Crunchy tops, fluffy texture inside and an intense chocolate flavour – these Triple Chocolate Muffins tick all the boxes! The muffins are flavoured with rich cocoa powder, and studded with milk chocolate chips and dark chocolate chips, that’s triple the chocolate in every bite. Plus the recipe couldn’t be easier and comes together in a flash. Enjoy warm for a fresh bakery-style treat!
About these Triple Chocolate Muffins
- FLAVOUR: 100% cocoa powder is used to flavour the muffin mixture first, then we add a generous(!) amount of milk chocolate and dark chocolate chips. Triple the chocolate, triple the deliciousness.
- TEXTURE: crunchy on the outside with a soft and fluffy crumb inside and pockets of melted chocolate chips throughout.
- SERVES: this recipe makes 6 large bakery-style chocolate muffins. Feel free to scale up the ingredients to make a double batch.
The secret to soft and fluffy triple chocolate muffins
Have you ever made a batch of muffins only to take a bite and find they’re dense, tough and a little dry? Don’t worry, I’ve been there! But let me assure you that these triple chocolate muffins guarantee a soft, fluffy and moist texture. Here’s how:
Secret ingredients: using oil (instead of butter) gives the muffins a soft, tender crumb. Adding both sour cream and milk also makes them moist and rich due to their higher fat content.
Secret method: over-mixing is the most common reason why muffins turn out dry and tough. So to prevent this, we use the ‘separate mixing method’. The dry ingredients are whisked together in one bowl, and the wet ingredients are combined in a separate bowl. Then the two are stirred together until just combined – a lumpy mixture with lots of air bubbles is what you’re looking for. Top tip… put the electric whisk away and mix by hand to have more control.
4 tips to make your muffins rise higher
- Fill every other hole (like in the photo below): this will distribute the heat more evenly between the muffins and help them to rise tall.
- Fill the muffin liners almost to the top: packing in more mixture will give that overflowed domed-tip finish.
- Let the mixture rest for 20 minutes before baking: during this time the flour soaks up extra moisture and creates a thicker batter, resulting in more structure and a higher rise.
- Blast at high heat then lower the temperature: the high heat will kickstart the raising agent more quickly and give the muffins a boost to rise tall. The temperature is then lowered for the remaining baking time to not dry the muffins out.
How to make your own muffin liners
Out of muffin liners? No problem! You can easily make your own using baking paper or greaseproof paper. Simply cut out squares that are larger than the holes and use a ramekin or jar to press them into shape, just like in the photo below. It’s that easy! I only had white baking paper to hand, but next time I’ll use brown baking paper for a true bakery-style look.
Triple Chocolate Muffins
- 125 g Self raising flour
- 25 g Cocoa powder I used Menier 100% Cocoa Powder
- 0.5 tsp Baking powder
- 150 g Golden caster sugar
- 0.25 tsp Espresso powder (optional) helps enhance the chocolate flavour
- 0.25 tsp Salt
- 75 g Milk chocolate chips
- 75 g Dark chocolate chips
- 1 large Egg at room temperature
- 75 ml Whole milk
- 75 g Sour cream
- 50 ml Vegetable oil
- 0.5 tsp Vanilla extract
- Preheat the oven 220°C fan and line a 12-hole muffin tin with 6 muffin liners, leaving every other hole free (this will help the muffins rise extra tall!).
- Whisk all of the dry ingredients together (apart from the chocolate chips) in a bowl until mixed through.
- In a separate bowl or jug, whisk all of the wet ingredients together until well combined.
- Pour the wet ingredients into the dry ingredients and fold together until the mixture is just combined. Be extra careful not to over-mix at this stage, a lumpy mixture with lots of air bubbles is what you're looking for.
- Set aside a handful of the milk and dark chocolate chips. Then add the rest to the mixture and fold through just a couple of times.
- Divide the mixture evenly between the liners filling each one almost to the top. Sprinkle the leftover chocolate chips on top of each muffin. Leave the unbaked muffins to 'rest' for 20 minutes at room temperature.
- Bake for 5 minutes at 220°C then reduce the temperature to 180°C fan and bake for a further 15-20 minutes until risen and set on top.
- Transfer to a wire rack and leave to cool for 10 minutes. Enjoy warm for a fresh bakery-style triple chocolate muffin experience!
Have you made this recipe?
I really hope you enjoyed your triple chocolate muffins and would love to hear what you think! Leave a comment or star rating below. Drop me a message on my Instagram or tag @jessie.bakes.cakes in your posts so I can see your delicious muffins.
More muffin recipes to love
This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and use myself.