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Triple Chocolate Muffins

  • Author: Elise
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Muffins, Chocolate, Breakfast
  • Method: Bake
  • Cuisine: American


Triple Chocolate Muffins are moist, fluffy, and super simple bakery style muffins with 3 different forms of chocolate. These are easy to make with two bowls and whisk, have the deepest chocolate flavor, and are sure to impress at any gathering!


  • 1/4 cup (55g) unsalted butter
  • 1/2 cup (90g) chocolate chips
  • 1/3 cup (66g) vegetable oil
  • 2 large eggs (100g), room temperature
  • 1/3 cup (70g) granulated sugar
  • 2/3 cup (260g) light brown sugar
  • 1 cup (240g) buttermilk, room temperature
  • 1 3/4 cup (245g) all purpose flour
  • 1/2 cup (42g) cocoa powder
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups (270g) chocolate chips, chunks, or pieces as desired + additional for topping


  1. Preheat your oven to 400 degrees Fahrenheit and line a 12 count muffin tin with liners.
  2. Melt chopped butter and chocolate chips in a small bowl in the microwave, stirring throughly in between every 30 second increment of heating. You can also do this over the stove. In a medium saucepan over medium heat, stir chopped unsalted butter and chocolate chips together until smooth. Pull the mixture off of the heat as soon as the chocolate and butter are fully melted.
  3. In a large bowl, whisk vegetable oil, room temperature eggs, granulated sugar, light brown sugar, and buttermilk together until smooth.
  4. Pour the chocolate and butter mixture into the bowl of wet ingredients. Whisk until combined.
  5. Add all purpose flour, cocoa powder, baking powder, and salt to the bowl. Whisk only until you see the flour pieces disappear into the batter, as mixing past when you see the dry ingredients disappear will lead to dense muffins.
  6. Use a spatula to fold the 2 cups total of chocolate chips and chunks into the batter. Mix until evenly dispersed.
  7. Divide the batter between the liners, adding between 1/4 cup and 1/3 cup of batter into each cavity. The liners should be about 3/4 full. Push additional chocolate chunks and/or chips into the tops of the muffins before baking.
  8. Bake the muffins at 400 degrees Fahrenheit for 5 minutes before lowering the heat to 350 degrees Fahrenheit and baking for an additional 10-15 minutes or until the tops of the muffins are domed, slightly soft in the center, and a toothpick inserted into the center comes out with moist crumbs.
  9. After the muffins have fully cooled and any chocolate on top has completely set, store the muffins in an airtight container or bag, tightly covered, or individually wrapped at room temperature for up to 3 days or in the freezer for up to 4 months.


Measuring Flour: To create moist and fluffy muffins, measure flour properly by using a kitchen scale or by using a spoon to transfer flour from its container to your measuring cups before taking a knife to sweep across the top to level it. 

Buttermilk: Do not use regular milk, as it will not create the same shape, texture, or flavor in these muffins. You CAN make buttermilk at home by combining regular milk and vinegar or lemon juice. Read "Expert Tips" for directions. 

Chocolate Combination: The recipe calls for 2 cups total of chocolate chips mixed into the batter. Use a combination of sizes and flavors for best results.

Keywords: Triple Chocolate Muffins, Bakery Style Muffins, Chocolate, Buttermilk Muffins