Chocolate lovers, get ready for the best triple chocolate muffins! Made with cocoa powder and loaded up with both white chocolate chips and dark chocolate chips, these are like fudgy brownies meet muffins. These dark chocolate muffins are made in one bowl and you don't even need a mixer to make them.
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Once I made my chocolate espresso muffins, strawberry chocolate muffins, and blueberry chocolate muffins, I was on a ROLL! So next up had to be an extra chocolatey version - triple chocolate muffins!
These triple chocolate muffins are well, triple chocolate, thanks to the combo of cocoa powder and two types of chocolate chips.
Using cocoa powder can make your baked goods pretty dry, so we're counteracting that by using both a neutral oil and sour cream. This is going to give us a soft crumb and keep them extra moist for days. Seriously, days later they were still super moist!
If you want to make chocolate baked goods (who doesn't), you need to try my chocolate loaf cake and double fudge brownies.
Why you'll love this recipe!
- One Bowl Recipe: what I love about these chocolate muffins is you don't need to drag out a stand mixer or handheld mixer. These are made in one bowl with just a whisk - easy!
- Super Moist: No dry muffin tops here. These muffins stay super moist thanks to oil instead of butter and sour cream instead of milk.
- Bakery Tops: I've got a few tricks to get those bakery muffin tops, no flat muffin tops here people.
Grab your ingredients
- Cocoa Powder: I recommend using Dutch-processed cocoa powder. It's richer in flavor and darker in color. In a pinch, you could swap it out for natural cocoa powder.
- Chocolate Chips: I'm using a combo of white chocolate chips and semisweet chocolate chips, but you could swap them out for milk chocolate chips if you want!
- Sour Cream: using sour cream instead of milk is going to make these muffins extra moist, and the extra fat from the sour cream will give us a soft crumb.
- Neutral Oil: use a neutral oil like canola oil, vegetable oil, or sunflower oil. Using oil instead of melted butter is going to keep these muffins soft for days.
- Espresso Powder: espresso powder is going to deepen the chocolate flavor, I promise it won't make the muffins taste like coffee! Feel free to leave it out if you want.
Substitutions & Additions
- Sour Cream: swap out sour cream for an equal amount of Greek yogurt, full-fat yogurt, or buttermilk. Just note that if you use buttermilk, the muffin batter won't be as thick and the chocolate chips might sink.
- Chocolate Chips: use your favorite type of chocolate chips here! You can use milk chocolate, white chocolate, dark chocolate, or go wild and do peanut butter chips.
How to Make this Recipe
- Step 1: In a large bowl, whisk all of the wet ingredients together.
- Step 2: Add the dry ingredients and stir until smooth.
- Step 3: Add the chocolate chips. You can let the batter rest for 30-60 minutes to get taller muffins (this is optional!)
- Step 4: Preheat the oven to 425°F. Fill the muffin liners so they're almost full. Bake 6 at a time for 5 minutes, then lower the oven temperature to 350° and bake for another 15-18 minutes.
How to Get Those Bakery-Style Muffins!
- Resting the Muffin Batter: let the muffin batter rest for 30-60 minutes. This will allow the baking powder to start acting, giving us taller muffin tops.
- Space Out Muffins: I recommend only baking six muffins at a time. This will give them more space to grow in the oven.
- Add Chocolate Chips: I used to always add chocolate chips to the top of the muffin before baking, but I found I could get a nicer look if I added them AFTER they came out of the oven. As soon as they're out of the oven, I gently press the chocolate chips to the tops of the muffins.
Storage & Freezing
Store the cooled muffins in an airtight container at room temperature for up to 5 days. To freeze, place in a freezer-safe bag or container and freeze for up to 2 months. Let thaw for a few hours at room temperature or in the fridge overnight.
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Thank you!
Ella
Recipe
The Best Triple Chocolate Muffins (One Bowl Recipe)
Equipment
- 2 Muffin pans
- Large Bowl
- Whisk
- Kitchen Scale
- Measuring Spoons
Ingredients
- ½ cup (118 ml) Hot Water
- ¾ teaspoon Espresso Powder
- ½ cup (118 ml) Neutral Oil
- 1 cup (205 grams) Brown sugar
- ⅓ cup (66 grams) Granulated Sugar
- 2 large Eggs room temperature
- 1 cup (227 grams) Sour Cream room temperature
- ½ teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- 1 ¾ cups (200 grams) Flour
- ¾ cup (63 grams) Dutch Processed Cocoa Powder
- 1 cup (255 grams) Semisweet Chocolate Chips
- ¾ cup White Chocolate Chips
Instructions
- In a jug or cup, whisk the hot water with the espresso powder.½ cup (118 ml) Hot Water, ¾ teaspoon Espresso Powder
- In a large bowl, whisk together the eggs, oil, sour cream, hot coffee, and sugars until smooth.1 cup (205 grams) Brown sugar, ⅓ cup (66 grams) Granulated Sugar, 1 cup (227 grams) Sour Cream, ½ cup (118 ml) Neutral Oil, 2 large Eggs
- Add the flour, cocoa powder, salt, baking soda and baking powder. Stir until almost smooth.1 ¾ cups (200 grams) Flour, ½ teaspoon Baking Powder, 1 teaspoon Baking Soda, 1 teaspoon Kosher Salt, ¾ cup (63 grams) Dutch Processed Cocoa Powder
- Stir in the chocolate chips.1 cup (255 grams) Semisweet Chocolate Chips, ¾ cup White Chocolate Chips
- Cover with plastic wrap or a clean dish towel and let rest for 30-60 minutes.
- Preheat oven to 425℉/220℃ and line two muffin pan with liners. You want to line every other muffin hole, so you're baking 6 muffins at a time. This will give the muffin tops more space to rise.
- Fill each muffin cup with muffin batter until it's just over ¾ full.
- Bake at 425℉ for 5 minutes, then decrease temperature to 350℉/175℃ for 15-18 more minutes.
- Let the muffins cool in the pan for 10 minutes before removing to a wire cooling rack to cool completely. For that bakery style look, as soon as they come out of the oven I like to press chocolate chips on top of the muffins.
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