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Light, gooey, and incredibly easy to make and bake triple chocolate muffins that everyone will LOVE and want to make again!


Absolute and utter heaven for me is a good triple chocolate muffin. You can buy them in every supermarket, coffee shop and bakery – yet they are so easy to bake at home!

Another favourite of mine is lemon & blueberry but that is for another day. These muffins are beautiful when fresh out of the oven and still warm, or even when they have cooled down and are the day after baking. They are truly irresistible!

Testing recipes

I have tried and tested many a triple chocolate muffin recipe, but honestly I believe this one is the best I have found and created – the sponge is so light and fluffy yet chocolatey from all of the chocolate chips.

You don’t feel weighed down after eating one as they are that light! However, this does often lead to eating more than you potentially should… but who cares really. Muffins are good for the soul. They’re good for the mind.

The recipe does seem to have a lot of ingredients in it, but to be honest its not thaaaaat many… but it is worth it. 


You could easily just use one type of sugar in comparison to two, but I just love the combination. Using all light brown sugar would make the muffins slightly more caramel flavoured, and just caster sugar would make them lighter.

It’s one of those types of recipes where you can really use whatever sugar you want, but I would still recommend using the entire amount. I know some people like to try and reduce the sugar in recipes, which you can feel free to do… but sometimes I think it can affect the bake a little too much.

With all the other ingredients that are put into the muffins, it will lighten it anyway so there is nothing to worry about.


I then add in white chocolate chips, milk chocolate chips, and dark chocolate chips and it creates the wonderful triple chocolate heaven. You could easily use chunks of chocolate in comparison to chips, and it will make larger pockets of chocolate which when gooey is heeeeaven… but thats up to you!

You could also easily use a flavoured chocolate of sorts, or even peanut butter chips! The possibilities are endless.

Muffin cases 

I decided to make these as muffin like as possible, which may sound stupid but I didn’t want them to look like cupcakes without any frosting on top… so I used some beautiful tulip muffin cases! These are optional, but with the amount of mixture there is, if you use smaller muffin cases, you may make 15-16 muffins instead of 12. 

It’s best to fill the cases up 2/3 full so that the muffins have room to grow – but honestly… I just love a muffin case. They look so impressive! 


Triple Chocolate Muffins!

Light, Gooey, Triple Chocolate Muffins that Everyone Will Love!
Print Pin Rate
Category: Dessert
Type: Muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 15 Muffins!
Author: Jane's Patisserie


  • 115 g unsalted butter
  • 250 g caster sugar
  • 2 medium eggs
  • 225 g self raising flour
  • 25 g cocoa powder
  • pinch of salt
  • 125 ml full-fat milk
  • 75 g dark chocolate chips
  • 75 g milk chocolate chips
  • 75 g white chocolate chips


  • Preheat your oven to 190ºc/170ºfan, and line a muffin tray with 12 cases. 
  • Beat the butter and sugar together until light and fluffy
  • Add the eggs and beat again
  • Add the self raising flour, cocoa powder, and salt and beat again.
  • Finally, pour in the milk and beat until combined.
  • Add the chocolate chips in, and fold. 
  • Spoon the mixture into the cases evenly, and bake in the oven for 25 minutes or so. 
  • Once baked, leave to cool slightly and then gobble up. 


  • These muffins are best on the day of baking but last 2-3+ days at room temperature.
  • These muffins will freeze for 3+ months
  • I use these tulip cases
  • I use this dark chocolate
  • I use this milk chocolate
  • I use this white chocolate
  • This recipe has been updated in July 2022 - the original recipe was: 75g dark chocolate melted with 100g butter. 250g self raising flour, 1/2 tsp bicarb, 1/2 tsp baking powder, 75g caster sugar, 75g light brown sugar whisked together. Add the melted choc/butter mix, 1 medium egg and 100ml soured cream. 300g chocolate chips. 


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J x





  1. Christina on May 11, 2024 at 4:38 pm

    5 stars
    Just made these with my 5 year old son and they taste lovely! Thanks Jane. 😀

  2. Kerry on April 25, 2024 at 2:52 pm

    Hey Jane, if you don’t have full fat milk can you use semi skimmed milk and would you need to use more of it please? Thank you!

