Description

These Bakery Style Triple Chocolate Muffins are rich, moist, and perfectly chocolatey with three kinds of chocolate incorporated—cocoa powder, melted chocolate, and chocolate chunks. A blend of Greek yogurt and oil ensures a tender crumb, while a quick bake at high heat creates a lovely rise and texture. Perfect for chocolate lovers craving a decadent yet easy-to-make treat.

Ingredients

Scale

Dry Ingredients

2 cups all purpose flour (240 grams)
1/3 cup cocoa powder (33 grams)
1/2 cup sugar (100 grams)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 cup chocolate chunks or semi-sweet chocolate chips

Wet Ingredients

4 tbsp unsalted butter (melted)
4 oz chocolate (melted)
1/2 cup vegetable oil
1/2 cup whole milk (or milk of choice)
1/2 cup Greek yogurt
2 large eggs
1 tbsp vanilla extract

Instructions

Preheat and Prepare: Preheat the oven to 425°F (220°C) and line a 12-cup muffin tin with muffin liners to prevent sticking and ease cleanup.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and kosher salt until well combined. Stir in the chocolate chunks or chips, coating them lightly with the dry mixture to prevent sinking.
Melt Chocolate and Combine Wet Ingredients: In a second bowl, microwave the butter and chocolate in 30-second intervals until melted and smooth. Stir well to combine. Add the vegetable oil, milk, Greek yogurt, eggs, and vanilla extract; whisk together until fully incorporated.
Combine Wet and Dry Mixtures: Pour the dry ingredients into the wet ingredients all at once. Gently fold the mixture with a large spatula just until no large streaks of flour remain, being careful not to overmix—the batter should remain slightly lumpy for a tender crumb.
Portion Batter: Using an ice cream scoop or large spoon, fill muffin liners to the top with batter for uniform muffins that bake evenly.
Top and Bake: Add a few more chocolate chunks on top of each muffin for added texture and visual appeal. Bake at 425°F for 7 minutes to achieve a good rise, then reduce the oven temperature to 350°F and bake for an additional 13-14 minutes, or until a toothpick inserted comes out clean or with moist crumbs.
Cool Muffins: Remove muffins from the oven and let them cool in the tin for 5-10 minutes to set. Then transfer to a wire rack to cool completely before serving or storing.

Notes

Use semi-sweet chocolate chunks or chips for the best balanced chocolate flavor.
Don’t overmix the batter; folding gently ensures fluffier muffins.
You can substitute whole milk with any milk of your choice, including plant-based milks.
These muffins freeze well—store in an airtight container for up to 2 months.
To reheat, warm in a microwave for 20-30 seconds or until heated through.
For extra gooeyness, add chocolate chips in the center before baking.

Prep Time: 15 minutes
Cook Time: 21 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 320
Sugar: 18g
Sodium: 210mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 5g
Cholesterol: 55mg

Keywords: triple chocolate muffins, chocolate muffins, bakery style muffins, easy chocolate desserts, moist chocolate muffins