Triple Chocolate Muffins

Or try these skinny double chocolate muffins and whole wheat chocolate banana muffins.

These aren't double chocolate muffins, they are TRIPLE chocolate muffins! Easy recipe on sallysbakingaddiction.com

To really kick Monday into high gear, we’re entering the triple chocolate territory. Double chocolate? Pish posh. That’s old news! Double chocolate simply doesn’t stand a chance next to this decadent trio of chocolate goodness.

These are TRIPLE chocolate muffins. Where fudgy brownies and moist chocolate cake meet coffee’s favorite friend. Crisp tops, melty chips, and moist centers, these not-so-innocent muffins transport you immediately to dessert. Don’t they always say dessert is the most important meal of the day?

Something like that.

These aren't double chocolate muffins, they are TRIPLE chocolate muffins! Easy recipe on sallysbakingaddiction.com

I just arrived back from a busy conference in Salt Lake City. I met with old friends and new ones, taught a cooking workshop for fellow bloggers, and ran a discussion on hiring an assistant. The 5 days were a complete whirlwind full of educational and inspiring ideas, but it’s especially nice to come home to routine, my own bed, and a little peace and (somewhat) quiet. Also, is it weird I dreamed about the dogs while I was gone? (Yes.)

First thing on my to-do list is to begin filming Facebook and Instagram Live videos. Do you have both of those social channels? I hope to begin implementing live baking demos into my weekly schedule on both socials. It would be so fun to show you–live!! and in my own kitchen!!– how to make recipes like salted caramel, soft chocolate chip cookies, frosting techniques, and more. Thoughts?

But first, let’s get back to this triple chocolate muffin business.

How to make triple chocolate muffins on sallysbakingaddiction.com

Two Bowls, No Mixer

For a truly unique chocolate muffin experience unlike any others, let’s start with real chocolate. That’s how I begin my favorite homemade brownies, too. Melt butter and real chocolate together, then add some sugar and eggs. Because muffins are supposed to be a little cakey (not really brownie texture, ya know?), let’s add sour cream. That’s not something I add to my favorite brownies. Sour cream lightens up the batter so the final product will be really rich, yet very soft. That’s about it for the wet ingredients.

For the dry ingredients, let’s not waste the opportunity to use cocoa powder. This deepens the chocolate flavor. Use natural unsweetened cocoa powder. (Here is the difference between natural and dutch-process cocoa powder.) Make sure you’re not reaching for dutched! We’ll whisk the cocoa with flour, leavener, and salt. Easy stuff.

For the final and third addition of chocolate, let’s get a little generous with chocolate chips. I REALLY love dark chocolate chips in these muffins, though regular semi-sweet are fantastic as well. Mini chocolate chips ensure there’s extra chocolate in each bite, but I went with regular size since that’s all I had at the time. Use any chips you prefer because this chocolate muffin batter can handle it.

How to make triple chocolate muffins on sallysbakingaddiction.com

Look how thick it is! That’s when you know you’re getting a muffin with a tight and delicious crumb. Doesn’t it look like fudge? Just you wait until these mega chocolate bombs are done.

These muffins don’t rise quite as high as my typical muffins (even after our high temperature trick) and that’s because the melted chocolate weighs the batter down. Certainly not a problem and you’ll definitely still have a little height. But what’s even better are the beautiful cracks and crevices on top, making these triple chocolate muffins perfect for breaking open and dunking in your cuppa joe.

I love that the tops are slightly crisp, too. And those melt chips inside. I mean it’s not a chocolate muffin unless there’s MELTY CHIPS INSIDE!

These aren't double chocolate muffins, they are TRIPLE chocolate muffins! Easy recipe on sallysbakingaddiction.com

I’m only sort of sorry for doing this to you on a Monday.

Triple Chocolate Muffins

Ingredients:

  • one 4-ounce bar semi-sweet chocolate1
  • 1/2 cup (115g; 1 stick) unsalted butter
  • 3/4 cup (115g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/3 cup (80g) sour cream or plain yogurt, at room temperature
  • 1/2 cup (60g) all-purpose flour
  • 1/3 cup (32g) unsweetened natural cocoa powder2
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 heaping cup (180-200g) semi-sweet or dark chocolate chips (mini size works too!)

