Description
These homemade Costco Chocolate Muffins replicate the bakery-style favorite with rich cocoa flavor and a moist, tender crumb. Loaded with semi-sweet chocolate chips inside and out, they offer a perfect treat for breakfast or dessert. Easy to make with simple pantry ingredients, these muffins are also freezer-friendly and adaptable for extra moisture.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
Add-ins
- 1 1/2 cups semi-sweet chocolate chips (plus extra for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, thoroughly mix the granulated sugar, eggs, sour cream, whole milk, vegetable oil, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Gradually stir the wet ingredient mixture into the dry ingredients just until combined, making sure not to overmix to maintain a tender texture.
- Fold in Chocolate Chips: Gently fold 1 1/2 cups of semi-sweet chocolate chips into the batter, ensuring even distribution without overworking the batter.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each almost to the top for large, well-shaped muffins.
- Add Topping: Sprinkle extra semi-sweet chocolate chips on top of each muffin to recreate the signature Costco look and add extra chocolate goodness.
- Bake: Bake the muffins in the preheated oven for 20–24 minutes or until a toothpick inserted into the center comes out with a few moist crumbs, indicating doneness.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy from steam.
Notes
- These muffins have a rich, bakery-style texture perfect for freezing and reheating later.
- For added moisture and a subtle fruity sweetness, try adding 1 mashed banana or 1/2 cup applesauce to the batter.
- Using Dutch-processed cocoa powder enhances the chocolate flavor with deeper, richer notes.
