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


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

    1. Hey Sally, if I want to reduce the sugar quantity to 75%, is that okay? Or would it greatly affect the texture of the muffins? Thank you!

      1. Hi! It will change the texture (and taste, of course) of the muffins. I don’t recommend it. You can reduce the sugar slightly but not as much as 75%.

      2. These were delicious, but I didn’t get anywhere near 14 muffins. I don’t use muffin liners, but should it make that much difference?

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

  3. 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.

    1. I was wondering about adding some espresso powder, thanks for the input!

  4. 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.

  5. 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..

    1. Same happened to me I dont understand what i did wrong

  6. 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.

  7. 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 !

  8. 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.)

  9. 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

  10. Can you sub in brown sugar for some of the granulated sugar?

  11. Natalia Pena says:

    Sally , can i use a cup cake pan to make these ?

  12. 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.


  13. 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.

  14. Thanks heaps Sally, so fudgy and moist. I needed 21 minutes in a fan forced oven for perfection. We are in lockdown in Australia so I’m going to try out some of your recipes. I’m so happy to have discovered your site!

  15. 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.

  16. 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.

  17. 12-14 muffins? I barely got 10 and I followed directions to a t.

  18. These are delicious, but they taste just like a brownie – not muffin-like at all other than the shape! I made these for my husband’s coworker’s morning meetings and basically they are eating dessert for breakfast! I’m sure they don’t mind it though, you should have seen the look on my husband’s face when he tasted these last night before bed. He loved them! They are a great treat for dessert, but I wouldn’t bake these as muffins again. Although it might be my new favorite scratch brownie recipe!

  19. I came across this recipe while looking for a ‘mud muffin’ recipe (to replicate a muffin I regularly order at a cafe) and this worked perfectly! Recipe was super easy to follow (I’m not a baker by any means). The batter made eight muffins though- but I made them fairly big.

  20. I made them as mini muffins and had to let them cool completely before removing them. They just fell apart if at all warm. I figured it was because there was less batter with all those regular size chips. Maybe use mini chips if planning on making mini muffins.
    I made 3 regular size and they came out fine but still had to handle very gently.
    Also watch your bake time, and set for 1 or 2 minutes less so you start checking early and don’t overbake
    They taste good very rich chocolate of course but disappointed that they weren’t a nice looking product.

  21. Hi Sally, Thank you so much for this decadent recipe. My four year old helped me make these over the weekend and it was the perfect “non-tv” activity while we are indoors. The crust turned out just as described, slightly crispy top with a moist soft cake like texture. I love your site and have made many of your recipes with great success since we’ve been sheltered in place: the snickerdoodle bars, chocolate chip cookies, butterscotch bars, and chocolate cake. The only thing that turned out bad was the white chocolate bars, all of my mix ins sank to the bottom. I used toffee chips and it created a toffee crust at the bottom. I chock this up to user error on my part though. I’m going to give it a try again. A special thank you though, this has definitely been my get away during the turbulent times. And congrats on your little one. I just had my second last year. She’s seven months old. Two is a total game changer. Thank you again from your fellow- Marylander.

  22. Amayii Stewart says:

    Hi Sally!

    I have made these and they are absolutely amazing!! I have also made your jumbo muffins using your master batter… I was wondering if this can be made jumbo as well and if so what amounts of flour to cocoa ratio should i use please? What amount of flour and what amount of cocoa to be precise please. Many thanks!

    1. Hi Amayii, You can use this exact batter and bake it in your jumbo muffin pan. No need to adjust the ingredients – but the bake time will be longer.

  23. Kathy Craig says:

    Okay, I doubled the recipe. I used plain vanilla yogurt. I saw the 1/2 cup flour and that didn’t sound right (I’ve done my share of baking) so I very carefully followed the recipe as written. When time came to put mix into muffin tin I would have had to pour the batter, I do mean pour, into the tins. I quickly added 2 cups flour which made a total of 3 cups flour into a doubled recipe. I then scooped, I do mean scooped, the mix into the tin. They just came out of the oven, they look, smell, and taste amazing. Soo, Sally, I would check that flour amount if I were you. Otherwise, thanks for usually giving wonderful recipes. You are one of my go to’s.

    1. Hi Kathy! Thank you so much for your feedback. The amount of flour is correct because there is also cocoa powder in this recipe. While it doesn’t take the place of flour, it’s a dry ingredient to soak up the moisture. Thank you again!

  24. I gotta say I am officially addicted to this triple chocolate muffin! I’ve made it three time in the past couple of weeks. Its AMAZING! Just a right amount of sweetness, rich chocolaty taste! Many thanks, Sally! This muffin is the first chocolate muffin truly hit the spot.

  25. Is it okay if i don’t put yogurt on it?? Thanks. Im a fan of your goodies

    1. You can use sour cream instead of yogurt but I highly recommend using one or the other as they are important for the recipe. In a pinch, you can try applesauce but the muffin’s texture will be a little off.

  26. The taste was good but somehow it came out crumbly and it didn’t held itself together
    I used non stick muffin mould without lining.
    The measurement were exact.i don’t know what went wrong

  27. Avanika Agarwal says:

    Tried the receipe and great yummy muffins. Although i reduced the quantity of choco chips as the ones i had were very dark.
    But yummy and delicious.
    My muffins raise a lot compared to one in pics… not sure why…
    I tried half of this receipe

  28. What’s the substitute for sour cream or yogurt?

  29. Michael Rose says:

    Damn I messed these up and I’m sure a few other can learn from my mistake! I had some greek yogurt in the fridge, which I used instead of sour cream/plain yogurt thinking there wouldn’t be a difference. They rose quite a bit and were very ‘bready’. Turns out greek yogurt is quite high is protein…flavour was fantastic however and I’ll def be trying it again. Lesson learnt and thanks for the recipe 🙂

  30. Can i replace baking soda with bakomg powder? And if yes, what is the amount needed?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Zamzam, No, they are very different. If you are interested you can take a look at this post: Baking Basics: Baking Powder vs Baking Soda.

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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