Gooey Triple Chocolate Muffins

Name: Gooey Triple Chocolate Muffins
Prep time: 12 min
Cook time: 30 min
Total time: 42 min
Ingredients: 5 ounces dark chocolate (I usually use about 50% cocoa dark chocolate for the perfect level of sweetness.); ⅔ cup double cream; 5 tablespoons salted butter; 3½ ounces milk chocolate; ¼ cup milk; ¼ cup dark brown sugar; 2 large eggs; ¾ cup all-purpose flour; 2 tablespoons cocoa powder (natural unsweetened); 1 tablespoon baking powder

By Helen Schofield

on Sep 03, 2020, Updated Sep 24, 2026

70 Comments

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What’s better than double chocolate muffins? Triple chocolate muffins, of course! These chocolate filled muffins have big chunks of milk & dark chocolate AND an oozy, gooey chocolate truffle center. It’s chocolate overload, and they’re surprisingly easy to make!

Someone eating a triple chocolate muffin with a fork - the muffin is split open so you can see the inside and there are more muffins in the background

You got my attention so tell me more…
📌Recipe snapshot
About the ingredients
How to make triple chocolate muffins
Helen’s Top Tips
Recipe FAQs
More easy chocolate desserts
Gooey Triple Chocolate Muffins Recipe

You got my attention so tell me more…

I have my fair share of oozy, gooey chocolaty things around here, and I make no excuses. This rather perfect gooey Swedish chocolate cake is legendary. Want to make a not-too-sweet chocolate treat for your family? Try this chocolate self-saucing pudding.

But when it’s MUFFINS that you want, and you don’t mind if they’re just a little bit special, you just have to try these gooey triple chocolate muffins. It’s hard to do them justice with a description. They’re not quite a chocolate lava cake, but they have a similarly delicious oozy, gooey chocolate center. Imagine a decadent cake with a warm truffle-like chocolate ‘surprise’ in the middle.

You could even call them quadruple chocolate muffins because I like to pack them with both dark and milk chocolate chunks. They’re the ultimate chocolate chip muffins.

I’m sorry, am I making your mouth water?

📌Recipe snapshot

Prep: 30 minutes
Cook: 20 minutes
Serves: 6
Key ingredients: dark chocolate, heavy cream, salted butter, milk chocolate, milk, dark brown sugar, eggs, all-purpose flour, cocoa, baking powder
Why you’ll love this: simple baking ingredients (+ lots of chocolate!); simple but decadent; can be muffins or dessert with ice cream; turn any leftover ganache into truffles

5* Review

“kids loved this so much and said best chocolate muffin they have ever had!” (Emma)

About the ingredients

You’ll find a full list of ingredients with amounts in the recipe card below. But here’s a summary of what you need to know.

Alright, so I have your attention. What do you need to make these melt-in-the-middle triple chocolate muffins? Not too much, really. Just lots of chocolate, and the usual suspect muffin batter ingredients:

Dark chocolate: I usually choose a chocolate bar with around 50% cocoa for the perfect level of sweetness. Really though you can use any dark chocolate. You’ll need some for melting and making the truffle centers, and more for breaking into chunks and throwing into the batter. You can of course use chocolate chips or melts if you prefer.
Cream: Heavy or thickened cream (sometimes called double cream) for mixing into melted chocolate to make the truffle center. And… for mixing into the muffin batter, which makes for a softer, richer and more tender crumb.
Salted butter: For the muffin batter. I like the hint of salty flavor this adds, but feel free to use unsalted butter, then add a large pinch of salt.
Milk chocolate: I like to throw both milk chocolate and dark chocolate chunks into the batter. You don’t have to do this. Use all dark if you prefer.
Milk: To add moisture and to help with browning and structure in the muffins.
Dark brown sugar: For a hint of deep caramel flavor.
Eggs: Two large.
All-purpose flour
Cocoa powder: I recommend natural unsweetened cocoa powder such as Hershey’s Natural Unsweetened, Guittard Natural, or a supermarket natural cocoa.
Baking powder: To help the muffins to rise.

How to make triple chocolate muffins

In 5 easy steps!

Step 1: Make the ganache/truffle center. Just mix cream into melted chocolate (I just melt in 30-second bursts in the microwave), then freeze for around 30 minutes. You want the mixture to be starting to harden, but still soft enough to shape into balls.

Overhead view of a jug of hot chocolate sauce mixture, with a pink spatula in it.

Step 2: Make the muffin batter. Just melt butter, then whisk in the ‘wet’ ingredients – so cream, milk, sugar and whisked eggs.

Step 3: Fold in the dry ingredients (flour, cocoa, baking powder and chopped chocolate) until just combined.

Step 4: Divide half the batter between 6 muffin cases. Then spoon just over a teaspoon of the chilled chocolate and cream mixture into the middle of each. Cover with the rest of the batter.

Step 5: Bake. As the muffins bake, the truffle melts into a delicious gooey chocolaty center that oozes out when you bite into it. Yum. Eat while still warm!

Unofficially, I’d also like to add a step 6: Make a few truffles with the leftover ganache. Just roll into balls, then roll in cocoa powder. Eat all to yourself while no one is looking!

6 images showing the process of making soft-centred triple chocolate muffins

Helen’s Top Tips

If you don’t have a microwave, melt the chocolate and butter in a bowl set over a simmering pot of water (don’t let the pot touch the water).
Make sure to freeze the chocolate ganache for about 30 minutes – not too much more or less. It should be just solid enough for you to spoon it into the middle of the muffins.
The best way to eat these is straight out of the oven. Let them cool slightly of course, but eat them while they’re still warm so that the truffle is still gooey.
If you like you can serve them as a crowd-pleasing dessert with a scoop of vanilla ice cream.
Once they’ve completely cooled, you can simply reheat them in the microwave for 20 to 30 seconds so that the delicious truffle melts and becomes gooey again!
You could say these are giant chocolate muffins. So you might like to share. Or not.

Soft-centred triple chocolate muffins on a blue background

Look at the oozy, gooey truffle bit in the middle. Irresistible, right?

A soft-centred triple chocolate muffin sliced in half on a plate - there are more muffins in the background

Recipe FAQs

How long do these triple chocolate muffins keep?

These muffins will be best for the first 2 or 3 days, but they’ll still taste good for up to 5 days. Keep them in an airtight container in the fridge. Then reheat at described below.

How do you reheat them?

Reheat them for 20 or 30 seconds in the microwave to get the soft center again. They’ll taste like they’re fresh out of the oven!

Can I freeze them?

Yes! Wrap well and freeze in a Ziploc bag or sealed container for 1 to 2 months. Let defrost then reheat for 20 to 30 seconds in the microwave for the perfect melty middle.