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


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.


  • 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!)


  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.


  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.


  1. Thank you sallysbakingaddiction for this recipe! I was looking for a quick chocolatey muffin fix and this one fit the bill. I switched sour cream for mayo and it turned out great too! I could’ve finished it myself it was sooo good!

  2. I’ve just made this recipe. I got 12 muffins but unfortunately the oven temp is way too hot and the edges burnt. I would recommend 190 degrees Celsius for 18-20mins.
    I used plain Greek yoghurt instead of sour cream.

  3. I made these on Friday, and the muffins sunk in the oven and were so dense. What could have happened?

    1. Trina @ Sally's Baking Addiction says:

      Hi Jess! Could they have been under-baked? You also want to make sure to just mix until combined – over-mixing the batter will result in dense muffins. We also recommend checking to make sure your baking soda is fresh – we find it loses potency after just a few months. Hope these tips help!

  4. Every single time I make these they sink. Every time. I am a very experienced baker and follow your recipes often. Why do these sink every single time! ?? This is quite frustrating and I am embarrassed to take them any place. They look like recipe fails.

    1. Stephanie @ Sally's Baking Addiction says:

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

  5. I got exactly 14, perfect-sized muffins out of this. FYI, for those asking about the cocoa powder: I only had Dutch processed cocoa powder, so I added an eighth of a teaspoon of cream of tartar to increase the acidity a little bit and undo the neutralization of the Dutch processing. I don’t know if that made any difference at all, or if the eighth of a teaspoon was appropriate for the amount of cocoa powder and the degree of acidification needed, but the result was delicious.

  6. Amazing!!! I made this recipe 3 to 4 times. And everytime I make it , it comes out very well!!!

  7. Dear Sally,
    Thank you! This recipe is absolutely amazing! my friends loved it so much nothing was left for the next day!

  8. Mrs. Frisbie says:

    I followed the recipe exactly.
    I’ve made muffins of all types pretty regularly for many years. I’m giving this recipe 2 stars because while the flavor was okay, they did not rise to muffin standard. They were quite ugly. Certainly not “bakery” style.

  9. If I could upvote, 10 STARS!!! I haven’t had a lot of luck baking chocolate based baked goods – not sure if it’s recipes, ingredients, or high altitude (Denver 5280 feet). I used four types of ghiradelli chocolate, valrhona cocoa powder, upped the flour to 70g, and reduced the baking soda by a small pinch. Holy sneakers – the luscious batter alone is worth baking this recipe! Sally – you’ve done it again – a perfect baking recipe!

  10. Live these muffins! The kids enjoy helping me bake them. I only ever manage 8 muffins though. My other half likes his heated up with custard!

  11. I have made this twice. Both times my muffins went flat. Went exactly by the recipe. Any ideas why they went flat?

    1. Trina @ Sally's Baking Addiction says:

      Hi Daughn! First, make sure your baking powder and soda are fresh. We find they lose strength after just a few months. Second, be careful not to over-mix the batter by mixing just until combined. Finally, we always suggest spoon and leveling your flour when measuring as well to prevent measuring too much flour. Hope these tips will help for next time!

  12. Kati Miller says:

    Delicious! I only got 9 muffins when I filled my tins almost to the top. And they had a great dome, which was a nice surprise.

  13. Sandhya Venkatesh says:

    Tried the recipe. It was too good. A simple and tasty recipe.

  14. Wondering if 1/2 cup flour is the correct amount. Batter was very runny

    1. DENEEN MURPHY says:

      I loved This recipe! I was Shocked at the 1/2 cup flour but wow ! It was a nice THICK batter. I made 28 mini muffins and used mini chocolate chips. They were incredible!!!
      Posted a couple of pics on IG @deneenmurphy64 and I tagged You Sally!

  15. Taasty muffins! Turned out excellent. Always enjoy your recipes.

  16. Hello,
    your recipes find their way into my kitchen often! How would you tweak this for high altitude? (6035 ft.)

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Karen, I wish we could help, but we have no experience baking at high altitude. Some readers have found this chart helpful:

  17. Hello,
    Would I be able to divide the recipe by 4 to make less? How would I need to adjust to that?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Faith, you can certainly try halving the recipe for fewer, but 1/4 of the recipe might be tricky. You can always make the recipe as written and then freeze most of the muffins to enjoy later! See recipe notes for freezing instructions.

  18. Tried it and it one of my favourite. I found it that I need to bake a little bit longer.

    1. Could these be made as brownies? I am off grid and just realized I don’t have a muffin tin

      1. Hilari @ Sally's Baking Addiction says:

        Hi Michaella, 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. You could also use a loaf pan – bake at 350°F (177°C) in a 9×5 inch or 8×4 inch loaf pan. We’re unsure of the exact bake time. Let us know what you try!

  19. I made them yesterday, I got 11.5 muffins ! I actually thought they would be denser but I’m not mad at it at all. They were quite good, very chocolatey and soft, I’m curious how soft and fluffy the double chocolate muffins are now.
    10/10 would recommend. Thanks for the recipe Sally 🙂

    1. DENEEN MURPHY says:

      Elssita, the double chocolate muffins are amazing! But completely different in texture. ☺️

  20. These are amazing! They bake up PERFECT every time!

  21. Hi,

    Can we replace the sour cream w any other non dairy product?


    1. Lexi @ Sally's Baking Addiction says:

      Hi Niki, you could try swapping it for a dairy-free yogurt, but the muffins may not be as moist and rich. Let us know what you try!

  22. Sunshine baker says:

    These were very good! They remind me more of a brownie than a muffin. They are a bit crispy on the outside and soft and gooey on the inside. I added ground chia seed and milk protein powder. I also used milk chocolate chips since I felt it would be a better contrast to the batter. I baked them at 350 F for 17 minutes.

  23. The where so bad 0/10

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