  3. Janice on February 20, 2024 at 4:51 pm

    I followed the recipe? but the muffins were really hard on top.

    • Jane's Patisserie on February 25, 2024 at 5:19 pm

      This likely means your oven runs hotter than you think x

  4. Jenny on July 23, 2023 at 7:50 pm

    Hi Jane!

    Mine came out really bland and don’t taste chocolatey. I can only really taste the sugar. Do you know why this is?


    • Jane's Patisserie on July 28, 2023 at 9:34 am

      Hey! What chocolate and cocoa powder did you use? This is likely it! x

  5. Haliymah Sowunmi on January 17, 2023 at 1:06 am

    Hi Jane , when you’ve filled the muffin tulips , do you line them up on a tray or do you put them in a muffin tin ??

    • Jane's Patisserie on January 18, 2023 at 10:08 am

      Hiya! I put them in a muffin tin, hope this helps! x

  6. Maz on January 3, 2023 at 7:59 pm

    Hi Jane I have made your triple choc muffins they looked amazing and tasted soo nice when out the oven, however the next day when I tried one the muffins were not soft and moist please help

    • Jane's Patisserie on January 10, 2023 at 2:34 pm

      Hiya! How did you store them? x

    • Maz on January 15, 2023 at 11:44 am

      Hi Jane I stored them in a tight container left out over night are they meant to be stored in the fridge?

    • Jane's Patisserie on January 16, 2023 at 1:27 pm

      Hiya! No – as per the recipe they are best served fresh, but will last 2-3 days at room temperature. Hope this helps! x

  7. Lindsay on February 25, 2022 at 4:59 pm

    4 stars
    Nearly perfect. I think I’d use less raising agent next time. Coupled with self raising flour the taste was a tad noticeable. The kids loved them though

    • Lu on November 20, 2023 at 12:00 pm

      5 stars
      Absolutely delish! My new fave choc chip muffin recipe!
      I baked mine for 22mins and they were probably a tiny bit over baked, so 20/21 mins would probably be spot on for next time!
      Your recipes are the best, Jane! Foolproof.

  8. Amy on October 31, 2021 at 12:14 pm

    I made these but the version from the book!they tasted fabbb! How can I adapt them to make them regular chocolate chip muffins? Thanks!

  9. Terri on July 10, 2021 at 4:52 pm

    Hello 😃 can I add baking powder for then to rise like the domed muffins?

  10. Karen on May 21, 2021 at 11:56 am

    Jane can you use buttermilk instead of sour cream

  11. Jenna Aslan on April 10, 2021 at 7:22 pm

    4 stars
    Hi Jane
    I made these, the middle has disappeared whilst cooling uh oh. What did I do (hiding my face) xx

    • Jane's Patisserie on April 13, 2021 at 12:56 pm

      Hey! They just sound a little under baked that’s all xx

  12. Christine on February 14, 2021 at 9:06 am

    Mine too came a little bit dry like a cookie dough then sank after cooling down ☹️ What may I have done wrong?

    • Jane's Patisserie on February 14, 2021 at 11:08 am

      Sinking usually means it’s under baked but its hard to say for certain! But also, it could be over mixing the batter causing a problem x

  13. Mandie Aviston on February 8, 2021 at 10:08 am


    Can you freeze these at all?

  14. Mrs Janine Taylor on January 14, 2021 at 5:00 pm

    5 stars
    These are scrummy delicious and so easy to make we all love them thank you for sharing with fab recipe.

  15. Mrs Janine Taylor on January 14, 2021 at 5:00 pm

    5 stars
    These are scrummy delicious and so easy to make we ll love them thank you for sharing with fab recipe.

  16. Claire on December 8, 2020 at 1:09 pm

    5 stars
    Amazing recipe, the kids ask me to make it every week it’s their favourite

  17. Emma on September 14, 2020 at 7:17 pm

    Hi Jane,

    Is there any chocolate chip muffin recipe ? Or is there any modification I can do to any of your other muffin recipes. I have made these ones and they are delicious!

