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5 from 16 votes

Triple Chocolate Muffins

These triple chocolate muffins are moist rich chocolate muffins with chocolate chips. They are bakery style with high tops and extra chocolate chips. They have cocoa powder, melted chocolate, and chocolate chips.
Prep Time20 minutes
Cook Time18 minutes
Resting Time20 minutes
Total Time58 minutes
Servings: 16 muffins
Calories: 309kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out these muffins. 
High altitude baking- Add 2 tablespoon of extra flour.
Pull dairy ingredients out 2 hours before baking for them to be room temperature.

Nutrition

Calories: 309kcal | Carbohydrates: 37g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 277mg | Potassium: 195mg | Fiber: 3g | Sugar: 21g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg