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Triple chocolate muffin with melty chips on top
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Triple Chocolate Muffins

A rich, gooey triple chocolate muffin recipe made with cocoa powder, dark chocolate chips, and milk or white chocolate chunks. Bakery-style texture with a soft, moist crumb—perfect for breakfast or dessert.
Prep Time15 minutes
Active Time20 minutes
Resting Time5 minutes
Total Time40 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: bakery style muffins, chocolate breakfast, gooey chocolate muffins, muffin recipe, triple chocolate muffins
Yield: 4 people
Calories: 400kcal
Author: Jenna Cooper
Cost: $5

Equipment

  • 1 Muffin tin Standard 12-cup or jumbo 6-cup tin
  • 1 Mixing Bowl For dry and wet ingredients
  • 1 Whisk Or hand mixer
  • 1 Measuring cups For accurate ingredient portions
  • 1 Wire Rack For cooling the muffins

Materials

Dry Ingredients

  • 1.75 cups All-purpose flour Sifted
  • 0.5 cup Unsweetened cocoa powder Preferably Dutch-process
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 0.5 tsp Salt
  • 1 tsp Instant espresso powder Optional – enhances chocolate

Wet Ingredients

  • 0.75 cup Granulated sugar
  • 0.5 cup Brown sugar Packed
  • 2 Eggs Room temperature
  • 0.5 cup Vegetable oil Or melted unsalted butter
  • 0.75 cup Buttermilk Or plain Greek yogurt
  • 1 tsp Vanilla extract Pure

Chocolate Add-ins

  • 0.75 cup Semi-sweet chocolate chips High-quality recommended
  • 0.5 cup White or milk chocolate chunks Roughly chopped

Instructions

  • Preheat your oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners.
  • In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder (if using).
  • In another bowl, whisk the eggs, granulated sugar, brown sugar, oil, buttermilk, and vanilla until smooth.
  • Gently fold the wet ingredients into the dry mixture just until combined. Do not overmix.
  • Fold in chocolate chips and chunks, saving a few to sprinkle on top.
  • Fill muffin cups all the way to the top for a tall rise.
  • Bake at 425°F for 5 minutes. Without opening the oven, reduce temperature to 350°F and bake for 13–15 more minutes.
  • Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

For gooey-centered muffins, add a spoonful of Nutella or ganache to the center of each before baking.
Store at room temperature in an airtight container for up to 3 days.
Freeze individually wrapped muffins for up to 3 months.