These Triple Chocolate Muffins are tall and with big crispy muffin tops, filled with chocolate chips and has a soft and tender crumb. These triple chocolate chip muffins are for chocolate lovers! There are three kinds of chocolate, melted chocolate, cacao powder, and chocolate chips in these delicious muffins. These moist muffins are quick and easy to make, making them sure to be a family hit!
These triple chocolate muffins have a delicious rich chocolate flavor and are the best chocolate muffins! They are super easy to make and takes no time to whisk together. With this bakery style muffin you won't need to head to the bakery for a delicious muffin. These chocolate chip muffins are simple and full of chocolate flavor as well as a perfect crispy muffin top.
These triple chocolate muffins are a perfect muffin for Valentine's Day or any kind of celebration!
For more breakfast recipes, try Nutella Banana Muffins, Brioche Cinnamon Rolls and Small Batch Cinnamon Rolls.
WHY THIS RECIPE WORKS
- Easy to make: These muffins are quick and easy to make.
- Triple Chocolate Chips: These muffins are filled with chocolate! They have melted chocolate into the batter, cacao powder and chocolate chips.
- No mixer needed: The muffins are mixed by hand and therefore only needs a hand whisk and a spatula.
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Dark Chocolate Chips: I recommend semisweet chocolate chips.
- Vegetable oil: Oil: Use a flavor neutral oil, such as canola oil, coconut oil or any kind of oil you prefer.
- Sour cream: Bring it out to let it come to room temperature 1 hour before making the recipe. If you don't have sour cream then full-fat plain greek yogurt also works.
- Whole-milk: Let the milk come to room temperature 1 hour before making the recipe.
- Cocoa powder: I use high quality dutch processed cocoa powder for the best flavor, my favorite is from Valrhona.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these triple chocolate muffins. This recipe doesn't need an electric mixer. Just two large bowls, a whisk and a spatula.
The full recipe is down below in the recipe card.
STEP 1: In a bowl, sift the all-purpose flour, baking powder, baking soda, chocolate chips and salt together.
STEP 2: In another large bowl add melted chocolate, vegetable oil and sugar and whisk together until combined. Then add the egg and whisk until combined. Continue with adding the whole milk, sour cream and vanilla extract and whisk it together until combined.
STEP 3: Add the chocolate chips and dry ingredients to the wet ingredients and gently fold it together with a spatula. Cover the bowl with some plastic wrap and let the batter rest for 1 hour.
Before starting, preheat the oven to 220ºC/425ºF conventional oven. Prepare a muffin tin or 12-cup cupcake pan with 6 cupcake liners, only lining every other cupcake hole, as it helps them to dome up.
STEP 4: Gently divide the cake batter into the 6 cupcake liners. Be careful not to deflate the batter, so try not to touch it too much. Bake them for 8 minutes and then reduce the heat to 175ºC/350ºF and further bake for 8-10 minutes.
STEP 5: Let the muffins cool in the hot pan on a wire rack. After 3-5 minutes, gently remove the muffins from the pan and let them cool down additionally for 15-20 minutes before eating!
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
I recommend using a cake tester. Once the time has passed, per the recipe, insert the cake tester in the middle of one of the muffins and once it comes out clean, with no cake batter on it, then they are done.
I recommend making the muffins on the day as they are best enjoyed fresh. Luckily they take no time to make.
Yes, you can easily double or triple the recipe. See the recipe card below.
Serve these Triple Chocolate Muffins on the day, but they can also last well for a 1-2 days on the kitchen counter, in an air-tight container.
Other Breakfast and Muffin Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Triple Chocolate Muffins
TRIPLE CHOCOLATE MUFFINS
- 125 g all-purpose flour
- 25 g unsweetened dutch process cocoa powder
- 1 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 75 g chocolate chips
- 85 g vegetable oil
- 100 g granulated sugar
- 25 g chocolate chips melted
- 1 large eggs
- 50 g sour cream or full-fat plain greek yoghourt room temperature
- 90 g whole milk room temperature
- 1 teaspoon vanilla extract
- 25 g chocolate chips for sprinkling on top
- Flaky sea salt for sprinkling
TRIPLE CHOCOLATE MUFFINS
- In a bowl, sift the all-purpose flour, baking powder, baking soda, chocolate chips and salt together.125 g all-purpose flour, 25 g unsweetened dutch process cocoa powder, 1 ¼ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt, 75 g chocolate chips
- In another mixing bowl add melted chocolate, vegetable oil and sugar and whisk together until combined. Then add the egg and whisk until combined.85 g vegetable oil, 100 g granulated sugar, 25 g chocolate chips, 1 large eggs
- Then add the whole milk, sour cream and vanilla extract and whisk it together until combined.50 g sour cream or full-fat plain greek yoghourt, 90 g whole milk, 1 teaspoon vanilla extract
- Add the chocolate chips and dry ingredients to the wet batter and gently fold it together with a spatula.
- Cover the bowl with some plastic wrap and let the batter rest for 1 hour.
- Before starting, preheat the oven to 220ºC/425ºF conventional oven. Prepare a 12-cup cupcake pan with 6 cupcake liners, only lining every other cupcake hole, as it helps them to dome up.
- Gently divide the cake batter into the 6 cupcake liners and sprinkle with extra chocolate chips. Be careful not to deflate the batter, so try not to touch it too much. Bake them for 8 minutes and then reduce the heat to 175ºC/350ºF and further bake for 8-10 minutes.25 g chocolate chips
- Let the muffins cool in the hot pan on a wire rack. Optional sprinkle them with a bit of sea salt. After 3-5 minutes, gently remove the muffins from the pan and let them cool down additionally for 15-20 minutes before eating!Flaky sea salt
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