These triple chocolate muffins are so good, you’ll swear they came straight from the bakery!
They’re loaded with rich cocoa powder, gooey chocolate chips, and chunks of real dark chocolate.
I love how easy they are to make, too. You can have them ready in 30 minutes.
They’re almost like having a decadent, muffin-shaped brownie for breakfast! They’re the ultimate indulgence.
Why You’ll Love These Triple Chocolate Muffins
Chocolate Indulgence: It’s not often you get three forms of chocolate rolled into one. It’s a total chocolate trifecta of yumminess.
Versatile Treat: You can enjoy these for breakfast, but they also make great desserts and snacks. Enjoy them alone or with raspberry whipped cream or vanilla ice cream on top.
Simple Yet Sophisticated: This recipe is super simple to pull together. The result, though, is anything but simple! These are an indulgent, elegant, bakery-worthy treat.
Ingredients
- Semisweet Chocolate: I like Ghirardelli’s Semi-sweet Chocolate Baking Bars. Select your own favorite brand. Either way, this chocolate provides loads of fudgy flavor in every bite.
- Semisweet Chocolate Chips: These delightful surprises are scattered throughout for extra bursts of chocolatey goodness.
- Unsweetened Cocoa Powder: Cocoa powder is the foundation of the rich, chocolatey flavor. It intensifies the chocolate experience.
- All-Purpose Flour: Flour provides structural stability and texture to the batter.
- Baking Powder & Baking Soda: The dynamic duo of leavening agents. Together, they create a beautiful rise and fluffy texture.
- Salt: The unsung hero of baking. It balances the chocolate flavor.
- Large Eggs: They bind everything together and add moisture, richness, and structure to the muffins.
- Buttermilk: The must-have secret ingredient for tenderness.
- Granulated Sugar: Sugar’s sweetness complements the chocolate well.
- Vegetable Oil: It keeps the muffins soft and prevents them from drying out too quickly.
- Vanilla Extract: This flavor enhancer adds depth to the chocolate.
How to Make Triple Chocolate Muffins
There are a few steps to making these triple chocolate muffins. Don’t let that scare you off, though. The process is really pretty simple.
1. Prepare. Preheat the oven to 425 degrees Fahrenheit. Line a muffin pan with liners or spray it with nonstick cooking spray.
2. Mix the dry ingredients. Combine the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Whisk until combined.
3. Mix the wet ingredients. Whisk the eggs, buttermilk, sugar, oil, and vanilla in a separate medium bowl. Whisk until smooth.
4. Combine. Pour the wet ingredients into the bowl with the dry ingredients. Then, add the melted chocolate and stir everything together gently. Don’t overmix!
5. Coat the chocolate chips. Toss 3/4 cup chocolate chips with 1 teaspoon of flour in a small bowl. Then, stir them gently into the batter.
6. Bake. Divide the batter evenly between the muffin cups. Fill them almost to the top, then sprinkle them with the remaining chocolate chips. Bake for 5 minutes at 425 degrees, then reduce the temperature to 350 degrees. Continue baking for another 15 to 17 minutes.
7. Cool and serve. Let the muffins cool in their pan for 5 minutes. Finish cooling on a wire rack, and enjoy!
Tips for the Best Triple Chocolate Muffins
Incorporate these tips into your muffin-baking process:
- Treat yourself. Splurge on high-quality chocolate for this recipe. These muffins are all about the chocolate, so you want it to be good!
- Room temperature is key. Using room-temperature eggs and buttermilk will help better incorporate them into the batter.
- Don’t skip the buttermilk! Buttermilk is essential to keeping these muffins light and fluffy. If you don’t have any, make homemade buttermilk instead.
- Give the batter a rest. Allowing the batter to rest for 15 to 20 minutes works wonders. It gives the moisture time to seep into the flour, resulting in taller, fluffier muffins.
- Give it a kick. Just a dash of espresso powder will further enhance the chocolate flavor.
- Try fun variations. You can use different types of chocolate chips (white, dark, or milk) or add chopped nuts. You can even swirl some caramel or peanut butter into the batter.
How to Store
Storing leftover muffins is about as easy as it gets.
To Store: Line an air-tight container with paper towels and place the muffins in a single layer. Cover them with another paper towel to absorb moisture. Store at room temperature for up to 4 days or in the fridge for up to 1 week.
To Freeze: Let the muffins cool completely and place them in a single layer on a baking sheet. Freeze for 1 hour. Transfer to an air-tight freezer bag or container, squeezing out excess air. Freeze for up to 3 months.
To Reheat: Thaw frozen muffins in the fridge overnight before reheating. For chilled muffins, preheat the oven to 325 degrees Fahrenheit. Place the muffins directly on the oven rack and heat for 5-6 minutes until warm and lightly crisp.
For a softer texture, cover loosely with foil. You can also also microwave them for 15-20 seconds.
Triple Chocolate Muffins
12
servings10
minutes22
minutes368
kcalThese triple chocolate muffins are as indulgent as it gets! With melted chocolate and chocolate chips, they’re so gooey and irresistible.
Ingredients
2 cups all-purpose flour + 1 teaspoon for coating chocolate chips, divided
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
1 cup buttermilk, room temperature
1 cup granulated sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
4 ounces semisweet chocolate, melted and slightly cooled
1 cup semisweet chocolate chips, divided
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a 12-count muffin pan with liners or grease with nonstick spray.
- In a large bowl, whisk together 2 cups flour, cocoa powder, baking powder, baking soda, and salt until combined.
- In a separate medium bowl, whisk together the eggs, buttermilk, sugar, oil, and vanilla until smooth. Pour the wet ingredients into the dry ingredients. Add the melted chocolate. Gently stir everything together until just combined, being careful not to overmix. The batter will be thick.
- In a small bowl, toss 3/4 cup of the chocolate chips with 1 teaspoon of flour (to prevent them from sinking). Fold the flour-coated chocolate chips into the batter.
- Divide the batter evenly between the muffin cups, filling each one almost to the top. Sprinkle the remaining 1/4 cup chocolate chips on top.
- Bake for 5 minutes at 425 degrees Fahrenheit. Then, keep the muffins in the oven and reduce the temperature to 350 degrees. Continue baking for another 15-17 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy!
