A moist, irresistible chocolate muffin made for true chocolate lovers. These triple chocolate muffins combine unsweetened chocolate, cocoa powder, and chocolate chips for rich flavor and tender texture.
Perfect for breakfast, an afternoon treat, or a simple dessert when you need a chocolate fix.
Chocolate muffins
These triple chocolate muffins are an indulgent yet effortless bake that will satisfy any chocolate craving. They’re moist, tender, and packed with chocolate in every bite. You can make the batter entirely by hand—no mixer required.
Enjoy them for breakfast, brunch, or dessert. They also travel well for snacks and potlucks.
It’s all about the chocolate
Triple chocolate means three sources of chocolate—each contributes depth and texture.
- Unsweetened chocolate – gives concentrated chocolate richness.
- Unsweetened cocoa powder – use natural cocoa (not Dutch-processed) for the best flavor.
- Chocolate chips – semisweet chips work well; swap for dark chips if you prefer.
Step by step directions
This section outlines the main steps and technique. For detailed measurements, times, and the printable recipe card, see the recipe below.
- Melt the unsweetened chocolate with butter and allow it to cool slightly.
- Stir in the sugar, then add eggs, sour cream, vanilla, and milk.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Fold the dry mixture into the chocolate mixture until just combined.
- Fold in the chocolate chips.
- Scoop the batter into the prepared muffin tin.
- Bake at 400°F (204°C) for 15–18 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
Substitutions and Variations
- Swap plain Greek yogurt for sour cream for a lighter tang.
- Use dark chocolate chips instead of semisweet for a deeper, less sweet flavor.
- Add one cup of chopped pecans or walnuts for crunch and flavor contrast.
Tips for making muffins
- Use fresh baking powder; old leavening can prevent proper rise.
- Fully preheat your oven. If unsure, use an oven thermometer to confirm temperature.
- Do not overmix the batter. Stir until the ingredients are combined to keep muffins tender.
- Use an ice cream scoop for even-sized muffins and quick, neat filling of the tin.
Recipe Faqs
Once completely cooled, store muffins in an airtight container at room temperature for 3–4 days.
Yes. After cooling, place muffins in a single layer in a freezer-safe container or bag. Use within one month for best quality.
More great muffin recipes
If you love muffins, try these other recipes in the same collection.
- Oatmeal Banana Muffins
- Blackberry Muffins
- Pumpkin Apple Muffins
- Blueberry Muffins
- Raspberry Lemon Muffins
- Cranberry Orange Muffins
If you make these muffins, I’d love to hear about it. Leave a comment and share a photo on Instagram @beyondthechickencoop.
Be sure to explore the full muffin recipe collection in the site’s muffin category for more ideas.
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Fruit Muffins for Easy Breakfasts
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Blueberry Peach Muffins
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Cranberry Nut Muffins
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Mini Banana Muffins
Triple Chocolate Muffins
Equipment
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Cooling Rack
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Muffin Tin
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Measuring Cups
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Measuring Spoons
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Cookie Scoop or Ice Cream Scoop
Ingredients
- 2 oz unsweetened chocolate
- ½ cup butter
- 1 cup sugar
- 2 eggs
- ¾ cup sour cream (or plain Greek yogurt)
- ½ cup milk
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 400°F (204°C).
- Prepare the muffin pan by spraying with nonstick spray or lining with paper liners.
- Break the unsweetened chocolate into pieces, combine with butter, and microwave in short bursts until melted. Stir until smooth and allow to cool slightly.
- Stir in the sugar. Add the eggs, sour cream, milk, and vanilla, stirring until combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Fold the dry ingredients into the chocolate mixture until just combined.
- Fold in the chocolate chips.
- Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake in the preheated oven for 15–18 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the muffins in the pan for 2–3 minutes, then transfer to a cooling rack to finish cooling.
Notes
- Substitute plain Greek yogurt for the sour cream if desired.
- Use dark chocolate chips instead of semisweet for a bolder flavor.
- Stir in one cup of chopped pecans or walnuts for added texture.
Tips:
- Use fresh baking powder to ensure proper rise.
- Make sure your oven is fully preheated before baking.
- Avoid overmixing the batter to keep muffins tender.
- An ice cream scoop helps portion the batter evenly.
Nutritional Disclaimer:
Nutritional information is an estimate and should be used as a guideline. For exact values, calculate nutrition using the specific ingredients and brands you use.
Nutrition
Calories: 247kcal
Carbohydrates: 30 g
Protein: 4 g
Fat: 14 g