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    Home » Recipes » Chocolate

    Triple Chocolate Muffins

    Published: Mar 22, 2023 by Voula with 2 Comments

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    These heavenly triple chocolate muffins are made with 3 different kinds of chocolate! They're every chocoholic's dream and so simple to make!

    Triple chocolate muffins next to milk and chunks of chocolate on a gray surface.

    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

    Labeled ingredients for triple chocolate muffins.
    Just a few simple ingredients!
    • 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

    Whisking flour, cocoa powder and other dry ingredients in a large mixing bowl.

    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.

    Mixing wet and dry ingredients together with a hand mixer.

    Pour in the wet ingredients and the egg and mix until just combined.

    Folding chocolate chunks into muffin batter with a rubber spatula.

    Fold in the chocolate chunks, but don't overmix.

    A muffin pan filled with triple chocolate muffin batter.

    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!

    A triple chocolate muffin on top of other muffins in a muffin tray.

    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.
    A triple chocolate muffin cut in half on a muffin pan next to other muffins.

    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

    What should the consistency of muffin batter look like?

    The batter for these muffins are a bit thick. You can see the photo in the step-by-step tutorial in the post.

    What is the difference between brownies and chocolate muffins?

    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:

    • Chocolate drip cake on a white plate with gray napkin and flowers in a vase in background.
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      Eggless Chocolate Cheesecake (No Bake)
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      Nutella Muffins
    • Chocolate walnut cake with fudge frosting and walnuts.
      Chocolate Walnut Cake

    Recipe

    Triple chocolate muffins next to milk and chunks of chocolate on a gray surface.
    Print

    Triple Chocolate Muffins

    These heavenly triple chocolate muffins are made with 3 different kinds of chocolate! They're every chocoholic's dream and so simple to make!
    Course Breakfast, Dessert, Snack
    Cuisine American
    Prep Time 10 minutes minutes
    Cook Time 25 minutes minutes
    Total Time 29 minutes minutes
    Servings 12

    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

    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!

    Notes

    Storage Tips
    Store these muffins in an airtight container at room temperature for up to about a week.
    Freezing Instructions
    These triple chocolate muffins freeze really well for up to about 2 months. Wrap each one individually with plastic wrap and then place them in freezer bags. Thaw in the refrigerator overnight.
    Picture Tutorial & Tips
    I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
    Baking Measurements
    I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!
    ©Pastry Wishes
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    Oreo Mug Cake »

    Reader Interactions

    Comments

    1. Denny

      March 26, 2023 at 9:42 pm

      5 stars
      Looks delicious and amazing… We welcome all food bloggers to our recipe pictures sharing site. http://www.yummyrecipe.co

      Reply
      • Voula

        March 27, 2023 at 6:39 am

        Hi, Denny! Thanks for your feedback!I will check out your site!

        Reply

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    Hi! I'm Voula!

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    I’m a self-taught baker, recipe developer and aspiring food photographer with a passion for baking. I believe making desserts from scratch doesn’t have to be intimidating or complicated. Learn more about me ...

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