There is nothing quite like the indulgent, rich flavor of a muffin packed with not one but three kinds of chocolate. This Triple Chocolate Muffins Recipe is your ultimate ticket to a bakery-worthy treat that bursts with deep cocoa notes, gooey chocolate chips, and a luscious melted chocolate core. Perfectly moist and tender with a slightly crisp, sugar-topped crust, these muffins are a chocolate dream you can bake at home. Whether it’s breakfast, dessert, or just a sweet pick-me-up, these triple chocolate delights never fail to impress and satisfy every chocolate lover’s cravings.
Ingredients You’ll Need
The magic of the Triple Chocolate Muffins Recipe lies in its simple yet perfectly balanced ingredients. Each one plays a vital role in creating those moist, fluffy muffins with deep chocolate flavor and that irresistible melty texture.
- All-purpose flour: Provides the structure that holds the muffins together while keeping them tender.
- Unsweetened cocoa powder: Delivers the rich chocolate base and beautiful dark color.
- Baking soda and baking powder: Both leavening agents combine for lift and a light crumb.
- Salt: Enhances the chocolate flavor and balances sweetness.
- White granulated sugar: Sweetens and creates a tender crumb, plus some extra for topping to add crunch.
- Semisweet chocolate chips: These add pockets of melty chocolate throughout the muffins.
- Oil: Keeps the muffins moist and helps with tenderness.
- Sour cream: Adds moisture, tang, and richness for a soft texture.
- Pure vanilla extract: Complements and enhances the chocolate’s depth.
- Large eggs: Provide structure and richness while helping everything bind together.
- Buttermilk: Adds moisture and slight tang, brightening the chocolate flavor.
- Semisweet chocolate bar (melted): Infuses the batter with extra, luxurious chocolate that melts into every bite.
How to Make Triple Chocolate Muffins Recipe
Step 1: Mix the Dry Ingredients
Begin by sifting together the all-purpose flour and unsweetened cocoa powder into a large mixing bowl. This ensures a smooth, clump-free base. Next, whisk in baking powder, baking soda, salt, white granulated sugar, and the semisweet chocolate chips. Getting the dry ingredients well combined sets the stage for even distribution of flavor and a consistent rise in the oven.
Step 2: Mix the Wet Ingredients
In a separate bowl, combine the sour cream, pure vanilla extract, buttermilk, eggs, melted semisweet chocolate, and oil. The room temperature eggs and dairy help the ingredients meld smoothly together, creating a rich and luscious wet mix that will bounce off the dry ingredients perfectly.
Step 3: Combine Wet and Dry Ingredients
Pour the wet mixture into the bowl with the dry ingredients. Using a rubber spatula, gently fold the batter until just combined. Be careful not to overmix—overworked batter can end up dense rather than light and fluffy, so stop as soon as you see no streaks of flour.
Step 4: Let the Batter Rest
Cover the bowl with plastic wrap or a kitchen towel and let the batter rest for 20 minutes. This little wait allows the leavening agents to activate and the gluten to relax, resulting in muffins that rise beautifully and have a tender crumb.
Step 5: Prepare to Bake
Preheat your oven to 425°F. Line a 12-cup muffin tin with muffin liners, and if you have a second tin, add four more liners to accommodate the full batter. This step helps the muffins bake evenly and makes cleanup a breeze later.
Step 6: Scoop and Top
Use an ice cream scoop to fill each muffin liner all the way to the top—this ensures a generous, fluffy muffin every time. Sprinkle extra chocolate chips and a pinch of sugar on top for an irresistibly crunchy, chocolatey crust after baking.
Step 7: Bake to Perfection
Bake for 5 minutes at 425°F. Then reduce the oven temperature to 375°F and bake for an additional 12 to 15 minutes. You’ll know the muffins are done when a toothpick inserted comes out with moist crumbs or clean. This two-step temperature process helps the muffins rise high and form that perfect slightly crusty top.
Step 8: Cool Before Enjoying
Let the muffins rest in the hot pan for 10 minutes before transferring them to a cooling rack. Allowing them to cool slightly lets the chocolate set just enough to avoid crumbling but keeps that soft, gooey interior. Now you’re ready to indulge!
How to Serve Triple Chocolate Muffins Recipe
Garnishes
While these muffins are knockout on their own, adding a dusting of powdered sugar or a drizzle of warm chocolate ganache takes them to the next level of decadence. Fresh berries or a dollop of whipped cream provide a refreshing contrast to the rich chocolate, balancing sweetness and enhancing presentation.
Side Dishes
Triple chocolate muffins pair beautifully with a simple cup of coffee or creamy hot chocolate to amplify the chocolate experience. For a brunch spread, consider serving alongside fresh fruit salad or yogurt to add a light, bright counterpoint to their richness.
Creative Ways to Present
Serve these muffins warm inside a pretty basket lined with a colorful cloth napkin for a cozy homemade feel. Wrap individual muffins in parchment with a ribbon for charming gifts or party favors. Or slice them in half and add some nut butter for an unexpected, tasty twist.
