These heavenly triple chocolate muffins are made with 3 different kinds of chocolate! They're every chocoholic's dream and so simple to make!
If you're a fan of chocolate muffins, you will absolutely love these triple chocolate muffins!
There is triple chocolatiness in every bite!
These moist triple chocolate muffins are for all the die hard chocolate lovers out there! They have dark chocolate, milk chocolate and white chocolate inside.
You will absolutely love this triple chocolate muffin recipe!
Love chocolate? Try my 3 Ingredient Oreo Cake, my Classic Chocolate Cupcakes, or my Homemade Chocolate Brownies From Scratch.
Jump to:
- Why you'll love these triple chocolate muffins
- What do these triple chocolate muffins taste like?
- WHAT YOU NEED TO MAKE THIS RECIPE FOR TRIPLE CHOCOLATE MUFFINS
- Ingredients for triple chocolate muffins
- What kind of chocolate to use
- Equipment you'll need
- HOW TO MAKE TRIPLE CHOCOLATE MUFFINS FROM SCRATCH
- Step-by-step Instructions
- Recipe Notes
- Variations
- EXPERT BAKING TIPS FOR SUCCESS
- FAQs
- RELATED RECIPES
- Recipe
Why you'll love these triple chocolate muffins
- You only need a few simple, easy-to-find ingredients. This recipe has a few, simple ingredients, most of which you probably already have on hand.
- No fancy equipment. These triple chocolate muffins are so easy to make. You only need a hand mixer!
- They're flavor-packed. These muffins are made with three kinds of chocolate, making them rich and flavorful.
What do these triple chocolate muffins taste like?
These muffins are tall, super soft, moist, and absolutely heavenly! They have an amazing chocolate flavor. And despite having three kinds of chocolate, they're not overly sweet, either.
WHAT YOU NEED TO MAKE THIS RECIPE FOR TRIPLE CHOCOLATE MUFFINS
Ingredients for triple chocolate muffins
- Chocolate: I use 3 kinds of chocolate: dark, milk and white chocolate. I use couverture chocolate for each kind that I chop into chunks. You could use white, milk, or semisweet chocolate chips, instead.
- Unsweetened Cocoa Powder: I use Dutch process cocoa powder, but you can use natural cocoa powder, too. You can read about the difference between Dutch process cocoa and natural cocoa powder here.
- Sugar: I use light brown sugar which I think is amazing with chocolate. You can use granulated sugar, if you wish.
- Egg: I use 1 medium organic egg.
- Flour & leaveners: I use all purpose flour and baking powder and baking soda.
- Buttermilk: I usually make my own buttermilk by adding some vinegar to milk.
- Oil: I use light vegetable oil because it makes the muffins moist.
- Salt: I add a bit of salt to blend all the flavors together.
See the recipe card at the end of the post for quantities.
What kind of chocolate to use
For this recipe, I used couverture chocolate, which is a high-quality baking chocolate. I like this kind of chocolate because it becomes a little gooey in the muffins, something won't really get with chocolate chips.
If you're not using chocolate chunks, I suggest using mini semi sweet chocolate chips, instead. As opposed to regular chocolate chips, I think the mini ones are more equally spread throughout the muffins, so I would go for those.
Equipment you'll need
- large mixing bowls
- a 12-cavity cupcake pan or muffin pan
- muffin or cupcake liners
HOW TO MAKE TRIPLE CHOCOLATE MUFFINS FROM SCRATCH
Step-by-step Instructions
Whisk together all the dry ingredients in a large mixing bowl. Make sure to sift in the cocoa powder so that there aren't any lumps.
Pour in the wet ingredients and the egg and mix until just combined.
Fold in the chocolate chunks, but don't overmix.
Fill the liners with batter, all the way to the top. If you want, you can add a few more chocolate chunks on top.
Then bake!
Recipe Notes
Storage Tips
Store these muffins in an airtight container at room temperature for up to about a week.
Reheating
If you want warm muffins for breakfast, you can easily reheat muffins in the microwave on high for about 10 seconds.
Freezing Instructions
These triple chocolate muffins freeze really well for up to about 2 months. Just wrap each one individually with plastic wrap and then place them in freezer bags. Thaw in the refrigerator overnight.
Variations
- Make chocolate chip muffins by just adding your favorite chocolate chips instead of chocolate chunks.
- You can use two kinds of chocolate and make double chocolate muffins. I've done this before by omitting the white chocolate.
- I've also made Lindt muffins with this recipe by using Lindt chocolate! They are so good!
- Make these muffins richer and fudgier by adding some melted chocolate to the batter. For this recipe, I'd melt about 3- 4 ounces (85-113 g).
- Make banana chocolate chip muffins by mashing a ripe banna and mixing it in the batter.
EXPERT BAKING TIPS FOR SUCCESS
- Check your leaveners. Make sure your baking powder and baking soda haven't expired to ensure big, tall muffins.
- Get accurate results every time. Use a digital scale to weigh the ingredients before baking.
- Be gently with the batter. You need to just combine everything and not overmix the batter. That way they won't get dense or tough.
- Achieving big, tall muffin tops. You'll need to bake the muffins at a high temperature for 5 minutes and then lower the temperature for the remaining baking time. (I'll include instructions in the recipe card below the post.)
- Baking times vary. Each and every oven is different and baking times may vary. Use a toothpick inserted in the middle to see if they're done. If the toothpick comes out clean, they are ready.
FAQs
The batter for these muffins are a bit thick. You can see the photo in the step-by-step tutorial in the post.
One main difference is that muffins tend to have less sugar than brownies. Also, muffins are not as dense or chewy as brownies, they're more cake like.
Happy Baking!
RELATED RECIPES
Looking for other recipes like this? Try these:
Recipe
Triple Chocolate Muffins
Equipment
- 1 12-count muffin pan / cupcake pan
- 12 muffin or cupcake liners
- hand mixer
Ingredients
- 2 cups (8.8 oz / 250 g) all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup (150g) light brown sugar
- ½ cup (60 g / 2 oz) SIFTED unsweetened cocoa powder (I use Dutch-processed)
- 1 cup buttermilk (250ml) (or use regular milk mixed with 1 tablespoon of vinegar)
- ½ cup (125ml) light vegetable oil
- 1 medium egg, at room temperature
- 70g (2.4oz) dark chocolate, cut into chunks
- 70g (2.4oz) milk chocolate, cut into chunks
- 30g (1oz) white chocolate, cut into chunks
Note:
For best results, please read through the full post before beginning the recipe.
Instructions
- Preheat the oven to 425°F / 218°C.
- Line the pan with the liners. Set aside.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, sugar and sifted cocoa powder.
- Pour in the buttermilk, oil, and egg and mix with a hand mixer until just combined. The batter is supposed to be somewhat thick.
- Gently fold in the chopped chocolate chunks. I usually do about 3-4 folds.
- Divide the batter into the lined muffin pan. Make sure to fill all the way to the top.
- Bake at 425℉ / 218℃ for exactly 5 minutes, and then lower the temperature to 350℉ / 180℃ (without opening the oven door) and bake for another 15-20 minutes or until a toothpick inserted in the middle comes out clean.
- Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
- Enjoy!
Denny
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Voula
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