Packed with chocolate in three forms, these moist triple chocolate muffins are easy to make and oh so delicious!
I think you have people who either love muffins or don’t. I am 100% on team muffin lover! Back in college, one of my favorite things to get from the library’s cafe was a muffin and whatever overly sweet coffee drink I was into at the moment. Although, I am more of a fruit muffin kind of gal, every now and then, I like to go full on chocolate like with these triple chocolate muffins! Packed with chocolate in three forms – cocoa powder, chocolate chips and a melted chocolate drizzle- these triple chocolate muffins are a chocolate lovers dream. Each bite of these scrumptious muffins will leave you wanting more!
(NOTE: The full recipe with exact measurements is down at the bottom of this post in the recipe card!)
How to Make Triple Chocolate Muffins
Key Ingredients
- Unbleached All-Purpose Flour
- Unsweetened Cocoa Powder
- Baking Powder
- Baking Soda
- Salt
- Granulated Sugar
- Buttermilk
- Eggs
- Neutral Flavored Oil
- Chocolate Chips
- Vanilla Extract
To Make Triple Chocolate Muffins
- Preheat – oven to 375F(190C). Fill (2) 12-count muffin pans with muffins liners. Alternatively, triple chocolate muffins may be baked in batches with (1) muffin pan.
- Whisk – in a large mixing bowl, add and whisk together the flour, cocoa powder, baking powder, baking soda and salt. In a separate medium mixing bowl, add and whisk together the sugar, egg, buttermilk, and vanilla extract.
- Mix – pour the wet mixture into bowl with dry ingredients and mix just until triple chocolate muffins batter come together without any presence of unmixed flour. To avoid ending up with dense, dry muffins, take care to not overmix muffin batter.
- Coat – in a small mixing bowl, add the chocolate chips with about 1/2 teaspoon flour. Coat the chocolate chips in flour and shake off excess flour. I like to transfer flour coated chocolate chips to a sieve and shake a few times to remove excess flour.
- Fold – flour coated chocolate chips into triple chocolate muffins batter.
- Divide – triple chocolate muffins batter into prepared muffin pan(s). I like to use a large cookie scoop or ice scooper to help equally divide batter into pan. Sprinkle remaining chocolate chips equally over divided muffin batter.
- Bake – triple chocolate muffins batter for 14-16 minutes rotating the pan halfway through bake time. Triple chocolate muffins are ready when a toothpick inserted into one of them comes out clean. I find that the 15 minute mark yields the perfect moist texture but all ovens are different, so I would recommend checking on muffins at the 14 minute mark. If triple chocolate muffins are not ready, then continue to bake for an additional minute or two.
- Cool – allow triple chocolate muffins to cool in pan for 4-5 minutes before transferring to a cooling rack to cool to room temperature.
- Melt – in a small mixing bowl add chocolate chips and oil. Give mixture a quick mix and melt either in the microwave in 30 second intervals or on stove top in a double boiler. Take care to stir chocolate as it melts to prevent it from burning.
- Drizzle – allow melted chocolate to cool slightly before drizzling over cooled triple chocolate muffins.
How to Store Triple Chocolate Muffins
- Refrigerator – triple chocolate muffins stored in an airtight container will last up to 3-4 days in the refrigerator. To serve warm, triple chocolate muffins may be warmed up in the microwave for 1-2 minutes or in a toaster oven for 5-6 minutes.
- Freezer – triple chocolate muffins individually wrapped in plastic wrap and stored in a freezer safe container will last up to 1-2 months in the freezer. When ready to eat, thaw overnight in the refrigerator. To serve warm, triple chocolate muffins may be warmed up in the microwave for 1-2 minutes or in a toaster oven for 5-6 minutes.
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If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
PrintTriple Chocolate Muffins
Packed with chocolate in three forms, these moist triple chocolate muffins are easy to make and oh so delicious!
