Moist little breakfast breads that are full of chocolate flavor. Mornings just got a whole lot better.
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❤️ 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.
🔪 Instructions
- In a large bowl, melt the semi-sweet chocolate and butter.
- Once cooled, stir in the remaining wet ingredients.
- In a separate bowl, whisk the dry ingredients together. Then, stir them into the wet mixture.
- 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.
💡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
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.
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!
Sure! You can get away with using almond milk in its place, without too much of a noticeable change in the quality or taste.
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!
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If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Triple Chocolate Muffins
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
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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
- 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.
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