These soft and moist triple chocolate muffins with a crunchy bakery style top are made completely from scratch and are a 'must bake' for any chocolate fan!
Loaded with chocolate flavour, from the silky soft cocoa powder to the melting white and milk chocolate chips, every muffin mouthful is packed with chocolate delight.
If you are looking for an easy chocolate muffin recipe that is bursting with chocolate, then these soft triple choc muffins are dedicated to you!
A rich cocoa muffin batter is studded with white and milk chocolate chips to create the best chocolate muffins.
Not only are they great for lunchboxes, but served warm with a scoop of vanilla ice cream they make the most delicious quick and easy dessert!
Muffins are always popular, whether it's Greek yogurt blueberry muffins, raspberry white chocolate muffins, banana muffins or cafe-style blueberry muffins.
By enhancing my double chocolate chip muffins with extra chocolate, these muffins are less rich than brownies, but are richer than chocolate cake or chocolate cupcakes.
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Why You're Going To Love This Recipe
- Easy recipe - these muffins take just 10 minutes to prepare, then let the oven do the rest or the work and have soft chocolate muffins ready to eat in 20 minutes!
- Freezer-friendly - make a batch (or two!) and freeze for later. They thaw quickly, making them an ideal lunch box recipe, great for morning tea or afternoon tea, or perfect to satisfy any sudden chocolate craving.
- Full of chocolate flavour - a soft chocolate muffin is studded with with pools of melting milk chocolate and white chocolate chips. You can even add some dark chocolate chips in too for an extra burst of chocolate if you like!
- Conventional or Thermomix - you can make these triple chocolate muffins with a bowl and spoon, or use a Thermomix to prepare the mixture for you. Both methods are included at the bottom of the post.
What You Need
A handful of basic ingredients are all you need to make these delicious bakery-style chocolate muffins.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Milk and white chocolate chips - or dark chocolate chips. Again, I recommend using good quality chocolate chips such as Nestle or Cadbury chocolate baking chips when baking. If you don't have chocolate chips you can use block chocolate and roughly chop into chocolate chip size pieces.
- Sour cream - this helps create a soft and moist muffin. I recommend using full fat sour cream rather than a 'light' variety to create a really moist muffin. If you prefer you can use natural or full fat Greek yogurt, or even make your own sour cream.
- Vegetable oil - you can also use canola oil or another plain, neutral flavoured oil if you prefer. I like to make my chocolate muffins with oil rather than butter as it makes them lighter in texture, and they stay moist for longer.
Step By Step Instructions
Just 10 minutes of prep are needed to make these fluffy triple chocolate muffins!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Preheat oven to 180 degrees Celsius (fan-forced).
Line a 12-hole muffin tray with paper cases and set aside until needed.
Step 1 - Prepare The Dry Ingredients
Sift the plain flour and bicarbonate soda into a large bowl.
Add the caster sugar, cocoa powder, salt and chocolate chips and stir together. TIP: Reserve ¼ cup of the chocolate chips for sprinkling on top of the muffins before baking (this is optional but makes them look extra special!)
Create a well in the centre of the dry mixture.
Step 2 - Prepare The Wet Ingredients
In a separate bowl, lightly beat the eggs before adding the sour cream, vegetable oil, milk and vanilla extract. Whisk these ingredients together until well combined.
Step 3 - Mix The Wet & Dry Ingredients Together
Pour the liquid ingredients into the well in the dry ingredients.
Very gently fold the mixture together. The batter should be slightly lumpy; do not over-mix!
Step 4 - Bake
Spoon the mixture into the paper cases, filling ⅔ to the top. Sprinkle with the reserved chocolate chips (optional).
Place the muffins in a preheated oven and bake until a skewer or toothpick inserted into the middle of a muffin comes out clean. Be careful not to mistake melted chocolate chips for raw batter though.
Cool triple chocolate muffins in the baking tray for 5 minutes before transferring to a wire rack to cool completely.
Expert Tips
- Use room temperature ingredients - this helps the muffin batter come together, and avoids the risk of the batter splitting.
- Avoid overmixing the batter - over mixing the batter will result in dense and tough muffins. Gently fold the batter until it is just combined (it's OK to leave a few lumps of flour in it.)
- Don't over fill the muffin trays - only fill them ⅔ full, otherwise the muffins will spill out over the top when baking.
- For the fluffiest chocolate muffins - it's important not to overbake.
