These triple chocolate muffins have cocoa powder, melted chocolate, and chocolate chips to make them have 3 types of chocolate! These bakery style muffins are easy to make and require no mixer. They are so easy, that kids can help make them!
My favorite type of muffins to buy are the chocolate muffins from Costco. I wanted to create a homemade version of super chocolate muffins with no preservatives.
These muffins also had to be very easy to make! I wanted these soft muffins to be moist and exploding with chocolate flavor. These triple chocolate muffins are exactly that!
Why This Recipe Works
- No Mixer Required- You can mix this batter by hand!
- Extra Chocolate- There is both cocoa powder, melted chocolate, and chocolate chips in the batter. It gives it such a rich taste. It is perfect for chocolate lovers!
- Easy To Make- These muffins are SO easy to make.
- Tall muffins- These make tall muffins because the batter rises for 20 minutes before baking.
- Fluffy Muffins- The addition of oil and buttermilk makes these muffins very soft and fluffy. They are perfect bakery style muffins.
- Cocoa powder- For a rich chocolate flavor, use Hershey's natural cocoa powder. This works great for this recipe.
- Oil- Use canola oil, vegetable oil, or olive oil. I don't recommend coconut oil.
- Buttermilk- Use actual buttermilk from the store if you can. The fat content in buttermilk breaks down the gluten in the flour creating a more moist muffins. If you can't find it, substitute ½ cup cows milk with ½ tablespoon lemon juice. Let it sit for 10 minutes before using.
- Chocolate chips- Use semisweet chocolate chips or dark chocolate chips. I don't recommend milk chocolate chips because it will be too sweet. You can use mini chocolate chips too.
- Sour cream- Use full fat sour cream. Pull this out 2 hours before baking.
- Melted chocolate- I use Lindt 70% chocolate for best results.
- Eggs- Pull this out 2 hours before baking.
Step By Step Instructions
Here are is a quick run down of the steps to make and bake these triple chocolate chip muffins.
STEP 1: Mix the dry ingredients. Use a sifter to get rid of the all-purpose flour and cocoa powder lumps. Then, mix in baking soda, baking powder, salt, sugar, and chocolate chips in a large bowl.
STEP 2: Mix the wet ingredients. Use a whisk to mix the oil, melted chocolate, sour cream, buttermilk, vanilla extract, and eggs in a separate bowl.
STEP 3: Mix everything together. Pour the wet ingredients into the dry ingredients. Be gentle to not to over mix.
STEP 4: Rise the batter. Cover and let the batter sit for 20 minutes.
STEP 5: Scoop the batter. Scoop the batter into the muffin tin with cupcake liners and top with more chocolate chips and a sprinkle of white sugar. Then, bake for 18 minutes total.
Cool the muffins on a wire rack before serving.
Expert Baking Tips
- Use a 12 cup muffin tin with liners. This recipe won't work without the muffin liners. They won't rise the same.
- Use a cookie scoop to easily scoop the batter.
- The chocolate chips are mixed into the dry ingredients to prevent over mixing.
- Use a rubber spatula to avoid over mixing the batter.
- Flour- Make sure the flour is spooned and leveled when measuring. If you put the measuring cup into the flour to scoop, it will be compacted. This leads to dry muffins.
- Baking the muffins first at 425F then at 375F will encourage a bigger rise.
Yes, you can. It will just rise slightly less.
No, you don't have too.
Yes you can. Double the recipe and use jumbo muffin pan with muffin liners. You will need to increase the baking time for the lower temperature. If you choose to keep the recipe the same, it will make 6 jumbo muffins.
You totally can! Use a ½ cup of white chocolate chips.
Storing and Freezing
Store these triple chocolate muffins in an air-tight container at room temperature. They are best enjoyed up to 3 days after baking.
Freezing The Muffins
You can freeze the muffins. Wrap them tightly in plastic wrap and store in an air tight container. Freeze up to 30 days. Let them sit on the counter for 1 hour before enjoying.
Other Muffin Recipes To Try
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Moist Triple Chocolate Muffins
- 2 cups All-purpose flour
- ½ cup Unsweetened cocoa powder
- 2 ½ teaspoon Baking soda
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- 1 cup White granulated sugar plus a little more to top the muffins
- 1 ¾ cup Semisweet chocolate chips plus more for topping the muffins
- ½ cup Oil
- ½ cup Sour cream room temperature
- 1 teaspoon Pure vanilla extract
- 2 Large eggs room temperature
- ¾ cup Buttermilk room temperature
- 4 oz Semisweet chocolate bar melted I use Lindt 70% chocolate
- In a large mixing bowl, sift the flour and cocoa powder. Whisk in baking powder, baking soda, salt, sugar, and chocolate chips.2 cups All-purpose flour, ½ cup Unsweetened cocoa powder, 2 ½ teaspoon Baking soda, ½ teaspoon Baking powder, ½ teaspoon Salt, 1 cup White granulated sugar, 1 ¾ cup Semisweet chocolate chips
- In a separate bowl, mix the sour cream, vanilla, buttermilk, eggs, melted chocolate, and oil.½ cup Oil, ½ cup Sour cream, 1 teaspoon Pure vanilla extract, 2 Large eggs, ¾ cup Buttermilk, 4 oz Semisweet chocolate bar
- Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold the batter until just combined. Be careful not to overmix the batter.
- Place plastic wrap over the over (or a kitchen towel) and let it sit for 20 minutes. This will help the muffins rise higher.
- Preheat oven to 425°F. Line a 12 cup muffin tin with muffin liners. This makes 16 muffins, if you have a second muffin tin, line it with 4 muffin liners. Set aside.
- Use an ice cream scoop and fill the muffin tin all the way to the top.. Top with chocolate chips and a sprinkle of sugar.
- Bake for 5 minutes. Reduce the oven temperature to 375° and bake for 12-15 minutes. Bake until a toothpick inserted comes out with moist crumbs or clean.
- Let the muffins sit in the hot pan for 10 minutes before transferring to a cooling rack.