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These large chocolate muffins are super moist and tender and studded with two types of chocolate chips.
Why You’ll Love These Triple Chocolate Muffins
Soft – these muffins are super soft and incredibly moist with a tender crumb.
Triple Chocolate – with cocoa powder in the muffin base and two types of chocolate chips, these muffins are perfect for any chocolate lover.
Jumbo – while they are baked in a standard muffin tin, these muffins are larger than your standard muffin thanks to the extra tall tulip muffin liners. They’re so good, a regular size muffin just wouldn’t be enough.
Great Warm – These muffins are delicious at any temperature, but having one straight out of the oven feels extra decadent. With the melty chocolate and tender crumb, they’re irresistible!
Simple – made with ingredients you likely already have on hand, these muffins are simple to prepare.
Entertaining – you can prepare these muffins the day before, making them perfect for entertaining. They’re great for holiday parties, birthdays, bake sales, picnics, and more.
FAQ
What is dutch-process cocoa?
Dutch-process cocoa is natural cocoa that has been alkalized to neutralize its acidity, resulting in a mellow, more rounded chocolate flavor. Most grocery stores should carry it in the baking aisle, but if you’re having trouble finding it, you can purchase it online, like this one from Anthony’s.
Why shouldn’t I mix the chocolate chips into the batter?
This is a relatively thin batter, so mixing the chocolate chips directly into it would cause them to sink to the bottom during baking. Allowing the muffins to bake for a few minutes before sprinkling the chocolate chips onto them helps keep the chips more dispursed.
Can I use other types of chocolate chips?
Yes, you can choose to use whatever type of chocolate you prefer. The recipe calls for semi-sweet and milk chocolate chips, but white and dark chocolate chips would be great options as well. Use any combination you’d like.
Check Out More Chocolate Recipes
Chocolate Espresso Loaf Cake with Brown Butter Espresso Hot Fudge
Equipment
You’ll need a standard muffin tin and tulip muffin liners for this recipe. Tulip muffin liners are taller than the standard fluted muffin liner, allowing for a larger final muffin.
Dutch-process cocoa powder is used to give these muffins a rich chocolate flavor. Most grocery stores should carry it in the baking aisle, but it is also available online.
Triple Chocolate Muffins (Super Moist)
Equipment
- tulip muffin liners (linked in blog post)
Ingredients
- ¼ cup (57 g) butter, melted
- ¼ cup (50 g) neutral oil
- ⅔ cup (65 g) dutch-process cocoa powder
- 1 ¼ cup (250 g) sugar
- 2 eggs, room temperature
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup (185 g) milk, room temperature
- 1 cup (240 g) sour cream, room temperature
- 2 tsp vanilla extract
- 1 ½ cup (180 g) flour
- ½ cup (90 g) semi-sweet chocolate chips
- ½ cup (90 g) milk chocolate chips
Instructions
- Preheat oven to 350℉ and add a muffin liner to each muffin well.
- Add melted butter, oil, and cocoa powder to a bowl and mix to combine.
- Mix in sugar until combined.
- Add the eggs, baking soda, and salt. Whisk until well combined, making sure to scrape down the bottom and sides of the bowl.
- Mix in the milk, sour cream, and vanilla until fully incorporated.
- Add the flour and mix until combined.
- Divide the batter evenly between the 12 lined muffin wells.
- Bake for 8 minutes, then sprinkle chocolate chips over each of the muffins.
- Bake for 10-14 more minutes or until a toothpick inserted into the center comes out clean or a with a few moist crumbs.
- Allow to cool in the pan for a few minutes before transferring to a wire rack to cool.
Notes
If you try out this triple chocolate muffin recipe, I’d love to know what you think! Please leave a comment with a rating below and share a photo of your creation on Instagram using the hashtag #BrooksideKitchen and tag @BrooksideKitchen . Hearing your feedback and thoughts on these recipes means so much to me!
