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.

Print

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

Description

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!


Ingredients

  • 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!)

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. 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. 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!

chocolate-chip-streusel-muffins-3

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

151 Comments

  1. Oh no you didn’t! These are the most beautiful and delicious looking muffins I have ever seen! This recipe is a must make, and soon! Now what to do with the leftovers? (I come from a chocolate hating family, my kids dislike chocolate, and most of my friends prefer vanilla, lemon, and/or carrot cake!).

  2. These look delicious. I’m actually on a muffin kick these days.
    About your dreams– it’s actually common to have weird, vivid dreams during pregnancy. Anything weird that happens in the next year, just blame on the baby. 😛

  3. OMG please please please do live demos on facebook and instagram! This would make me soooo happy!

    Dude, that raw dough looks good enough to eat on its own. It’s going to take some SERIOUS willpower to put it in the oven LOL!

    I noticed that you use sour cream or yogurt a lot for the moisture in your baking. Is it superior to buttermilk, in your opinion? What’s the difference in texture like? (Buttermilk isn’t easily available here in Pakistan, so I’ve been adding lemon juice to milk and doing it that way for years in my baking. It’s so much better than just milk.) Sour cream is also hard to come by here, but I’m excited to experiment with yogurt.

    1. The difference is purely how thick yogurt/SC are to buttermilk. Extra thickness will alter the batter and, depending on what you’re making, will change the final texture of the recipe. Buttermilk, in this case, would thin the batter out to much. The muffins would be closer to light cupcakes. I hope this helps!

  4. These muffins look so stunning! I’m a huge chocolate lover, can’t wait to try this recipe! And the fact that this recipe doesn’t involve any mixer is incredible! I can make them for breakfast right early in the morning, as I’m anyways such an early riser. And while making them, the noise of working mixer won’t wake up anyone else! Well, maybe only my cat will be awake for sure 🙂 But it’s always nice to have someone in the kitchen as the company, right? 😉

    Talking about live videos, I guess you should definitely start doing them! Can’t wait to see you during cooking process in your kitchen. And once again, these muffins are like big chocolate masterpiece! <3<3<3

    1. I hope you do try it! And I am definitely an early morning baker too – it’s a great way to start the day!

  5. Well, Sally, you’ve done it again. I will be no good until I make these. I can’t stop thinking about them. And with coffee? Sighhhhh.

    I’m not even a HUGE chocolate fan, but I know when I’m looking down the barrel of The Recipe I’ve Been Unconsciously Looking For. Cannot wait to try these. Thanks again!!

      1. We did! My husband, who tries to act like he’s not a big sweets fan, LOVED them. They turned out wonderfully–dense, rich, “stout” with chocolate. I did sprinkle some coarse sugar on top, because overkill is underrated, and then added a few minutes of baking time to compensate–oh YUM. Thanks, Sally!

  6. These look amazing and I’ll report back once I’ve made them. I don’t do Instagram and I HATE facebook live videos, but I will watch them once they are recorded. I’m an old woman and I like YouTube — I can subscribe and look up whatever I want and watch it at my leisure. I love that you share such great recipes and as long as you keep doing that, I’ll keep reading your blog — I think you really know your stuff and I enjoy your writing style.

  7. Sally, what happens if I use Dutch process cocoa powder?
    I still kick myself for not buying 100 packages of natural cocoa powder I found once in a tiny store in a German village. Don’t ask me why, but here in German all the cocoa powder you find is always Dutch process.

  8. So interesting how these muffins only have 1/2 a cup of flour in them – they must be super rich and fudgy! I must admit, even though blueberry muffins are my favourite and blueberry muffins with oat crumble or flaxseed are my most picked choice, sometimes you just need a hit of chocolate first thing in the morning. And because actual chocolate cake isn’t an option for us (it’s not, right), super-chocolate-y muffins are the best alternative 😉

    1. Yeah! Plus the cocoa powder– it’s under 1 one cup of dry ingredients. Not a lot, that’s for sure! They’re quite rich 🙂

    1. definitely! In addition to chocolate chips? You could add 3/4 cup chopped nuts, your fave kind. Or replace with chocolate chips for 1 whole cup of chopped nuts.

  9. Made these with Andes mint baking bits instead of chocolate chips for my mint lover. Came out perfect. But we don’t love the crisp edges like you do. Is there anyway to prevent that with this recipe? I was thinking of not doing the 5b minutes at 425 or baking smaller muffins for less total time. Any suggestions? Just curious. Thanks!

  10. Love the idea of live demos. Joined FB today for first time ever anticipating you starting these!

    The triple chocolate muffins sound wonderful, on my todo list now! 

    Right now am making your flourless pb brownie cookies

  11. These look so good Sally! And I’d love to see you do Facebook videos!:)  Does the sour cream or yogurt have to be full fat or does low fat or fat free work? Also, do you mean regular yogurt or Greek yogurt? 

  12. Sally i come from Zimbabwe but i now live in Australia. your recipes inspired me to start baking i am so addicted to your recipes , very simple. and i like those notes you give at the bottom after the recipes. keep up the good work!

  13. Wow! These look amazing! I love chocolate. I might make them gluten-free. I don’t know much about live demos, but I’d definitely be interested if you did some.

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