Triple Chocolate Muffins

Wow, guess what I just baked? Triple Chocolate Muffins. They are so, so chocolaty!

I used cocoa powder, chocolate chips, and melted chocolate. It was super easy. The smell made me smile so big.

I can’t wait to share them with you. Each bite is soft and sweet. Oh my gosh, they taste amazing!

You should try them too. Let’s bake together. Trust me, you will love them!

Why You’ll Love This Recipe

• Triple the Chocolate: These muffins have cocoa powder, melted chocolate, and chocolate chips for a deep, rich flavor.
• Moist and Tender: Buttermilk and sour cream keep the muffins soft and fluffy.
• Easy to Make: Simple ingredients and one bowl make this recipe beginner-friendly.
• Perfect Anytime Treat: Enjoy them for breakfast, dessert, or an afternoon pick-me-up.
• Bakery-Style Texture: Tall, domed tops with a soft, rich crumb inside.

What You Need to Know Before You Start

Prep Time & Cook Time

• Prep Time: 15 minutes
• Bake Time: 18-22 minutes
• Total Time: About 40 minutes

Servings

This recipe makes 12 standard-size muffins. If you want mini muffins, you’ll get around 24.

Difficulty

This recipe is easy and great for beginners, but the results taste like they came from a bakery.

Required Kitchen Tools

To make these chocolate muffins, you’ll need:

Spatula: Helps fold in the chocolate chips without overmixing.

Mixing Bowls: One large and one medium bowl for combining ingredients.

Whisk: Helps evenly blend the dry ingredients.

Hand or Stand Mixer: For beating the wet ingredients.

Muffin Pan: A standard 12-cup muffin tin.

Cupcake Liners: Prevents sticking and makes cleanup easier.

Measuring Cups & Spoons: For precise ingredient amounts.

Ingredients for Triple Chocolate Muffins

Here’s what you’ll need to make these rich, chocolatey muffins (exact measurements are in the recipe card below):

Dry Ingredients

• 1 ¾ cups (220g) all-purpose flour – Provides structure to the muffins.
• ½ cup (50g) Dutch-process cocoa powder – Gives a deep, rich chocolate flavor.
• 1 teaspoon baking powder – Helps the muffins rise.
• ½ teaspoon baking soda – Reacts with buttermilk for extra lift.
• ½ teaspoon salt – Enhances the chocolate flavor.

Wet Ingredients

• 2 large eggs – Bind the ingredients and add richness.
• ⅔ cup (135g) granulated sugar – Sweetens the muffins while maintaining a soft texture.
• ⅓ cup (75g) light brown sugar – Adds moisture and a hint of caramel flavor.
• ½ cup (120g) sour cream – Makes the muffins extra moist and tender.
• ½ cup (120ml) buttermilk – Works with the baking soda to create a soft, fluffy texture.
• ⅓ cup (80ml) canola oil (or vegetable oil) – Keeps the muffins moist for days.
• 1 teaspoon vanilla extract – Enhances the chocolate flavor.

Chocolate Add-Ins

• 4 ounces (115g) melted dark chocolate – Intensifies the richness of the muffins.
• ¾ cup (130g) semi-sweet chocolate chips – Melts into pockets of chocolate.
• ¼ cup (45g) mini chocolate chips – Sprinkled on top for a bakery-style look.

How to Make Triple Chocolate Muffins – Step-by-Step Instructions

1. Prepare Your Equipment

• Preheat your oven to 375°F (190°C).
• Line a 12-cup muffin tin with cupcake liners or lightly grease with non-stick spray.

2. Mix the Dry Ingredients

• In a large mixing bowl, whisk together:
  • Flour
  • Cocoa powder
  • Baking powder
  • Baking soda
  • Salt
• Set aside.

3. Whisk the Wet Ingredients

• In a separate bowl, whisk together the eggs, granulated sugar, and brown sugar until smooth.
• Add the sour cream, buttermilk, oil, and vanilla extract, then whisk again until well combined.

4. Combine Wet and Dry Ingredients

• Gradually add the wet ingredients to the dry ingredients.
• Stir gently with a spatula until just combined—don’t overmix.