    Thank you

    • Jane's Patisserie on September 14, 2020 at 8:08 pm

      You can try this one with more flour and less cocoa powder, or try my white chocolate & raspberry ones without the raspberry for now!

    • Claire on February 19, 2021 at 1:48 pm

      My mixture was very thick like a cookie dough, and once baked they were very firm like a brownie texture rather than light and fluffy muffins. Any ideas what I did wrong? I use your recipes all the time and everything always turns out perfect so can’t understand what’s at fault here. Do you think I’d be better mixing my hand as I used my kitchen aid and maybe that over mixed it? It was still a dough like mixture though. Many thanks.

    • Jane's Patisserie on February 20, 2021 at 11:55 am

      Ahh yes, sounds over mixed for sure – its a very easy mixture to make so likely is just that! x

  18. caroline on August 27, 2020 at 8:26 am

    Hi Jane
    Could this recipe be used to make a chocolate muffin traybake?
    Thank you

  19. Gemma on June 21, 2020 at 5:12 pm

    4 stars
    So yummy but they sank, any ideas? Texture seems good, flavour is good, mixing kept to a minimum, overfilled maybe?

    • Jane's Patisserie on June 22, 2020 at 9:24 pm

      Yes it could be over filled or they hadn’t finished baking!

  20. Samantha on June 4, 2020 at 11:58 am

    Can I use Greek yoghurt in place of soured cream? I love your recipes. Usually make the brownies but not tried the muffins yet.

    • Jane's Patisserie on June 4, 2020 at 7:46 pm

      I haven’t personally tried that, but there is no reason why not!! x

  21. Alliyah on May 12, 2020 at 3:07 pm

    5 stars
    Really yummy choc muffins, didn’t have any sour cream so used natural yoghurt and they turned out great! Everyone loved them and will definitely bake them again

  22. Sarah on May 5, 2020 at 9:04 pm

    Would natural yoghurt work instead of sour cream?

  23. Nicole on November 23, 2019 at 6:40 am

    Hey Jane, I really love your recipes! I was just wondering if you had any advice on how to get a chocolate filling in the middle like some of the coffee shop muffins around?😍 thank you in advance!x

  24. Eloise on June 30, 2019 at 10:39 am

    5 stars
    I’ve made them 3 times now, always perfect

  25. Dani on June 29, 2019 at 3:04 pm

    Hi Jane! I’ve tried a few of your recipes now and they always turn out great. But this one went a bit strange when I finished mixing it almost resembled a cookie dough, and when baked the muffins were all lumpy. Why do you think this is? P.s I used chocolate chunks instead of chips but that’s the only change I made

    • Jane's Patisserie on June 29, 2019 at 4:30 pm

      The only thing I can think is that you over mixed it – it really doesn’t take long to mix at all for me by hand, and is quite an airy mousse like mixture when I have finished mixing!

    • Lucie on January 18, 2020 at 11:38 am

      hey, I had this problem too! when I mixed (in only a few stirs, the mixture was very thick) Only thing I can think of as well Is the sour cream I used was quite thick and not very liquidy., still taste delicious tho xx

  26. DulceMacaron on March 8, 2015 at 4:01 pm

    Jane, thanks for this wonderful recipe. Will definitely try it soon ! One question, can I freeze these cupcakes? and for how long? thanks !

    • Jane's Patisserie on March 8, 2015 at 4:12 pm

      Yeah you can! And I believe I read somewhere 3 months? But I have never personally frozen them or cakes so I usually freeze for a month!

  27. cynthiamvoss on January 14, 2015 at 3:33 am

    You had me at “triple chocolate” 🙂 Just in time for Valentine’s day!

    • janespatisserie on January 14, 2015 at 8:34 am

      Ah always a winner 😉 they’re my partners favourites too so Im baking some for him for valentines too! Haha!

  28. Darleen on January 13, 2015 at 9:52 pm

    Yum! Thank you for the recipe

    • janespatisserie on January 13, 2015 at 9:53 pm

      It’s okay!! I’m glad you liked it!

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