This Costco Chocolate Muffin Recipe is a rich and chocolaty recipe, which is made with unsweetened cocoa powder and semi-sweet chocolate chips. It’s the perfect breakfast treat, ready in about 45 minutes.
Jump to RecipeCostco Chocolate Muffin Recipe Ingredients
- 1 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup unsweetened cocoa powder, divided
- 1/2 cup hot water
- 1 cup granulated sugar
- 1/3 cup vegetable oil
- 2 large eggs plus 1 yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 3/4 cup sour cream, at room temperature
- 15 ounces semi-sweet chocolate chips, about 2 1/2 cups, divided
How To Make Costco Chocolate Muffins
- Prep the Oven and Pan: Preheat your oven to 375°F (190°C). Line a 6-cup jumbo muffin tin with jumbo paper liners or grease the cups well.
- Bloom the Cocoa: In a small bowl, whisk together 1/4 cup of the cocoa powder and the 1/2 cup of hot water until a smooth paste forms. This step deepens the chocolate flavor. Set it aside to cool slightly.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, the remaining 1/2 cup of cocoa powder, the baking powder, baking soda, and salt until evenly combined.
- Mix Wet Ingredients: In a separate large mixing bowl, whisk together the granulated sugar, vegetable oil, eggs, egg yolk, and vanilla extract until smooth. Stir in the room-temperature sour cream and the cooled cocoa mixture until fully incorporated.
- Combine Batters: Gently add the dry ingredients to the wet ingredients, stirring with a spatula until just combined. Be careful not to overmix.
- Fold in Chocolate Chips: Reserve 1/2 cup of the chocolate chips for the topping. Gently fold the remaining 2 cups of chocolate chips into the muffin batter.
- Fill and Top the Muffins: Divide the batter evenly among the 6 prepared jumbo muffin cups, filling each about three-quarters full. Sprinkle the reserved 1/2 cup of chocolate chips over the top of the batter in each cup.
- Bake and Cool: Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs attached. Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Recipe Tips
- How do I get a super rich chocolate flavor? The secret is “blooming” the cocoa powder. Mixing some of the cocoa with hot water before adding it to the batter releases its deep, rich flavor particles, making the muffins intensely chocolaty.
- How do you make the muffins extra moist? Using sour cream and oil is key to a moist, tender crumb that stays fresh for days. Also, be very careful not to overmix the batter once you combine the wet and dry ingredients. Mix only until you no longer see streaks of flour.
- How do I get the big bakery-style muffin tops? Filling the jumbo muffin cups about three-quarters full gives the batter enough room to rise up and create that signature large, domed top. The initial high heat of the oven also helps them rise quickly.
- Can I use different kinds of chocolate chips? Absolutely. While semi-sweet is classic, you can easily swap them for milk chocolate, dark chocolate, white chocolate, or even peanut butter chips for a different flavor combination.
What To Serve With Costco Chocolate Muffins
These decadent muffins are a treat all on their own, but they are especially delicious with:
- A tall glass of cold milk.
- A hot cup of black coffee or an espresso.
- A side of fresh raspberries or strawberries.
How To Store Costco Chocolate Muffins
Store: Place the completely cooled muffins in an airtight container. They can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. Freeze: These muffins freeze exceptionally well. Wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw at room temperature or warm a frozen muffin in the microwave for 20-30 seconds.
Costco Chocolate Muffins Nutrition Facts
- Calories: 882kcal
- Protein: 13g
- Fat: 48g
- Carbohydrates: 105g
- Sugar: 61g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, the muffin batter can be prepared, covered, and stored in the refrigerator for up to 24 hours before baking. This can even help develop the flavor.
Yes. This recipe will make approximately 12-16 standard-sized muffins. Fill the liners about three-quarters full and reduce the baking time to 18-22 minutes, or until a skewer comes out with moist crumbs.
Dryness is almost always a result of overbaking. Muffin batter is thick, and they will continue to cook from residual heat after you pull them from the oven. They are done when a toothpick has a few moist crumbs attached, not when it’s perfectly clean.
Costco Chocolate Muffin Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy6
servings15
minutes30
minutes882
kcalA rich, indulgent, and super moist double chocolate muffin, loaded with chocolate chips and a tender crumb, just like the famous jumbo muffins from Costco.
Ingredients
1 2/3 cups all-purpose flour
2 tsp baking powder & 1/2 tsp baking soda
1 tsp kosher salt
3/4 cup unsweetened cocoa powder, divided
1/2 cup hot water
1 cup granulated sugar
1/3 cup vegetable oil
2 large eggs + 1 egg yolk
2 tsp vanilla extract
3/4 cup sour cream
2 1/2 cups semi-sweet chocolate chips, divided
Directions
- Preheat oven to 375°F. Line a 6-cup jumbo muffin tin.
- In a small bowl, whisk 1/4 cup cocoa powder with 1/2 cup hot water until smooth; let cool.
- In a medium bowl, whisk flour, remaining 1/2 cup cocoa, baking powder, baking soda, and salt.
- In a large bowl, whisk sugar, oil, eggs, yolk, and vanilla. Stir in sour cream and the cooled cocoa mixture.
- Gently fold the dry ingredients into the wet ingredients until just combined. Fold in 2 cups of chocolate chips.
- Divide batter among muffin cups. Top with the remaining 1/2 cup of chocolate chips.
- Bake for 25-30 minutes, until a toothpick comes out with moist crumbs. Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- Do not overmix the batter to ensure the muffins are tender and not tough.
- Using room temperature eggs and sour cream will result in a smoother, better-incorporated batter.
- “Blooming” the cocoa powder in hot water is a key step for a deep, rich chocolate flavor.
- These muffins can be made ahead and stored in the freezer for up to 3 months.