- Prep Time: 20 Minutes
- Cook Time: 16 Minutes
- Total Time: 36 minutes
- Yield: 16 Muffins 1x
Ingredients
Triple Chocolate Muffins
- 2 Cups (250 g) Unbleached All-Purpose Flour, Plus More to Coat Chocolate Chips
- 1/2 Cup (52 g) Unsweetened Cocoa Powder
- 1 1/2 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 2 Large Eggs, Room Temperature
- 1 Cup (237 ml) Buttermilk, Room Temperature
- 1 Cup (200 g) Granulated Sugar
- 1/2 Cup (120 ml) Neutral Flavored Oil i.e. Vegetable Oil
- 1 Teaspoon Vanilla Extract
- 1 Cup (226 g) Semi-Sweet Chocolate Chips, Divided
Chocolate Drizzle
- 1/4 Cup (57 g) Semi-Sweet Chocolate Chips
- 1 1/2 Teaspoons Neutral Flavored Oil i.e. Vegetable Oil
Instructions
- Preheat oven to 375F(190C). Fill (2) 12-count muffins pans with muffin liners. Alternatively, triple chocolate muffins may be baked in batches with (1) muffin pan.
- In a large mixing bowl, add and whisk together the flour, cocoa powder, baking powder, baking soda and salt.
- In a separate medium mixing bowl, add and whisk together the sugar, egg, buttermilk, oil and vanilla extract.
- Pour the wet mixture into bowl with dry ingredients and mix just until triple chocolate muffins batter come together without any presence of unmixed flour. To avoid ending up with dense, dry muffins, take care to not overmix muffin batter.
- In a small mixing bowl, add half of the chocolate chips with about 1/2 teaspoon flour. Coat the chocolate chips in flour and shake off excess flour. I like to use a sieve to remove excess flour.
- Using a rubber spatula, fold flour coated chocolate chips into triple chocolate muffins batter.
- Divide triple chocolate muffins batter into prepared muffin pan(s). I like to use a large cookie scoop or ice cream scoop to equally divide batter into muffin pan (s). Sprinkle remaining chocolate chips over divided muffin batter.
- Bake triple chocolate muffins batter for 14-16 minutes rotating the pan halfway through bake time. Triple chocolate muffins are ready when a toothpick inserted into one of them comes out clean. I find that the 15 minute mark yields the perfect moist texture but all ovens are different, so I would recommend checking on muffins at the 14 minute mark. If triple chocolate muffins are not ready, then continue baking for an additional minute or two.
- Cool triple chocolate muffins in muffin pan(s) for 4-5 minutes before transferring to a cooling rack to cool to room temperature.
- In a small mixing bowl add chocolate chips and oil. Give mixture a quick mix and melt either in the microwave in 30 seconds intervals or on stove top in a double boiler. Take care to stir chocolate as it melts to prevent it from burning.
- Allow melted chocolate to cool slightly before drizzling over cooled triple chocolate muffins and serving.
Notes
- If you only have one muffin pan, triple chocolate muffins may be baking in two batches with one muffin pan.
- Triple chocolate muffins are best eaten the day it is prepared but leftovers stored in an airtight container will last 3-4 days in the refrigerator and 1-2 months in the freezer.
- I find that using a large cookie/ice cream scoop helps with equally dividing muffin batter into pan.
- I used semi-sweet chocolate chips in muffins but bittersweet and milk chocolate chips would work great as well.
- To make triple chocolate muffins gluten-free, use gluten-free all-purpose flour in place of traditional all-purpose flour.
- To make triple chocolate muffins vegan, use your preferred vegan egg substitute and use 3/4 cup (177 ml) plant-based milk with 2 teaspoons vinegar mixed in.
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Adriana
Delicious! recipe is accurate and cupcakes came out perfect. thanks again for another amazing recipe
nourished endeavors
Thanks so much! So happy you like the recipe. Warms my heart to hear!!