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Triple Chocolate Muffins

  • Author: Amy Agur
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x


Looking for a sweet treat that travels? These low FODMAP triple chocolate muffins are going places!


  • 4 oz dark chocolate, chopped
  • 1/2 cup unsalted butter
  • 3/4 cup sugar
  • 2 lg eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1/3 cup lactose-free sour cream
  • 1/2 cup low FODMAP all-purpose flour
  • 1/3 cup natural cocoa powder
  • 1/2 tsp baking soda
  • 2 tsp instant coffee *optional
  • 1/4 tsp salt
  • 1/2 cup dark chocolate chips


  1. Preheat your oven to 350 degrees and line a muffin tray with paper liners. Set aside.
  2. Place the chocolate and the butter in a microwave-safe bowl and heat in 10-second bursts until the chocolate has melted. Gently stir in between each burst to combine the chocolate and butter as they’re melting. 
  3. Once the chocolate has melted, whisk in the sugar, eggs, vanilla, and sour cream. Set aside. 
  4. In a large bowl, combine the flour, cocoa, baking soda, instant coffee, and salt. Fold the wet ingredients into the dry ingredients and stir until there isn’t any flour left at the bottom of the bowl (the batter will be thick).
  5. Stir in the chocolate chips and divide the muffins between the muffin wells.
  6. Bake the muffins for 20-23 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to finish cooling. 


Recommended low FODMAP serving – 1 muffin per sitting

  • Prep Time: 10
  • Cook Time: 20
  • Category: dessert, snack
  • Method: baking
  • Cuisine: american


  • Serving Size: 1 muffin
  • Calories: 270
  • Sugar: 18 g
  • Sodium: 125 mg
  • Fat: 17 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 26 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 54 mg

Keywords: triple chocolate muffin