A delicious moist chocolate muffin that is hard to resist. These triple chocolate muffins are made with unsweetened chocolate, cocoa powder and chocolate chips.
Perfect for anytime you're craving a little chocolate!
Why make these muffins
These triple chocolate muffins are a bit of an indulgence, but they will satisfy your chocolate cravings with just one bite. Of course you don't want to stop at just one bite! Nope, you're going to want to eat the entire muffin - maybe two!
These are a delicious moist muffin filled with chocolate. They are easy to make and everything can be stirred together by hand - no need for a mixer with these muffins.
If you are a regular reader of BTCC, you probably already know I have a love of muffins. And if you are a new reader, let me tell you, I have a love of muffins! It's true. I really do love muffins. They are one of my favorite recipes to bake and I must say, I truly love a great muffin for breakfast.
How often can you eat chocolate for breakfast? You can when it's a triple chocolate muffin! And just so you know - these muffins also can do double duty as dessert too!
Key ingredients
Since these are a triple chocolate muffin, chocolate really is the key!
- Unsweetened chocolate - you'll find this in the baking section of your grocery store
- Unsweetened cocoa powder - use regular unsweetened cocoa powder, not dutch process
- Chocolate chips - I use my favorite semisweet chocolate chips. You could also use a dark chocolate chip.
Step by step directions
- Melt chocolate with butter in the microwave
- Allow chocolate to cool slightly then mix in sugar
- Add eggs, sour cream, vanilla and milk
- Combine flour, cocoa powder, baking powder, baking soda and salt together
- Fold flour mixture into chocolate mixture
- Fold in chocolate chips
- Place muffin batter in muffin tin
- Bake in a preheated 400 degree oven for 15 minutes
Substitutions and Variations
- Substitute plain Greek yogurt for the sour cream
- Use dark chocolate chips in place of the semisweet chocolate chips
- Stir in one cup of chopped pecans or walnuts
Tips for making muffins
- Use fresh baking powder - baking powder can lose its effectiveness and if old, your muffins might not rise properly.
- Fully preheat your oven - I use a separate oven thermometer in my oven to make certain my oven has reached the proper temperature. My preheat light often turns off before the oven has reached full temperature so I always give it extra time.
- Do not overmix batter. Just stir until everything is mixed in. Over stirring can cause tough muffins.
- Use an ice cream scoop for even sized muffins. Plus it makes putting the batter in the tins easy peasy!
Recipe Faqs
Once fully cooled, store muffins at room temperature in an airtight container for 3-4 days.
Yes, these muffins can be frozen. Allow muffins to fully cool then place in a freezer container or bag in a single layer. Frozen muffins are best used within one month.
More great muffin recipes
If you love muffins as much as I do, you'll want to check out these muffin recipes.
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my muffin recipes!
Triple Chocolate Muffins
Ingredients
- 2 oz unsweetened chocolate
- ½ cup butter
- 1 cup sugar
- 2 eggs
- ¾ cup sour cream
- ½ cup milk
- 1 teaspoon vanilla
- 2 cups flour
- ⅓ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 400°
- Prepare muffin pan by spraying with a nonstick cooking spray or lining with paper liners.
- Break unsweetened chocolate into small pieces. Add butter and microwave for 30 seconds. Continue microwaving for 15 seconds at a time until butter is melted. Stir until chocolate is fully melted. Pour chocolate mixture into a large mixing bowl and allow to cool slightly.2 oz unsweetened chocolate, ½ cup butter
- Stir in sugar. Then add eggs, sour cream, milk and vanilla.1 cup sugar, 2 eggs, ¾ cup sour cream, ½ cup milk, 1 teaspoon vanilla
- In a separate bowl, combine flour cocoa powder, baking powder, baking soda and salt.2 cups flour, ⅓ cup unsweetened cocoa powder, 2 teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- Fold flour mixture into chocolate mixture.
- Fold in chocolate chips.1 cup semisweet chocolate chips
- Scoop into prepared muffin tin.
- Bake in a preheated 400° oven for 15-18 minutes.
- Allow muffins to cool for 2-3 minutes. Remove from muffin tin and continue cooling on a baking rack.
Notes
- Substitute plain Greek yogurt for the sour cream
- Use dark chocolate chips in place of the semisweet chocolate chips
- Stir in one cup of chopped pecans or walnuts
- Use fresh baking powder - baking powder can lose its effectiveness and if old, your muffins might not rise properly.
- Fully preheat your oven - I use a separate oven thermometer in my oven to make certain my oven has reached the proper temperature. My preheat light often turns off before the oven has reached full temperature so I always give it extra time.
- Do not overmix batter. Just stir until everything is mixed in. Over stirring can cause tough muffins.
- Use an ice cream scoop for even sized muffins. Plus it makes putting the batter in the tins easy peasy!
David @ Spiced says
You really are the muffin queen, Kathy! I feel like you should open a breakfast cafe - oh wait, with all of the folks in your family, you practically run a cafe as it is. 🙂 I bet these chocolate muffins would be one of the first things to disappear off the counter. They look delicious!
Valentina says
I'm ALWAYS craving a sweet chocolaty treat, so these are perfect. The look so rich and decadent -- almost like ice cream scoops. 🙂 ~Valentina
Dawn - Girl Heart Food says
Triple chocolate anything has got to be a good thing! These look loaded with deliciousness and would be a perfect sidekick to my coffee right about now. Have a great week!
Kathy says
So delicious with a cup of coffee!