These triple chocolate muffins are moist, decadent and packed with chocolatey flavor. Melted chocolate, cocoa powder and chocolate chips make these muffins a chocolate lovers dream.
They are moist, super fudgy and absolutely irresistable!
Triple chocolate muffins have a deep and delicious chocolate flavor. With a soft and tender crumb, these muffins are sure to be a hit with the family. They are so easy to make and go perfect with a cup of coffee in the morning or a glass of milk after dinner.
Looking for more sweet treats to start off your morning, then make sure to try my Old Fashioned Banana Bread and Blueberry Cinnamon Rolls.
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Why You'll Love This Recipe
- Triple chocolate- These cupcakes incorporate chocolate in 3 different ways. Cocoa powder, melted chocolate and chocolate chips give these muffins an incredible rich chocolate flavor.
- Easy to make- These muffins are so easy to whip up. All you need are a couple of mixing bowls, a whisk, spatula and muffin pan. No mixer needed!
- Moist and tender- The combination of oil, sour cream and buttermilk make these cupcakes extra moist.
- Perfect for freezing- Freezing muffins is a great idea if you need a quick breakfast or snack throughout the week. These muffins stay moist in the freezer for up to 2 months.
Ingredient Notes
Here are some notes on the ingredients. For a full list of ingredients, scroll down to the recipe card at the bottom of the page.
- Cocoa powder- I use dutch process cocoa powder. It gives these muffins a rich, deep chocolate flavor.
- Oil- Use a neutral flavored oil such as vegetable or canola.
- Buttermilk- The acidity from the buttermilk makes these cupcakes extra soft and tender. Do not substitute with milk or water.
- Melted chocolate- Use a good quality chocolate bar that melts smoothly. You can use Valrhona, Ghirardelli or Lindt chocolate. I do not recommend chocolate chips since they have stabilizers and do not melt smoothly.
- Chocolate chips- I use semi-sweet chocolate chips inside the batter and mini chocolate chips on top of the muffins. I do not recommend milk chocolate chips because they will make the muffins too sweet.
- Sour cream- Use full fat sour cream and let it sit at room temperature for 2 hours.
- Eggs- Pull from the refrigerator 1 hour before mixing.
Step By Step Instructions
STEP 1: Sift the dry ingredients. In a medium size bowl, sift the flour, cocoa powder, baking powder, baking soda and salt. Then, stir in the chocolate chips.
STEP 2: Combine the wet ingredients. In a separate bowl, whisk together the oil, melted chocolate, sour cream, buttermilk, egg and vanilla extract.
STEP 3: Mix the ingredients together. Pour the wet ingredients into the dry ingredients. Whisk together just until combined. Do not over mix.
STEP 4: Let the batter rest. Cover the batter and let the batter rest for 1 hour at room temperature.
STEP 5: Scoop the batter. Preheat the oven to 425°. Line the muffin pan with cupcake liners. Scoop the batter into the liners and sprinkle the tops with mini chocolate chips. Then, bake the muffins for 5 minutes, lower the heat to 375° and bake for an additional 13 minutes.
Let the muffins cool completely before removing from the muffin pan.
Expert Baking Tips
Make sure to measure your flour by using the spoon and level method. Spoon the flour into the measuring cup and use the back of a butterknife to level off the excess flour. Do not put your measuring cup directly inside your flour canister. This will compact the flour and you will end up with dry muffins.
Let the batter rest. After mixing the batter, simply cover it with plastic and let it sit for 1 hour before baking. Allowing the batter to rest will give you those tall bakery-style muffins we all love.
Spread out the cupcake liners. Line every other cavity of the muffin tin. Leaving this space allows the heat from the oven to circulate around the muffins and they will rise and bake more evenly.
Use an ice cream scoop to scoop the batter into the cupcake liners. Not only is this the easiest way, but it also ensures each liner has the same amount of batter and the muffins will bake evenly.
FAQ
Melted chocolate- Use a good quality chocolate such as Guittard, Ghirardelli, Lindt or Valrhona.
Cocoa powder- I prefer Dutch process cocoa powder for its rich and intense chocolate flavor.
Chocolate chips- Use semi-sweet or dark chocolate chips. You can use regular size or mini. I do not recommend using milk chocolate chips since they are too sweet.
By starting them off at a high temperature, this causes the leavening agents to activate quickly and the batter to puff up. This is what helps make your muffins taller.
Yes, this is absolutely necessary. When you rest the muffin batter, the flour has time to absorb the wet ingredients, which yields a thicker batter. A thicker batter is ideal because it reduces the spread of the muffin tops, which results in taller muffins.
Storing and Freezing
Store the cooled triple chocolate muffins inside an airtight container at room temperature for 2-3 days.
Freezing
To freeze, place the cooled muffins in a ziplock freezer bag and freeze for up to 2 months. Leave at room temperature to thaw.
More Breakfast Recipes To Try
If you decide to try this recipe, please make sure to leave a STAR RATING on the recipe card and leave a comment below. I hope you enjoy this recipe!
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📖 Recipe
Triple Chocolate Muffins
Ingredients
- 1 ¼ cups All purpose flour sifted
- 1 cup White granulated sugar
- ⅓ cup Dutch process cocoa powder sifted
- ½ teaspoon Baking powder
- 1 teaspoon Baking soda
- ¼ teaspoon Salt
- 1 Egg room temperature
- 1 teaspoon Vanilla extract
- ½ cup Sour cream room temperature
- ½ cup Buttermilk room temperature
- ½ cup Canola oil
- 2 oz Melted dark chocolate
- 1 cup Semi-sweet chocolate chips
- Mini chocolate chips for sprinkling on top
Instructions
- Sift the dry ingredients. In a medium size bowl, sift the flour, cocoa powder, baking powder, baking soda and salt. Then, stir in the chocolate chips.
- Combine the wet ingredients. In a separate bowl, whisk together the oil, melted chocolate, sour cream, buttermilk, egg and vanilla extract.
- Mix the ingredients together. Pour the wet ingredients into the dry ingredients. Whisk together just until combined. Do not over mix.
- Let the batter rest. Cover the batter and let the batter rest for 1 hour at room temperature.
- Scoop the batter. Preheat the oven to 425°. Line the muffin pan with cupcake liners. Scoop the batter into the liners and sprinkle the tops with mini chocolate chips. Then, bake the muffins for 5 minutes, lower the heat to 375° and bake for an additional 13 minutes. Let the muffins cool completely before removing from the muffin pan.
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