Do you love chocolate? Do you love muffins? Well, then you're in for a real treat with these triple chocolate muffins! Made with three different types of chocolate chips, these muffins are sure to satisfy your sweet tooth. And with a prep time of just 15 minutes, they're perfect for those mornings when you crave something sweet but don't have time to bake.
Move over, pumpkin spice—it's time to get ready for chocolate season. And what better way to celebrate than with a batch of homemade triple chocolate chip muffins? These rich and decadent muffins are made with three types of chocolate. They're perfect for chocolate lovers at any party or gathering.
My kids love these. They savor every bite since each one is loaded with chocolate. They are one of our favorite muffin recipes and I'm sure they will be for you too.
Flour - All-purpose flour is a type of flour that can be used for various baking recipes. It is made from a blend of different types of wheat flour and has a moderate protein content.
Cocoa Powder - Cocoa powder is a key ingredient in triple chocolate muffins. It provides chocolate flavor and color.
Sugar - Sugar is used in baking to sweeten recipes and to help create a light, fluffy texture. It can also be used to add crunch and texture to baked goods.
Baking Soda - Baking soda is a leavening agent that helps baked goods rise. For the best results make sure it is not expired.
Greek Yogurt - Adding Greek yogurt makes moist muffins. Greek yogurt is thick, creamy, and full of protein and calcium. It gives the muffins a richer flavor. It also helps the muffins stay fresh for longer.
Oil - The type of oil affects how the muffins taste and feel. For instance, olive oil makes them moist and dense, while coconut oil makes them light and fluffy. We use canola or vegetable oil.
Whole Milk - Whole milk adds moisture and richness to the finished product. Whole milk also contains fat, which helps to create a tender, moist crumb.
Egg - The eggs in muffins and for baking provide leavening, structure, and richness. Without eggs, muffins and cakes would be dense and rubbery.
Vanilla Extract - The purpose of vanilla extract in muffins is to provide a subtle sweetness and flavor. It can also help to round out the flavors of other ingredients, such as chocolate.
Chocolate Chips - We used a combo of white, semisweet, and milk chocolate chips in these triple chocolate muffins.
How to Make Triple Chocolate Muffins
Check out the recipe card under the blog post for ingredient measurements.
Step One: First, preheat the oven. Then, whisk or stir together the dry ingredients in a large bowl.
Step Two: Next, add the wet ingredients to the large mixing bowl. Stir just until they are combined. No need to use a separate bowl.
Step Three: Add the three different types of chocolate chips to the batter in the mixing bowl.
Step Four: Fold in the blend of chocolate chips with a wooden spoon or rubber spatula. Do not overmix.
Step Five: Next, scoop the batter mixture into a muffin tin lined with paper muffin liners sprayed with nonstick cooking spray. Top each muffin with a few extra chocolate chips.
Step Six: Finally, bake the triple chocolate muffins in a 350-degree oven until they are firm to the touch and a toothpick comes out clean or with just a few moist crumbs attached. Let cool in the muffin pan for a few minutes and then on a wire rack until they come down to room temperature.
Make sure not to overmix muffins or they come out dense instead of fluffy. Mix only until the ingredients are incorporated.
Variations & Substitutions
White Chocolate Raspberry - Use all white chocolate chips and add ½ cup of frozen raspberries.
Mint Chocolate Chip - Use peppermint-flavored chocolate chips and/or add a teaspoon of peppermint extract.
Mocha Espresso - Add a tablespoon of instant espresso powder to the batter and make sure to try our Coffee Cookies next.
Brown Sugar - You can sub brown sugar for some or all of the white sugar.
More Chocolate - Swap in chocolate chunks for some of the chocolate chips. Drizzle some melted chocolate over the tops of the muffins.
White Chocolate Muffins - Add white chocolate chips to these Vanilla Muffins.
Bakery Style Muffins - For big bakery type muffins use an extra large muffin tin and sprinkle some coarse sugar on the tops of the muffins before baking.
Dessert - With a scoop of vanilla ice cream these delicious muffins taste like chocolate cake!
What types of chocolate chips can I use?
Any type you enjoy! There are many kinds of chocolate chips. The most common type of chocolate chip is the semi-sweet chocolate chip, which is made from a blend of sugar and cocoa. Other popular types of chocolate chips include milk chocolate, dark chocolate chips, and white chocolate.
Are yogurt and sour cream interchangeable when baking?
Sour cream and yogurt both have high milk fat. Sour cream has a lower pH level, which affects the final product. Bacterial cultures in yogurt can make baked goods dense and moist, while sour cream makes them lighter. When choosing between yogurt and sour cream for muffins, consider their effects. Sour cream adds tangy flavor and creamy texture, while yogurt provides subtle sweetness and moist crumb. Sour cream has more fat than yogurt, so yogurt is better for lighter muffins. Yogurt is better than sour cream for baking muffins because it has less fat and activates baking soda for taller, evenly-baked muffins.
What is Dutch Process Cocoa Powder?
Dutch-process cocoa powder is made from cocoa beans that have been treated with alkali to neutralize their acidity. The resulting cocoa powder is darker in color and has a milder flavor than natural cocoa powder. Dutch-process cocoa is often used in baking, especially when a recipe calls for chocolate or espresso.
How should I store leftover muffins?
Leftover muffins can be kept in an airtight container at room temperature for 2-3 days. I recommend keeping the refrigerator up to a week. Alternatively, you can wrap them individually in plastic wrap and freeze them for 2-3 months.
Triple Chocolate Muffins
- 1 ¾ cups all-purpose flour
- 1 cup sugar
- ⅓ cup semisweet chocolate chips
- ⅓ cup milk chocolate chips
- ⅓ cup white chocolate chips
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 cup sour cream
- ½ cup milk
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- Preheat the oven to 400 degrees. Line 18 muffin cups with paper muffin liners and spray with cooking spray.
- Combine the 3 types of chocolate chips. Set aside.
- Combine flour, sugar, ¾ cup of the chocolate chips, cocoa powder, and baking soda in a large bowl.
- Stir the sour cream, milk, oil, egg, and vanilla into the chocolate mixture until batter is just blended.
- Fill prepared muffin cups ¾ full and sprinkle with remaining ¼ cup chocolate chips.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18-20 minutes.
- Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Originally Published October 28, 2022. Revised and Republished January 8, 2024.