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Triple Chocolate Muffins

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  • Author: Bake to the roots
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45
  • Yield: 7 1x


Delicious and large coffee house style muffins with loads of chocolate. Get a coffee or glass milk ready and enjoy!


  • 11 oz. (300g) semi-sweet chocolate, chopped and divided
  • 1/2 cup (120g) butter
  • 1/2 cup (100g) brown sugar
  • 1/3 cup (80g) sour cream
  • 1 tsp. vanilla extract
  • 2 large eggs
  • 1/2 cup (60g) all-purpose flour
  • 1/3 cup (30g) cocoa powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt


  1. Preheat the ove to 425°F (220°C). Line a muffin tin with paper liners (tulips). The recipe is for larger muffins – if you only have regular paper liners, you need more. Set aside.
  2. Chop the chocolate. Set aside about 7 oz. (200g) of the chocolate and add the rest to a heatproof bowl along with the butter. Melt in the microwave or over a pot with simmering water. Mix until smooth and let cool down a bit. Add the sugar, sour cream, vanilla extract and eggs and mix until well combined. Add the flour, cocoa powder, baking soda, and salt to a large bowl and mix. Add the chocolate mixture and fold in until well combined. Add about 2/3 of the chopped chocolate you kept aside and fold in. Fill into the tulip paper liners and sprinkle with the remaining chopped chocolate. Place in the oven and bake for 5 minutes, then reduce the heat to 350°F (175°C) and bake another 17-20 minutes or until a toothpick inserted into the center comes out clean. Take out of the oven and let cool down completely on a wire rack.


  • Enjoy baking!