Triple Chocolate Mini Muffins Recipe

These fudgy Triple Chocolate Mini Muffins are made with rich dark cocoa powder, sour cream for moisture, and a mix of both semi-sweet and milk chocolate chips. This recipe creates incredibly moist and intensely chocolatey bite-sized treats, perfect for a quick breakfast or snack. They’re ideal for packing in lunchboxes or for an easy treat during a busy week, making about 24 mini muffins that bake in no time.

Triple Chocolate Mini Muffins Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened Dutch-process cocoa powder
• 3/4 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 large egg, at room temperature
• 1/2 cup whole milk
• 1/2 cup sour cream
• 1/4 cup unsalted butter, melted and cooled slightly
• 1 tsp pure vanilla extract
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup milk chocolate chips

How To Make Triple Chocolate Mini Muffins

1. Prepare your oven and pan: Preheat your oven to 375°F (190°C). Line a 24-cup mini muffin pan with paper liners or spray it with non-stick spray.
2. Whisk dry ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking soda, and salt until well combined.
3. Mix wet ingredients: In a separate medium bowl, whisk the egg. Then, add the milk, sour cream, melted butter, and vanilla extract. Whisk until the mixture is smooth.
4. Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula, mix until just combined. Do not overmix; a few lumps in the batter are perfectly fine.
5. Fold in chocolate chips: Gently fold in the semi-sweet and milk chocolate chips until they are evenly distributed throughout the batter.
6. Fill the muffin cups: Using a small cookie scoop or a tablespoon, portion the batter evenly into the prepared mini muffin cups, filling each one about three-quarters full.
7. Bake the muffins: Bake for 10-12 minutes, or until a wooden skewer inserted into the center of a muffin comes out with moist crumbs attached, but no wet batter.
8. Cool the muffins: Let the mini muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Recipe Tips

• Do Not Overmix: This is the most important rule for tender muffins. Mix the wet and dry ingredients only until you no longer see streaks of flour. Overmixing develops gluten, which will make your muffins tough and dense.
• Use Room Temperature Ingredients: Using a room temperature egg, milk, and sour cream helps the batter come together smoothly and ensures a more uniform, tender texture in the final product.
• A Scoop for Even Baking: Use a small cookie scoop to fill your muffin cups. This ensures all the mini muffins are the same size, so they will all bake evenly and be done at the same time.
• Don’t Overbake: Mini muffins bake very fast. Keep a close eye on them and pull them from the oven as soon as a toothpick test passes. This is the key to keeping them moist and fudgy.

What To Serve With Triple Chocolate Mini Muffins

These Triple Chocolate Mini Muffins are a perfect grab-and-go treat. They are absolutely delicious with a tall, cold glass of milk, which complements the rich chocolate flavor. For a morning treat, they pair wonderfully with a cup of coffee or a latte. For an extra decadent experience, serve them slightly warm with a hot chocolate or as a simple dessert with a small scoop of vanilla bean ice cream.

How To Store Triple Chocolate Mini Muffins Leftovers

Room Temperature: Store the muffins in an airtight container at room temperature. To keep them from becoming sticky, place a paper towel on the bottom of the container and another on top of the muffins to absorb excess moisture. They will stay fresh for up to 3 days. Freeze: For longer storage, place the cooled muffins in a single layer in a freezer-safe zip-top bag or container. They will keep well in the freezer for up to 3 months. You can thaw them at room temperature or microwave a muffin for about 15-20 seconds for a warm, fresh-baked taste.

Triple Chocolate Mini Muffins Nutrition Facts

• Serving Size: 1 mini muffin
• Calories: 95 kcal
• Total Fat: 5g
• Saturated Fat: 3g
• Cholesterol: 15mg
• Sodium: 90mg
• Total Carbohydrate: 12g
• Dietary Fiber: 1g
• Sugars: 8g
• Protein: 1.5g

Frequently Asked Questions

• Can I make these into regular-sized muffins? Yes, absolutely. This recipe will make about 10-12 standard-sized muffins. You will need to increase the baking time to approximately 18-22 minutes. Use a toothpick to check for doneness.
• What can I use as a substitute for sour cream? Plain, full-fat Greek yogurt is an excellent substitute for sour cream. It provides the same moisture and tangy flavor that works so well with the chocolate in this recipe.
• Can I use different types of chocolate chips? Of course. Feel free to use all semi-sweet, all milk chocolate, or even dark chocolate chips. You could also try mini chocolate chips, which distribute very well in the small muffin size, or chopped nuts like walnuts for added texture.

Try More Recipes:

• Triple Chocolate Tiramisu Recipe
• Triple Layered Confetti Cake Recipe
• Triple Mint Choc Chip Ice Cream Recipe