This triple chocolate muffin recipe delivers pure cocoa bliss with its trio of rich chocolate ingredients - cocoa powder, chocolate chips and a decadent, fudgy chocolate frosting. So rich and intensely chocolatey, even Willy Wonka would approve!
By incorporating three delicious forms of chocolate into the batter and frosting, these muffins deliver over-the-top chocolate impact in each bite. The addition of buttermilk ensures a moist, tender crumb with just a hint of tanginess to balance the sweetness.
For more muffin recipes using buttermilk, try these delicious buttermilk blueberry muffins.
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What's to love about these muffins
- Intensely rich chocolate flavour in every bite from the triple chocolate combo - the perfect treat for chocolate lovers!
- Very quick and easy to make.
- The luscious, silky chocolate frosting really sets these muffins apart from a typical chocolate chip muffin.
- Moist and fluffy texture thanks to the buttermilk.
- These triple chocolate chip muffins make a great breakfast treat, a mid-day snack or even a dessert. They can also be served warm or at room temperature, with a tall glass of milk, a cup of coffee or on their own.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full recipe and list of ingredients.
Muffin ingredients
Frosting ingredients
Cocoa powder
We would highly recommend using a high-quality Dutch-processed, 100% unsweetened cocoa powder like Valrhona, Callebaut or Ghirardelli. It makes a very noticeable difference to the depth of chocolate flavour compared to average cocoa powder.
Butter
You can use either salted or unsalted butter in this muffin recipe with equally great results.
Buttermilk
The acids naturally present in buttermilk react with the baking soda in the batter to help it rise properly, resulting in a fluffier muffin texture. Buttermilk also tenderises the crumb.
If you can't find buttermilk where you are, you can easily make your own.
How to make your own buttermilk
- Pour 250ml whole milk or 2% milk into a measuring cup or bowl.
- Add 1 tablespoon white vinegar or lemon juice and stir gently.
- Allow it to sit for 15-20 minutes until it thickens and curdles.
- Give it a final stir and it's ready to use!
Please note that sour cream is not an exact 1:1 substitution for buttermilk. For each cup of buttermilk needed, use ¾ cup sour cream and ¼ cup liquid like milk or water. We have not tested using sour cream for this recipe.
Chocolate chips
You can also substitute 200g of roughly chopped chocolate chunks or bars instead of using standard chocolate chips if you prefer.
Consider using dark chocolate chips, or chunks, for decadent dark chocolate muffins (mmm-mm!), or swap in white chocolate chips for something lighter and sweeter. Or, do a combination of milk chocolate and white chocolate chips.
Castor sugar
We will use castor sugar for the fudgy chocolate frosting.
If you are unable to find castor sugar where you live, you can substitute it with regular granulated sugar. You may just need to stir it a little longer to ensure the granulated sugar fully dissolves into the frosting.
How to make this recipe - Quick summary
To make the muffins
- Preheat the oven to 180C/356F/gas mark 4.
- Line a 12-cup standard-size muffin tin with paper muffin liners or cupcake liners.
- In a large bowl, thoroughly combine all of the dry ingredients; all-purpose flour, soft brown sugar, cocoa powder, baking powder, bicarb and salt.
- Melt the unsalted butter either in a small saucepan on the stove or in a microwave-safe container in the microwave.
- In a separate bowl, whisk together the melted butter, eggs and buttermilk until fully incorporated and smooth.
- Pour the wet ingredients (the eggs, buttermilk and melted butter) into the dry ingredients. Gently fold and stir together with a spatula or wooden spoon just until combined, being careful not to overmix.
- Fold in the milk chocolate chips, gently incorporating them throughout the chocolate muffin batter.
- Use an ice cream scoop or spoon to evenly divide and portion the muffin batter between the 12 lined muffin cups.
- Bake the muffins in the preheated oven for 20-25 minutes, or until an inserted toothpick comes out clean and the very tops of the muffins spring back when lightly pressed.
- Remove the baked chocolate chip muffins from the oven and transfer them to a wire cooling rack. Allow to cool whilst you prepare the chocolate frosting.
To make the fudgy chocolate frosting
- Combine the butter, water and castor sugar together in a small saucepan. Place the pan over medium-low heat on the stove.
- Heat the mixture, stirring constantly, just until the sugar fully dissolves and the mixture is uniform. Be careful not to allow the frosting to come to a boil.
- Take the saucepan off the heat and vigorously whisk in the icing sugar and cocoa powder until you achieve a smooth, glossy consistency with no lumps.
- Once the muffins have cooled slightly, use a spoon to generously dollop and swirl the chocolate frosting over the tops.
- Let the frosted chocolate muffins finish cooling and set before serving.
Top tips
Measure accurately
For precise measurements, use a digital kitchen scale. If you don't have one yet, it's worth adding to your Christmas list! Digital scales ensure accuracy, making baking a breeze.
Use room temperature ingredients
Using room-temperature eggs and buttermilk in a chocolate muffin recipe ensures better incorporation, improved texture, even baking, faster mixing and enhanced leavening.
Don't overmix the batter
Be very careful not to overmix the muffin batter. Gently stir only until there are no specks of flour remaining then stop mixing immediately.
For equal-sized muffins
If you want all your muffins to be the exact same size, weigh the muffin mixture out between the 12 cases. They will weigh around the 90-100g mark each.
Easier clean-up
Place a piece of aluminium foil or parchment paper on the counter under the wire rack before dolloping on the frosting to catch any drips for easier clean-up later.
