Triple Chocolate Muffins (Without Oil)
Say bye-bye to dry muffins! Melted chocolate, cocoa powder, and milk chocolate chips create extra moist Triple Chocolate Muffins with a rich chocolate flavor and gooey center. Greek yogurt keeps the muffins super moist and fudgy without the need for oil. Perfect for afternoon tea and lunchboxes.
I typically double-batch these muffins and freeze them as they’re a popular item in my kids lunch boxes. I love that they store well for a day or two without drying out making them also a great choice for make-ahead snacks and easy desserts. Bonus, they’re nut-free!
These super quick and easy triple chocolate chip muffins only take 30 minutes and a few easy steps to make. Thanks to the Greek yogurt these chocolate muffins are super moist and fudgy and don’t require vegetable oil.
For more chocolate recipes, check out my cherry brownies, chocolate brownie tiramisu, and Greek yogurt chocolate cake.
If you loved this Triple Chocolate Muffin Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!
Triple Chocolate Muffins
Ingredients
- 3.5 oz dark chocolate
- 1/2 cup butter unsalted, softened
- 1 cup sugar
- 1/2 cup Greek yogurt
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup Dutch cocoa powder
- 1 tsp baking powder
- 1 pinch salt
- 3/4 cup whole milk
- 1 cup milk chocolate chips
Instructions
- Preheat the oven 375F/180C.
- Break the dark chocolate into smaller chunks in a separate bowl and melt it in a double boiler, small saucepan, or in the microwave (see the notes below). Stir frequently until the chocolate is fully melted.3.5 oz dark chocolate
- In a large mixing bowl, combine the softened butter and sugar. Mix in the melted dark chocolate.1/2 cup butter, 1 cup sugar, 3.5 oz dark chocolate
- Add the yogurt, vanilla, and eggs. Combine everything thoroughly.1/2 cup Greek yogurt, 1 tsp vanilla extract, 2 eggs
- Combine flour, baking powder, cocoa powder, and salt with the wet ingredients. Gently fold the dry ingredients into the wet mixture. Pour in the milk slowly. Don't overmix the dough or the muffins will be tough.1 1/2 cups all-purpose flour, 1 tsp baking powder, 3/4 cup whole milk, 1 pinch salt, 1/2 cup Dutch cocoa powder
- Fold in the milk chocolate chips and distribute the dough evenly into 12 muffin liners. Bake them in a muffin tray for 15 minutes. Let them cool on a wire rack and enjoy!1 cup milk chocolate chips
Notes
Nutrition
Ingredients and substitutions
- Chocolate – I recommend using dark / semi-sweet chocolate for a decadent, rich flavor that’s not too sweet but you can also make these delicious muffins with your favorite milk chocolate.
- Cocoa powder – Unsweetened Dutch-processed cocoa powder creates a rich and less bitter flavor than regular cocoa powder. Cacao powder can be used as well.
- Chocolate chips – I use milk chocolate chips or chocolate chunks but you can also use dark chocolate chips or white chocolate chips.
- Yogurt – Thick Greek yogurt creates extra moist muffins. You can use unsweetened plain yogurt or sour cream as well. Just make sure they have a similar consistency.
- Butter – Unsalted butter works best but you can also use salted butter and simply omit the pinch of salt in the recipe.
- Flour – I recommend all-purpose flour but you can substitute it with self-raising flour as well and omit the baking powder.
- Vanilla – Vanilla extract gives the homemade muffins a complex flavor. You can use vanilla syrup or essence if needed.
