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.

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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.

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. Katina | Lost & Found in the City Blog says:

    Who knew adding a TRIPLE amount of chocolate could look so good? Yum!

  2. I just made these a few hours ago and they turned out amazing! I stopped myself after eating 2. My batch only made 10 and i had them in the oven 5 mins longer (maybe my muffin cups were a bit bigger than the standard).

    1. You might have just filled them more than I did. But no one has ever complained that these muffins were too big! 😉

  3. Kelli @ Hungry Hobby says:

    Girl loved your podcast at FBP – we all have so much to learn from you! I started implementing a weekly Facebook Live this week… note to self to x-neh the word UM from my vocabulary. The weird thing is, I never have verbal pauses when I present stuff, but apparently I reserve that for facebook live! Can’t wait to learn more about baking from you on your channel!

    1. Ha – yes, I don’t know what is going to happen when I go Live but whatever it is will be an adventure!! Thanks so much for the support!!

  4. Ashley | Fit Mitten Kitchen says:

    I just had to comment and say again how wonderful it was meeting you! Seriously it was the best and most definitely a huge highlight of my 2017!! I can’t wait for you to get into Facebook Live – you’re going to be amazing <3
    And these triple chocolate muffins look incredible, of course 😀

    1. Meeting you (finally) was so wonderful, Ashley! You are sweeter than ever. Thank you so much for coming up tot say hi to me!!

  5. Laura | Tutti Dolci says:

    Bring on the triple chocolate – these muffins are everything! 🙂

  6. I made the Triple Chocolate Muffins this week for my family and I know I must double the recipe for next time. The general consensus is that they are “outrageous!”
    I haven’t had one yet. I took one out of the freezer this morning and someone else got to it first…
    I mad them with plain Greek yogurt because I didn’t have sour cream. 

    1. Oh no, someone needs to make YOU another batch! 🙂

  7. Hi Sally 😀
    I have tried so many of your wonderful recipes and they’ve always yielded excellent results. 🙂
    I want to try these muffins as a Mother’s Day gift. And I was wondering if I could do these in a jumbo pan instead. Would I need to change the temperature at all? Thank you so much for your handwork! Oh and I’m a little late but congratulations on your pregnancy. You’re gonna be a great mother :))

    1. Thank you for the congrats! Same oven temp (5 mins high then switch down to 350). The bake time will be much longer at 350 to make sure the jumbo muffins are cooked through.

  8. Jennifer @ Because Food Is Love says:

    These look amazing! A perfect chocolate treat I’m usually a healthy muffin maker but I also can’t resist triple chocolate. Love the idea of using melted chocolate and sour cream Love your blog, I’ve been meaning to tell you that I made your gingerbread cookies for Christmas this year. My family all said they were the best gingerbread cookies. My grandpa loved them so much he requested that I bring them for Easter. So, I got out my spring cookie cutters and the kids and I made our first ever Easter gingerbread cookies

    1. Haha – that is awesome! Gingerbread all year long!! 😉

  9. Jerilyn Moyer says:

    Quick question…. What’s the difference between using chocolate chips and a semi sweet baking bar?

    1. semi-sweet chocolate bar is pure chocolate– and chocolate chips are formulated to NOT melt. And when they do, they have a waxy texture. 🙂

  10. Hi Sally, i made these muffins and for some reason mine dropped in the middle (sunk) Not sure what i have done wrong, any suggestions ?
    Thank you 🙂

    1. Hi Roxy! It sounds like they weren’t completely finished baking. That’s usually the culprit behind sinking. Just a couple minutes longer should help.

  11. Hi Sally, They look super yummy!! Would love to try making them! Thanks for sharing the recipe!! I am wondering if this recipe possible to turn into dairy free…. What can I substitute with all the dairy ingredients?

    1. Hi Elsa! I’m not the best baker to ask about dairy free baking. I have very little experience. At least for the yogurt, though, you could use a dairy-free yogurt. Like soy or coconut.

  12. Maheen Syed says:

    Can’t wait to try! They look AMAZING

  13. Maheen Syed says:

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

  14. Just made these and they were perfect! Had to share them on my blog, hope that’s ok, I’ve linked it back to you. They really were amazing 😀

  15. Hi, I want to try these.Can I use greek vanilla yogurt?

    1. Absolutely.

  16. I saw these on Facebook today and just printed the recipe. Since my grandchildren are away, I’ll wait until they’re back in August to make these muffins. Thanks for another great recipe.

    1. Let me know how everyone likes them!

  17. 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~

    1. I use Greek yogurt for baking all the time – love it!

  18. 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 🙂

    1. The peanut butter chips would be right up my alley!

  19. Hi Sally! I have 4 oz of Baker’s chocolate I’d love to use in this recipe. However, it’s unsweetened. Would it be possible to use the unsweetened chocolate by modifying the amount of sugar to make up for it? Thanks! 

    1. Hi Cathy! You can try that– I would just increase the sugar very slightly.

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

  21. Hi Sally,
    What can I use for the replacement of sour cream or yogurt? Thanks

    1. Either are important for the recipe. In a pinch, you can try applesauce but the muffin’s texture will be a little off.

  22. Hi sally. Do you bake in a convection or fan forced oven?

    1. I use conventional.

  23. Is it 1/2cup of flour like the recipe states, or should it be 1 1/2 cups.

    1. 1/2 cup of flour. (cocoa powder takes place of some, so there is little flour)

  24. Looking forward to making these muffins. Have you tired putting some cherry pie filling in the middle for a triple chocolate cherry pie muffin? I used to be able to get such a muffin at a local bake shop and would love to find a similar recipe. Thanks again for a super recipe.

    1. I haven’t! Let me know if you give it a whirl. Sounds good.

  25. They’re so delicious. I’ve made them twice within a week.

    I’ll especially love them fresh out of the oven. Does anyone know if I can freeze the batter in individual size scoops and bake them one or two at a time?  

  26. Ivanna | Cook And Dance says:

    Thank you for a great recipe. I’m in love with chocolate muffins!

  27. If I make minis will they bake at 375 for 11 to 12 minutes and how many will it make. These look delicious!

  28. Hi Sally! I live in Australia, and here it is almost impossible to find natural processed cocoa powder. I once found a bag (the last one) after calling up stores across two states and couldn’t find a single store that sold it in the major city I live in.

    I was wondering can I use dutch processed cocoa powder in your recipes that call for natural processed cocoa powder, and just replace the baking soda with baking powder?

    1. Hi Tracey! Unfortunately, it’s a little more than just 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!

  29. Hi Sally,Just made this amazing Triple sons really love this soo delicious sweetie..thank you so much for sharing..this recipe is for keeps..❤❤❤

  30. Hi Ms Sally! This looks delicious!
    Can i make this for a loaf cake? Do I need to change anything in the recipe?

    1. Hi Cristina! I haven’t tried it, but I can’t see why not.

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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