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 (60g) 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. Amanda bonass says:

    Tastes so good do they usually sink a little when been out of oven for a while gave them the 5 mins then 21 mins as between 15 and 27 still wet inside

  2. Joey Singer says:

    I’m a bit confused… I followed the instructions perfectly (even used a scale to get to the exact grams!) and yet, this recipe only yielded 8 muffins after filling each cup to the top, as you instructed. Thoughts???

    1. made this a few times and always had too little batter as well!

    2. The depth of your muffin tray and how much mix you put into each muffin cup will be different.

  3. Crystal Briscoe says:

    I made these today. Absolutely fantastic! Really Easy & really decadent!! ❤️❤️

  4. Thank you for the recipe! My family, friends and colleagues love this triple chocolate muffins. And with that said, can I make a loaf cake or bar with this recipe?

    1. Hi Kel! You can definitely use this recipe for other size pans such as a 9-inch square pan or 9×5 inch loaf pan. I’m unsure of the bake time though. Bake at 350°F (177°C).

  5. Totally satisfied my chocolate craving but It was too dark chocolate for kids . I used 70% dark chocolate.. is that too dark? Please explain diff b/w semisweet and 70%

  6. Only makes 8, smell good so far in the oven.

  7. Elsbeth Johnson says:

    This recipe is SO GOOD. I have not found a muffin recipe close to bakery muffins until this one. I had to make a few substitutions – 1/4 cup buttermilk + 1/2tbsp butter for the sour cream, and 4oz semi-sweet chocolate chips for the chocolate bar. Even with these substitutions the muffins were amazing. Definitely a must-make.

  8. Chocolate lovers in my family love these. A bit too chocolate for me though. My dough made 13 muffins. I filled to top as instructed, muffins rose over sides, messy! Didn’t affect taste though, Liked crunchy top, moist inside. Have found Sally to write really good recipes, always reliably tasty.

  9. Hey Sally, I love, love LOVE using black onyx cocoa powder in my chocolate recipes because of the taste resemblance to Oreo cookies. Can you recommend a recipe where I could use it to make muffins that have a decent rise to them? I believe that black onyx is only dutch process, right? And that is why you do not recommend using it in the above recipe. Hope you can help! 🙂

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Wendy, Unfortunately, it’s not 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!
      If you wish you can read more about when to use each type in the post Dutch-process Vs Natural Cocoa Powder.

  10. These chocolate muffins are pure indulgence! warming them in microwave for 10 sec on medium before serving brings out the gooiness!

  11. this turned out to be a bit too dark for me. and i only used 55% dark chocolate and omitted the choco chips as i thought it would be too much chocolate. they just weren’t sweet enough! maybe if i leave them overnight, theyll taste better the next day?

  12. Dear Sally!
    I would love to make this recipe it looks amazing!
    But I need help with Ingredients, how much is one 4-ounce bar semi-sweet chocolate, in grams/cups?
    Thank you in advance!

    1. Hi Gal! It’s 113g.

  13. This recipe was absolutely delish!!!! Will definitely make again. One question though. The middles sunk just a bit. I was expecting a rise like the original bakery style recipe. Room temps on ingredients and 5 min 425 oven 25mims at 350

  14. Hi Sally!

    Thank you for the recipe.
    Unfortunately I have an egg allergy. Do you have any egg replacement recommendations for this recipe that would not affect its taste nor texture? I looked up several substitutions such as apple sauce, flax seed, banana, etc. However, all of the above will change the muffins’ taste and texture. I even purchased a commercial egg replacer which works just fine if replacing one egg, but changes the texture if using two or more. Help! And thank you.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Christina, Unfortunately we have not tested this recipe with an egg substitute. Let us know if you try any! You might be interested in looks at all of our Egg Free Recipes.

  15. OMG! These muffins were so moist, soft and out of this world! This is the best chocolate muffin recipe I’ve tried. Sally, my muffins didn’t look like yours. Mine sunk a little in the middle and overflowed a bit onto the muffin tin. I used Baker’s dark chocolate chunks instead of baking bars because my chocolate’s best buy date is this month and I used Greek yogurt instead of sour cream or regular yogurt because that’s what I had in the fridge. Maybe my muffins sunk and overflowed because I used these ingredients? Next time I’ll use a baking bar and sour cream and hopefully they don’t sink and overflow. The muffins were still delicious with the ingredients I used. They just didn’t look very pretty.

  16. These are very chocolately muffins. Mine sank in the middle. My batter wasn’t thick like Sally’s. It was more like brownie batter. The butter melted as I melted the chocolate – that’s how I interpreted the recipe – so it didn’t turn out the way I expected. Definetly agree that warming them in the microwave will make a tasty treat with cold milk or hot coffee! I had trouble getting them out of the muffin pan so spray the pan really thoroughly or use paper liners and spray the liners.

  17. Amazing favorite recipe, so easy and outcome so delicious! I just added egg whites foam separately at the end, and would add more sugar and baking soda (I believe I was not precise here). Thank you!!!!

  18. Hi Sally!
    Is it possible to leave out the sour cream? If so, do I just leave it out of the recipe and continue or do I need to add something as a substitute?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Nicola, you can swap the sour cream with plain yogurt — same amount. We would not recommending leaving it out completely. It’s key for producing a moist muffin. Let us know if you give it a try!

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