It doesn’t get better than these triple chocolate muffins. Cocoa powder, 3 kinds of chocolate chips and chocolate ganache combine for the best chocolate muffin ever. An awesome way to start your day! Perfect for lunch boxes, picnics and snacking too.
(Love having chocolate for breakfast and brunch? Try chocolate ricotta muffins or some champorado. Both easy to make and so good!)
Remember those Olympic Village triple chocolate muffins that went viral during the 2024 Paris Olympics?
Wish I could’ve tasted them unfortunately, I was neither an athlete nor had the budget to watch the games in person.
I am a baker though and dang these triple chocolate muffins are as good as they get!
Do they taste like the ones from Paris? No idea.
Are they fabulously chocolatey and delicious? Absolutely.
Let’s get to it.
Why you’ll love making these chocolate muffins
In case them having loads of chocolate flavor isn’t enough:
- Easy to make. This recipe is beginner friendly and fool-proof.
- 1-bowl recipe. Plus, you’ll only need 1 bowl! Makes for easier cleanup.
- Freezer-friendly. These triple chocolate chip muffins are also freezer-friendly so you can make them ahead and thaw when the craving hits.
(Are you on a keto diet? Try keto chocolate muffins.)
How to make
These no butter chocolate muffins are simple and straightforward to make you’ll want to make them all the time.
Ingredients
You’ll need pantry staples like all purpose flour, baking powder, baking soda and vanilla extract. Find the full ingredient list in the recipe card below.
Some things to keep in mind:
- Cocoa powder — I use and prefer Dutch processed cocoa powder for its darker color and richer flavor (I use Rodelle) but you can use natural cocoa powder if that’s what’s available. Curious about the difference? Check this out.
- Chocolate chips — there’s 3 kinds of chocolate in this recipe: bittersweet and milk chocolate chips for the batter (I use Ghirardelli) and semi-sweet chocolate for the ganache (I use Lindt). You can mix and match your favorites though, from dark chocolate chips to chocolate chunks and even white chocolate chips, if you’re so inclined.
- Yogurt — I use Greek yogurt because that’s what we always have on hand. You can substitute with regular yogurt, and even sour cream.
- Oil — the use of oil here contributes to the tender crumb and moistness of the muffins. I usually use canola or vegetable oil; any neutral oil will work.
- Cream — we use cream to make the ganache. Use full-fat heavy cream or whipping cream for best results.
Baking tools
I like using my stand mixer but an electric hand mixer will also work.
You’ll also need a cupcake or muffin tin and liners.
A cookie scoop helps you get evenly sized muffins.
Step-by-step photos
Preheat your oven to 350F. Line a cupcake or muffin pan with liners and set aside. This recipe makes 15 muffins.
In a large mixing bowl using your handheld electric mixer or using your stand mixer fitted with the paddle attachment, stir eggs, yogurt, vanilla extract and oil…
… until incorporated.
Add your dry ingredients: flour, baking powder, baking soda, salt, sugar, cocoa powder…
… and stir until just combined.
Add the milk chocolate chips and the bittersweet chocolate chips and stir until evenly blended.
Careful not to over-mix your batter.
Scoop the batter to your prepared pan. Fill the liners ¾ full.
Bake for 15-20 minutes or until a tester or toothpick inserted in the middle of a few muffins comes out with minimal dry crumbs.
Remove from oven and allow to cool slightly in the pan before transferring to a wire rack to cool completely.
To make the ganache, place cream and semi-sweet chocolate in a microwave-safe bowl and microwave for 2 minutes.
Stir until the mixture is smooth and silky.
Spread the melted chocolate on top of cooled muffins and enjoy!
Expert baking tips
Easy, right? Here are more tips for perfect chocolate muffins (or chocolate cupcakes, if you like) every time:
- Use room temperature ingredients. They’ll be easier to incorporate and this helps you avoid over-mixing your batter.
- Measure flour correctly. Putting too much flour will result to dry and dense muffins. Ideally you’ll want to use a kitchen scale however if you don’t have one, use the spoon and level method.
- Don’t over-mix your batter. You want to stir only until the ingredients are just combined. We’re not looking for a perfectly smooth batter.
- Bake at the correct temperature. Invest in a $10 oven thermometer, you won’t regret it.
