These triple chocolate muffins are made using three different types of chocolate: melted chocolate, cocoa powder, and chocolate chips. They are a bakery style muffin that bake up to have large muffin tops!
This post is sponsored by Lifeway. However, all thoughts and opinions are my own. Thank you for supporting the brands that make Ginger Snap's Baking Affairs possible!
These triple chocolate chip muffins are seriously the best chocolate muffins you can make at home.
They're soft, fluffy, and super moist! Not only do they make for a perfect quick breakfast, but also as an easy afternoon snack.
Looking for more chocolate desserts? Then check out these: chocolate s'mores cookies, triple chocolate brownies, and oreo cinnamon rolls.
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Why You'll Love These Muffins
- They're bursting with rich chocolate flavor.
- Three different types of chocolate are used to satisfy all chocolate lovers.
- Each bite is soft, moist, and filled with chocolate chips.
- They're perfect for any weekday morning.
- All you need is one large mixing bowl; no stand mixer needed!
If you love muffins that have large muffin tops, then you'll love these homemade muffins.
You also won't find an easier muffin recipe because everything comes together in one bowl!
Lifeway Kefir
Using Lifeway Kefir inside of baked goods adds so much extra moisture and flavor, which makes it one of my favorite ingredients to use.
Lifeway Kefir is a tart and tangy cultured milk that contains 12 live and active cultures. Just an 8-ounce serving of Lifeway low-fat milk contains 11 grams of natural protein.
I used Lifeway Kefir Organic Plain Whole Milk and mixed it directly into the muffin batter. Each bite is perfectly moist and soft thanks to this ingredient!
Check out these black forest cupcakes and strawberry banana cake where I used Lifeway Kefir too.
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Chocolate Bar: I used a 4-ounce semi-sweet chocolate bar. Feel free to use milk chocolate or dark chocolate.
- Lifeway Kefir Organic Plain Whole Milk: This adds moisture and creaminess to the muffins.
- Yogurt: I used plain yogurt, but you could also use vanilla or greek. If you don't have any yogurt, sour cream would work well too.
- Flour: I used all purpose flour.
- Cocoa Powder: For this recipe I used natural cocoa powder, but you could also use dutch process cocoa powder.
- Chocolate Chips: Use whatever you prefer or have on hand! Dark chocolate chips, white chocolate chips, and even milk chocolate chips would all work.
Instructions
Here are the step by step instructions on how to make this triple chocolate muffins recipe.
Step 1: Melt the chocolate. In a small bowl, melt the chocolate bar and butter in 20 second intervals until completely melted.
Let it cool for 5 minutes on the counter.
Step 2: Wet ingredients. In a large bowl, whisk together the melted chocolate mixture, sugar, lifeway milk, yogurt, vegetable oil, eggs, and vanilla extract until completely combined.
Step 3: Dry ingredients. Then add the flour, cocoa powder, baking powder, baking soda, and salt and use a rubber spatula to gently fold everything together.
Then fold in the chocolate chips.
Step 4: Fill the muffin tin. Fill each cupcake liner to the top with batter (I used my 3 tablespoon cookie scoop to help with this).
PRO TIP! Add extra chocolate chips to the top of the batter before baking for even more chocolate!
Step 5: Bake. Bake at 425 degrees for 7 minutes. Then reduce the oven temperature to 350 degrees and continue to bake for another 8-12 minutes.
Step 6: Cool. Allow the muffins to cool in the muffin tin for 10 minutes. Then transfer them over to a wire rack to finish cooling completely.
Storage Tips
Keep any leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
They will last for 2 months in the freezer. Thaw them in the refrigerator overnight and then reheat in the microwave.
Expert Baking Tips
- Muffin Pan: Prep your 12-count muffin pan by lining it with muffin liners. If you don’t have liners, spray each muffin cups with cooking spray. Here are the paper liners I use for both cupcakes and muffins.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Muffin Batter: Fill each muffin cup to the top with batter. I used my #24 cookie scoop to make this process a lot easier and less messy.
- Baking Time: Bake the muffins for 7 minutes at 425 degrees. Then reduce the oven temperature to 350 and bake for an additional 8-12 minutes. Baking at that higher heat initially will help the muffins to rise taller.
Recipe FAQs
Yes, you can easily make a double batch of these muffins. Just bake each pan separately.
Definitely! Just use a mini muffin pan. Please note that the bake time will be significantly less than regular-sized muffins.
Absolutely! These would be delicious with either dark chocolate chunks or semi-sweet chocolate chunks.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Muffin Recipes
📖 Recipe
Triple Chocolate Muffins
Equipment
- 12-count muffin pan
- Mixing Bowl
Ingredients:
- 6 tablespoons unsalted butter
- 4 ounces semi-sweet chocolate, chopped
- ¾ cup sugar
- ½ cup Lifeway Kefir Organic Plain Whole Milk
- ⅓ cup yogurt (plain or vanilla)
- 3 tablespoons vegetable oil (or canola)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ cup cocoa powder
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
Instructions:
- Preheat the oven to 425 degrees and line a 12-count muffin pan with cupcake liners or non-stick spray.
- In a microwave-safe bowl, melt the chocolate bar and butter in 20 second intervals until completely melted. Let it cool for 5 minutes.
- In a large bowl, whisk together the melted chocolate mixture, sugar, lifeway milk, yogurt, vegetable oil, eggs, and vanilla extract until completely combined.
- Then add the flour, cocoa powder, baking powder, baking soda, and salt and use a rubber spatula to gently fold everything together. Then fold in the chocolate chips.
- Fill each cupcake liner to the top with the muffin batter (I used my 3 tablespoon cookie scoop to help with this) and bake at 425 degrees for 7 minutes. Then reduce the oven temperature to 350 degrees and continue to bake for another 8-12 minutes. Use a toothpick to check the center of the muffins for doneness.
- Allow the muffins to cool for 10 minutes in the pan before transferring them over to a wire rack to finish cooling.
- Keep any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Notes:
- Muffin Pan: Prep your 12-count muffin pan by lining it with muffin liners. If you don’t have liners, spray each muffin cups with cooking spray. Here are the paper liners I use for both cupcakes and muffins.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Muffin Batter: Fill each muffin cup to the top with batter. I used my #24 cookie scoop to make this process a lot easier and less messy.
- Baking Time: Bake the muffins for 7 minutes at 425 degrees. Then reduce the oven temperature to 350 and bake for an additional 8-12 minutes. Baking at that higher heat initially will help the muffins to rise taller.
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