Directions:

  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. You may need a 2nd pan as this recipe makes up to 14 muffins, though you can always bake in batches using 1 pan. Set aside.
  2. Coarsely chop the chocolate. Place in a medium heat-proof bowl along with the butter. Microwave on high in 10 second increments, whisking after each until completely smooth. Whisk in the sugar, eggs, vanilla, and sour cream. Set aside.
  3. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Add the wet ingredients and fold to completely combine-- make sure there are no flour spots at the bottom of the bowl! Fold in the chocolate chips. Batter will be thick.
  4. Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-22 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
  5. Muffins stay fresh stored at room temperature for a few days-- then transfer to the fridge for up to 1 week.

Make ahead tip: For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.

Recipe Notes:

  1. For the 4 ounces of chocolate, make sure to use high quality chocolate, not chocolate chips. (You will use chocolate chips as the last ingredient.) I suggest high quality chocolate baking bars sold in the baking aisle such as Baker's, Ghirardelli, Nestle, or Lindt. They're all typically sold in 4 ounce bars.
  2. Use natural cocoa powder, not dutch-process cocoa powder. Read about the difference between natural cocoa powder and dutch-process cocoa powder.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Have you tried my favorite chocolate chip muffins yet? They have brown sugar crumble on top!

chocolate-chip-streusel-muffins-3

These are the BEST chocolate muffins! They taste like dessert for breakfast. Muffin recipe on sallysbakingaddiction.com

113 Comments

Comments

  1. Aminie on May 20, 2018 at 7:16 am

    Hi Sally,Just made this amazing Triple choc.muffins..my sons really love this soo delicious sweetie..thank you so much for sharing..this recipe is for keeps..❤❤❤

  2. Cristina on July 16, 2018 at 9:28 pm

    Hi Ms Sally! This looks delicious!
    Can i make this for a loaf cake? Do I need to change anything in the recipe?

    • Sally on July 17, 2018 at 9:54 am

      Hi Cristina! I haven’t tried it, but I can’t see why not.

  3. Cora on July 31, 2018 at 6:42 pm

    My oven must run hot because I followed the recipe and they were over baked. 🙁 They did taste good, but were definitely dryer than they should’ve been. I’ll have to tweak the temperature the next time I make them. Love your blog and recipes!

  4. Azi on August 1, 2018 at 1:50 pm

    Hi, would there be a huge difference if I use oil instead butter? Thanks!

    • Sally on August 2, 2018 at 3:30 pm

      Hi Azi! You’ll use some flavor. I recommend melted butter, but in a pinch you can try canola or vegetable oil.

  5. Sonia Khan on August 3, 2018 at 1:44 am

    Hi Sally, I tried these amazing looking muffins, but they didn’t turn out quite right, the batter was not as thick as yours, I used plain natural yogurt since I didn’t have sour cream available at hand, the batter was thinner than yours, it was like a cake batter and it actually baked like cake too, a light aired cake that is…the taste was good but no melted chocolate chips and no densiness in the muffin, no crisp outer/upper layer like it is with brownies too or like it was with your muffins in the pics…please help because I really want to try to make this recipe again

    • Sally on August 3, 2018 at 12:26 pm

      Hi Sonia, for the richest taste I recommend sour cream. If you don’t have it, make sure your yogurt is a nice thick and creamy kind, I often use plain Greek yogurt.

  6. Sonia Khan on August 5, 2018 at 3:38 am

    Will try it again with sour cream than, thanks Sally, huge fan btw

  7. Jess on August 12, 2018 at 2:11 am

    Do you know the nutritional information on these muffins or how many calories per muffin?

  8. Franziska on August 12, 2018 at 3:01 pm

    These are the best chocolate muffins I ever ate. Thank you for this recipe. My daughter (4 years old btw) mixed the ingredients together. She did it on her own, even the measurement. I helped her with a drawing. So simple, so delicious.

