Copycat Costco Chocolate Muffin Recipe
Learn how to make my Costco Chocolate Muffin recipe to get bakery-style treats at home! Rich, chocolaty, indulgent, and great for snacking.
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
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 6-cup jumbo muffin tin with jumbo cupcake liners or lightly grease each cup.
- Bloom the Cocoa Powder: In a small bowl, whisk together 1/4 cup of cocoa powder and 1/2 cup of hot water until smooth. Set aside to cool slightly.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, remaining 1/2 cup of cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Prepare the Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar, vegetable oil, eggs, egg yolk, and vanilla extract until smooth and well combined. Stir in the sour cream and the cocoa mixture, mixing until fully incorporated.
- Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing, as this can lead to dense muffins.
- Fold in the Chocolate Chips: Reserve 1/2 cup of chocolate chips for topping. Gently fold the remaining 2 cups of chocolate chips into the batter.
- Fill & Top the Muffins: Evenly distribute the batter among the prepared muffin cups, filling each about three-quarters full. Sprinkle the reserved 1/2 cup of chocolate chips on top of each muffin.
- Bake the Muffins: Bake for 25–30 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs but no wet batter.
- Cool & Serve: Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!
Notes
Make-Ahead Tips: The batter can be mixed up to 24 hours in advance and stored in the refrigerator before baking.
Storage: Store muffins in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week or freeze for up to 3 months.
Freezing: Wrap each muffin individually in plastic wrap, then place in a freezer bag. Thaw at room temperature or warm in the microwave for 20–30 seconds.
Customization Ideas: Swap semi-sweet chocolate chips for dark chocolate, milk chocolate, or white chocolate chips for a different flavor twist.
Nutrition
Serving: 1 | Calories: 882cal | Carbohydrates: 105g | Protein: 13g | Fat: 48g | Saturated Fat: 22g | Cholesterol: 83mg | Sodium: 664mg | Sugar: 61g | Fiber: 11g | Calcium: 181mg | Iron: 8mg