Triple Chocolate Muffins: The Ultimate Chocolate Lover’s Dream

These Triple Chocolate Muffins are rich, moist, and packed with cocoa, melted chocolate, and chocolate chips. Perfect for breakfast or dessert, this easy recipe is a chocolate lover’s dream!

If you’re a chocoholic, you’ve just stumbled upon your new favorite recipe. These Triple Chocolate Muffins are rich, moist, and packed with deep chocolate flavor in every bite. Whether you’re making them for breakfast, a snack, or dessert, these muffins will satisfy every chocolate craving. They have a perfect balance of sweetness, a melt-in-your-mouth texture, and an irresistible chocolatey aroma that fills your kitchen as they bake. Let’s dive into what makes these muffins special and how you can make them perfectly every time!

Why You’ll Love These Triple Chocolate Muffins

• Three types of chocolate – Cocoa powder, melted chocolate, and chocolate chips create an intensely chocolatey experience.

• Moist and tender texture – Thanks to sour cream and melted butter, these muffins stay soft and rich.

• Easy to make – With simple ingredients and minimal prep time, you can whip these up in no time.

• Versatile treat – Perfect for breakfast, dessert, or an afternoon snack with coffee.

Ingredients Breakdown

Each ingredient plays a key role in making these muffins so decadent. Let’s take a closer look:

Dry Ingredients:

• 1¼ cups all-purpose flour – Provides the structure of the muffins while keeping them soft.

• ½ cup unsweetened cocoa powder – Adds deep chocolate flavor. Use high-quality cocoa for the best results.

• ½ teaspoon baking soda – Helps the muffins rise and creates a tender texture.

• ½ teaspoon salt – Enhances the chocolate flavor and balances the sweetness.

Wet Ingredients:

• 4 ounces semisweet chocolate, finely chopped – Melting this into the batter creates a rich, fudgy base.

• ½ cup unsalted butter – Adds moisture and richness to the muffins.

• 1 cup granulated sugar – Sweetens the muffins while helping to create a tender crumb.

• 2 eggs – Binds the ingredients together and contributes to the structure.

• ½ cup sour cream – Makes the muffins incredibly moist and soft. Greek yogurt can be used as a substitute.

• 1 teaspoon vanilla extract – Enhances the chocolate flavor and adds depth.

• 1 cup semisweet chocolate chips – These melt slightly while baking, creating pockets of gooey chocolate in every bite.

Step-by-Step Instructions

1. Preheat and Prepare the Muffin Pan

Preheat your oven to 425°F (218°C). Line a standard muffin tin with paper liners or grease with non-stick spray to prevent sticking.

2. Mix the Dry Ingredients

In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures an even distribution of the dry ingredients and prevents clumping.

3. Melt the Chocolate and Butter

In a large bowl, melt the chopped chocolate and butter together until completely smooth. You can do this:

• In the microwave: Heat in 30-second intervals, stirring after each until smooth.

• Using a double boiler: Place a heatproof bowl over a saucepan of simmering water, stirring occasionally until melted.

4. Add Sugar, Sour Cream, and Vanilla

Whisk the sugar into the melted chocolate mixture until fully combined. Then, mix in the sour cream and vanilla extract for a creamy, rich batter base.

5. Incorporate the Eggs

Gently whisk in the eggs one at a time, mixing just until incorporated. Overmixing at this stage can create dense muffins.

6. Combine the Dry and Wet Ingredients

Gradually fold the dry ingredients into the wet ingredients using a rubber spatula. Stop mixing when just a few streaks of flour remain.

7. Fold in the Chocolate Chips

Add the chocolate chips and gently stir until evenly distributed. The batter should be thick and rich.

8. Fill the Muffin Cups

Divide the batter evenly between the muffin cups, filling each about ¾ full. A ¼ cup scoop works perfectly for even portions.

9. Bake in Two Stages

• First, bake at 425°F (218°C) for 5 minutes. This creates a bakery-style domed top.

• Then, reduce the oven temperature to 350°F (177°C) and bake for another 15-20 minutes. A toothpick inserted in the center should come out with a few moist crumbs.

10. Cool and Enjoy

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Storage and Freezing Tips

• Room Temperature: Store in an airtight container for up to 4 days.

• Freezing: Wrap individually in plastic wrap, place in a resealable bag, and freeze for up to 3 months.

• Reheating: Warm in the microwave for 10-15 seconds for a fresh-from-the-oven experience.

Expert Tips for Perfect Muffins

• Use high-quality chocolate – Since this recipe relies on chocolate for its rich flavor, opt for a good brand.

• Don’t overmix the batter – Overmixing can make the muffins dense rather than soft and fluffy.

• Start with a high temperature – This initial high heat creates a better rise and domed tops.

• Use room temperature ingredients – This ensures everything incorporates smoothly for a uniform batter.

Serving Suggestions

• With coffee or milk – The perfect pairing for breakfast or a snack.

• Topped with whipped cream – For an extra indulgent treat.

• Warmed up with ice cream – Chocolate overload in the best way possible.

These Triple Chocolate Muffins are an absolute must-try for any chocolate lover. They’re incredibly rich, easy to make, and perfect for any occasion. Whether you’re making them for a weekend treat or meal prepping for the week, they won’t last long!

Have you tried this recipe? Let me know in the comments below! Don’t forget to share your creations on social mediaand tag me – I’d love to see your delicious muffins! Subscribe to my blog for more easy and indulgent recipes. Happy baking!

Yield: 12

Author: CookSnapBake.com

Print

With ImageWithout Image

Triple Chocolate Muffins

These Triple Chocolate Muffins are rich, moist, and packed with cocoa, melted chocolate, and chocolate chips. Perfect for breakfast or dessert, this easy recipe is a chocolate lover’s dream!

Cook time: 20 MinTotal time: 20 Min

Ingredients

• 1¼ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 4 ounces semisweet chocolate, finely chopped
• ½ cup unsalted butter
• 1 cup granulated sugar
• 2 eggs
• ½ cup sour cream
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips

Instructions

1. Preheat your oven to 425°F (218°C). Line a standard muffin tin with paper liners or grease with non-stick spray to prevent sticking.
2. In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures an even distribution of the dry ingredients and prevents clumping.
3. In a large bowl, melt the chopped chocolate and butter together until completely smooth. You can do this:
4. In the microwave: Heat in 30-second intervals, stirring after each until smooth.
5. Using a double boiler: Place a heatproof bowl over a saucepan of simmering water, stirring occasionally until melted.
6. Whisk the sugar into the melted chocolate mixture until fully combined. Then, mix in the sour cream and vanilla extract for a creamy, rich batter base.
7. Gently whisk in the eggs one at a time, mixing just until incorporated. Overmixing at this stage can create dense muffins.
8. Gradually fold the dry ingredients into the wet ingredients using a rubber spatula. Stop mixing when just a few streaks of flour remain.
9. Add the chocolate chips and gently stir until evenly distributed. The batter should be thick and rich.
10. Divide the batter evenly between the muffin cups, filling each about ¾ full. A ¼ cup scoop works perfectly for even portions.
11. First, bake at 425°F (218°C) for 5 minutes. This creates a bakery-style domed top.
12. Then, reduce the oven temperature to 350°F (177°C) and bake for another 15-20 minutes. A toothpick inserted in the center should come out with a few moist crumbs.
13. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Did you make this recipe?

Tag @cooksnapbake on instagram and hashtag it #triplechocolatemuffins