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a muffin pan of triple chocolate muffins with one muffin with a bite out of it

Triple Chocolate Muffins

Tara Kringlen
Loaded with three kinds of chocolate, these triple chocolate muffins are the perfect breakfast or afternoon treat. Cocoa powder, bittersweet melted chocolate and chocolate chips fill these fluffy muffins. They are so simple to make and don't even require a mixer!
5 from 1 vote
Prep Time 15 mins
Cook Time 17 mins
Resting Time 30 mins
Total Time 1 hr 2 mins
Course Bread, Breakfast, Dessert, Snack
Cuisine American
Servings 14 muffins
Calories 344 kcal


  • 4 oz bittersweet chocolate finely chopped
  • 1 ¾ cups (210 grams) all-purpose flour
  • cup (35 grams) natural unsweetened cocoa powder
  • ½ brown sugar packed
  • ½ cup granulated sugar
  • ½ teaspoon baking soda
  • 1 ½ teaspoon baking powder
  • 1 teaspoon kosher salt use half the amount if using table salt
  • 2 teaspoon instant espresso powder optional but highly recommended!
  • ½ cup vegetable oil
  • 1 cup sour cream room temperature
  • 2 large eggs room temperature
  • 1 cup semisweet or milk chocolate chips plus additional for the tops


  • Preheat the oven to 425 degrees. Prepare 2 muffinn tins with 14 paper liners.
  • In a medium microwave safe bowl, melt the chocolate in the microwave in 30 second intervals, stirring after each one until completely melted. Let the chocolate cool for at least 10 minutes.
  • In a medium bowl, combine the flour, cocoa powder,brown and white sugar, baking soda, baking powder, salt and espresso powder.
  • Once the chocolate has cooled, whisk in the eggs, oil and sour cream until combined.
  • Add the flour mixture to the wet ingredients, stirring until almost all of the flour is stirred in.
  • Add the chocolate chips and stir until they are just evenly combined and avoid overmixing.
  • Divide the mix between the muffin cups, filling to the top. Top with additional chocolate chips if desired.
  • Bake the muffins for 5 minutes at 425 degrees and then turn down the temperature to 350 and continue to bake for 11-12 minutes more until a toothpick inserted into the middle comes out clean.
  • Let cool for a couple minutes in the pan before enjoying!


The sour cream can be substituted for full fat Greek yogurt if preferred.
Use any chocolate chips you prefer-dark, semi-sweet or milk chocolate will all work.
The instant espresso powder helps intensify the taste of the chocolate but you won’t taste the flavor of coffee in the muffins. This is my favorite brand: Medaglia D’Oro.


Serving: 1muffinCalories: 344kcal
Keyword chocolate muffins, easy muffins
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