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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.

Three triple chocolate muffins in front of a linen tea towel. some chocolate drops are in the foreground.

Why you’ll love my chocolate muffin recipe

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!

Quick & easy recipe: These super quick and easy triple chocolate chip muffins only take 30 minutes and a few easy steps to make.

Without oil: Thanks to the Greek yogurt these chocolate muffins are super moist and fudgy and don’t require vegetable oil.

Chocolate pure: Fudgy brownie meets fluffy muffin. Three types of chocolate satisfy your cravings and create a rich chocolate flavour.


  • 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 essence or extract gives the homemade muffins a complex flavor.


How long do the muffins keep fresh?

These muffins will stay fresh for 2-3 days in an airtight container at room temperature or up to a week in the fridge.

Can I freeze the muffins?

Yes, you can. Simply add them to a freezer-proof container and store them in your freezer for up to 3 months. Thaw them at room temperature. For freshly-baked muffins, freeze the muffin batter in paper or single silicon muffin cups and bake them individually for 20 minutes instead of 15.

Fellow chocolate lovers, make sure to check out my top 10 chocolate desserts as well as the following choco-licious recipes:

Close-up of a half triple chocolate muffin next to some chocolate drops and a stack of blurred muffins in the back.

Triple Chocolate Muffins (Without Oil)

Caro Jensen
Bye bye chocolate cravings! These extra moist triple chocolate muffins are made with melted dark chocolate, cocoa powder, and milk chocolate chips – no oil needed!
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Cake
Cuisine American
Servings 12 muffins
Calories 323 kcal


  • 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


  • 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


    1. You can melt the chocolate in a double boiler or straight in a saucepan while stirring constantly. If you’re melting the chocolate in the microwave, use short intervals and stir it in between to prevent it from burning.
    1. Don’t overmix the dough, or it can become tough.
    1. Don’t overbake the muffins to ensure a gooey center and moist texture.


Calories: 323kcalCarbohydrates: 42gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 54mgSodium: 123mgPotassium: 183mgFiber: 3gSugar: 26gVitamin A: 314IUVitamin C: 0.1mgCalcium: 70mgIron: 2mg
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