Triple chocolate muffins are bakery-style muffins made with cocoa powder, melted chocolate, and chocolate chips, baked to create tall domed tops and a soft crumb.
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This triple chocolate muffin recipe makes moist, soft muffins with a rich chocolate flavor and is quick and easy to make. These muffins are perfect for Valentine's Day or any special occasion.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- All-purpose flour: Provides structure, allowing the muffins to rise tall without becoming dense.
- Unsweetened Cocoa powder: Adds deep chocolate flavor to the batter.
- Bittersweet chocolate chips: Create pockets of melted chocolate throughout the muffins; substitute semisweet chocolate chips or your preferred chocolate.
- Avocado or vegetable oil: Keeps the chocolate muffins moist and tender.
- Granulated sugar: Sweetens and supports proper structure.
- Egg: Binds the batter and supports the rise.
- Sour cream: Adds moisture and tenderness; it can be substituted with Greek yogurt or plain yogurt.
- Whole milk: Loosens the batter for even mixing.
- Vanilla extract: Enhances chocolate flavor.
- Baking powder and baking soda: Work together to create lift and domed tops.
How to Make Triple Chocolate Muffins
Note: Full instructions are provided in the recipe card below.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and chocolate chips until evenly combined.
- In a separate bowl, whisk the melted chocolate with the oil, salt, and granulated sugar until smooth. Add the egg and whisk again until fully incorporated.
- Pour in the milk, sour cream, and vanilla extract, then whisk until smooth and uniform.
- Add the dry ingredients to the wet mixture and gently fold with a spatula just until no dry streaks remain. Avoid overmixing.
- Cover the bowl and let the batter rest for 1 hour to improve texture and allow it to rise.
- When ready to bake, preheat the oven to 425°F (220°C). Line every other cavity of a 12-cup muffin pan with paper liners, leaving space between each muffin to encourage domed tops.
- Divide the batter evenly among 6 liners. Sprinkle the tops with additional chocolate chips, handling the batter gently to avoid deflating it.
- Bake for 8 minutes, then reduce the oven temperature to 350°F (175°C) without opening the door. Continue baking for 8-10 minutes, or until the muffins are set and a toothpick inserted near the center comes out with a few moist crumbs.
- Remove the pan from the oven and let the muffins rest in the pan on a wire rack. After 3-5 minutes, transfer the muffins to a rack and let them cool for another 15-20 minutes before serving.
Hint:Letting the batter rest before baking helps the chocolate muffins rise taller and develop a richer chocolate flavor.
Storage, Make Ahead, & Freezing
Storage: Keep chocolate muffins in an airtight container at room temperature for up to 2 days.
Make Ahead: Prepare and rest the batter in advance, then bake when ready to serve.
Freezing: Freeze fully baked muffins, tightly wrapped, for up to 2 months; thaw at room temperature before serving.
Camila's Tips & Variations
- Flat muffin tops: Start baking at high heat, then lower the temperature to achieve strong oven spring.
- Dry muffins: Avoid overbaking and measure flour accurately for a tender crumb.
- Dense texture: Fold the batter gently and stop mixing as soon as it's combined.
- Extra chocolate: Sprinkle additional chocolate chips on top before baking.
Frequently Asked Questions
Why are my triple chocolate muffins flat?
Skipping the high-heat start reduces oven spring; begin baking at 425°F.
How do I know when the muffins are done?
A tester should come out clean, and the tops should feel set.
What happens if I skip resting the batter?
The muffins may rise less and have flatter tops.
Can I double the recipe?
Yes, the recipe scales easily without adjustments.
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Recipe
Triple Chocolate Muffins
Ingredients
- 125 g all-purpose flour
- 25 g unsweetened natural cocoa powder or Dutch-process cocoa powder
- 1 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 75 g bittersweet or semisweet chocolate chips
- 85 g avocado oil or vegetable oil
- 100 g granulated sugar
- 25 g bittersweet or semisweet chocolate chips melted
- 1 large egg
- 50 g sour cream or full-fat plain Greek yogurt , room temperature
- 90 g whole milk , room temperature
- 1 tablespoon vanilla extract
- 25 g bittersweet or semisweet chocolate chips for sprinkling on top
Instructions
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and chocolate chips until evenly combined.
- In a separate bowl, whisk the melted chocolate with the oil, salt, and granulated sugar until smooth. Add the egg and whisk again until fully incorporated.
- Pour in the milk, sour cream, and vanilla extract, then whisk until smooth and uniform.
- Add the dry ingredients to the wet mixture and gently fold with a spatula just until no dry streaks remain. Avoid overmixing.
- Cover the bowl and let the batter rest for 1 hour to improve texture and allow it to rise.
- When ready to bake, preheat the oven to 425°F (220°C). Line every other cavity of a 12-cup muffin pan with paper liners, leaving space between each muffin to encourage domed tops.
- Divide the batter evenly among 6 liners. Sprinkle the tops with additional chocolate chips, handling the batter gently to avoid deflating it.
- Bake for 8 minutes, then reduce the oven temperature to 350°F (175°C) without opening the door. Continue baking for 8-10 minutes, or until the muffins are set and a toothpick inserted near the center comes out with a few moist crumbs.
- Remove the pan from the oven and let the muffins rest in the pan on a wire rack. After 3-5 minutes, transfer the muffins to a rack and let them cool for another 15-20 minutes before serving.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
