Indulge in Blissful Delight with Triple Chocolate Muffins

Okay, so let me just start by saying that you’re in for a real treat. If you’re a fan of anything chocolatey, then you’re going to absolutely fall in love with these Triple Chocolate Muffins. Trust me when I say this – they are completely and utterly irresistible.

Now, I’m not shy about my love for sweet treats. I’ve got a bit of a sweet tooth, so believe me when I say that these muffins are some of the best I’ve ever tasted. They’re moist, rich, and loaded up with dark and milk chocolate chunks – everything that I look for in a good muffin.

But, the thing that really sets these triple chocolate muffins apart is the fact that they’re baked with both cocoa powder and melted chocolate making them perfectly chocolatey and fudgy all at once. Once you sink your teeth into one of these bad boys, there’s no going back.

I wasn’t kidding when I said they are irresistible, but don’t take it from me- give them a try yourself and see!

Why You’ll Love This Recipe

Triple Chocolate Muffins
Triple Chocolate Muffins

Do you want to know the secret to ultimate indulgence? Look no further than these triple chocolate muffins. I guarantee that one bite of these decadent delights will send you straight into dessert nirvana.

What makes this recipe so exceptional? For starters, the name doesn’t lie – it’s truly triple chocolate! You’ll get a rich explosion of flavor in every bite thanks to the combination of cocoa powder, dark chocolate, and chocolate chips. And let’s be honest, who doesn’t love a good excuse to eat more chocolate?

But what really sets these muffins apart is their bakery-style texture. They’re perfectly moist with a tender crumb that melts in your mouth. You’ll feel like you’re biting into a high-end pastry straight from a boutique bakery.

Not only are they delicious, but they’re simple to make as well. All the ingredients come together in one bowl and it takes less than 30 minutes to bake them to golden brown perfection. So whether you’re looking for an easy dessert for your family or something to impress your dinner guests, these muffins are the perfect choice.

And let’s not forget about their versatility – perfect for a morning treat with your coffee or as an indulgent dessert after dinner. Or why not try them warm with a dollop of vanilla ice cream on top? Trust me, the possibilities are endless.

So why wait? Treat yourself (and your loved ones) to the ultimate dessert experience with these triple chocolate muffins. You won’t regret it!

Ingredient List

 Indulge in the ultimate chocolate decadence!
Indulge in the ultimate chocolate decadence!


Here are the ingredients you need to bake these decadent Triple Chocolate Muffins:

  • Butter: 1/2 cup unsalted butter, melted and cooled.
  • Dark Brown Sugar: 3/4 cup dark brown sugar.
  • Eggs: 2 large eggs, room temperature.
  • Sour Cream: 3/4 cup sour cream, at room temperature.
  • Vanilla Essence: 1 teaspoon vanilla essence.
  • All-purpose Flour: 2 cups all-purpose flour.
  • Cocoa Powder: 1 cup unsweetened cocoa powder, sifted.
  • Baking Powder: 1 teaspoon baking powder.
  • Baking Soda: 1 teaspoon baking soda.
  • Salt: 1/2 teaspoon salt.
  • Triple Chocolate Chunks: 2 cups of chopped dark chocolate chunks (or semi-sweet and milk chocolate chips).
  • For topping: additional chocolate chunks or chocolate chips (optional).

You can find these ingredients at any grocery store. If you don’t have dark brown sugar, regular brown sugar is okay. Don’t use granulated sugar as it will give a different texture and taste. Be sure to use unsweetened cocoa powder for the best flavor. If you don’t have sour cream, buttermilk or plain Greek yogurt can make an excellent substitute.

The Recipe How-To

 No such thing as too much chocolate with these muffins!
No such thing as too much chocolate with these muffins!

Get ready to dive in and bake some of the best triple chocolate muffins you have ever tasted. These rich, dark and chocolatey delicacies are perfect for breakfast, a mid-day snack or even as a dessert. Oh, and did I mention they are incredibly easy to make? So let’s get started!


Here are the ingredients you’ll need for this recipe:

  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup dark brown sugar, firmly packed
  • 4 ounces dark chocolate chips or chopped dark chocolate
  • 1 cup sour cream, at room temperature
  • 2 large eggs, at room temperature
  • ½ cup unsalted butter, melted and cooled
  • 1 teaspoon vanilla essence
  • 1 cup semi-sweet chocolate chips or chopped semisweet chocolate

Step 1: Preheat oven and prep muffin tin

Preheat your oven to 180°C (gas mark 4). Line your muffin tin with muffin cups, or generously grease it.

Step 2: Combine dry ingredients

In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt until well combined.

Step 3: Prepare wet ingredients

Take a large bowl and whisk together the brown sugar, both chocolates (dark and semisweet), sour cream, eggs, melted butter and vanilla essence.

