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    Home | Recipes | Muffins

    Published: Apr 16, 2022 · Updated: Apr 16, 2024 by Angie Dixon ·

    Easy Triple Chocolate Muffins

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    Triple chocolate muffins on a platter.
    Two chocolate muffins stacked on each other.
    cropped-Salty-Ginger-Triple-Chocolate-Muffins-8-2x3-1.jpg
    Pin - Triple chocolate muffins with bite out on a platter.

    These easy, from scratch, homemade bakery-style triple chocolate muffins are dense, rich, and indulgent and contain 3 types of chocolate.

    These muffins consist of a cocoa chocolate muffin base stuffed with two additional types of chocolate! I like to use either dark or milk chocolate mixed with white or caramelized white chocolate.

    This decadent muffin can be filled with milk or dark chocolate and white or caramelized chocolate chunks or chips.

    Close up of a triple chocolate muffin with a bite out.
    Jump to:
    • Ingredients & Substitutions
    • Step-by-Step Instructions
    • Expert Tips for This Recipe
    • Storage and Freezing
    • Other Recipes You May Like
    • Triple Chocolate Muffins FAQ
    • Rate & Review!
    • Recipe Card
    • Community Comments

    Ingredients & Substitutions

    Here are some notes on the ingredients used in this recipe. Please see the recipe card for quantities.

    Triple Chocolate Muffins Ingredients.

    Unsweetened cocoa powder is responsible for the chocolate muffin base. I typically use Cadbury or Nestle cocoa powder.

    Semi-sweet or bittersweet chocolate chunks or chips - I use either the Whittaker 33% milk chocolate or the 50% dark chocolate. Or I use Nestle milk chocolate chips or dark chocolate chips from the baking section.

    White chocolate or caramelized white chocolate chunks or chips to compliment the semi-sweet or bittersweet chocolate and the cocoa chocolate muffin base.

    Standard grade/all-purpose/plain flour makes for a light, airy muffin.

    White granulated sugar gives these muffins a nice sweet taste, without an overbearing flavor, allowing the flavor of the cocoa powder and chocolate to shine through. It also assists in the texture of the muffin, as well as keeping the muffin moist.

    Butter gives these muffins a great rich buttery taste! By melting the butter, you land up with a silky, tender muffin crumb. I use New Zealand butter which is similar to an Irish or European butter. You can swap this out with a baking margarine. You can use either salted or unsalted butter.

    Eggs bind everything together. I used a medium/large egg for this particular muffin.

    Yogurt (Greek or plain) or Sour Cream gives these muffins moisture, and flavor and adds to the soft texture.

    Milk - I use whole milk or full cream milk. Milk adds moisture and flavor to the triple chocolate muffins.

    Greek or Plain Yoghurt and Milk to give moisture and flavor.

    Salt is a crucial ingredient in these delicious chocolate muffins. It helps enhance the flavors in the muffins. I use table salt in my recipes.

    Baking powder gives these muffins their lift. Make sure your baking powder is fresh (especially if you haven't bought some in a while) by placing a ½ teaspoon into a cup or bowl. Pour about a ¼ cup of boiling water over the baking powder. If it foams and bubbles it is still fresh.

    Close up of a triple chocolate muffin with a bite out.

    Step-by-Step Instructions

    Step 1 - Preheat oven to 200°C/400°F, place the oven rack in the middle of the oven. Line a 12-cup muffin pan with cupcake liners.

    Chopped chocolate chunks.

    Step 2 - If using chocolate bars, roughly chop the chocolate and keep aside 2-3 large chunks per muffin, about 36 chunks. Set aside.

    Sifted dry ingredients in a bowl.

    Step 3 - In a large mixing bowl, sift together the flour, cocoa powder, and baking powder. Add in the salt and sugar. Whisk through to combine. Add the chocolate chunks or sweet chocolate chips and stir through to combine.

    Wet ingredients mixed together in a bowl.

    Step 4 - In a separate mixing bowl, jug, or saucepan, melt the butter and allow it to cool. Add in the rest of the wet ingredients (milk, yogurt or sour cream, eggs, and vanilla) and whisk together until well combined.

    Triple chocolate muffin batter in a bowl.

    Step 5 - Pour the wet ingredients into the dry ingredients and mix until just combined.

    Step 6 - Divide the muffin batter evenly between the 12 cupcake liners. Filling the liners to the top. Top the muffins with the extra chocolate chunks.

    Chocolate Muffin Batter divided into 12 cupcake liners and topped with chocolate chunks.

    Step 7 - Bake the muffins at 200°C/400°F for 5 minutes. Then turn down the oven to 180°C/350°F and bake for a further 12 to 18 minutes until just baked. Allow the muffins to cool in the tin for 5 to 10 minutes before turning them out onto a wired rack.

    Step 8 - Allow the muffins to cool for 10 to 15 minutes before serving.

    Expert Tips for This Recipe

    • I highly recommend investing in a kitchen scale for weighing out ingredients.
    • Make sure the oven is fully preheated before you pop the muffins in. The properly heated, hot oven is what causes the muffins to spring up into that beautiful baker-style dome.
    • If using a fan-assisted, convection, or air-fryer, reduce the temperature by 20°C/25°F
    • Remember that all ovens work slightly differently and bake times may need to be adjusted for your specific oven.
    • The secret to moist, tender triple chocolate muffins is to mix the wet and dry ingredients together until just combined, and to bake until just done.

