Easy Triple Chocolate Muffins Recipe

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Easy Triple Chocolate Muffins Recipe

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.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, Brunch

Cuisine: North American

Servings: muffins

Calories: 487kcal

Author: Jolina

Equipment

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

US Customary - Metric

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