Step 4: Fold in dry ingredients

Add half of your dry ingredients mixture into your wet ingredient mix in step 3. Mix with a spatula just until you no longer see any dry spots. Then add the remaining dry ingredients until the ingredients are combined. Do not overmix.

Step 5: Add chocolate chunks/chips

Fold in the semisweet chocolate chips/chunks.

Step 6: Bake

Fill up each muffin compartment with batter until almost full (about three-quarters of the way). Bake them for about 20 to 25 minutes in your preheated oven.

Step 7: Cool and enjoy!

Allow your triple chocolate muffins to cool for a few minutes before transferring them to a wire rack. Once fully cooled down, serve immediately or store them correctly.

Tips for Perfect Results

Here are some easy tips to remember when making this recipe:

  • Make sure all of your dairy-based ingredients (sour cream and eggs) are at room temperature before mixing for optimal results.
  • Do not overmix your dry ingredient mixture into your wet ingredient mixture during step four as it can cause tough-textured muffins.
  • Fill each muffin compartment three-quarters full with batter instead of filling up completely – this will help circulate heat correctly through each muffin

Substitutions and Variations

 Thick, rich, and full of chocolatey goodness.
Thick, rich, and full of chocolatey goodness.

Are you feeling experimental today? Unleash your creativity and try one of these substitutions or variations in the triple chocolate muffins recipe.

– Vegan: For a vegan option, swap the eggs with a flax egg mixture (1 tablespoon flaxseed meal & 2.5 tablespoons water). Use dairy-free chocolate chips and unsweetened almond milk instead of sour cream.

– Gluten-Free: Replace the self-raising flour with a gluten-free flour blend (I recommend Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour).

– Espresso or Cappuccino Muffins: Add a teaspoon of espresso powder to the dry ingredients for scrumptious coffee-flavored muffins. If you prefer cappuccino aroma, add some vanilla essence to the muffin batter.

– Orange Chocolate Muffins: Zest an orange and fold it into the batter. Navel oranges are ideal for this option since their flavor is not too strong, yet they provide amazing aromas.

– Milk Chocolate Muffins: If you’re not fond of dark chocolate, use milk chocolate chips instead of semisweet or simply replace it with white chocolate chips for a milder taste.

– Triple Chocolate Chunk Muffins: Melt some milk chocolate and pour it over dark chocolate chunks inside the batter. You can never get enough chocolate!

Don’t be afraid to experiment with different flavors and ingredients, but keep in mind that substitutions may affect texture and consistency. Make sure to test them before serving at a gathering or an event!

Serving and Pairing

 Satisfy any chocolate craving with these muffins.
Satisfy any chocolate craving with these muffins.

Like I always say, a triple chocolate muffin is always a good idea! When you’re done baking and your muffins are ready to devour, it’s essential to pair them with the right drink that strikes a perfect balance on your taste buds. Trust me; you don’t want to pair it with just any drink you find in your fridge because this muffin demands a drink that can complement its rich chocolate flavor.

A classic cup of black coffee or espresso shot will bring out the intense chocolate flavor in the muffin, and if you want to go bold, add some hot cocoa to make it a double dose of chocolate. If you prefer something cold, grab yourself a glass of milk or ice-cold vanilla-flavored latte or cappuccino to balance the intensity of the dark chocolate. The vanilla essence in your drink will help to cut down the bitterness and sweetness from the muffins, making it an excellent option for those who don’t like too much sweetness.

For dairy-free options or something fun that’ll remind you of childhood memories, then opt for almond milk, oat milk, soy milk paired with non-dairy creamer. These options offer nuttier notes which go well with the triple chocolate chunks.

If you want to take things up a notch, add some peanut butter drop biscuits or whipped cream on top, trust me – pure heaven!

In summary, whatever option you choose for pairing your triple chocolate muffins should bring an additional layer of textures and flavors without taking away its natural greatness. Enjoy your bakery-style triple chocolate muffins like I do – every single bite!

Make-Ahead, Storing and Reheating

 Sink your teeth into these fudgy and moist muffins!
Sink your teeth into these fudgy and moist muffins!

Ah, the beauty of being able to prepare your food ahead of time! These triple chocolate muffins are no exception. Luckily, this recipe is perfect for making ahead and storing – if you can resist eating them all in one sitting, that is!

To make these muffins ahead of time, simply prepare the batter as instructed and store it covered in the refrigerator for up to 2 days. Then, when you’re ready to bake, preheat your oven and scoop the batter into muffin liners as usual. This is a great option for those early morning breakfasts or unexpected guests.

But what about storing leftovers? If you have any muffins left (which is quite rare), they can be stored in an airtight container at room temperature for up to 3 days. For longer storage, I recommend freezing them. Simply wrap each muffin individually in plastic wrap and store them in a freezer bag for up to 3 months.

