Triple Chocolate Muffins

Like double chocolate muffins, but with a much richer and fudgier center. These triple chocolate muffins are basically brownies masquerading as muffins! What a treat.

stack of 3 chocolate muffins

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

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

For a truly unique chocolate muffin that’s unlike traditional double chocolate muffins, 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), 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?

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

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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

Description

You haven’t had a chocolate chip muffin until you’ve made these triple chocolate muffins. They’re like fudgy brownies for breakfast. The muffin tops don’t rise super tall, but they’re extra rich in the centers.


Ingredients

  • 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 (27g) 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!)

Instructions

  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 and chocolate has melted. Cool for 5 minutes, then 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.

Notes

  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. FAQ: Is there really only 1/2 cup of flour required? Yes, that’s correct. The cocoa powder takes place of some flour. These are fudgy brownie-like muffins. Here’s our traditional double chocolate muffins recipe.
  5. 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 30 mini muffins.

104 Comments

  1. Maheen Syed says:

    These turned out AMAZING!!!
    Out of ten, by the end of the day there were only 3 left! Great recipe 

  2. Craving chocolate but not wanting to go back out to buy regular yogurt or sour cream, I used vanilla Greek yogurt I had on hand, and these turned out perfectly! I was worried the Greek yogurt (and the flavor) may affect how they came out, but they were so amazing and heavenly. I love that it’s not overly dry or crumbly like so many bakery muffins are, too. Definitely my new favorite muffins~

  3. Made these tonight. Made half of the batch with peanut butter chips and half with chocolate chips. Even though the peanut butter ones turned out great, everyone loved the chocolate chip ones. The top got a little over baked, next time I will reduce the time with a minute or two. Another great recipe! Thank you 🙂

  4. Made these cupcakes so moist and melts in the mouth.  Thank you. 

  5. 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

    1. 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. 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.

  7. I will be making this recipe this week for a breakfast office party. Alot of the co-workers love triple double chocolate recipes and are choco-holics. Is there anyway to make this extra chocolatey or is this rich enough? Thanks!

    1. Hi Christina! I guarantee these muffins are rich enough! Almost too chocolate-y!!

  8. Sally Chandler says:

    So, I’ve made these muffins twice. The first time I’ve ever made them, they came out perfectly. But this second time making them, idk what went wrong. I follow this recipe perfectly and they were a mess.. the batter idk if wasn’t thick enough or what, but they sunk in… the tooth pick came out clean indicating that they’re done. What should I do? They were perfect before. Idk what happened…

    1. Hi Sally! If the batter wasn’t thick enough, the cupcakes would spill over the sides and sink in the centers. Did you change anything about the recipe this time?

  9. I guess I was hoping that these would be similar in texture to your pumpkin, or blueberry recipe – moist and a bit of a raised muffin top. Unfortunately it rose and then deflated into what looks more like a brownie muffin.

  10. Made these for my students and they really enjoyed them! Will definitely make them again! Thank you Sally for your amazing recipes!

  11. Kayla Trevors says:

    By far the best recipe out there ! Thank you ! They are absolutely amazing

  12. Hi, Sally! I made this recipe yesterday. The muffins were delicious, but they spilt a little bit over the sides and sank in the centers. What can I do next time if the batter doesn’t come out thick enough? Thanks 🙂

    1. Hi Vanessa! If the batter is just a little too thin, try adding another 2 Tbsp of all-purpose flour. Make sure you’re using real chocolate (I prefer baker’s brand).

  13. I made these earlier today. O-M-G!! These are soooo good and chocolatey, without being cloying. When they were cool enough to test-drive I split one with my hubby. He declared them scrumptious – which is extremely high praise because HIS favorite muffin is blueberry.

  14. Awesome, thank you!!

  15. I used Bob’s Red Mill 1:1 Gluten free flour to make these gf. They were great!

  16. This was pretty good, just not as delicious after they were room temperature. The chocolatey taste was nice, just a little bland and could’ve done well with more flavor depth. Just like many others, I’m a big fan, Sally!

  17. 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!

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

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

  20. 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.

  21. 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.

  22. 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..

  23. 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.

  24. 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 !

  25. 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.)

  26. 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

  27. 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.

    Alex

  28. Dorothy R Scott says:

    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.

  29. That’s the thing with baking, you can never tell if it’s the recipe or your method. But if I have to assess the outcome based on ingredients and instructions followed then this recipe wasn’t for me. The taste was strange and the muffins themselves turned out small and the texture inside was different than outside, to be quite honest I was disappointed.

  30. Hi sally, i dont own a muffin tin but i would really like to give this recipe a go. Can i bake the whole batter in a square cake tin instead (so as to convert it into a ‘cake’? If yes, what size of cake tin should i use and whats the baking time and temperature?

    1. I can’t see why not! I would try a 9-inch square baking pan. Bake at 350°F (177°C). I’m unsure of the exact bake time, but you can use a toothpick to test for doneness.

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