Double Chocolate Muffins-Costco Copycat

These Double Chocolate Muffins-Costco copycat recipe delivers rich, bakery-style muffins with a deep chocolate flavor! Made with chocolatey ingredients and melty chocolate chips, these super moist chocolate muffins taste like the ones from your favorite wholesale store. Perfect for breakfast, dessert, or a chocolate lover’s snack, this easy homemade chocolate muffin recipe has a soft, fluffy texture with a slightly crisp top. Whether you enjoy them warm with a glass of milk or as a delicious treat, these homemade Costco chocolate muffins are a must-try!

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Helpful Items For This Recipe:

Jell-O Instant Chocolate Pudding

Devil’s Food Cake Mix

Muffin Tin

Cooling Racks

Cupcake Liners

Thanks For Your Support!

Did you try these Double Chocolate Muffins? I’d love to hear how it turned out! Leave a comment below and let me know if you made any tweaks or have any questions. And if you loved this recipe, don’t forget to share it with friends or save it for later!”

FAQ’s:

1. Why do I need to wait for the melted butter to cool? If you add hot butter to eggs, they will start to cook and you do not want pieces of cooked egg in your muffins.
2. Why is it important for ingredients to be at room temperature? In this recipe I have stated for the eggs to be room temperature along with the sour cream, milk and the butter to be melted but cool to aid in not getting pieces of cooked egg. Room temperature ingredients give a better texture-gives a lighter and fluffier texture for baked goods. You do not want a lumpy and dense texture in these muffins.
3. Why do I need to “lightly press more chocolate chips into the top of the batter? This step gives a beautiful appearance. You do not have to do this step but, look how pretty they look with the chocolate chips on top?
4. Can I press the chocolate chips into the muffins after they are cooked? No, you can do that with cookies but, with muffins, the top will not be squishy enough for the chocolate chips to be pressed in nicely.
5. Why did you want to make a Costco Copycat? For one, they are delicious-also if you read their ingredients, more like cake, like these. But also, because Costco no longer makes the double chocolate muffins where I live. Do you still have them in your state?
6. Can I make these with a jumbo muffin pan? Yes, you will need to adjust the baking time by at least five minutes. Do a toothpick test. I make these muffins regular sized because it is like cake and I do not need a giant muffin/cake 😂 even though I would love every bite!

Ingredients Needed For Double Chocolate Muffins-Costco Copycat:

• 3 large eggs, room temperature 
• 1/2 cup milk, room temperature
• 1/4 cup butter, melted and cooled
• 1/4 cup oil
• 1/4 cup water
• 1 tsp vanilla extract
• 3/4 cup sour cream, room temperature
• 1 15.25 ounce Devil’s Food chocolate cake mix
• 3.9 ounce package instant chocolate pudding-dry powder mix
• 1/2 tsp ground cinnamon
• 2 1/2 cups semi-sweet chocolate chips, divided
• cupcake liners, if desired

How To Make Double Chocolate Muffins-Costco Copycat:

1. *Do ahead of time: Set the eggs, measured sour cream and measured milk out on the counter to warm up and melt the butter and allow time to cool. 
2. Pre-heat oven to 400℉.
3. Add eggs to a mixing bowl and beat lightly with a whisk.
4. Add in milk, cooled butter, oil, water, vanilla and sour cream. Mix well.
5. Add cake mix, dry pudding mix and cinnamon. Mix until just moistened. 
6. Fold in 2 cups of the semi-sweet chocolate chips.
7. Fill two muffin tins (24 muffins) with cupcake liners and then, divide batter between the muffin cups. 
8. Lightly press a few chocolate chips into the top to each cup filled with muffin batter-make sure the chocolate chips stick out-so press lightly.
9. Place muffin tins into the oven and immediately turn the temperature to 375℉. Bake for 15-18 minutes.
10. Remove from the oven and cool on a cooling rack. Enjoy these copycat muffins that are so delicious.

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Print

Double Chocolate Muffins

An easy and delicious double chocolate muffin-our take on a Costco Copycat.

Course Breakfast, Dessert

Cuisine American

Keyword Chocolate Muffins, Copycat Recipes, Easy Breakfast Ideas, Muffin Recipes

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 24 muffins

Author Sweeter With Sugar

Ingredients

• 3 large eggs room temperature
• 1/2 cup milk room temperature
• 1/4 cup butter melted and cooled
• 1/4 cup oil
• 1/4 cup water
• 1 tsp vanilla extract
• 3/4 cup sour cream room temperature
• 1 15.25 ounce Devil's Food chocolate cake mix
• 3.9 ounce package instant chocolate pudding dry powder mix
• 1/2 tsp ground cinnamon
• 2 1/2 cups semi-sweet chocolate chips divided
• cupcake liners if desired

Instructions

1. *Do ahead of time: Set the eggs, measured sour cream and measured milk out on the counter to warm up and melt the butter and allow time to cool. 

2. Pre-heat oven to 400℉.

3. Add eggs to a mixing bowl and beat lightly with a whisk.

4. Add in milk, cooled butter, oil, water, vanilla and sour cream. Mix well.

5. Add cake mix, dry pudding mix and cinnamon. Mix until just moistened.

6. Fold in 2 cups of the semi-sweet chocolate chips.

7. Fill two muffin tins (24 muffins) with cupcake liners and then, divide batter between the muffin cups.

8. Lightly press a few chocolate chips into the top to each cup filled with muffin batter-make sure the chocolate chips stick out-so press lightly.

9. Place muffin tins into the oven and immediately turn the temperature to 375℉. Bake for 15-18 minutes.

10. Remove from the oven and cool on a cooling rack. Enjoy these copycat muffins that are so delicious.

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