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A counter top. full of double chocolate muffins with a cracked top, revealing a soft center, sitting on a white plate with chocolate chips bursting out of the top.

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.