Bakery Style Triple Chocolate Muffins (OMG)
These triple chocolate muffins will make you say OMG because they are just that good. Literally thats how I reacted when they came out of the oven! They have rounded high tops which makes them look like they came from a high end bakery, especially with all the glossy chocolate sticking out. I use three kinds of chocolate in this recipe- melted semi sweet, cocoa powder, and tons of chocolate chips or chunks. Make these for the chocolate lover in your life for an instant bff.
Why make regular chocolate muffins when you can triple the amount of chocolate in every single bite! These bakery style triple chocolate muffins have some form of chocolate in every step of the recipe. There is cocoa powder in the dry ingredients, melted semi sweet chocolate in the wet ingredients, and then a bunch of chocolate chunks mixed into the batter.
If thats not enough (is it ever?) I also topped the batter once it was scooped into the muffin tin with extra chocolate chips so you would get those gooey chocolate pieces on top, not just hidden inside.
The result? A sky high thick and moist chocolate muffin that is oozing with gooey chocolate. My favorite part is obviously the muffin top- it has a slightly crunchy top- the way a perfect muffin should have.
I also found through all my muffin recipe testing that using a mixture of melted butter, oil, milk, and greek yogurt yield the best results for a thick yet fluffy and moist muffin.
Are you drooling yet?
These are up high on the list of our favorite muffins along with these lemon muffins that have an incredible streusel top, and these coffee cake muffins. Sometimes we also get a little crazy and add new flavors to this plain muffin recipe that is a great base to have on hand.
As a professional baker its fun to play with new flavors but ill always come back to this recipe. Im a massive chocolate lover and these just hit the spot!
Type of Chocolate
I prefer to use semi sweet because I think it has the best flavor for muffins, especially for the melted chocolate. If you like bittersweet or milk better then totally use that for the additional chocolate chips that are in the batter.
Super Easy Mixing Method
I love to make muffins (and teach people how to make muffins) because its one of the most simple mixing methods there is. Just mix the dry ingredients in one bowl (flour, cocoa powder, sugar, you get it), and the wet ingredients in another bowl.
All at once, add the dry ingredients to the wet ingredients and mix slowly- just until combined. You don’t want to form a lot of gluten development by mixing too much because that will make the muffins tough and dense.
Instead mix gently with a big spatula or spoon just until the mixture comes together- yes it will be lumpy, and there might even be some small white streaks of flour, thats ok!
Make sure to fill the batter all the way to the top. You want the batter to bake over the tin, it helps create that domed top with a nice ridge.
Add ins
If you have add ins like chocolate chunks in this case, you can either dust them lightly and toss them into the batter and mix again very lightly.
OR because I like shortcuts, I skip this step and instead dump the chocolate chips as the last ingredient into the dry ingredients and toss them around a little in their instead.
Coating add ins in flour helps distribute them evenly through the batter while baking and not just sink to the bottom.
Baking Method
The baking method for muffins is different than any other kind of simple dessert. It’s still easy though!
Instead of baking everything all on one temperature we bake on a high temperature first (425°) and then after 5-7 minutes usually switch to 350°.
Baking on a high temperature first helps to create those rounded high tops that give it the classic bakery look. The high heat reaches the top of the muffin first which causes it to dome up, and then when you reduce the temperature it evenly bakes the middle.
You want to make sure you don’t over bake the muffins because that can also cause them to dry out. Usually they will take around 20 minutes (on the combined temperatures) to bake perfectly.
Cooling
Make sure to cool the muffins for just 5 minutes in the muffin tin and then cool on a wire rack. It helps distribute more air and makes sure there are no soggy bottoms (hehe).
Bakery Style Triple Chocolate (OMG)
Ingredients
- 2 cups all purpose flour, 240grams
- 1/3 cup cocoa powder, 33g
- 1/2 cup sugar, 100g
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup chocolate chunks, or chips (semi sweet is best!)
- 4 tbsp unsalted butter, melted
- 4 oz chocolate melted
- 1/2 cup vegetable oil
- 1/2 cup whole milk, can sub for other milk
- 1/2 cup greek yogurt
- 2 eggs, large
- 1 tbsp vanilla extract
Instructions
- Preheat the oven to 425° F and line a 12 cup muffin tip with muffin liners.
- Take out 2 medium sized bowls. In one bowl, add the 2 cups flour, 1/3 cup cocoa powder, 1/2 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp kosher salt. Mix lightly with a whisk. Add the 1/2 cup chocolate chips and lightly mix to coat.
- In the second bowl, add the 4 tbsp butter and 4 oz chocolate and microwave for 30 seconds at a time until fully melted. Mix well to melt all the chocolate. Then add in the 1/2 cup vegetable oil, 1/2 cup milk, 1/2 cup greek yogurt, 2 eggs, and 1 tbsp vanilla extract. Mix well with the whisk.
- All at once, add the dry ingredients into the wet ingredients. Using a large spatula, lightly and gently fold in the flour taking care not to over mix or mix too hard. You want the flour to JUST mix in till there are no mare large streaks. The batter will be lumpy.
- Using an ice cream scoop for accuracy, scoop the batter into the prepared muffin tin all the way to the top.
- Add a couple more chocolate chunks to the top of each muffin. Bake for 7 minutes on 425, then lower the temperature to 350°F and continue to bake for another 13-14 minutes.
- Take the muffins out and let them cool for 5-10 minutes in the tin, then remove and cool completely on a wire rack.
