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Triple Chocolate Muffins – rich chocolate chocolate chip muffins that are moist, tender, and actually pretty good for you!
Chocolate for breakfast is pretty much my ultimate dream. But you also want to stay on track with your eating and not go crazy. Well, now you can have both! These chocolate muffins just happen to fit the bill. With only 3 Tablespoons of butter in the whole recipe, you don’t have to feel guilty.
If you are all about splurging then go for these Nutella Muffins, because Nutella can never be wrong.
Muffins are kind of my favorite thing to make and have stocked in my house. The question always come up; Can you Freeze Muffins? 100% absolutely you can. Just let them cool completely, and then store in a freezer safe plastic bag. Then you can take out one of these easy chocolate muffins any morning of the week for breakfast or as a snack with your coffee or even send in lunch boxes.
These chocolate muffins are bakery style muffins; which means they are dense and have that nice dome on top. And dusting them with powdered sugar gives them just a little extra hint of sweetness!
How to Make Triple Chocolate Muffins
- Melt dark chocolate and butter together until smooth. If you are using a microwave heat in 30 second intervals, stirring until melted.
- Combine flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl whisk together the sugar, milk, vanilla and eggs until smooth.
- Add the melted chocolate go the egg mixture and stir until everything is well combined
- Add the flour mixture and stir until just combined. You want to be careful not to over mix.
- Mix in chocolate chips and scoop into a prepared muffin tin.
- To get the nice dome on top bake for 5 minutes at 425 degrees. Then reduce the heat to 375 and cook for about 10 more minutes.
Tips for Making the Perfect Muffins
- Be careful not to over mix your batter, this makes for tough muffins. When stirring in the flour, mix until the white streaks just disappear.
- Every oven is different, so you use a toothpick to test for done-ness. Don’t always rely on the time in a recipe, testing early ensures your muffins don’t turn out dry and crumbly.
- Use good quality chocolate for these muffins. There are 3 different kinds of chocolate in these muffins, but they are a lighter muffin, so using good quality chocolate makes a difference in how they taste.
- Don’t skip mixing the wet and dry ingredients separately. It is worth having the extra dirty bowl because it helps your muffins stay tender and make sure you don’t over mix them.
Check out the 50 Muffins that have been shared here before, all in one place.
More Chocolate for Breakfast Recipes
- Chocolate Banana Oatmeal Blender Muffins
- Chocolate French Toast
- Nutella Cinnamon Rolls
- Double Chocolate Cheesecake Muffins
- Chocolate Peanut Butter Smoothie
- Chocolate Zucchini Muffins
- Brownie Batter Pancakes
- Chocolate Pumpkin Bread
Triple Chocolate Muffins
Ingredients
- 3 Tablespoons butter, , cubed
- 1 1/2 oz dark chocolate chips
- 2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 2/3 cup granulated sugar
- 2/3 cup milk
- 1/2 teaspoon vanilla extract
- 2 eggs, , lightly beaten
- 1/2 cup semisweet chocolate chips
- Powdered sugar for dusting, , optional
Instructions
- Preheat oven to 425 degrees. Spray or line a 12 cup muffin tin with liners.
- Melt dark chocolate and butter together. If using a microwave, stop to stir every 30 seconds.
- Whisk together flour, cocoa powder, baking powder, salt, and baking soda. Set aside.
- In a large bowl combine sugar, milk, vanilla, and eggs. Mix until well combined. Stir in melted chocolate until smooth.
- Add flour mixture, and mix until just combined. Fold win chocolate chips.
- Fill the 12 muffin tins with batter.
- Bake for 5 minutes at 425 degrees. Reduce the oven to 375 (leave door closed) and cook for an additional 10 minutes. A tester should come out clean.
- Remove from the oven and cool for 5 minutes before removing from the pan. Once completely cool, dust with powdered sugar if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Such pretty pretty pics! Delicious recipe, Erin!
What pretty pictures! 🙂 Like a winter wonderland of muffins.
And my goodness are you busy over here! How in the world do you keep up?!
Great muffins, triple chocolate is always a good thing!
These sound amazing! What is the theory behind the high bake temp at the start, and then a longer lower temp bake? Where did you learn that? (I see it in the Cooking Light recipe directions, and you say it gives them a big dome top and a light fluffy center. I’m just curious about the food science about why it happens.)
From what I have read the high heat at the start lifts the muffin quickly, and creates the tall dome. I don’t know if it activates the baking powder quickly or why it happens, it just does 🙂 Then you lower the temp to finish cooking them more slowly, so they don’t get crusty on the outside.
Chocolate muffins are the best! I made your recipe this weekend they were so delicious!
We always keep muffins in the freezer for the kids for breakfast! Love the dark chocolate in these!
I’m always game for a dessert-like breakfast! You can never have enough chocolate in my opinion. Loved it!
Chocolate muffins!I will not say No to these for sure! The best!
This look heavenly! Adding these to my baking line up for the season! Look too good to pass up!
Oooh I love the height on these! Bakery style for sure!!