    • Sally on August 13, 2018 at 2:02 pm

      I’m so happy that you both enjoyed them and are baking together! <3

  9. Joelle Anthony on August 13, 2018 at 5:18 pm

    Hi Sally!

    I made your chocolate chip and blueberry jumbo muffins yesterday and wow, they are so delicious! I was so impressed with the texture and the overall outcome! Thank you a ton for your expertise.
    Can I make these triple chocolate muffins jumbo size and if so, how should I modify?
    Thank you for all you do for us muffin lovers.
    Joelle

    • Sally on August 14, 2018 at 1:03 pm

      I’m so happy you enjoyed the chocolate chip and blueberry! For these you do not have to modify the recipe but I’m unsure of the exact bake time for jumbo muffins.

  10. Joelle Anthony on August 15, 2018 at 10:35 am

    Hi again,

    I did make the triple chocolate muffins but did not make them jumbo size for the first try. I noticed that I only was able to fill up 9 muffin holes out of a 12 pan. But that’s okay, because they were delicious.
    Do you think I can double this recipe in order to make the jumbo muffins? Or would doubling all the ingredients jeopardize the taste and or quality?
    Thank you!
    Joelle

    • Sally on August 15, 2018 at 1:11 pm

      Doubling it should be just fine! Let me know how the jumbos turn out!

  11. Joelle on August 15, 2018 at 7:04 pm

    Not much success with the Jumbo size. 🙁 I did double the recipe and all seemed fine. I baked for 5 minutes at 450 then 20 minutes at 350 but the middle was still real soft so I continued the bake them a bit longer then the outter edge was beginning to burn. So, the mystery is trying to find the correct cook time and temp for the jumbo size! The original recipe is perfect!
    Any suggestions?
    Thank you, Joelle

Reviews

  1. Aminie on May 20, 2018 at 7:16 am

    Hi Sally,Just made this amazing Triple choc.muffins..my sons really love this soo delicious sweetie..thank you so much for sharing..this recipe is for keeps..❤❤❤

Questions

  1. Tracey on May 1, 2018 at 3:36 am

    Hi Sally! I live in Australia, and here it is almost impossible to find natural processed cocoa powder. I once found a bag (the last one) after calling up stores across two states and couldn’t find a single store that sold it in the major city I live in.

    I was wondering can I use dutch processed cocoa powder in your recipes that call for natural processed cocoa powder, and just replace the baking soda with baking powder?

    • Sally on May 1, 2018 at 6:28 am

      Hi Tracey! Unfortunately, it’s a little more than just a simple switch. Baking soda is 3 – 4x as powerful as baking powder, so a recipe would require some testing if you are making the switch to dutch-process cocoa powder and baking powder. Let me know if you test anything with this recipe though!

  2. Cristina on July 16, 2018 at 9:28 pm

    Hi Ms Sally! This looks delicious!
    Can i make this for a loaf cake? Do I need to change anything in the recipe?

    • Sally on July 17, 2018 at 9:54 am

      Hi Cristina! I haven’t tried it, but I can’t see why not.

  3. Azi on August 1, 2018 at 1:50 pm

    Hi, would there be a huge difference if I use oil instead butter? Thanks!

    • Sally on August 2, 2018 at 3:30 pm

      Hi Azi! You’ll use some flavor. I recommend melted butter, but in a pinch you can try canola or vegetable oil.

  4. Jess on August 12, 2018 at 2:11 am

    Do you know the nutritional information on these muffins or how many calories per muffin?

  5. Joelle Anthony on August 13, 2018 at 5:18 pm

    Hi Sally!

    I made your chocolate chip and blueberry jumbo muffins yesterday and wow, they are so delicious! I was so impressed with the texture and the overall outcome! Thank you a ton for your expertise.
    Can I make these triple chocolate muffins jumbo size and if so, how should I modify?
    Thank you for all you do for us muffin lovers.
    Joelle

    • Sally on August 14, 2018 at 1:03 pm

      I’m so happy you enjoyed the chocolate chip and blueberry! For these you do not have to modify the recipe but I’m unsure of the exact bake time for jumbo muffins.

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