Troubleshooting guide
| Issue | Possible Cause/s | Best Solution/s |
| Dry muffins | Too much flour in batter | Use a kitchen scale to measure flour |
| Over-baked | Bake at the correct temperature | |
| Bake only until a tester comes out with minimal dry crumbs | ||
| Dense muffins | Too much flour in batter | Use a kitchen scale to measure flour |
| Batter over-mixed | Mix until just combined | |
| Muffins sunk in the middle | Batter over-mixed | Mix until just combined |
| Incorrect oven temperature | Bake at the correct temperature |
Recipe FAQs
For moist muffins, make sure to add the correct amount of flour and be careful not to over-bake.
The oil and yogurt in the recipe help keep the muffins moist as well.
Yes, just make sure to use different kinds (e.g. dark, milk, etc) for the best and most vibrant chocolate flavor.
I don’t use this method because I’m a lazy baker lol but generally flash baking is how you achieve those perfectly domed tops.
It’s when you start baking at a high temperature (e.g. 375F) for a few minutes then lower the temperature (e.g. 350F) to finish baking.
They’ll keep for a couple of days in a covered container at room temperature.
Transfer them to the fridge to keep them for longer.
Yes, simply wrap each completely cooled muffin in plastic wrap then store in a freezer-safe container or a large Ziploc bag.
They should keep for up to a month.
Thaw on the counter or reheat in the microwave.
More chocolate recipes
Here are more chocolate recipes for my fellow chocoholics:
These Dubai chocolate stuffed muffin tops look amazing too!
If you’re a chocolate and peanut butter fan, you’ll love this peanut butter pound cake and these chocolate peanut butter cookies.
We love making these triple chocolate muffins. Hope you do, too! Triple the chocolate, triple the fun.
Happy baking!
Did you make this triple chocolate muffins recipe? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!
You can also find me on Pinterest, Twitter and YouTube.
Easy Triple Chocolate Muffins Recipe
Ingredients
For the Chocolate Muffins
- 2 pieces large eggs room temperature
- 1½ cup yogurt room temperature, I use Greek yogurt
- 1 tsp vanilla extract
- 1 cup oil I use canola or vegetable oil
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup cocoa powder I use Dutch-processed cocoa powder
- 1 cup milk chocolate chips
- 1 cup bittersweet chocolate chips
For the Chocolate Ganache
- ½ cup heavy cream can sub with whipping cream
- 1 cup semi-sweet chocolate
Instructions
For the Chocolate Muffins
- Preheat your oven to 350F. Line a cupcake or muffin pan with liners and set aside. This recipe makes 15 muffins.
- In a large mixing bowl using your handheld electric mixer or using your stand mixer fitted with the paddle attachment, stir eggs, yogurt, vanilla extract and oil until incorporated.2 pieces large eggs, 1½ cup yogurt, 1 tsp vanilla extract, 1 cup oil
- Add your dry ingredients: flour, baking powder, baking soda, salt, sugar, cocoa powder and stir until just combined.2 cups all-purpose flour, 1 tbsp baking powder, 1 tsp baking soda, ½ tsp salt, 1 cup granulated sugar, ½ cup cocoa powder
- Add the milk chocolate chips and the bittersweet chocolate chips and stir until evenly blended. Careful not to over-mix your batter.1 cup milk chocolate chips, 1 cup bittersweet chocolate chips
- Scoop the batter to your prepared pan. Fill the liners ¾ full.
- Bake for 15-20 minutes or until a tester or toothpick inserted in the middle of a few muffins comes out with minimal dry crumbs.
- Remove from oven and allow to cool in the pan slightly before transferring to a wire rack to cool completely.
For the Chocolate Ganache
- Place cream and semi-sweet chocolate in a microwave-safe bowl and microwave for 2 minutes.½ cup heavy cream, 1 cup semi-sweet chocolate
- Then stir until the mixture is smooth and silky.
- Spread the melted chocolate on top of cooled muffins and enjoy!
Video
Notes
- The estimated nutrition information is based on the expected yield of 15 muffins.
- You can substitute whatever chocolate chips you have on hand. Just make sure you use different kinds for best results.
- You can skip the ganache but I highly recommend it!
- See post for more baking tips, a troubleshooting guide, FAQs and step-by-step photos.
Nutrition
Nutritional information are estimates only.
Kelly Johnston
Cupcakes look awesome. Did you ever try to cook the cupcakes 1/2 to 3/4 of the way then put the peanut butter cup inside. It would still have time to melt while the cupcake finishes cooking.
Jolina
Hi Kelly, I haven’t…I’m wary of opening the oven door in the middle of baking. Don’t want to mess with the oven temperature. But’s it’s certainly an idea to try!