Gooey Triple Chocolate Muffins : The Ultimate Indulgence for Chocolate Lovers

Hey there, my sweet-toothed friends! I’m beyond thrilled you stopped by today because we’re diving straight into pure, chocolatey bliss. These Gooey Triple Chocolate Muffins are everything a chocoholic could dream of — rich, moist, and bursting with three layers of chocolate decadence. They’re my go-to bake when I want something that smells like happiness and tastes like heaven.

If you love bakery-style muffins that are crisp on the top but gooey inside, you’re in for a treat. And if you want more recipes like this, make sure to subscribe to get my latest creations straight to your inbox every week! 💌

Overview of Recipe Content

These Triple Chocolate Muffins are the ultimate dessert or snack — perfect for brunch spreads, cozy weekend mornings, or late-night cravings when only chocolate will do.

Why You’ll Love It

• Triple the chocolate power — cocoa powder, dark chocolate chunks, and milk chocolate chips.
• Moist and fudgy inside, with a bakery-style dome top.
• Easy to make in one bowl, no mixer required.
• Smells divine — that freshly baked chocolate aroma will fill your kitchen in minutes!

What It Tastes Like

Think molten lava cake meets classic chocolate muffin — tender, rich, and a little gooey in the center. Every bite melts in your mouth.

Health/Nutritional Notes

Okay, so this isn’t a low-cal dessert — but hey, we all need indulgence! You can, however, reduce sugar slightly or use dark chocolate for an antioxidant boost.

Ingredients

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• All-purpose flour – 2 cups (250g)
• Unsweetened cocoa powder – ½ cup (50g)
• Baking powder – 2 tsp
• Baking soda – ½ tsp
• Salt – ¼ tsp
• Granulated sugar – ¾ cup (150g)
• Brown sugar – ¼ cup (50g)
• Eggs – 2 large
• Milk – 1 cup (240ml)
• Vegetable oil – ½ cup (120ml)
• Vanilla extract – 2 tsp
• Dark chocolate chunks – ¾ cup (125g)
• Milk chocolate chips – ½ cup (90g)
• White chocolate chips – ¼ cup (45g)

Tools Needed

• Two mixing bowls
• Whisk or hand mixer
• Muffin tin
• Paper liners
• Ice cream scoop or spoon

Substitutions

• Swap milk for buttermilk for extra tenderness.
• Use coconut oil instead of vegetable oil for a hint of tropical flavor.
• Want gluten-free? Use a 1:1 gluten-free flour blend.

How to Make Gooey Triple Chocolate Muffins

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1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. Combine dry ingredients: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and both sugars.
3. Mix wet ingredients: In another bowl, whisk eggs, milk, oil, and vanilla until smooth.
4. Combine: Pour wet into dry ingredients and stir just until mixed. Don’t overmix — a few lumps are fine!
5. Fold in the dark, milk, and white chocolate chips.
6. Scoop the batter evenly into muffin cups — about ¾ full.
7. Bake for 18–20 minutes, or until a toothpick comes out with a few gooey crumbs (not clean!).
8. Cool slightly and enjoy warm for that irresistible molten center.

What to Serve with Gooey Triple Chocolate Muffins

• A cold glass of milk or oat milk
• Fresh strawberries or raspberries
• A dollop of whipped cream
• Or go all out — top with a scoop of vanilla ice cream

Tips for Making It Perfect

• Don’t overmix! Overmixing = tough muffins.
• Fill the liners almost to the top for a bakery-style dome.
• Use room-temperature ingredients — it helps the batter come together smoothly.
• For extra gooey centers, bake 1–2 minutes less.

Storage Instructions

• Room Temperature: Store in an airtight container for 3 days.
• Fridge: Keeps up to 5 days.
• Freezer: Wrap individually and freeze up to 2 months. Reheat in the microwave for 15–20 seconds.

General Information

Chocolate muffins first became popular in American cafés in the 1980s — the era of indulgent desserts. This version takes inspiration from my mom’s Sunday baking tradition, where “too much chocolate” was never a thing!

Frequently Asked Questions

1. Can I make these muffins dairy-free?
Yes! Use almond milk and dairy-free chocolate chips.

2. Can I reduce the sugar?
You can cut ¼ cup sugar without affecting texture much.

3. How do I get high muffin tops?
Start baking at 400°F for 5 minutes, then lower to 375°F.

4. Can I make mini muffins?
Absolutely — bake for 10–12 minutes instead.

Conclusion

These Gooey Triple Chocolate Muffins are a chocolate lover’s dream — fudgy, fluffy, and full of flavor. Whether you’re baking for friends, family, or just for yourself (no judgment!), they’re pure joy in every bite.

Love chocolate? Try these too:

• Chocolate Lava Cake
• Double Chocolate Brownies

Interactive Elements

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I’d love to see how your muffins turned out! 💕
Share your creations on Pinterest or tag me @poulefrecipe — I might feature your bake next!
And don’t forget to leave a comment and star rating below — it truly helps this community grow.

Nutritional Information (per muffin)

Calories	Carbs	Fat	Protein	Sugar	Fiber	Sodium
285	38g	13g	5g	26g	3g	180mg

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