Triple Chocolate Muffins Recipe

If you like chocolate, you will definitely love these Triple Chocolate Muffins. It’s super chocolatey, moist, crunchy tops and loaded with melted chocolate chips! These are the best chocolate muffins you will ever have. 

This Triple Chocolate Muffins recipe is made with cocoa powder, sour cream, plain chocolate chips and white chocolate chips. They are fluffy yet dense, delicious and go really well with a cup of coffee or a tall glass of milk!

Honestly, these moist muffins are actually way better than the ones you find at the bakeries. Serve them for breakfast or as a dessert at a party because you will see that they never disappoint.

In this triple chocolate muffins recipe, I used sour cream to lighten up the batter and makes the muffins really rich, yet soft as well. The cocoa powder is used to deepen the chocolate flavor. Of course, the generous amount of chocolate chips is to ensure every bite is chocolatey and yummy!

How to make (step-by-step)

Step 1: Mixing the ingredients

Turn on the oven and preheat it to 400°F/200°C. Line 16 paper muffin cases in either 1 or 2 muffin trays. 

Mix the plain flour, cocoa powder, baking powder and baking soda in a large bowl.

Pour in the plain chocolate chips and white chocolate chips and stir them until they are well distributed.

Step 2: Making the batter

On a separate bowl, add the eggs, soured cream, sugar and butter, and mix well. 

Now add it to the dry ingredients from step 1 and stir gently until all the materials are combined.

Using 2 spoons (you can use forks too), divide the batter into each muffin paper cases and bake them in the preheated oven for 20 minutes, or until the muffins are well risen and firm to the touch. 

Recipes Quick Tips

• If you are trying to get that chocolatey top on your muffins, you can reserve some chocolate chips and sprinkle onto the tops of the muffins before baking. This will make the muffins look visually appealing, bursting with chocolate. It just makes the finished product look so much better!
• Like all muffins, the triple chocolate muffins are also best eaten fresh, within a day or two. I guarantee that they won’t last past the first day!
• Storage instructions: you can freeze the muffins for up to 3 months for longer storage. To serve, remember to thaw overnight in the fridge. Then, you can either warm the muffins up in the microwave or bring them out of the fridge to room temperature.

Related Muffins Recipes

• Warm Molten-Centered Chocolate Cupcakes Recipe
• Blueberry Jam Muffin Recipe
• Chocolate Chip Muffins Recipe

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Yield: 16

Triple Chocolate Muffins Recipe

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Chocolate lovers will definitely love this Triple Chocolate Muffins recipe. It’s super moist, crunchy tops and loaded with melted chocolate chips! These will be the best chocolate muffins you will ever have. 

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 2 cups (250g) plain flour
• ¼ cup (25g) cocoa powder
• 2 tsp baking powder
• ½ tsp baking soda
• ⅔ cup (100g) plain chocolate chips
• ⅔ cup (100g) white chocolate chips
• 2 eggs, beaten
• 10 fl oz (300ml) soured cream
• 3 oz (85g) light muscovado sugar
• 6 tbsp (85g) butter, melted

Instructions

1. Preheat the oven to 400°F/200°C. Line 2 muffin trays with 16 paper muffin cases. Sift the flour, cocoa powder, baking powder and baking soda into a large bowl, add the plain chocolate chips and white chocolate chips and stir.
2. Place the eggs, soured cream, sugar and butter in a separate bowl and mix. Add the wet ingredients and stir gently until just combined.
3. Using 2 spoons, divide the mixture between the muffin paper cases and bake in the preheated oven for 20 minutes, or until well risen and firm to the touch. Serve warm or cold.
   

Notes

• As with all muffins, these triple chocolate muffins taste best if they are eaten fresh, on the day they are made.
• To get chocolatey tops and make the muffins look better, reserve some chocolate chips and sprinkle onto the tops before baking!
• For the best results, I always recommend using the gram measurements with a digital scale. Cup measurements are just not accurate enough and usually cannot guarantee the best results.
  

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 149Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 44mgSodium: 115mgCarbohydrates: 16gFiber: 1gSugar: 3gProtein: 3g

For the best results, I always recommend using the gram measurements with a digital scale. Cup measurements are just not accurate enough and usually cannot guarantee the best results.

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