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 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


Comments are closed.

  1. My oven must run hot because I followed the recipe and they were over baked. 🙁 They did taste good, but were definitely dryer than they should’ve been. I’ll have to tweak the temperature the next time I make them. Love your blog and recipes!

  2. Hi, would there be a huge difference if I use oil instead butter? Thanks!

    1. Hi Azi! You’ll use some flavor. I recommend melted butter, but in a pinch you can try canola or vegetable oil.

  3. 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.

  4. Will try it again with sour cream than, thanks Sally, huge fan btw

  5. 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.

    1. I’m so happy that you both enjoyed them and are baking together! <3

  6. Joelle Anthony says:

    Hi Sally!

    I made your chocolate chip and blueberry jumbo muffins yesterday and wow, they are so delicious! I was so impressed with the texture and the overall outcome! Thank you a ton for your expertise.
    Can I make these triple chocolate muffins jumbo size and if so, how should I modify?
    Thank you for all you do for us muffin lovers.

    1. I’m so happy you enjoyed the chocolate chip and blueberry! For these you do not have to modify the recipe but I’m unsure of the exact bake time for jumbo muffins.

  7. Joelle Anthony says:

    Hi again,

    I did make the triple chocolate muffins but did not make them jumbo size for the first try. I noticed that I only was able to fill up 9 muffin holes out of a 12 pan. But that’s okay, because they were delicious.
    Do you think I can double this recipe in order to make the jumbo muffins? Or would doubling all the ingredients jeopardize the taste and or quality?
    Thank you!

    1. Doubling it should be just fine! Let me know how the jumbos turn out!

  8. Not much success with the Jumbo size. 🙁 I did double the recipe and all seemed fine. I baked for 5 minutes at 450 then 20 minutes at 350 but the middle was still real soft so I continued the bake them a bit longer then the outter edge was beginning to burn. So, the mystery is trying to find the correct cook time and temp for the jumbo size! The original recipe is perfect!
    Any suggestions?
    Thank you, Joelle

  9. Hi Sally!
    Just tried your recipe and remarked right away to my son that if these turned out well, even he could make them on his own…SOO simple and quick!
    I used plain yogurt because sour cream’s hard to come by in Italy (I usually drain out the excess liquid when substituting it in place of sour cream, but didn’t this time because I was hungry for breakfast!).
    They turned out nothing less than AMAZING! A little less thick of a batter, and I was only able to fill 9 cups while the remaining three ended up smaller, but the muffins were wonderfully chocolatey, with a lightness that’s hard to describe (thanks to the yogurt probably) and nonetheless really filling… despite our excitement and hunger my son and I only managed to eat 1,5 each.
    Thank you SO much for sharing this… we’ve got a new favorite recipe in our home! Looking forward to trying out your other recipes!

    1. I’m so happy that you both enjoyed these so much, Sabine!! And I’m glad that the yogurt worked for you!

  10. Hey Sally! I have a question, is this super chocolatey since there is only 1/2 cup of flour?!

    Thanks in advance!

    1. YES, exactly! Cocoa powder takes the place of some of the flour.

      1. Oh okay! I’m going to try this this coming weekend : ) Thanks for the reply, have a great day!


  11. 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!!

      1. Thanks so much Sally!!! I love your recipes and I’m super excited to try this one out as well ☺️

  12. 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?

  13. Hi Kay! The substitution is the reason the batter is on the thin side. 🙂 So glad you enjoy these triple chocolate muffins!

  14. Hi Sally!

    I run a daycare and the kiddos love anything mini. How would I bake this for a mini muffin?
    Thank you,

    1. Absolutely! So, for mini 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.

  15. Hi, Sally! I have used a ton of your recipes (the pumpkin chocolate chip muffins have been an especial hit), but had some trouble with this one. I barely got 12 muffins out of the batter, by not filling the linings more than half way. I’m not sure how I ended up with so little batter. I did have some trouble getting my chocolate to melt at first but I think I measured everything correctly. Do you have any thoughts on what the issue might have been?

    1. The yield for this recipe is 12-14 muffins so you didn’t do anything wrong!

  16. Hello Sally
    Can i try these muffins with dark brown sugar instead of granulated sugar
    Btw love your recipes
    Have tried many of them

    1. Absolutely!

  17. 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.

  18. Ok, the amount of batter I ended up with totaled 9 cupcakes. ?? There was definitely no excess batter. The taste was out of this world! But the volume was sorely lacking.

    1. Were you using a standard size muffin pan? If so it should yield 12-14 muffins if everything is measured correctly.

  19. I just realized left out the butter and chocolate mixture. Oops! I’m giving it another shot

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

  21. Kayla Trevors says:

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

  22. Hi Sally! I want to make chewy chocolate muffins with a bready texture instead of a cakey one. I plan to fill them with a berry-cherry mix instead of the chocolate chips. Do you think these will be ok without the chocolate chips?

  23. 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).

      1. Thanks! Also, can I use coconut oil instead of butter?

  24. 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.

  25. Hey Sally!
    Quick question: for mini muffins, are we skipping the initial 5 min bake at a higher temperature? Are they too tiny to handle it?
    Let me know, thanks!

    1. Yes, for mini muffins there is no need to start them at the higher temperature!

      1. Awesome, thank you!!

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

  27. 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!

  28. Is your weight in grams for the sugar off or the cup measurement? 3/4 c sugar usually weighs about 150g.

    1. Hi Samantha! You’re right– it’s 150g.

  29. 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!

  30. 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!

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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