Triple Chocolate Muffins Recipe
If you’re a true chocolate lover, get ready to experience pure bliss with this Triple Chocolate Muffins Recipe. Each muffin is a masterpiece, packed with dark cocoa, melty chocolate chips, and creamy white and milk chocolate in every decadent bite. Whether you’re craving a bakery-style breakfast or a next-level dessert, these muffins win hearts every single time.
Ingredients You’ll Need
This Triple Chocolate Muffins Recipe uses straightforward pantry ingredients, but every single one packs a punch in creating their rich, deeply chocolaty flavor and ultra-moist texture. Grab your favorites—each ingredient plays a special role in making the muffins tender, fluffy, and loaded with three glorious kinds of chocolate.
- All-purpose flour: Gives the muffins that classic tender crumb and helps them hold their beautiful dome.
- Unsweetened cocoa powder: The secret to that intense, chocolatey base—go for high quality for truly bold flavor.
- Baking powder: Ensures the muffins rise tall and fluffy in the oven.
- Baking soda: Provides extra lift and creates a soft, delicate center.
- Salt: Balances the sweetness and lets the richness of the chocolate shine.
- Unsalted butter (melted & cooled): Adds richness and helps the muffins stay moist for days.
- Granulated sugar: Sweetens the batter and helps create that irresistible muffin top.
- Brown sugar (packed): Brings in caramel notes and even more softness to the crumb.
- Eggs: Bind everything together and add a lovely lightness to the texture.
- Buttermilk (or whole milk with 1 tsp vinegar): The key to incredible moisture and a tender bite—don’t skip it!
- Vanilla extract: Rounds out all the chocolatey flavors and adds gorgeous depth.
- Semi-sweet chocolate chips: Melty pockets of dark chocolate in every bite—pure heaven.
- White chocolate chips: Add sweetness and creaminess to balance the richer flavors.
- Milk chocolate chunks or chips: Little bursts of smooth, silky chocolate to complete the triple chocolate punch.
How to Make Triple Chocolate Muffins Recipe
Step 1: Preheat and Prep
Start by heating your oven to 375°F. Line a standard 12-cup muffin tin with paper liners, or grease it lightly if you prefer a crisper muffin edge. This step sets you up for quick assembly and ensures the muffins release perfectly once baked.
Step 2: Mix Dry Ingredients
In a medium bowl, grab a whisk and combine the flour, cocoa powder, baking powder, baking soda, and salt. Giving these dry ingredients a good whisk removes lumps and guarantees even distribution, so you don’t end up with a bitter bite of cocoa or a pocket of baking powder.
Step 3: Combine Wet Ingredients
In a large bowl, blend together the melted, slightly cooled butter, granulated sugar, and brown sugar using a whisk, until smooth and well combined. Add the eggs, buttermilk, and vanilla extract, mixing until everything is luxuriously smooth and cohesive (but don’t overbeat—just until mixed is perfect).
Step 4: Bring it All Together
Gradually stir the dry ingredients into the wet mixture, folding gently. Stop mixing as soon as the last streaks of flour disappear. Overmixing can make the muffins tough, and we want them melt-in-your-mouth soft!
Step 5: Add the Chocolates
It’s time for the heart and soul of this Triple Chocolate Muffins Recipe—fold in your semi-sweet chocolate chips, white chocolate chips, and milk chocolate chunks. Folding (rather than stirring vigorously) keeps the batter light and ensures those beautiful pockets of chocolate are evenly distributed throughout each muffin.
Step 6: Fill Muffin Cups
Divide the luscious batter among your prepared muffin cups, filling each about 3/4 full. For a bakery-style look (and extra chocolate bliss), press a few extra chocolate chips on top of each muffin before sending them into the oven.
Step 7: Bake
Bake for 18–20 minutes, or until a toothpick poked into the center comes out with a few moist crumbs attached (a little melted chocolate is a good sign!). Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely, resisting the urge to dive in straight from the oven.
How to Serve Triple Chocolate Muffins Recipe
Garnishes
For that extra touch of bakery magic, dust your muffins with powdered sugar, drizzle with a little melted chocolate, or crown each one with a dollop of whipped cream. Even a sprinkle of flaky sea salt can elevate the chocolate flavor and make every bite sing.
