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These bakery style triple chocolate muffins are made with cocoa, chocolate chunks and dark chocolate chips. The dome of these muffins are just like the ones from your favorite bakery. You won’t believe all the delicious pools of melted chocolate inside. This perfect muffin is for all the chocolate lovers out there!
This muffin recipe is chocolate times 3! You get cocoa powder, chocolate chips, and chopped chocolate chunks in the batter to give you a rich, bakery-style muffin full of the best ingredients out there (chocolate). They rival the domed tops of these oatmeal chocolate chip muffins!
I so look forward to the crunchy sprinkles of sugar on top of muffins. It’s what makes a bakery style muffin, in addition to the tall domes. Just like these banana blueberry muffins, this chocolate muffin has that and then some!
They’re moist and tender and oozing with chocolate. The top is sweet and flavorful and the bottom is equally as heavenly.
Love muffin recipes? Try these mini chocolate chip muffins or banana nutella muffins next.
Ingredients You Need
Here are the simple ingredients you need for these Dunkin chocolate muffins. Skip to the recipe card for the exact measurements.
- Flour: you can swap this for 1:1 gluten-free flour.
- Unsweetened cocoa powder: regular will do (not Dutch-processed)
- Baking powder and baking soda: to help them rise
- Salt and vanilla extract: for flavor.
- Eggs: use room temperature eggs and an egg yolk for best results.
- Granulated sugar: to make them sweet and crackly on the top like in paleo brownies.
- Vegetable oil: you can use melted coconut oil too.
- Sour cream: for the most tender crumb. You could also use Greek yogurt or try any of these substitute for yogurt in baking.
- Semi sweet chocolate: high quality for best results!
- Dark chocolate chips: use a bar and chop it for big pools of melted chocolate like in these brown butter chocolate chip cookies. Leave these out for double chocolate muffins.
- Sparkling sugar: a must for the best muffins!
How to Make Triple Chocolate Muffins
Here are the simple steps to make homemade triple chocolate muffins (just like Dunkin Donuts). Skip to the recipe card for the printable recipe.
Step 1. Dry Ingredients. mix together the flour, baking powder, baking soda, and salt in a medium bowl.
Step 2. Wet ingredients: use a stand mixer or electric mixer to beat the eggs and sugar until thick and pale. Add the oil then the sour cream and vanilla.
Step 3. Mix the Batter. Stir the dry ingredients into the wet ingredients until just combined.
Step 4. Add More Chocolate. Fold the chocolate chunks and chocolate chips into the chocolate muffin batter. Don’t overmix.
Step 3. Rest the Batter. Cover the batter with a kitchen towel and let it rest for 15-20 minutes. Or cover with plastic wrap and refrigerate overnight.
Step 6. Bake. Fill the muffin tins almost all the way. Bake at 425 for 7 minutes then reduce the heat to 350 and continue baking for 10-12 minutes.
Expert Tips for Success
- Use room temperature ingredients for easy mixing.
- Don’t over mix the batter. It can cause dense and tough muffins.
- Let the batter rest! This helps the baking soda get a head start for ultra tall bakery style muffins.
- Carefully scoop the muffin batter into the tins. You waited to help the texture, so don’t deflate it.
- Start the oven at a high heat quickly to help them rise then lower it to cook the muffins evenly.
- Add extra chocolate chips to the tops of the muffins before baking. It’s my favorite tip for muffins and pudding cookies.
- For extra tall muffins, bake two batches of muffins and fill every other muffin cup all the way to the top.
Storing Muffins
Store muffins in closed air-tight container at room temperature for up to 4 days or up to 1 week in the fridge.
Freeze triple chocolate muffins in an airtight container for up to 3 months. Thaw overnight in the fridge and enjoy cold or warm in the microwave.
Triple Chocolate Muffins
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Ingredients
- 2 cups all purpose flour gluten-free if needed
- 1 cup unsweetened cocoa powder
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs room temperature
- 1 egg yolk room temperature
- 1 1/4 cups granulated sugar
- 1/2 cup vegetable oil
- 1 1/2 cups sour cream
- 1 tablespoon vanilla extract
- 5 ounces semi sweet chocolate chopped
- 5 ounces dark chocolate chips divided
- sparkling sugar optional (but not really!)
Instructions
- Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium mixing bowl.2 cups all purpose flour, 1 cup unsweetened cocoa powder, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- In a large bowl with the stand mixer or hand mixer, beat the eggs on medium speed. Slowly add the sugar while continuing to beat until the mixture turns a thick, white pale color. Beat in the oil until combined. Wipe down the bowl and add the sour cream and vanilla until well-combined.2 large eggs, 1 1/4 cups granulated sugar, 1/2 cup vegetable oil, 1 1/2 cups sour cream, 1 tablespoon vanilla extract
- Add the dry ingredients to the wet ingredients and gently fold it in using a rubber spatula until everything is just barely mixed. Add the chocolate chunks and almost all of the dark chocolate chips, leaving some to sprinkle on the tops of the muffins. Mix until just combined. Cover the bowl with a towel and let the batter rest for 15 minutes.5 ounces semi sweet chocolate, 5 ounces dark chocolate chips
- While it's resting, preheat the oven to 425°F and line muffin tins with liners or spray with non-stick spray. Set aside.
- Spoon the batter evenly into the muffin tins, filling them up until they're almost full. Sprinkle with a few chocolate chips and sparkling sugar.sparkling sugar
- Bake muffins in preheated oven for 7 minutes, then reduce the heat to 350°F and continue baking for another 10-12 minutes, or until a toothpick inserted in the center comes out clean. Cool muffins in pan for 10 minutes then transfer to cooling rack to cool completely.
- For leftover muffins, line a airtight container with paper towels to absorb extra moisture. Close the lid and store at room temperature for up to 4 days or in the fridge for up to 1 week.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Molly Thompson of What Molly Made | Photography by: Kate Poskochil
Have you ever tried putting in the instant pudding mix into the muffin to increase the moistness similar to what you did with your chocolate chip pudding cookies / death by chocolate chip cookies?
Hey! I haven’t tried this, but that’s a fantastic idea. Maybe I’ll work on developing this recipe. Let me know if you give it a try!
By the way- so delicious. Just what I was looking for in a chocolate muffin
That’s so great to hear! Thank you!
Was this suppose to be just a regular cupcake tin or the large muffin tin? I filled 12 of the cupcake tin to the top and still had enough for 2 large muffins in a muffin tin.