture to cool before adding the egg, sugar, and vanilla.
- Make a double batch! This recipe makes exactly 12 muffins so if you are hoping for more, you will want to double the recipe!
Allison says
I love baking with sour cream and was excited to come across this recipe. They were the perfect weekend bake - we enjoyed them Sunday morning with a big pot of coffee. I am going to make a double batch next time and freeze them to have on hand. Thank you for the delicious recipe!
Jeanie says
These chocolate muffins were fantastic! I had some white chocolate chips in my pantry so added them as you recommended and they looked so pretty! We have a few chocolate lovers in my house so these didn't last very long. Next time I'll have to double the recipe! 🙂
Megan says
Wowza! I have no words...these were absolutely incredible and I have already made them 3 times since finding this recipe. Thanks for sharing- delish!
Helen at the Lazy Gastronome says
My husband the chocolate fanatic is in heaven!
Jenna says
My whole family loved these muffins. The batch only lasted 2 days and they are already asking me to make them again. Next time I'm going to add some peanut butter chips too!