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

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

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

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

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

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


Triple Chocolate Muffins

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12-14 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 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.

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


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


  1. Hi Sally! I was thinking, is it possible to omit the semi-sweet chocolate bar in this recipe? I can’t seem to find semi-sweet ones anywhere near me 🙁

    1. I don’t recommend omitting it as this is where the bulk of the chocolate flavor and texture come from! If you can find a bittersweet baking bar you can use that instead!

  2. Thank you so much for this recipe! I was looking for something really decadent but easy, and this was perfect!

    I made 6 x jumbo muffins, here are the changes I made: 1) I used 1/3rd HEAPED cup of sour cream (it’s what I had left ). 2) I preheated the oven at 220 degrees C but as soon as I put the tray in, I turned it down to 180 degrees C. 3) I used a 100g Lindt 70% block but the choc chips were not semi-sweet (my mistake). Still gorgeous though! 4) I baked them for 20 minutes after putting them into the oven, then checked with a toothpick. Put them back in for another 6-7 minutes and they were perfect. Top tip to avoid sunken muffins – don’t open the oven before at least 10 minutes after you put them in! Your oven may differ to mine, but 26-27 minutes total with only one check was perfect for me.

    My muffins rose nicely and have a gorgeous crunchy top and a smooth soft centre.

    My partner LOVED them and was distraught they were for his sister! Thanks again!

  3. These are perfect! I love the crispy top with the super moist inside 😀 Such a simple, fuss-free recipe too! 🙂 Thanks so much, Sally!

    1. Hey Sally, if I want to reduce the sugar quantity to 75%, is that okay? Or would it greatly affect the texture of the muffins? Thank you!

      1. Hi! It will change the texture (and taste, of course) of the muffins. I don’t recommend it. You can reduce the sugar slightly but not as much as 75%.

  4. Loved the results!!! First time that a muffin recipe off the internet came out so amazing!!!! Thanks for sharing.

  5. I added a little to the recipe. Using 1/3 cup of strong coffee to melt in with the chocolate. Made the flavor pop. Awesome recipe.

  6. These are the most decadent muffins I’ve ever made. My friends agreed that if this is guaranteed to fill any chocolate craving! Thank you for sharing this gem.

  7. I’ve made lots of your muffin recipes the past couple of months, all have been great.. Apart from this one. I follwed the recipe EXACTLY.. And i have no idea what went wrong. Did not set in the time provided, was literally just liquidy, and so i done it a little bit longer and the tops sunk in..

  8. It’s a hit in my office and home!!! I reduce the sugar 120g and added 2 different types of chocolate chips the bigger and smaller to have a variance when biting down the muffins.

  9. Yum Yum Yum ! Thats coming from someone that is not a fan of chocolate cake ! I smashed up bars of dark chocolate for this recipe . Very little flour which is great .Lovely and moist consistency once baked with a crisp topping. They reminded me of chocolate brownies. Will be making these for my daughter again 😉 Thank you !

  10. Has anyone tried using blackberries or raspberries in this recipe with any success?

    (I went ahead and gave 5 stars kos let’s face it, Sally’s recipes are never sub par.)

  11. Dear Sally,

    Thanks a lot for this recipe. I was OCD craving for chocolate chocolate-chip muffins the other day and then I stumbled on your recipe. These muffins turned out to be perfect. Since I like really dark and bitter sweet chocolate, I used that particular kind and I did not regret that what so ever

  12. Absolutely Delicious..Made these Friday with my Daughter…and all 12 are gone!
    I want to use peanut butter chips. Would you happen to know how you would alter the rest of the muffin so it’s an all peanut buttery or any suggestions.
    This was divine! Definitely a keeper.


  13. I just made the chocolate muffins. (as directed) They are wonderful! The light crispy top is out of this world. Once I started by breaking off “just a taste” it was all over. I did manage to give the hubby a taste. He approves. Next time I want to impress the family I will be making these.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally