Moist little breakfast breads that are full of chocolate flavor. Mornings just got a whole lot better.
Table of Contents
🗝️ Key takeaways
- These moist, fudgy muffins are quick and easy to mix up. When finished the tender crumb just melts in your mouth
- Since they freeze well muffins make an easy, grab-and-go weekday breakfast but these chocolaty morsels of goodness are perfect for lazy weekend brunches, too.
- The addition of sour cream keeps the muffins light and moist.
Named appropriately, this triple chocolate muffin recipe use three types of chocolate and a bit of espresso to enhance it all.
Each bite of your bakery-style muffin is packed with so much chocolate flavor! It almost tastes like you're eating chocolate cake for breakfast!
🧾 Ingredients
This is an "at a glance" list of ingredients. You'll find the list and the measurements in the printable recipe card below.
📖 Variations
- Use milk chocolate chips.
- You can use semi-sweet chocolate chips instead of the chocolate squares.
- Substitute half the sugar with brown sugar.
- Add white chocolate chips.
- Add a cup of chopped pecans or walnuts.
🔪 Instructions
- In a large bowl, melt the semi-sweet chocolate and butter.
- Once cooled, stir in the remaining wet ingredients.
- In a separate bowl, whisk the dry ingredients together. Then, stir them into the wet mixture.
- Fold in the chocolate chips and divide batter evenly into a muffin tin. Bake as directed in the recipe card below.
🥫 Storage
I always hope we have leftovers when I make these chocolate muffins. Don't forget to let them cool fully on a wire rack before storing!
Triple chocolate chip muffins keep well for five days at room temperature, as long as they're sealed in an airtight container.
You can also wrap the muffins in plastic wrap (or use the airtight container) to store them in the freezer for up to three months.
Let the muffins thaw at room temperature for best results. Then, you can rewarm them in the microwave to give 'em that fresh-baked taste all over again!
💭 Things to know
⭐ Expert Tip: Don't overheat the melted chocolate or it can seize up! Chocolate that has seized is very difficult to fix, so stir frequently and only heat for short bursts at a time.
- Don't over-mix the batter together, or the muffins will be tough.
- I use Dutch process cocoa in these. The flavor isn't as chocolaty if you're using natural cocoa.
- You can switch up the kinds of chocolate used in this recipe, depending on your preferences, as long as the measurements are the same.
- Experiment with chocolate chunks, white chocolate chips, dark chocolate chips, semisweet chocolate chips, milk chocolate chips, or flavored chocolate bars.
- Sour cream tenderizes muffins and makes them really moist! It might sound weird if you don't do much baking, but trust me on this one!
- Using a cookie scoop or ice cream scoop is an easy and clean way to quickly portion out the muffin batter.
- You can ditch the muffin liners, but be sure to coat the muffin tin with a good layer of nonstick spray.
💡Great Idea: After spooning the batter into the muffin tray, sprinkle some remaining chocolate chips on top of the muffins. As they bake, the chocolate chips will get all shiny and melty. It's an Instagram-worthy hack and makes the muffins so pretty for sharing with friends, too!
👩🍳 FAQs
Yep! They are used interchangeably. If you don't have any, you can cut out squares of parchment paper and press them into the muffin cups, making sure the edges of the paper extend taller than the tops of the muffins will be. Fill with batter as normal and bake.
It might sound a little funny since most people think of vanilla and chocolate as opposites. However, vanilla extract highlights and enhances some of the notes in the chocolate. It really makes chocolate muffins so much more delicious!
Sure! You can get away with using almond milk in its place, without too much of a noticeable change in the quality or taste.
Nope, not really! The espresso simply enhances the chocolate flavor—it's not used as a flavoring agent on its own, at least in this recipe. It's such a tiny measurement of espresso powder, anyway, so you'd have to have a really discerning palate to taste it!
📚 Related recipes
You can't go wrong with muffins and quickbreads for breakfast!
- French Breakfast Puffs
- Easy Easter Sweet Rolls (Made with Crescent Dough!)
- Brown Butter Banana Pecan Muffins
- Date Nut Bread
🫶 Restless Chipotle recommends
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These are the tools and products I use in this recipe.
📞 The last word
Obviously, chocolate chocolate chip muffins are not meant to be eaten every day. They are a treat.
Having spent years wrestling with anorexia, avoiding certain foods, and trying to be a permanent size 4 I have come to the conclusion that the best advise is all things in moderation.
Please give these a try and enjoy. Life's short. Way too short.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Triple Chocolate Muffins
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 4 ounces semi-sweet chocolate
- ½ cup butter
- ¾ cup sugar
- 2 eggs large
- ½ teaspoon vanilla
- ⅓ Cup sour cream
- ½ cup all purpose flour
- ½ teaspoon espresso powder
- ⅓ cup cocoa powder, I like Hershey's Extra Dark
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups bittersweet chocolate chips or your favorite
Instructions
- Preheat oven to 425°F.
- Break up the semi-sweet chocolate into smaller pieces. You can chop it with a knife or use a food processor. The smaller the pieces the more quickly it will melt.
- In a medium mixing bowl add the 4 ounces semi-sweet chocolate and the butter and heat in 15 second intervals, stirring in between each until the chocolate is totally melted.
- Set aside and allow to cool.
- In a large mixing bowl add the flour, espresso powder, cocoa powder, baking soda and salt.
- Mix well with a whisk.
- Once the chocolate butter mixture has cooled whisk in the sour cream, vanilla, sugar and eggs.
- Mix well.
- Pour the chocolate mixture into the flour mixture.
- Mix until well combined and there are no streaks of flour.
- Fold in the chocolate chips.
- Line a 12 cup muffin pan with cupcake liners.
- Divide batter evenly between the muffin cups.
- Bake for 5 minutes at 425°F then turn down the temperature to 350°F and bake 15 more minutes.
- Remove from the oven and allow to cool completely in the muffin pan.
Notes
Once the muffins have cooled completely you can store them in an airtight container for up to 5 days at room temperature. Freeze
These muffins will freeze well. Make sure they’re cooled completely then wrap in aluminum foil first then plastic wrap. Label properly. They will freeze well for 3 months. Thaw at room temperature.
Tips:
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
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