Costco Double Chocolate Muffins
Make your favorite jumbo Costco Double Chocolate Muffins right at home. Moist, rich, and packed with melty chocolate chips in every bite!
A SWEET COPYCAT MUFFIN RECIPE
If you’ve ever grabbed a pack of the famous Costco Double Chocolate Muffins, you know how irresistible they are. Moist, chocolatey, and loaded with big, rich chocolate chips, these jumbo muffins feel like a treat straight from the Costco bakery. Let’s be honest, they’re more like cupcakes than muffins – ha! But the best part? You can make them yourself right at home with no membership required! These copycat Costco muffins are perfect for breakfast, snacks, or dessert and freeze beautifully so you can always have a batch on hand when the craving strikes!
We had them shortly after coming out of the oven and they were still a little warm. OMG!
– John
FREQUENTLY ASKED QUESTIONS:
Sure. These are fine room temp and are nice if you microwave them to warm them up a bit too.
I used a 6 jumbo muffin tin (paid affiliate link). You will need two of them or you can use a 12 jumbo muffin tin if you have one. If you only have one of the 6 well muffin tins, you can bake the first six, remove the baked muffins and then bake the rest of the muffins.
Yes! This recipe makes about 24 standard-size muffins. Just reduce the baking time to 15-18 minutes. You could even make mini muffins, they’ll need even less baking time though.
If you like a little crunch, fold in 1/2 cup chopped walnuts or pecans with the chocolate chips.
These muffins freeze wonderfully. Once cooled, wrap each muffin individually in plastic wrap and freeze for up to 2 months. Just thaw overnight or warm in the microwave. They’re the perfect thing to make an extra batch of and freeze for later.
Any of these muffins can be stored in an airtight container for up to 3 days.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- large eggs – if you have time, allow the eggs to come to room temperature. This will help them mix into the batter much easier.
- oil – I prefer vegetable oil. You want a good neutral oil but use what you prefer.
- milk – for extra richness, try using all milk instead of milk and water.
- water – see above. You can use all milk instead of the water.
- vanilla extract
- sour cream – or you could use plain Greek yogurt. You do not taste this at all, it just adds moistness to the muffins.
- Devil’s food cake mix – any chocolate cake mix will work but after testing, we found this one was the most similar to the ones at Costco.
- instant chocolate fudge pudding – be sure to grab the instant pudding mix, not a Cook N Serve version. If you can’t find the chocolate fudge pudding mix, regular chocolate pudding mix can be used. This is going to really give us that chocolate punch we are looking for.
- cinnamon– this is the secret ingredient that sets the Costco muffins apart from just regular bakery style double chocolate muffins. If you don’t want to use it, you can leave it out but once you add it, you’ll know that this is that little special something that makes these different.
- semisweet chocolate chips – these could be substituted for white chocolate or even peanut butter chips!
HOW TO MAKE COSTCO DOUBLE CHOCOLATE MUFFINS:
Preheat the oven to 375F degrees. Line (2) 6 jumbo muffin tin with jumbo cupcake liners (or spray with nonstick cooking spray) Note: Most jumbo muffin tins have 6 wells (not 12 – although you can sometimes find those.) I did this in two batches to make 12 jumbo muffins. In a large bowl, using an electric mixer (or in a stand mixer) combine the eggs, oil, milk, water and vanilla extract. Next, add in the sour cream and stir. Then add in the cake mix, dry instant pudding mix and cinnamon.
Stir until well combined. Start off on a low setting until the cake mix is starting to become combined so it doesn’t fly out of the bowl. Stir in 2 cups of chocolate chips. Fill the lined muffin tins with batter until about 3/4 full. I find this easiest to do with a spring loaded cookie scoop. Top each muffin with the remaining chocolate chips.
Bake for about 20-25 minutes, on the middle rack, or until a toothpick comes out clean.
CRAVING MORE RECIPES?
Costco Double Chocolate Muffins
Ingredients
- 3 large eggs
- ½ cup oil
- ½ cup milk
- ¼ cup water
- 1 teaspoon vanilla extract
- 1 cup sour cream (or plain Greek yogurt)
- 1 box Devil’s food cake mix
- 3.9 ounce box instant chocolate fudge pudding
- ½ teaspoon cinnamon
- 2 ½ cups semisweet chocolate chips (divided use)
Instructions
- Preheat the oven to 375F degrees.
- Line (2) 6 jumbo muffin tin with jumbo cupcake liners (or spray with nonstick cooking spray) Note: Most jumbo muffin tins have 6 wells (not 12 – although you can sometimes find those.) I did this in two batches to make 12 jumbo muffins.
- In a large bowl, using an electric mixer (or in a stand mixer) combine 3 large eggs, 1/2 cup oil, 1/2 cup milk, 1/4 cup water and 1 teaspoon vanilla extract.
- Next, add in 1 cup sour cream and stir.
- Then add in 1 box Devil’s food cake mix, 3.9 ounce box instant chocolate fudge pudding and 1/2 teaspoon cinnamon.
- Stir until well combined. Start off on a low setting until the cake mix is starting to become combined so it doesn’t fly out of the bowl.
- Stir in 2 cups semisweet chocolate chips.
- Fill the lined muffin tins with batter until about 3/4 full. I find this easiest to do with a spring loaded cookie scoop.
- Top each muffin with the remaining 1/2 cup semisweet chocolate chips.
- Bake for about 20-25 minutes, on the middle rack, or until a toothpick comes out clean. Note: Baking times can vary so go by doneness not strictly time.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This was a breeze to put together, first and foremost. I pretty much stuck to the recipe except I used strong coffee instead of water to enhance the chocolate flavor and I didn’t have semi-sweet chocolate chips so I used equal amounts of milk and dark chocolate chips. I only got 9 muffins out of the batter which is plenty for us. They are in the oven right now. I am waiting for the scent of chocolate before I check them.
I have never had Costco’s Double Chocolate Chip Muffins before, so I have nothing to compare them to except for Kroger. Looking forward to trying one! Thanks Brandie!
Donna – I think you are becoming my resident recipe tester – ha!! Hope you love them!!
We had them shortly after coming out of the oven and they were still a little warm. OMG!