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    Home » Breakfast

    Triple Chocolate Muffins

    Published: Apr 11, 2022 · Modified: Aug 21, 2022 by Lee · This post may contain affiliate links · 7 Comments .

    Jump to Recipe Jump to Video

    These Triple Chocolate Muffins are gluten free chocolate muffins made with cocoa powder, melted chocolate and chocolate chips! They're any chocoholic's dream come true! If being gluten free wasn't enough, they're also nut free, eggless and easily can be dairy free (vegan)!

    A Triple Chocolate Muffin with the wrapper pulled down.

    These Triple Chocolate Muffins are light even though they're loaded with chocolate! My daughter managed to eat 3 the first day I made them! They're also super easy to make with just a whisk! No mixers of any kind required just like with our Gluten Free Chocolate Muffins and my super popular Bakery Style Chocolate Chip Muffins.

    Love triple chocolate recipes? Try my Triple Chocolate Cinnamon Rolls, Triple Chocolate Cheesecake and Triple Chocolate Layer Cake.

    Jump to:
    • Reasons to love these muffins
    • Ingredient Notes
    • Substitutions and Variations
    • How to Make Triple Chocolate Muffins
    • Expert Baking Tips
    • Recipe FAQs
    • Storing and Freezing
    • Other Muffin Recipes to Try
    • 📖 Recipe
    • Triple Chocolate Muffins
    Delicious Triple Chocolate Muffins with one cut in half.

    Reasons to love these muffins

    • Allergy Friendly- These muffins are gluten free, nut free, egg free and can easily be dairy free (vegan).
    • Light- These muffins are not overly dense.
    • Triple The Chocolate- There is cocoa powder, melted chocolate and chocolate chips!

    Ingredient Notes

    • Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this one because it’s nut safe but it does contain dairy.
    • Cornstarch and Water- These are eggless muffins so this mixture helps bind everything together.
    • Chocolate- For the melted chocolate and the chocolate chips, make sure to use gluten free/nut free and vegan if you want these dairy free.

    See my recipe card below for a complete list of the ingredients with measurements.

    Substitutions and Variations

    How to Make these Vegan

    • Use a gluten free flour that’s free from dairy.
    • Only use a non dairy milk. 
    • Make sure to use allergy friendly chocolate bar and chips.

    This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!

    How to Make Triple Chocolate Muffins

    Here are the steps to make these muffins!

    Step 1: Whisk Together the Dry Ingredients

    In a large bowl, combine the gluten free flour, cocoa powder, sugar, baking powder, baking soda and salt. Whisk to combine.

    Whisking together the dry ingredients.

    Step 2: Melt the Chocolate

    Place the roughly chopped 4 ounce chocolate bar and 2 tablespoons of the vegetable oil into a heat safe bowl.

    Microwave in 15 second increments, stirring after each time, until the chocolate is melted.

    Whisk until the chocolate is smooth and incorporated with the oil. Set aside to slightly cool.

    Chopped chocolate bar and oil in a glass bowl.
    Silky smooth liquid chocolate in a bowl.

    Step 3: Make the Cornstarch Water

    In a large bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.

    Cornstarch and water in a bowl.
    Cornstarch and water in a bowl mixed thoroughly.

    Step 4: Add the other liquid ingredients

    Add the milk of choice, remaining vegetable oil and vanilla into the cornstarch water mixture and whisk to combine.

    Step 5: Add in the Melted Chocolate

    Slowly whisk the melted chocolate and oil into the liquid ingredients until incorporated.

    Step 6: Combine The Ingredients 

    Using a whisk, slowly mix the liquid ingredients into the dry until just combined. If it gets too thick, switch to a spatula. 

    Adding liquid ingredients to the cornstarch water.
    Step 4
    A bowl with the liquid ingredients, mixing the chocolate in.
    Step 5
    Mixing all the dry ingredients and wet in a bowl.
    Step 6

    Step 7: Add in Chocolate Chips

    Use a spatula to fold 1.5 cups of chocolate chips into the batter until combined.

    Adding a ridiculous number of chocolate chips to the batter.
    A bowl with thoroughly mixed chocolate chips and batter.

