Easy Triple Chocolate Muffins

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.

Ingredients & Substitutions

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

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.

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.

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

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.

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.

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.

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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