For a thicker frosting layer
We recommend doing two coats of frosting - spoon on the first layer, let it set slightly, then add another layer over the top. This allows you to build up a thicker fudgy frosting.
Use the frosting for cakes
This fudgy frosting recipe also works great for a chocolate cake. It's ideal if you're in a hurry and don't particularly want to spend time frosting a cake with buttercream. Just pour it over and let it drip down the sides for a rustic and indulgent look.
Decoration ideas for a bakery-style muffin:
- While the chocolate frosting is still warm, gently press shards of chocolate or chocolate chips into the frosting so they stick. Allow to cool and set.
- Use a fine grater to grate chocolate shavings over the tops.
- Dust the frosted muffins with unsweetened cocoa powder.
- Top each chocolate muffin with a cherry or colourful fruit, like berries, to add a pop of colour contrast.
- Melt contrasting chocolate, like white chocolate, and pipe lines across the tops of each muffin with the melted chocolate.
Storage
These freshly baked triple chocolate muffins will stay fresh kept in an air-tight container or resealable plastic bag at room temperature for 2-3 days.
To freeze the muffins for longer-term storage, it's best to freeze them unfrosted and without toppings. They will keep well in the freezer for up to 6 months.
FAQ
For this recipe, 564 calories per muffin.
It's a 'scoopable' batter, unlike cupcake batter which can be quite runny.
Cupcakes have a lighter, fluffier texture than muffins. They are also more delicate and crumbly due to the higher fat content.
Muffins tend to be more solid and are less sweet than cupcakes.
Cupcakes are often seen as a dessert or treat, while muffins are generally considered a breakfast food or snack.
Buttermilk is a good addition to a muffin recipe for a moist, tender crumb.
Secondly, to avoid dry muffins, don't overbake! If your oven tends to bake very hot, turn down the heat and test the muffins at the minimum recommended baking time.
More chocolate recipes you might enjoy
More easy bake recipes
Bread and butter pudding with hot cross buns
Chocolate chip cookies with condensed milk
Easy blueberry muffins with buttermilk
Coffee cookies with chocolate chunks
Recipe
Triple chocolate muffins
Ingredients
For the muffins
- 310 grams all-purpose flour
- 250 grams soft brown sugar
- 100 grams cocoa powder - sifted
- 1 tablespoon baking powder
- 0.5 teaspoon bicarbonate of soda
- 0.5 teaspoon salt
- 120 grams butter - melted
- 3 large eggs - room temperature
- 250 miililitre buttermilk - room temperature
- 200 grams chocolate chips
For the chocolate frosting
- 115 grams butter
- 4 tablespoons water
- 100 grams castor sugar
- 260 grams icing sugar - sifted
- 4 tablespoons cocoa powder - sifted
Instructions
To make the muffins
- Preheat the oven to 180C/356F/gas mark 4.
- Line a 12-cup standard size muffin baking tin with paper muffin liners.
- In a large bowl, combine together the flour, brown sugar, cocoa powder, baking powder, bicarbonate of soda and salt.
- Melt the unsalted butter either in a small saucepan on the stove or in a microwave safe container in the microwave.
- In a smaller bowl, whisk together the melted butter, eggs and buttermilk until fully incorporated and smooth.
- Pour the wet ingredient mixture (the eggs, buttermilk and melted butter) into the dry ingredients. Gently fold together with a spatula or wooden spoon just until combined, being careful not to overmix.
- Fold in the chocolate chips, gently incorporating them throughout the chocolate muffin batter.
- Use an ice cream scoop or spoon to evenly divide and portion the muffin batter between the 12 lined muffin cups.
- Bake the muffins in the preheated oven for 20-25 minutes, or until an inserted toothpick comes out clean and the very tops of the muffins spring back when lightly pressed.
- Remove the baked chocolate chip muffins from the oven and transfer to a wire cooling rack. Allow to cool whilst you prepare the chocolate frosting.
To make the fudgy chocolate frosting
- Combine the butter, water and castor sugar together in a small saucepan. Place the pan over medium-low heat on the stove.
- Heat the mixture, stirring constantly, just until the sugar fully dissolves and the mixture is uniform. Be careful not to allow the frosting to come to a boil.
- Take the saucepan off the heat and vigorously whisk in the icing sugar and cocoa powder until you achieve a smooth, glossy consistency with no lumps.
- Once the muffins have cooled slightly, use a spoon to generously dollop and swirl the chocolate frosting over the tops.
- Let the frosted chocolate muffins finish cooling and setting before serving.
Notes
Measure accurately
For precise measurements, use a digital kitchen scale. If you don't have one yet, it's worth adding to your Christmas list! Digital scales ensure accuracy, making baking a breeze.
Use room temperature ingredients
Using room temperature eggs and buttermilk in a chocolate muffin recipe ensures better incorporation, improved texture, even baking, faster mixing and enhanced leavening.
Don't overmix the batter
Be very careful not to overmix the muffin batter. Gently stir only until there are no specks of flour remaining then stop mixing immediately.
For equal sized muffins
If you want all your muffins to be the exact same size, weigh the muffin mixture out between the 12 cases. They will weigh around the 90-100g mark each.
Easier clean-up
Place a piece of foil or parchment paper on the counter under the wire rack before dolloping on the frosting to catch any drips for easier clean-up later.
For a thicker frosting layer
We recommend doing two coats of frosting - spoon on the first amount, let it set slightly, then add another layer over the top. This allows you to build up a thicker fudgy frosting.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
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