    Step 8: Scoop the Batter

    Using an ice cream scoop, fill the muffin cups to the top. Smooth the batter with the back of the spoon or a small knife.

    Step 8: Sprinkle More Chocolate Chips

    Sprinkle the remaining chocolate chips on top of the batter in each muffin cup. Gently push down on the chips to make sure they stick to the batter. 

    A muffin pan with the batter in muffin wrappers.
    Step 8
    Adding extra chocolate chips to the tops of the batter.
    Step 9

    Step 10: Bake

    Bake in the center rack of the 375 degree oven for 22 minutes until the muffins are risen and springy when gently touched.

    Step 11: Cool

    Once out of the oven, let the muffins cool in the pan for about 5 minutes. Then remove from the pan and let cool completely on a wire cooling rack. 

    Repeat with the rest of the batter since this recipe makes 16 muffins.

    Risen triple chocolate muffins after baking in the oven in the pan.

    Expert Baking Tips

    • Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the cookies their dark hue. If you only have one type on hand, use natural unsweetened or dutch...just know their color will not be as dark as mine. DO NOT use dark alone; it will make your muffins too dry and bitter.
    • Filling the Muffin Tins- Make sure to fill each muffin cup almost all the way to the top. You want the muffins to have beautiful height.
    • Smoothing the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. If you leave it misshapen, that’s how it will remain when baked. When the batter is in the muffin cups, gently smooth the tops with a butter knife prior to baking.

    Recipe FAQs

    How many muffins does this recipe make?


    This recipe makes 16 regular size muffins.

    Can I make these muffins ahead of time?


    Most gluten free baked goods are best made the same day, but you can make these 
    muffins the night before.

    Once they cool, store them in an airtight container at room temperature.

    Can I use less chocolate chips?


    Yes you can!

    Instead of 1.5 cups of chips in the batter, you can do 1 cup and then you can eliminate the extra chips on top.

    A gluten free chocolate chip muffin cut in half.

    Storing and Freezing

    Storing

    Keep the triple chocolate muffins in an airtight container at room temperature. If you don’t have an airtight container that fits them all, wrap any extras in aluminum foil. 

    They usually stay soft for up to 2 days.

    If desired, warm each muffin in the microwave for 5-10 seconds prior to eating.

    Freezing

    You can freeze these triple chocolate muffins.

    Simply wrap each individual muffin in aluminum foil and then place them all in a zip top bag.

    You can keep the muffins frozen for up to 30 days.

    Thaw on the counter for about 2 hours before eating or until the muffins are room temperature and soft.

    If you want them warmer and softer, heat each muffin for 5-10 seconds in the microwave after taking them out of the foil.

    Other Muffin Recipes to Try

    • Pumpkin Banana Muffins
    • Gluten Free Banana Muffins
    • Gluten Free Blueberry Muffins
    • Bakery Style Chocolate Chip Muffins

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    📖 Recipe

    A Triple Chocolate Muffin with the wrapper pulled down.

    Triple Chocolate Muffins

    Author: Lee
    These Triple Chocolate Muffins are gluten free chocolate muffins made with cocoa powder, melted chocolate and chocolate chips! They're any chocoholic's dream come true! If being gluten free wasn't enough, they're also nut free, eggless and easily can be dairy free (vegan)! 
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 22 mins
    Total Time 42 mins
    Course Breakfast
    Cuisine American
    Servings 16 regular size muffins
    Calories 293 kcal

    Ingredients
     
     

    • 1 ¾ cup gluten free flour
    • 2 tablespoons cocoa powder I use 1 tablespoon Dutch or Natural Unsweetened and 1 tablespoon Dark
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ¾ cup granulated sugar
    • 2 pinches of kosher salt
    • 2 heaping tablespoons cornstarch mixed with 3 tablespoons of water
    • 1 ⅓ cups plus ¼ cup milk of choice
    • ⅓ cup plus 2 tablespoons vegetable oil
    • 1 teaspoon pure vanilla extract
    • 4 ounces semi sweet chocolate bar rough chopped
    • 1 ¾ cups semi sweet chocolate chips

