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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 Dunkin Donuts. 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 time 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).
When I was little, my dad would go to the grocery store on Sundays and come home with giant bakery muffins with practically a layer of sugar crystalized on the top. Naturally I ate the tops off and left the bottoms for the rest of the fam.
But I SO looked forward to that. It’s what makes a bakery style muffin and bakery style muffin, in addition to the tall domes. 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 oatmeal chocolate chip 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.
- Vegetable oil: you can use melted coconut oil too.
- Sour cream: for the most tender crumb. You could also use Greek yogurt.
- Semi sweet chocolate: high quality for best results!
- Dark chocolate chips: use a bar and chop it for big pools of melted chocolate.
- 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.
- Dry ingredients: mix together the flour, baking powder, baking soda, and salt in a medium bowl.
- 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.
- Finish the batter: stir the dry ingredients into the wet ingredients then add the chocolate chunks and chocolate chips.
- Bake: fill each muffin cup all the way full and top generously with coarse sugar. Bake at 375 for 10 minutes then reduce the heat and finish baking for another 6-10 minutes.
- Coll and enjoy: Press a few chocolate chips into the top right out of the oven. Cool in the muffin pan for 10 minutes then transfer to a wire rack to cool completely.
Quick Tips
Want to know the secret to making these so tall and gorgeous? It’s a trick I use any time I make muffins! You have to crank the heat in the oven high and throw your muffins in and let them puff up quickly. Then you turn the heat down and let the insides cook to perfection.
Another fun fact: you can fill muffin tins all the way up so they puff up and get a gorgeous muffin top we all love. Cupcakes tins should only be filled about 3/4 of the way, but you want the muffin tops extra tall!
How to Store
Store muffins in closed air-tight container at room temperature for up to 4 days or up to 1 week in the fride.
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
- 1 cup unsweetened cocoa powder
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs and 1 egg yolk
- 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
- Preheat oven to 375 degrees and line muffin tins with liners or spray with non-stick spray. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.. Set aside.
- 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. Being careful not to over mix.
- 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) and mix until just combined.
- 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.
- Bake muffins in preheated oven for 10 minutes, then reduce the heat to 350 degrees and bake another 5-10 minutes (I did about 7) until a toothpick inserted in the center comes out clean. Cool muffins in pan for about 10 minutes and transfer to cooling rack to cool completely.
- Store muffins in closed air-tight container at room temperature for up to one week or in the freezer for two months.
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.