And finally, if you’re looking to reheat these muffins, there are several options. If you prefer a crispy top and soft center, reheat them in the oven at 350°F (180°C) for 5-7 minutes. Alternatively, if you’re in a hurry or don’t want to heat up the oven, you can microwave them on high for 10-15 seconds per muffin.

With these make-ahead, storing and reheating tips, you’ll always have a sweet treat on hand whenever those chocolate cravings hit!

Tips for Perfect Results

 Perfect for chocolate lovers who can't get enough.
Perfect for chocolate lovers who can’t get enough.

Listen closely, my dear apprentice bakers, for I have some crucial tips that will transform your triple chocolate muffins into bakery-quality treats.

First and foremost, let’s talk about the flour. To ensure a light and fluffy texture, it’s best to use self-raising flour instead of all-purpose flour. However, if you only have all-purpose flour on hand, you can make your own self-raising flour by adding baking powder (1 ½ teaspoons per cup of flour) and salt (¼ teaspoon per cup of flour) to it.

Consider adding some texture to your muffins with chocolate chunks or chips, but remember to reserve a handful to sprinkle over the top of the muffins before baking. This will give them an extra-crunchy crust that contrasts beautifully with their soft interior.

When it comes to melting the chocolate for your muffin batter, do so gently using a double boiler, or a heatproof bowl suspended over a pot of simmering water. Avoid microwaving or melting the chocolate directly on the stovetop, as this can cause it to burn or seize.

Now, let me share with you my secret ingredient: sour cream. This wonder ingredient adds moisture and tanginess to the mixture while making each bite more tender and flavorful. A trick is to use room temperature sour cream as it blends easier with other ingredients.

Another tip is to fill all muffin cups equally to ensure even baking. Do not overfill because they will spill out of their tin during baking, creating flat tops or uneven shapes.

Finally, resist the urge to open the oven door during baking as this can cause the muffins to deflate or lose their shape. Be patient and wait until they are almost fully baked before checking them through an inserted toothpick test.

Adhering to these tips promises perfect bakery-style triple chocolate muffins worth showing off and devouring within seconds!

Bottom Line

And there you have it – the recipe for the most delicious Triple Chocolate Muffins you will ever taste! I hope that these instructions, tips, and variations we’ve covered will make your baking experience as enjoyable as possible. Once you take a bite of these muffins, you’ll be hooked forever.

So what are you waiting for? Get in the kitchen and start baking! Invite your family and friends over to share in the goodness of these chocolaty delights. Whether it’s for breakfast, dessert, or just a snack, these muffins are perfect any time of day.

Remember – don’t be afraid to experiment with flavor combinations and shapes. That’s what baking is all about! Try out different ingredients from our list or come up with your own unique twist on this classic recipe.

In my opinion, there’s nothing better than a freshly baked muffin straight out of the oven. So sit back, relax, and let the smell of melting chocolate fill your home. You deserve it!

Triple Chocolate Muffins

Triple Chocolate Muffins Recipe

These are the most decadent muffins i have ever tasted. The caramel just oozes out when they are warm-making them beautifully tasty.
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Course: Dessert
Cuisine: Bakery
Keyword: < 60 Mins, Australian, Breads, Canadian, Oven, Quick Breads
Prep Time: 20 minutes
Cook Time: 20 minutes
Calories: 387.2kcal


  • 1 1/2 cups self-raising flour
  • 1 cup firmly packed dark brown sugar
  • 250 g dark chocolate, chopped
  • 125 g butter
  • 1/4 cup cocoa
  • 300 ml sour cream
  • 2 eggs
  • 2 teaspoons vanilla essence
  • 2 packages rolos chocolate-covered caramel candies or 2 packages other chocolate-covered caramel candies
  • 1/4 cup sifted cocoa


  • Preheat oven to moderate (180ºC., 350ish) Line 12 x 1/3-cup hole muffin pan with paper cases.
  • Sift flour into large bowl, and stir in sugar.
  • Melt chocolate and butter.
  • Stir in cocoa and cool for 5 minutes.
  • Whisk sour cream, vanilla and eggs in a jug.
  • Make a well in the dry ingredients.
  • Stir in chocolate and sour cream mixtures until just combined.
  • Spoon batter into pan so each hole is ½ full.
  • Press 2 Rolos into the centre of each.
  • Spoon the remaining mixture to 2/3 fill each hole.
  • Bake for 15-20 Minutes.

Your Own Notes


Serving: 98g | Calories: 387.2kcal | Carbohydrates: 39.6g | Protein: 7.2g | Fat: 26.9g | Saturated Fat: 16.4g | Cholesterol: 66.8mg | Sodium: 294.6mg | Fiber: 5.6g | Sugar: 18.1g

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