Make Ahead and Storage
Storing Leftovers
Your Triple Chocolate Muffins Recipe muffins will keep fresh for about 2 to 3 days if stored in an airtight container at room temperature. This helps maintain their soft texture without drying out, so you can enjoy that melty chocolate goodness even after baking day.
Freezing
To extend their life, these muffins freeze beautifully. Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or container. They will maintain excellent flavor and texture for up to 3 months—perfect for quick chocolate fixes later on.
Reheating
When you’re ready to enjoy a frozen muffin, simply thaw at room temperature or pop it in the microwave for about 20 seconds. For the best texture, reheat in a toaster oven or regular oven at 350°F for 5 to 7 minutes to revive that crisp sugar topping and warm the melty chocolate center.
FAQs
Can I substitute the sour cream?
Yes! If you don’t have sour cream, you can substitute with plain Greek yogurt or buttermilk to keep the muffins moist and tender. Each alternative will still complement the chocolate flavors beautifully.
What type of chocolate chips work best?
Semisweet chocolate chips are ideal because they offer a great balance between sweet and rich chocolate. However, feel free to experiment with dark or milk chocolate chips depending on how intense or sweet you want your muffins.
Can I make this recipe dairy-free?
Absolutely. Swap sour cream for a dairy-free yogurt, use a plant-based milk mixed with a teaspoon of lemon juice or vinegar as a buttermilk substitute, and choose dairy-free chocolate to keep everything vegan and delicious.
Why rest the batter before baking?
Resting the batter for 20 minutes helps the ingredients meld and allows the baking soda and baking powder to activate fully. This results in a higher rise and a softer, fluffier muffin texture.
How do I prevent muffins from being dense?
Be sure not to overmix the batter. Once you add the wet ingredients to the dry, fold gently until just combined. Overmixing develops gluten, which can make muffins heavy and tough instead of light and tender.
Final Thoughts
If you love chocolate, this Triple Chocolate Muffins Recipe is an absolute must-try that will quickly become one of your favorites. The marriage of three chocolate forms creates an irresistible texture and flavor that feels both cozy and luxurious. Grab your ingredients and dive into making these muffins—they’re just as fun to bake as they are to devour! Trust me, once you try this recipe, you’ll be sharing it with everyone you know.
Print
Delicious Recipe
- Prep Time: 20 minutes (including resting time)
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 16 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Description
Delight in rich, decadent Triple Chocolate Muffins that boast a perfect balance of cocoa, semisweet chocolate chips, and melted chocolate in every bite. These moist and fluffy muffins are elevated by a combination of sour cream and buttermilk, producing a tender crumb and deep chocolate flavor, perfect for breakfast or a satisfying dessert.
Ingredients
Dry Ingredients
- 2 cups All-purpose flour
- 1/2 cup Unsweetened cocoa powder
- 2 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1/2 tsp Salt
- 1 cup White granulated sugar (plus a little more to top the muffins)
- 1 3/4 cup Semisweet chocolate chips (plus more for topping the muffins)
Wet Ingredients
- 1/2 cup Oil
- 1/2 cup Sour cream (room temperature)
- 1 tsp Pure vanilla extract
- 2 Large eggs (room temperature)
- 3/4 cup Buttermilk (room temperature)
- 4 oz Semisweet chocolate bar (melted, preferably Lindt 70% chocolate)
Instructions
- Mix dry ingredients: In a large mixing bowl, sift together the all-purpose flour and unsweetened cocoa powder. Whisk in baking powder, baking soda, salt, sugar, and semisweet chocolate chips to ensure even distribution of leavening agents and chocolate bits.
- Mix wet ingredients: In a separate bowl, combine sour cream, pure vanilla extract, buttermilk, eggs, melted semisweet chocolate, and oil. Whisk until smooth and fully incorporated to create a rich, creamy base for the muffins.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients. Using a rubber spatula, gently fold the batter together until just combined. Be cautious not to overmix to maintain a tender muffin crumb.
- Let batter rest: Cover the bowl with plastic wrap or a kitchen towel and let the batter sit for 20 minutes at room temperature. This resting period helps activate the leavening agents and encourages the muffins to rise higher during baking.
- Preheat oven and prepare tin: Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with liners. Since the batter makes 16 muffins, prepare a second muffin tin with 4 liners as needed.
- Fill muffin tins: Using an ice cream scoop for uniformity, fill each muffin liner all the way to the top. Top each muffin with additional semisweet chocolate chips and a light sprinkle of granulated sugar for extra texture and sweetness.
- Bake muffins: Place the muffin tins in the oven and bake at 425°F for 5 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for 12 to 15 minutes. Muffins are done when a toothpick inserted into the center comes out clean or with moist crumbs.
- Cool muffins: Allow the muffins to rest in the hot pan for 10 minutes to stabilize. Afterwards, transfer them to a wire cooling rack to cool completely.
Notes
- Do not overmix the batter to avoid dense muffins; fold ingredients until just combined.
- Letting the batter rest helps improve the rise and texture of the muffins.
- If buttermilk is unavailable, substitute with milk plus 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.
- For extra chocolate intensity, use high-quality semisweet chocolate like Lindt 70% cocoa.
- Muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days or frozen for up to 1 month.
