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These triple chocolate muffins feature melted chocolate, cocoa powder and dark chocolate chips, creating indulgent, moist treats.
Is there a better way to start the morning than a tasty muffin - from pumpkin oatmeal muffins to mini chocolate chip muffins to almond flour banana muffins to banana chocolate chunk 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.
Why This Recipe Works
- Easy - You'll be surprised how easy these muffins are to make. They can be prepped and put in the oven in less than 10 minutes.
- Chocolate lovers - These offer an intense and luxurious chocolate experience with melted chocolate, cocoa powder, and dark chocolate chips.
- Make-ahead - You can make a batch of these and then throw in the freezer. Just pull one out when you are short on time.
Jump to:
Ingredient Notes
- Semi-sweet chocolate - Choose a good-quality semi-sweet chocolate for the muffins. You can use chocolate chips or chop a semi-sweet chocolate bar into chunks.
- Vegetable oil - This neutral flavored oil helps keep the muffins moist.
- Light brown sugar - Light brown sugar adds a subtle molasses flavor and moisture to the muffins.
- Greek yogurt - Adds richness and moisture to the muffins. It also contributes to a tender texture. Make sure to use plain, unsweetened Greek yogurt.
- Eggs - Act as a binder and provide structure to the muffins. Make sure your eggs are at room temperature for better incorporation into the batter.
- Vanilla extract - Enhances the overall flavor of the muffins. Use pure vanilla extract for the best flavor.
- All-purpose flour - All-purpose flour is the base of the muffin batter. Measure it accurately using the spoon and level method.
- Cocoa powder - This is where more of the chocolate flavor comes from. Choose a high-quality unsweetened cocoa powder for rich chocolatey taste.
- Espresso powder - Espresso powder enhances the chocolate flavor without adding a distinct coffee taste. It's optional but recommended for a more intense chocolate experience.
- Baking soda - Baking soda is the leavening agent that helps the muffins rise. It reacts with the acidity in the batter, so make sure your Greek yogurt provides enough acidity.
- Salt - Salt enhances the overall flavor of the muffins and balances the sweetness. Use sea salt.
- Dark chocolate chips -These add extra bursts of chocolate in each bite. Use high-quality dark chocolate chips for the best taste. It also is what makes them triple chocolate muffins!
Ingredient Swaps
As with any recipe, you can change up the ingredients if need. Some substitutes include:
- Vegetable oil is a go-to for fat in baked goods, but coconut oil, melted butter or canola oil also works.
- 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.
- While I use eggs in these muffins, if you want to make them vegan, you can use chia seeds.
- Substitute all-purpose flour with a 1:1 gluten-free flour blend if you need a gluten-free option. You could also use whole wheat flour for a nuttier taste and added fiber.
- Replace unsweetened cocoa powder with Dutch-processed cocoa powder for a smoother and less acidic chocolate flavor. If you make this substitute, you need to use baking powder instead.
- If using some chocolate chips, I prefer dark chocolate, but semi-sweet or milk works as well.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Microwave chocolate and oil in 10 second increments until smooth then whisk in the sugar and wet ingredients until combined. In another bowl, mix together the dry ingredients.
Fold in the dry ingredients and 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
You can use a combination of semi-sweet, bittersweet, and milk chocolate to achieve a more complex flavor profile. The chocolate chips themselves can be mini, regular or jumbo. Whatever your heart desires!
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.
Yes! Just pour your batter into a 9x5 loaf pan. Bake at 350°F for 55 to 60 minutes or until a toothpick comes out clean.
Let cool for 10 minutes before removing from the pan. Then let cool on a cooling rack.
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.
Equipment
The equipment you use is important to how the muffins turn out. What is needed is the following:
- Large bowl - Need a bowl to be able to mix together the ingredients.
- Whisk - Used to mix together the dry ingredients.
- Cupcake liners - Keeps the muffins from sticking to the pan.
- Cookie scoop - Helps get an even amount of batter in each muffin pan.
- Muffin pan - Bakes the muffins.
Pro Tips/Recipe Notes
- All refrigerated items should be at room temperature, which helps the batter mix easily and evenly.
- Measure flour accurately using the spoon and level method to prevent dense or dry muffins.
- Even if you're not a coffee fan, adding espresso powder enhances the chocolate flavor without imparting a strong coffee taste. You can omit it if you don't have it.
- Use an ice cream scoop to get an even amount of batter in each muffin tin.
- It is important to bake at a higher temperature then lower the temperature which helps them rise but keeps them moist.
- You'll know the muffins are done when a toothpick comes out clean.
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. These raspberry and white chocolate muffins are a great option too! 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
- ⅔ cup semi-sweet chocolate chips
- ½ cup vegetable oil
- ¾ cup light brown sugar
- ⅓ cup Greek yogurt, at room temperature
- 2 large eggs, beaten, at room temperature
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour (94g)
- ⅓ cup unsweetened cocoa powder (32g)
- 1 teaspoon espresso powder
- ½ teaspoon baking soda
- ¼ teaspoon sea 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, espresso powder, baking soda 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
- All refrigerated items should be at room temperature, which helps the batter mix easily and evenly.
- Measure flour accurately using the spoon and level method to prevent dense or dry muffins.
- Even if you're not a coffee fan, adding espresso powder enhances the chocolate flavor without imparting a strong coffee taste. You can omit it if you don't have it.
- Use an ice cream scoop to get an even amount of batter in each muffin tin.
- It is important to bake at a higher temperature then lower the temperature which helps them rise but keeps them moist.
- You'll know the muffins are done when a toothpick comes out clean.
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