Side Dishes
Serve your Triple Chocolate Muffins Recipe alongside a steaming cup of coffee, a big glass of cold milk, or fresh berries for a vibrant contrast. At brunch, they’re lovely with Greek yogurt or a fresh fruit salad—think balance between rich and refreshing!
Creative Ways to Present
Try piling these muffins high on a tiered stand for a photo-worthy brunch display, or wrap them in bakery paper and twine for sweet, chocolate-packed gifts. You can even slice them in half and sandwich with a scoop of ice cream for the most unforgettable dessert sandwich.
Make Ahead and Storage
Storing Leftovers
Keep any extra muffins in an airtight container at room temperature for up to three days. If your kitchen is warm, store them in the fridge to keep the chocolate from melting. They stay moist and rich, making them feel bakery-fresh for days.
Freezing
This Triple Chocolate Muffins Recipe freezes beautifully! Let the muffins cool completely, then wrap each one individually in plastic wrap and tuck into a freezer-safe bag or container. They’ll keep perfectly for up to two months—making it easy to grab a muffin anytime a chocolate craving hits.
Reheating
To enjoy that fresh-baked texture and gooey chocolate chips, pop a muffin in the microwave for 15 to 20 seconds straight from the freezer or fridge. If you’re warming up several, a low oven for 5–10 minutes does the trick. The chocolate will melt irresistibly, just like when they first came out of the oven.
FAQs
Can I make this Triple Chocolate Muffins Recipe gluten free?
Absolutely! Just swap the all-purpose flour for a 1:1 gluten-free baking blend. Check that your chocolate chips are labeled gluten free as well, and you’ll have muffins that everyone can enjoy.
What if I don’t have buttermilk?
No buttermilk? No worries! Mix 3/4 cup whole milk with a teaspoon of vinegar or lemon juice, let it sit for about 5 minutes to curdle, and use as directed. It’s an easy swap that works perfectly in this recipe.
Can I use only one kind of chocolate?
Of course! While the magic of the Triple Chocolate Muffins Recipe comes from the trio of chocolates, these muffins are delicious even if you use just one or two varieties. Use what you have and enjoy that chocolatey goodness regardless.
How do I get bakery-style domed muffin tops?
The secret is filling your muffin cups about 3/4 full and baking at a slightly higher temperature (375°F). This encourages a big rise early in baking, creating those gorgeous domed tops every muffin lover dreams of.
Can I add nuts or other mix-ins?
Definitely! Chopped walnuts, pecans, or even a handful of dried cherries would be fantastic. Just make sure not to overload the batter so the muffins stay light and fluffy—about half a cup of extra mix-ins is plenty.
Final Thoughts
If you’re in the mood for chocolate heaven, you truly can’t go wrong with this Triple Chocolate Muffins Recipe. It’s cozy, impressive, and endlessly customizable, but most of all, it’s guaranteed to disappear fast! Give these muffins a spot in your baking rotation—they’ll make any day feel a little more special and a lot more delicious.
Print
Triple Chocolate Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Indulge in these decadent Triple Chocolate Muffins that are rich, moist, and loaded with three types of chocolate—semi-sweet, white, and milk chocolate. Perfect for breakfast or as a dessert!
Ingredients
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (melted and slightly cooled)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 2 large eggs
- 3/4 cup buttermilk (or whole milk with 1 tsp vinegar)
- 1 teaspoon vanilla extract
Chocolate Chips:
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup milk chocolate chunks or chips
Instructions
- Preheat the oven: Preheat to 375°F and prepare the muffin tin.
- Mix dry ingredients: Whisk flour, cocoa, baking powder, baking soda, and salt.
- Combine wet ingredients: Whisk melted butter, sugars, eggs, buttermilk, and vanilla.
- Blend: Combine wet and dry ingredients, fold in chocolate chips.
- Bake: Fill muffin cups, bake for 18-20 minutes.
- Cool and serve: Cool in tin, then on a wire rack.
Notes
- For extra indulgence, top with chocolate chips before baking.
- Freeze muffins for up to 2 months; reheat for a warm treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