    Storage and Freezing

    Store in an air-tight container at temperature for 3 to 5 days.

    Alternatively, you can freeze the muffins by wrapping them in cling film and tin or aluminum foil for up to 3 months.

    To freshen up muffins that are a few days old, simply pop them in the microwave for 10 seconds at a time.

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    Two chocolate muffins stacked on each other.

    Triple Chocolate Muffins FAQ

    What is the secret to moist muffins?

    Having a mixture of butter, eggs, milk and yoghurt (or sour cream, milk kefir, or buttermilk) will result in a moist muffin. However, it is also crucial to not overmix the muffin batter and to not overbake the muffin batter.

    How do I get tall bakery-style muffins?

    The secret behind tall bakery-style muffins is a fresh leavening agent (be it baking soda or baking powder), a just mixed muffin batter, and a hot oven. The hot oven at the beginning of the baking really kicks the baking powder or baking soda into action resulting in a beautifully tall muffin.

    Rate & Review!

    If you made this recipe, please leave a star rating! It gives my readers and me helpful feedback. If you want more recipes, subscribe to my newsletter, and follow me on Instagram, Pinterest, and Facebook!

    Recipe Card

    Close up of a triple chocolate muffin with a bite out.

    Triple Chocolate Muffins

    Angie Dixon
    These easy, delicious, from-scratch homemade triple chocolate muffins have a rich cocoa flavour that is complimented with milk and caramelised white chocolate. A truly decadent treat!
    5 from 2 votes
    Print Recipe Pin Recipe Email Recipe Save Recipe Saved!
    Prep time.Prep Time 20 minutes mins
    Cook time.Cook Time 17 minutes mins
    Total time.Total Time 37 minutes mins
    CourseCourse Breakfast, Dessert, Snack
    CuisineCuisine American
    Servings 12 Muffins

    Equipment

    • Regular Muffin Pan (12-Well)
    • Regular Cupcake Liners

    Ingredients
     
     

    • 170 grams white chocolate chips (Note 1)
    • 170 grams chocolate chips (Note 2)
    • 310 grams plain flour (all-purpose flour/standard grade)
    • 45 grams unsweetened cocoa powder
    • 150 grams white granulated sugar
    • ½ teaspoons salt
    • 3 teaspoons baking powder
    • 125 grams butter
    • 2 eggs (medium/large)
    • 3 teaspoons vanilla extract
    • 125 grams Greek yogurt (or sour cream)
    • 125 grams milk
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 200°C/400°F, place the oven rack in the middle of the oven. Line a 12-cup muffin pan with cupcake liners.
    • If using chocolate bars, roughly chop the chocolate and keep aside 2-3 large chunks per muffin, about 36 chunks. Set aside.
      170 grams white chocolate chips, 170 grams chocolate chips
    • In a large mixing bowl, sift together the flour, cocoa powder, and baking powder. Add in the salt and sugar. Whisk through to combine. Add the chocolate chunks or sweet chocolate chips and stir through to combine.
      310 grams plain flour, 45 grams unsweetened cocoa powder, 150 grams white granulated sugar, ½ teaspoons salt, 3 teaspoons baking powder
    • In a separate mixing bowl, jug, or saucepan, melt the butter and allow it to cool. Add in the rest of the wet ingredients (milk, yogurt or sour cream, eggs, and vanilla) and whisk together until well combined.
      125 grams butter, 2 eggs, 125 grams Greek yogurt, 125 grams milk, 3 teaspoons vanilla extract
    • Pour the wet ingredients into the dry ingredients and mix until just combined. *Note 3
    • Divide the muffin batter evenly between the 12 cupcake liners. Filling the liners to the top. Top the muffins with the extra chocolate chunks or chocolate chips.
    • Bake the muffins at 200°C/400°F for 5 minutes. Then turn down the oven to 180°C/350°F and bake for a further 12 to 18 minutes until just baked. Allow the muffins to cool in the tin for 5 to 10 minutes before turning them out onto a wired rack.
    • Allow the muffins to cool for 10 to 15 minutes before serving.

    Notes

    1. White chocolate chips or caramelized chocolate chips. You can use chocolate chips, discs, chunks, or a chopped chocolate bar. 
    2. Semi-sweet or bittersweet chocolate chips (milk or dark chocolate). Again, you can use chocolate chips, discs, chunks, or a chopped chocolate bar.
    3. Do not overmix the muffin batter. Mix until just combined.

    Storage and Freezing

    Store in an air-tight container at temperature for 3 to 5 days.
    Alternatively, you can freeze the muffins by wrapping them in cling film and tin or aluminum foil for up to 3 months.
    To freshen up muffins that are a few days old, simply pop them in the microwave for 10 seconds at a time.

    Nutrition

    Serving: 1Muffin | Calories: 369kcal | Carbohydrates: 48g | Protein: 7g | Fat: 17g | Sodium: 319mg

    Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. All temperatures stated are conventional, unless otherwise stated. Recipes tested in grams and at sea level.

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