5. Add the Chocolate

• Pour in the melted dark chocolate and mix until evenly incorporated.
• Fold in semi-sweet chocolate chips until just distributed.

6. Fill the Muffin Tin

• Divide the batter evenly between the 12 muffin cups, filling each about ¾ full.
• Sprinkle mini chocolate chips on top for a bakery-style finish.

7. Bake the Muffins

• Place the muffin tin in the preheated oven (375°F/190°C).
• Bake for 18-22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
• Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

How to Serve Triple Chocolate Muffins

These muffins taste amazing on their own, but here are a few ways to enhance them:

• With a Glass of Milk: The perfect pairing for rich chocolate muffins.
• Warmed Up: Microwave for 10 seconds to melt the chocolate chips inside.
• With a Spread: Try butter, peanut butter, or Nutella for an extra treat.
• As a Dessert: Serve with a scoop of vanilla ice cream.

Storing Triple Chocolate Muffins

Room Temperature:

• Store muffins in an airtight container at room temperature for up to 3 days.
• Place a paper towel at the bottom of the container to absorb excess moisture.

Refrigerator:

• Keep in an airtight container for up to 1 week.
• Warm in the microwave for 10-15 seconds before eating.

Freezing:

• Place fully cooled muffins in a freezer-safe bag.
• Store for up to 3 months.
• Thaw at room temperature or microwave for 20-30 seconds before serving.

Nutrition Information

Serving Size	1 Muffin
Calories	280-300
Total Fat	15g
Saturated Fat	7g
Carbohydrates	38g
Sugar	22g
Protein	5g
Fiber	3g
Sodium	180mg

Note: Nutrition values are approximate and depend on specific ingredients used.

Variations for Triple Chocolate Muffins

Want to customize your muffins? Here are some simple swaps and variations to change up the flavors and textures:

1. Different Chocolate Types

• Milk Chocolate Lovers: Swap dark chocolate for milk chocolate for a sweeter, creamier taste.
• Extra Dark: Use 70% dark chocolate for an intense chocolate flavor.
• White Chocolate Version: Replace semi-sweet chocolate chips with white chocolate chips for a sweeter contrast.

2. Flavor Additions

• Espresso Kick: Add 1 teaspoon instant espresso powder to enhance the chocolate flavor.
• Orange Twist: Mix in 1 teaspoon orange zest for a citrusy contrast.
• Nutty Crunch: Stir in ½ cup chopped walnuts or pecans for added texture.
• Spiced Chocolate: Add ¼ teaspoon cinnamon or a pinch of cayenne for warmth.

3. Dairy-Free or Vegan Option

• Replace buttermilk with unsweetened almond milk + 1 teaspoon vinegar.
• Swap sour cream with dairy-free yogurt.
• Use coconut oil instead of vegetable oil.
• Replace eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg).

4. Gluten-Free Version

• Use a 1:1 gluten-free flour blend instead of all-purpose flour.
• Check that your chocolate chips and cocoa powder are gluten-free.

5. Mini Muffins or Jumbo Muffins

• Mini Muffins: Bake at 350°F (175°C) for 10-12 minutes.
• Jumbo Muffins: Bake at 375°F (190°C) for 25-28 minutes.

Triple Chocolate Muffins FAQs

Can I Use Regular Cocoa Powder Instead of Dutch-Process?

Yes, but the muffins may be slightly less rich. Dutch-process cocoa gives a deeper chocolate flavor.

Can I Substitute Buttermilk?

Yes. If you don’t have buttermilk, mix ½ cup whole milk with 1 teaspoon vinegar or lemon juice and let sit for 5 minutes.

How Do I Make These Extra Moist?

• Use full-fat sour cream and buttermilk.
• Don’t overbake—check for doneness with a toothpick.
• Store properly to prevent drying out.

Can I Freeze These Muffins?

Yes! Store in a freezer-safe bag for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds before eating.

Conclusion

Triple Chocolate Muffins are an indulgent, bakery-style treat packed with three kinds of chocolate. They’re easy to make, incredibly moist, and perfect for any chocolate lover. Whether you enjoy them warm with a cup of coffee or as a sweet snack, these muffins are guaranteed to satisfy your chocolate cravings.

Try this recipe and let me know how it turns out!