FAQs
Yes! These muffins can be frozen for up to 3 months in a good quality, airtight container. Thaw them overnight in the fridge, or leave out at room temperature for an hour. If you pop them into a lunch box, they'll be ready to eat at lunch time. You can also heat them in the microwave.
These triple chocolate muffins are ultimately the best on the day they are made, but they can be stored in an airtight container at room temperature for up to 3 days.
Check the muffins after 20 minutes. Use a skewer or toothpick, and insert it into the middle of a muffin. If it comes out clean, it is ready! Be careful not to mistake melted chocolate chips for raw batter though.
More Chocolate Dessert Recipes
These recipes are perfect for all the chocolate fans out there!
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Triple Chocolate Muffins
Ingredients
- 300 g (2 cups) plain flour
- 1 teaspoon bicarbonate soda
- 200 g (1 cup) caster sugar
- 50 g (½ cup) cocoa powder
- ½ teaspoon salt
- 150 g milk chocolate chips or dark chocolate chips
- 150 g white chocolate chips
- 2 eggs (large), room temperature
- 200 g sour cream full fat
- 125 ml (½ cup) vegetable oil or canola oil
- 125 ml (½ cup) milk full-fat
- 2 teaspoon vanilla extract
Instructions
Conventional Method
- Preheat oven to 180 degrees Celsius (fan-forced).
- Line a 12-hole muffin tray with paper cases and set aside until needed.
- Sift the plain flour and bicarbonate soda into a large bowl.
- Add the caster sugar, cocoa powder, salt and chocolate chips and stir together.TIP: Reserve ¼ cup of the chocolate chips for sprinkling on top of the muffins before baking (optional).
- Create a well in the centre of the dry mixture.
- In a separate bowl, lightly beat the eggs before adding the sour cream, vegetable oil, milk and vanilla extract and whisk together until well combined.
- Pour the liquid ingredients into the well in the dry ingredients, and very gently fold the mixture together. The batter should be slightly lumpy; do not over-mix.
- Spoon the mixture into the paper cases, filling ⅔ to the top.Sprinkle with the reserved chocolate chips (optional).
- Bake for 20-25 minutes, use a skewer to check at 20 minutes - see notes.
- Allow to cool in the baking tray for 5 minutes before transferring to a wire rack to cool completely.
Thermomix Method
- Preheat oven to 180 degrees Celsius (fan-forced).
- Line a 12-hole muffin tray with paper cases and set aside until needed.
- Place the plain flour, bicarbonate of soda and cocoa powder into the Thermomix bowl and mix for 5 seconds, Speed 8.
- Add the caster sugar, salt, eggs, sour cream, vegetable oil, milk and vanilla extract and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds, Speed 5. The batter should be slightly lumpy.
- Use the spatula to gently fold the milk chocolate chips through the muffin batter; do not over-mix.TIP: Reserve ¼ cup of the chocolate chips for sprinkling on top of the muffins before baking (optional).
- Spoon the mixture into the paper cases, filling ⅔ to the top.Sprinkle with the reserved chocolate chips (optional).
- Bake for 20-25 minutes, using a skewer to check at 20 minutes - see notes.
- Allow to cool in the baking tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Be careful not to overmix the batter - the dry ingredients (including the chocolate chips) are all stirred together first, to ensure everything is combined so that you won’t need to mix the batter too much when the wet and dry ingredients come together. Gently fold the batter together until it JUST comes together. A few little flour pockets won’t matter, but overmixing will result in tough, dense muffins.
- Don’t overfill the muffin trays! - be careful not to fill them more than ⅔ full, or they will spill out over the top of the tray while baking.
- How to tell if muffins are ready? - start to check the muffins at around 20 minutes. When a skewer or toothpick inserted into the middle of a muffin comes out clean, it is ready! Be careful not to mistake melted chocolate chips for raw batter though.
- Storage - muffins are ultimately the best on the day they are made, but they can be stored in an airtight container at room temperature for up to 3 days.
- Freezing - muffins can be frozen for up to 3 months in a good quality, airtight container. Thaw them overnight in the fridge, leave out at room temperature for an hour or heat them in the microwave.
Lisa says
So soft and fluffy, and taste Devine! Best muffin recipe I've tried!
Lucy says
I'm so glad to hear that!
Leah says
Best muffins to have made - absolutely delish!
Sons says
Could I use Greek yogurt for the sour cream ?? Thank you
Lucy says
Sure!