    Instructions
     

    • Preheat the oven to 375 degrees Fahrenheit and line a muffin pan with paper liners. 
    • In a large bowl, combine the gluten free flour, cocoa powders, sugar, baking powder, baking soda and salt. Whisk to combine.
    • Place the roughly chopped 4 once chocolate bar and 2 tablespoons of the vegetable oil into a heat safe bowl. Microwave in 15 second increments, stirring after each time, until the chocolate is melted.
    • Whisk until the chocolate is smooth and incorporated with the oil. Set aside to cool.
    • In a large bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
    • Add the milk of choice, vegetable oil and vanilla into the cornstarch water mixture and whisk to combine. 
    • Slowly whisk the cooled melted chocolate and oil into the liquid ingredients until incorporated.
    • Using a whisk, slowly mix the liquid ingredients into the dry until just combined. If it gets too thick, switch to a spatula. 
    • Use a spatula fold in 1.5 cups of chocolate chips into the batter until combined.
    • Using an ice cream scoop, fill the muffin cups to the top. smooth the batter with the back of the spoon or with a small knife. 
    • Sprinkle the remaining chocolate chips on top of the batter in each muffin cup. Gently push down on the chips to make sure they stick to the batter.
    • Bake in the center rack of the 375 degree oven for 22 min until the muffins are risen and springy when gently touched.
    • Once out of the oven, let the muffins cool in the pan for about 5 minutes. Then remove the pan and let cool completely on a wire cooling rack.

    Video

    Notes

    Storing: Keep the triple chocolate muffins in an airtight container at room temperature. If you don't have an airtight container that fits them all, wrap any extras in aluminum foil for up to 2 days. Heat each muffin in the microwave for 5-10 seconds to make even softer.
    To Freeze: Wrap each muffin in foil and place them in a large ziptop bag. Freeze for up to 30 days. Thaw on the counter for 2 hours before eating or until room temperature and soft. Heat each muffin in the microwave for 5-10 seconds to make even softer.

    Nutrition

    Calories: 293kcalCarbohydrates: 35gProtein: 4gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 4mgSodium: 146mgPotassium: 193mgFiber: 4gSugar: 21gVitamin A: 46IUCalcium: 81mgIron: 2mg
    Tried this recipe?Let us know how it was!

    More Easy & Delicious Breakfast Recipes

    • Pumpkin Bread with Cream Cheese Frosting
    • Chocolate Chip Blueberry Muffins
    • Gluten Free Chocolate Muffins
    • Gluten Free Banana Chocolate Chip Bread

    Reader Interactions

    Comments

    1. john

      May 02, 2022 at 5:39 pm

      5 stars
      I just made these and it blows supermarket muffins out of the water. Outstanding!

      Reply
      • Francisco

        June 14, 2022 at 2:09 pm

        5 stars
        Hi. Can I make this recipe in regular cake pans? How many of them this recipe yields?

        Thanks

        FT

        Reply
        • Lee

          June 14, 2022 at 11:13 pm

          Hi there! I haven't tested it out as a cake...however I have a very similar recipe that IS a cake. It's my Chocolate Blueberry Cake. The cake itself is a chocolate cake loaded with chocolate chips (the frosting is blueberry)...so I think that cake would be a perfect one to try instead of making this recipe into a cake. Here's the link: https://laneandgreyfare.com/chocolate-blueberry-cake/

          Reply
    2. Naba Fatima

      June 30, 2022 at 1:36 am

      Can I use butter instead of oil & substitute milk instead of cornstarch slurry? Can you please help me with this? Thanks!

      Reply
      • Lee

        June 30, 2022 at 9:01 am

        If using butter, I would use cooled melted in place of the oil. Keep in mind it won't have that same texture that it has with the oil and it might not be as moist. Also, no you can't use milk instead of the cornstarch water. That is to substitute an egg. If you would like to use an egg, use one egg instead of the cornstarch water and only use 1 1/3 cups of milk. Hope that helps!

        Reply
    3. Molly

      August 08, 2022 at 11:05 am

      5 stars
      These muffins are the best muffins I’ve ever had, tender and moist, the flavor is indescribably good.
      For reference I used Kim’s GF flour blend and a regular sized muffin tray (filled to the top) the recipe yielded 12 perfectly domed muffins.

      Reply
      • Lee

        August 08, 2022 at 4:30 pm

        SO glad!!! Thank you so much!

        Reply

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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