With melted chocolate, cocoa powder and dark chocolate chips, this triple chocolate muffins recipe makes rich, moist and flavorful muffins.
Is there a better way to start the morning than a tasty muffin - from pumpkin oatmeal muffins to vegan banana chocolate chip muffins to almond flour banana muffins.
But let's be honest here. What is better than breakfast that tastes like dessert? Well that is exactly what you get with this chocolate muffins recipe.
It is basically like a fudge brownie meets a moist chocolate cake. Make no mistake, you need to love chocolate to love these. But I know there aren't many anti-chocolate people out there.
Yes I know you can buy chocolate muffins pretty much anywhere, but trust me when I say these are better than all of them. Hope you give these muffins a try!
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Ingredient Notes
- Chocolate - semi-sweet chocolate, cocoa powder and dark chocolate chips are what make up the triple chocolate flavors of these muffins. The semi-sweet is melted for the base. The cocoa powder is used for the base as well, but use natural, not Dutch-processed. And the dark chocolate chips are mixed in at the end for pops of melted chocolate.
- Greek yogurt - important as it helps create moist muffins but also has acid to react with the baking soda, which helps them rise.
- Espresso powder - the secret ingredient for anything I use that is predominately chocolate. It just enhances the chocolate flavor.
Ingredient Swaps
As with any recipe, you can change up the ingredients if need. Some substitutes include:
- If you don't have light brown sugar, granulated sugar works too.
- I'm a fan of Greek yogurt for acidity and helping with moistness, but sour cream is a good replacement.
- Vegetable oil is a go-to for fat in baked goods, but coconut oil, melted butter or canola oil also works.
- While I use eggs in these muffins, if you want to make them vegan, you can use chia seeds.
- If using some chocolate chips, I prefer dark chocolate, but semi-sweet or milk works as well.
Step-by-Step Photos
Microwave chocolate and oil in 10 second increments until smooth then whisk in the sugar and wet ingredients until combined.
Whisk together the dry ingredients in a bowl and add to the wet ingredients, stirring until just combined. Fold in the chocolate chips.
Fill each liner to the top and add some chocolate chips then bake for 5 minutes at 425°F before reducing to 350°F. Bake for an additional 15-20 minutes or until done.
FAQs
Cupcakes have more sugar and fat and usually include frosting. Where muffins are generally denser. Also cupcakes are usually mixed with a stand mixer and muffins are mixed by hand.
Natural cocoa powder is acidic so it needs to be paired with baking soda. Dutch-processed cocoa powder is even richer in chocolate flavor but doesn't have acid so it works best with baking powder.
Because this recipe uses baking soda, you want to use natural. But if you use baking powder, you can use Dutch-processed cocoa powder.
You’ll know these muffins are done when a toothpick comes out clean.
These triple chocolate muffins will last for 3-4 days at room temperature and up to a week in the fridge.
You can also place in the freezer for up to 3 months. Just thaw at room temperature when ready to eat.
Pro Tips/Recipe Notes
- It is important to bake at a higher temperature then lower the temperature which helps them rise but keeps them moist.
- Use natural cocoa powder vs Dutch-processed cocoa powder as natural cocoa powder isn’t as intense of a flavor. Baking soda also won't react to Dutch-processed.
- All refrigerated items should be at room temperature, which helps the batter mix easily and evenly.
- The espresso powder helps enhance the chocolate flavor but can be omitted if you don't have.
Other Breakfast Recipes
If you’ve tried this triple chocolate muffins recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Triple Chocolate Muffins
Ingredients
- 4 oz semi-sweet chocolate, finely chopped
- ½ cup vegetable oil
- ¾ cup light brown sugar (150g)
- ⅓ cup Greek yogurt, at room temperature
- 2 large eggs, beaten, at room temperature
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour (90g)
- ⅓ cup unsweetened cocoa powder (32g)
- ½ teaspoon baking soda
- ½ teaspoon espresso powder
- ¼ teaspoon salt
- 1 cup dark chocolate chips + more for topping
Instructions
- Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- Place the chopped chocolate and oil in a large heat-proof bowl. Microwave on high in 10 second increments, whisking after each until completely smooth. Whisk in the sugar, yogurt, eggs and vanilla extract until combined and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, espresso powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined. Stir in the chocolate chips.
- Evenly fill each liner with batter and top chocolate chips. Bake for 5 minutes and then reduce heat to 350°F. Continue to bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Allow muffins to cool for 5 minutes in pan before transferring to a wire rack to cool.
Notes
- It is important to bake at a higher temperature then lower the temperature which helps them rise but keeps them moist.
- Use natural cocoa powder vs Dutch-processed cocoa powder as natural cocoa powder isn’t as intense of a flavor. Baking soda also won't react to Dutch-processed.
- All refrigerated items should be at room temperature, which helps the batter mix easily and evenly.
- The espresso powder helps enhance the chocolate flavor but can be omitted if you don't have.
- You’ll know these muffins are done when a toothpick comes out clean.
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