Triple Chocolate Muffins

Triple Chocolate Muffins are rich, moist, and loaded with chocolate in every bite. Made with cocoa powder and three kinds of chocolate chips, these bakery-style muffins are perfect for breakfast, brunch, dessert, or whenever a chocolate craving strikes.

They're easy to make in one bowl and come together with simple pantry ingredients. If you're a chocolate lover, these chocolate chocolate chip muffins are about to become a new favorite.

If you love muffins as much as we do, be sure to try our Kodiak Cake Muffins Recipe and these White Chocolate and Blueberry Muffins.

Before You Get Started

• Use room temperature eggs and milk for the smoothest batter.
• Do not overmix the batter.
• Fill muffin cups nearly full for taller muffins.
• Reserve a few chocolate chips for topping.

Ingredients

• Flour - All-purpose flour is great for muffins.
• Cocoa Powder - Cocoa powder is a key ingredient in triple chocolate muffins. It provides chocolate flavor and color.
• Sugar - Adds sweetness and helps create a tender muffin crumb. You can sub brown sugar for some or all of the white sugar, if you prefer.
• Baking Soda - Baking soda helps baked goods rise. For the best results, make sure it is not expired.
• Salt - Even a pinch of salt will help enhance the other flavors.
• Greek Yogurt - Adding Greek yogurt makes moist muffins. It also gives the muffins a richer flavor and helps them stay fresh for longer.
• Oil - Keeps the muffins moist and tender. We typically use canola or vegetable oil.
• Whole Milk - Helps create a moist, tender crumb.
• Egg - The eggs in these muffins are the binder and help them rise.
• Vanilla Extract - Vanilla enhances the other flavors in the muffins.
• Chocolate Chips - We used a combo of white chocolate chips, semisweet chocolate chips, and milk chocolate chips in these triple chocolate muffins for maximum flavor.

See quantities in the recipe card.

How to Make Triple Chocolate Muffins

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 muffins in a 350°F 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.

Storage

Leftover muffins can be kept in an airtight container at room temperature for 2-3 days. For longer storage, refrigerate for up to 1 week.

Alternatively, you can wrap them individually in plastic wrap and freeze them for 2-3 months.

Variations

• 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.
• Chocolate Chunks - Swap in dark chocolate chunks for some of the chocolate chips. Store-bought or chopped chocolate bars both work.
• Chocolate Drizzle - 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 bakery-style muffins, fill the muffin cups almost full and sprinkle the tops with coarse sugar before baking. If you have them, you can use jumbo pans.
• Mini Muffins - Make bite-sized muffins like this Mini Chocolate Chip Muffin Recipe.

Common Questions

What types of chocolate chips can I use?

Any type you enjoy. We recommend a combination of semisweet, milk chocolate, and white chocolate chips for the classic triple chocolate flavor, but dark chocolate chips work well too.

Are yogurt and sour cream interchangeable when baking?

Yes. In most muffin recipes, Greek yogurt and sour cream can be used interchangeably. Yogurt creates a slightly lighter texture, while sour cream adds a little more richness.

Can I make these into bakery-style muffins?

Yes. Fill the muffin cups almost full, top with extra chocolate chips, and sprinkle with coarse sugar before baking. This creates tall muffin tops similar to bakery muffins.

Why did my muffins sink in the middle?

This can be frustrating. It is normally from underbaking or opening the oven too early.

Can I freeze triple chocolate muffins?

Yes. Freeze for up to 3 months and thaw at room temperature.

📖 Recipe

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Originally Published October 28, 2022. Revised and Republished June 19, 2026.