Triple Chocolate Muffins

If you like chocolate, then you will love Triple Chocolate Muffins. These muffins are made with cocoa powder and packed with chocolate chips. Rich, moist, and full of flavor in every delicious bite, these muffins are what chocolate fans dream of!

I have a slight annoyance. That annoyance is the fact that chocolate and breakfast usually don’t go hand-in-hand. In my opinion, when is chocolate not a good idea, right?!?!

But…

…if you add the word ‘muffin’ somewhere in the mix, suddenly it doesn’t seem so bad. Chocolate pancakes. Chocolate Crepes. Triple Chocolate Muffins. See what I mean? Perfect breakfast foods without the bad reputation or judgements.

Now, I must admit, living with a chocoholic, there is really never a bad time to enjoy chocolate anything. So, when I asked him what he thought of chocolatey chip muffins, his eye’s lit up.

Making the Perfect Triple Chocolate Muffin

One of the great things about these tasty muffins is how easy they are. They can be prepped in about 10 minutes, and baked in 20. From getting your mixing bowl out to pulling your finished muffins out of the oven, the entire process is half an hour.

This recipe uses oil instead of butter, which will help to keep them nice and moist. Using half and half and Greek yogurt also help in making them rich and locking in the moistness. I feel that all of this is very important, as who wants a dry muffin? Ummm…nobody, that’s who!

One quality of the perfect muffin is that raised top. You know exactly what I am talking about. While baking, the muffin top domes up and creates the favorite part of the muffin. I don’t know about you, but I feel that the top always has more flavor, extra moistness, and perfect consistency. This is achieved by starting the oven at a higher temperature, then after a few minutes of baking, reducing the temperature for the remainder of the baking time.

The end result is a decadent muffin full of flavor and chocolate in every…single…bite!

Tips and Tricks

Use Fresh Ingredients – You’ll want to make sure that your baking powder is not expired. Generally, baking powder should be replaced every 6 months. One easy way to ensure that your baking powder is replaced on time is to write a date on the lid 6 months out from when you open a new container. When that date is approaching, it’s time to replace your baking powder.

Don’t Overmix – Overmixing will result in a dryer, flatter muffin. It is important to only mix your ingredients just until they are incorporated together. Anything more, and you risk overmixing.

Don’t Open Your Oven – Opening your oven too early during the baking process can make your muffins deflate. Once they deflate, getting them to rise again will be near impossible. It’s best to leave the oven door shut throughout the baking process until the total baking time is almost up. You can test your muffins when there are 2-3 minutes left on your baking time.
** Keep in mind that ovens do bake differently, so some will bake faster while others will bake slower. You also don’t want to overbake, as this will dry out your muffins.

For another bakery-style muffin recipe, check out Blueberry Streusel Muffins

Print Recipe

Triple Chocolate Muffins

(1 votes, average: 5.00 out of 5)

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Muffins

Serves: 12

Prep Time: 10 minutes – Cooking Time: 20 minutes

If you like chocolate, then you will love Triple Chocolate Muffins. These muffins are made with cocoa powder and packed with chocolate chips. Rich, moist, and full of flavor in every delicious bite, these muffins are what chocolate fans dream of! Serve with a cup of coffee or a glass of milk to make the perfect breakfast combo.

Ingredients

• 2 cups + 2 tbsp all-purpose flour
• 1 cup sugar
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 eggs
• 3/4 cup non-fat Plain Greek Yogurt
• 1/2 cup oil (canola or vegetable)
• 1/2 cup half and half
• 1 tsp vanilla
• 1 cup semi-sweet or dark chocolate chips
• 1 cup white chocolate or milk chocolate chips

Instructions

1

Preheat oven to 425° F. Line a 12-count muffin pan with cupcake liners.

2

Mix flour, sugar, cocoa powder, baking powder, and salt in a medium bowl

3

Whisk the eggs, yogurt, oil, vanilla, and half and half until just combined in a medium bowl

4

Pour wet ingredients into dry ingredients and gently fold together with a spoon until incorporated well, but just combined.

5

Add the chocolate chips and gently mix in, being careful not to overmix the batter.

6

Evenly distribute the batter between the 12 muffin liners, filling all the way to the top of each liner.

7

Bake for 4-5 minutes at 425° F, then reduce oven temperature to 350° F and bake for an additional 15 minutes. A toothpick should come out clean when inserted into the center of muffins.

8

Cool muffins for 20-25 minutes before removing from pan.

Nutrition

• 377 Calories
• 48.4g Carbohydrates
• 35mg Cholesterol
• 18.4g Fat
• 2.4g Fiber
• 7g Protein
• 8.2g Saturated fat
• 218mg Sodium
• 29.4g Sugar

Notes

Muffins should be enjoyed within 1 week of baking. If they cannot be eaten within a week, they can be frozen in an airtight container for 2 months.