Triple Chocolate Muffins

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

stack of 3 chocolate muffins

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.

triple chocolate muffin cut in half in a muffin liner

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.

2 images of butter and chocolate chunks in a glass bowl and chocolate muffin batter with chocolate chips in a white bowl

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.

spooning muffin batter into a muffin pan

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!

triple chocolate muffins

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

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triple chocolate muffin cut in half in a muffin liner

Triple Chocolate Muffins

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10-12 muffins
  • Category: Muffins
  • Method: Baking
  • Cuisine: American


You haven’t had a chocolate chip muffin until you’ve made these triple chocolate muffins. This recipe is so simple and does not require a mixer!


  • one 4-ounce bar (113g) semi-sweet chocolate*
  • 1/2 cup (115g; 1 stick) unsalted butter
  • 3/4 cup (150g) 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 (63g) all-purpose flour (spoon & leveled)
  • 1/3 cup (32g) unsweetened natural cocoa powder*
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 heaping cup (180-200g) semi-sweet or dark chocolate chips (mini size works too!)


  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.


  1. Make Ahead Instructions: 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.
  2. Chocolate: 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.
  3. Cocoa Powder: Use natural cocoa powder, not dutch-process cocoa powder. Read about the difference between natural cocoa powder and dutch-process cocoa powder.
  4. Mini Chocolate Muffins: Fill muffin cups only about halfway. A couple teaspoons of batter per cup is plenty. Bake for 12-14 minutes at 350°F (177°C) for or until a toothpick inserted into the center comes out clean. Yields about 32 mini muffins.


  1. Amazing!!! I made this recipe 3 to 4 times. And everytime I make it , it comes out very well!!!

  2. If I could upvote, 10 STARS!!! I haven’t had a lot of luck baking chocolate based baked goods – not sure if it’s recipes, ingredients, or high altitude (Denver 5280 feet). I used four types of ghiradelli chocolate, valrhona cocoa powder, upped the flour to 70g, and reduced the baking soda by a small pinch. Holy sneakers – the luscious batter alone is worth baking this recipe! Sally – you’ve done it again – a perfect baking recipe!

    1. Lexi @ Sally's Baking Addiction says:

      Thank you for your incredible feedback, Melissa — we’re thrilled this recipe was a hit for you!

  3. Live these muffins! The kids enjoy helping me bake them. I only ever manage 8 muffins though. My other half likes his heated up with custard!

  4. Can these muffins work for jumbo muffins? If so, what changes would I make? If not what would you suggest for a really awesome jumbo muffin. Thanks for taking time to help me find that perfect chocolate jumbo muffin..

    1. Lexi @ Sally's Baking Addiction says:

      Hi Deborah, absolutely! You can use this exact batter and bake it in your jumbo muffin pan. No need to adjust the ingredients – but the bake time will be longer. You can use the bake time and temperatures from our Jumbo Blueberry Muffins as a guide.

  5. I have made this twice. Both times my muffins went flat. Went exactly by the recipe. Any ideas why they went flat?

    1. Trina @ Sally's Baking Addiction says:

      Hi Daughn! First, make sure your baking powder and soda are fresh. We find they lose strength after just a few months. Second, be careful not to over-mix the batter by mixing just until combined. Finally, we always suggest spoon and leveling your flour when measuring as well to prevent measuring too much flour. Hope these tips will help for next time!

      1. Hi mine sunk! So indeed this entails baking powder. How much? Ty

      2. How much baking powder to use as it isn’t written in the recipe. Thanks

      3. Trina @ Sally's Baking Addiction says:

        Hi Mary, no baking powder is needed for this recipe. Did you use the 1/2 tsp baking soda as detailed in the recipe? The tips in my comment above should help as well. Thank you for giving these muffins a try.

    2. Mine sunk, too! I think it must be because I am at fairly high altitude (4700 ft) and didn’t alter the recipe… but I don’t usually have issues with other sites’ recipes. Hmm…

  6. Hello, I was just about to go make these but I only have dahi (Indian yogurt)- will they work using this?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Sonia, we haven’t tested that exact substitution, but if it has similar properties / fat content to regular full-fat plain yogurt, that should work. Let us know how they turn out for you!

    2. dahi is literally just plain yogurt. I imagine it will work fine in this recipe.

  7. Hi, want to know the vegetarian alternative. What can be used instead of eggs in muffins recipes

    1. Hello. I have a question about the ingredients and measurements.
      1/3 cup of Sour cream is stated as 80g but 1/3 cup of Cocoa powder is 32g. And 1/2 Cup of All purpose flour is 60g. Shouldn’t it be more than 60g or is the cup measurement incorrect? Not sure which measurements to use cup or grams.

    2. Eggs are vegetarian, so you are good to use them.

  8. Delicious! I only got 9 muffins when I filled my tins almost to the top. And they had a great dome, which was a nice surprise.

  9. Sandhya Venkatesh says:

    Tried the recipe. It was too good. A simple and tasty recipe.

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