• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Breadcrumbs in the Butter
  • About
  • Recipe Index
menu icon
go to homepage
  • About
  • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • About
    • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×

    Home » Muffins

    Triple Chocolate Muffins

    Published: Dec 5, 2022

    Moist and fudgy triple chocolate muffins are made from scratch with three kinds of chocolate and espresso powder to deepen the flavor.
    Jump to Recipe
    Total Time 30 minutes

    Moist little breakfast breads that are full of chocolate flavor. Mornings just got a whole lot better.

    Overhead view of muffins.
    Jump to:
    • ❤️ Why I love this recipe
    • 🧾 Ingredients
    • 🔪 Instructions
    • 🥫 Storage
    • 🧑🏻‍🍳 Baker's notes
    • ✨ FAQs
    • 🫶 We recommend
    • Triple Chocolate Muffins

    ❤️ Why I love this recipe

    • Tender crumb melts in your mouth
    • The batter mixes up in just two bowls—no heavy mixer needed
    • Fudgy, moist muffins make chocolate lovers go crazy

    Named appropriately, these triple chocolate muffins use three types of chocolate and a bit of espresso to enhance it all.

    Each bite of your bakery-style muffin is packed with so much chocolate flavor, it almost tastes like you're eating chocolate cake for breakfast!

    🧾 Ingredients

    This is an "at a glance" list of ingredients. You'll find the list and the measurements in the printable recipe card below.

    Labeled ingredients for this recipe.

    🔪 Instructions

    Step by step images showing how to make this recipe.
    1. In a large bowl, melt the semi-sweet chocolate and butter.
    2. Once cooled, stir in the remaining wet ingredients.
    3. In a separate bowl, whisk the dry ingredients together. Then, stir them into the wet mixture.
    4. Fold in the chocolate chips and divide batter evenly into a muffin tin. Bake and enjoy.

    🥫 Storage

    I always hope we have leftovers when I make these triple chocolate muffins. Don't forget to let them cool fully on a wire rack before storing!

    Triple chocolate chip muffins keep well for five days at room temperature, as long as they're sealed in an airtight container. You can also wrap each muffin in aluminum foil, then plastic wrap to store them in the freezer for up to three months.

    Let the muffins thaw at room temperature for best results. Then, you can rewarm them in the microwave to give 'em that fresh-baked taste all over again!

    🧑🏻‍🍳 Baker's notes

    ⭐ Expert Tip: Don't overheat the melted chocolate or it can seize up! Chocolate that has seized is very difficult to fix, so stir frequently and only heat for short bursts at a time.

    • Don't over-mix the batter together, or the muffins will be tough.
    • You can switch up the kinds of chocolate used in this recipe, depending on your preferences, as long as the measurements are the same.
    • Experiment with chocolate chunks, white chocolate chips, dark chocolate chips, semisweet chocolate chips, milk chocolate chips, or flavored chocolate bars.
    • Sour cream tenderizes muffins and makes them really moist! It might sound weird if you don't do much baking, but trust me on this one!
    • Using a cookie scoop or ice cream scoop is an easy and clean way to quickly portion out the muffin batter.
    • You can ditch the muffin liners, but be sure to coat the muffin tin with a good layer of nonstick spray.
    • You can make these in the air fryer by following the instructions for these air fryer chocolate chip muffins.
    A chocolate muffin on a white plate.

    💡Great Idea: After spooning the batter into the muffin tray, sprinkle some remaining chocolate chips on top of the muffins. As they bake, the chocolate chips will get all shiny and melty. It's an Instagram-worthy hack and makes the muffins so pretty for sharing with friends, too!

    ✨ FAQs

    Are muffin liners the same as cupcake liners?

    Yep! They are used interchangeably. If you don't have any, you can cut out squares of parchment paper and press them into the muffin cups, making sure the edges of the paper extend taller than the tops of the muffins will be. Fill with batter as normal and bake.

    Why do you put vanilla in chocolate muffins?

    It might sound a little funny since most people think of vanilla and chocolate as opposites. However, vanilla extract highlights and enhances some of the notes in the chocolate. It really makes chocolate muffins so much more delicious!

    Is there a dairy-free swap for the sour cream?

    Sure! You can get away with using almond milk in its place, without too much of a noticeable change in the quality or taste.

    Do you taste the instant espresso powder?

    Nope, not really! The espresso simply enhances the chocolate flavor—it's not used as a flavoring agent on its own, at least in this recipe. It's such a tiny measurement of espresso powder, anyway, so you'd have to have a really discerning palate to taste it!

    A muffin cut in half to show the moist, chocolaty interior.

    🫶 We recommend

    The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    These are the tools and products I use in this recipe.

    • muffin pans
    • liners
    • whisk
    • mixing bowls

    If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

    Overhead view of finished muffins in the pan for the feature image.

    Triple Chocolate Muffins

    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 12
    Calories: 316kcal
    Author: marye
    Moist and fudgy triple chocolate muffins are made from scratch with three kinds of chocolate and espresso powder to deepen the flavor.
    Print Recipe Pin Recipe
    Prevent your screen from going dark

    Equipment

    • muffin tin

    Ingredients

    • 4 ounces semi-sweet chocolate
    • ½ cup butter
    • ¾ cup sugar
    • 2 eggs large
    • ½ teaspoon vanilla
    • ⅓ Cup sour cream
    • ½ cup all purpose flour
    • ½ teaspoon espresso powder
    • ⅓ cup cocoa powder I like Hershey's Extra Dark
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • 1 ¼ cups bittersweet chocolate chips or your favorite

    I earn a commission from Instacart from qualifying purchases.

    Instructions

    • Preheat oven to 425°F.
    • Break up the semi-sweet chocolate into smaller pieces. You can chop it with a knife or use a food processor. The smaller the pieces the more quickly it will melt.
    • In a medium mixing bowl add the 4 ounces semi-sweet chocolate and the butter and heat in 15 second intervals, stirring in between each until the chocolate is totally melted.
    • Set aside and allow to cool.
    • In a large mixing bowl add the flour, espresso powder, cocoa powder, baking soda and salt.
    • Mix well with a whisk.
    • Once the chocolate butter mixture has cooled whisk in the sour cream, vanilla, sugar and eggs.
    • Mix well.
    • Pour the chocolate mixture into the flour mixture.
    • Mix until well combined and there are no streaks of flour.
    • Fold in the chocolate chips.
    • Line a 12 cup muffin pan with cupcake liners.
    • Divide batter evenly between the muffin cups.
    • Bake for 5 minutes at 425°F then turn down the temperature to 350°F and bake 15 more minutes.
    • Remove from the oven and allow to cool completely in the muffin pan.

    Notes

    Storage:
    Once the muffins have cooled completely you can store them in an airtight container for up to 5 days at room temperature.
    These muffins will freeze well. Make sure they’re cooled completely then wrap in aluminum foil first then plastic wrap. Label properly. They will freeze well for 3 months. Thaw at room temperature.
    Tips:
    • Don't overheat the melted chocolate or it can seize up! Chocolate that has seized is very difficult to fix, so stir frequently and only heat for short bursts at a time.Don't over-mix the batter together, or the muffins will be tough.
    • You can switch up the kinds of chocolate used in this recipe, depending on your preferences, as long as the measurements are the same.
    • Experiment with chocolate chunks, white chocolate chips, dark chocolate chips, semisweet chocolate chips, milk chocolate chips, or flavored chocolate bars.
    • Sour cream tenderizes muffins and makes them really moist! It might sound weird if you don't do much baking, but trust me on this one!
    • Using a cookie scoop or ice cream scoop is an easy and clean way to quickly portion out the muffin batter.
    • You can ditch the muffin liners, but be sure to coat the muffin tin with a good layer of nonstick spray.

    Nutrition

    Calories: 316kcal | Carbohydrates: 36g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 109mg | Potassium: 169mg | Fiber: 2g | Sugar: 28g | Vitamin A: 320IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1mg

    More Muffins

    • Closeup of corn muffins in a muffin tin.
      Copycat Cracker Barrel Corn Muffins
    • Overhead view of the muffins in an air fryer.
      Air Fryer Chocolate Chip Muffins

    Sharing is caring!

    • Facebook
    • Twitter

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    A portrait image of Marye Audet-White.

    Hey Y'all! I'm Marye!

    You may know me from my other blog, Restless Chipotle. I'm a NYTimes best selling author, I've written over 10 cookbooks, published numerous articles in magazines, AND created recipes for some of your favorite brands. Baking bread is one of my favorite things to do!

    More about me →

    Popular

    .

    • Closeup view of sliced bread showing the texture.
      How to Store Bread
    • Overhead view of slices of bread.
      Peanut Butter Banana Bread
    • A collage of bread images from this post.
      What's the Best Bread for Soup?
    • Closeup of pecan roll for feature image.
      How to Reheat Cinnamon Rolls

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Contact

    marye@restlesschipotle.com

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Breadcrumbs in the Butter for Marye Audet-White/Restless Chipotle Media