If you’ve ever wandered through Costco’s bakery aisle, you know the magic of their chocolate muffins. Bursting with rich, fudgy flavor and studded with generous chocolate chips, these treats are pure joy in every bite. Today, I’m thrilled to share my Copycat Costco Double Chocolate Muffins Recipe that brings all that bakery goodness right into your own kitchen. Whether it’s for morning indulgence, an afternoon pick-me-up, or a simple dessert, these muffins hit that perfect spot between soft, moist, and decadently chocolatey, making them an irresistible treat you’ll want to bake again and again.
Ingredients You’ll Need
Getting started is easier than you’d think! The ingredients for this Copycat Costco Double Chocolate Muffins Recipe are simple pantry staples, but each plays an essential role in crafting muffins with a tender crumb, deep chocolate flavor, and that perfect moist texture.
- All-purpose flour (1 3/4 cups): Provides the sturdy, soft base for the muffin batter.
- Unsweetened cocoa powder (2/3 cup): Brings rich, chocolate intensity to every bite—sift if it’s clumpy for smooth mixing.
- Baking powder (1 Tbsp.): Helps the muffins rise tall and fluffy.
- Baking soda (1 tsp.): Works alongside baking powder to give the right lift and texture.
- Salt (1 tsp.): Enhances the chocolate flavor and balances sweetness perfectly.
- Espresso powder (1 tsp., optional): Adds depth to the chocolate flavor—totally worth including if you have it on hand.
- Unsalted butter (½ cup): Melted and slightly cooled, it adds richness and moisture.
- Granulated sugar (1 ¼ cups): Sweetens without overpowering, keeping the muffins perfectly balanced.
- Large eggs (2): Bind everything together and add structure.
- Vanilla extract (2 tsp.): Adds a warm, aromatic note that complements the chocolate beautifully.
- Buttermilk (3/4 cup): Keeps the muffins tender and moist while reacting with the baking soda for rise.
- Sour cream (½ cup): Contributes to moistness and gives a slight tang that brightens the chocolate flavors.
- Semi-sweet chocolate chips (2 cups): Divided to fold inside and top off the muffins for bursts of melty chocolate sweetness.
How to Make Copycat Costco Double Chocolate Muffins Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 425°F and lining a 6-count jumbo muffin pan with muffin liners. The jumbo size is key to that bakery-style muffin, but smaller pans can work too if you adjust baking times.
Step 2: Whisk Together Dry Ingredients
In a medium bowl, combine your flour, cocoa powder, baking powder, baking soda, salt, and espresso powder if you’re using it. Whisk these together well to evenly distribute the leavening agents and chocolate flavor.
Step 3: Mix Melted Butter and Sugar
In a larger bowl, whisk the melted butter with the sugar until smooth and a bit glossy. This step is crucial for texture—melting the butter helps create a tender crumb.
Step 4: Add Eggs, Vanilla, Sour Cream, and Buttermilk
Beat in the eggs one at a time, ensuring they fully incorporate before adding the next. Then stir in vanilla extract, sour cream, and buttermilk. This combination keeps the batter moist and luscious.
Step 5: Fold in Dry Ingredients and Chocolate Chips
Carefully fold the dry ingredients and 1 ½ cups of chocolate chips into the wet mixture. Remember to be gentle and avoid overmixing; the batter will get thick, and a little resistance is normal. Letting the batter rest 10-15 minutes allows ingredients to meld and the texture to settle beautifully.
Step 6: Fill Muffin Pan and Top with Remaining Chips
Scoop the batter evenly into your prepared pan. Make sure your jumbo muffin liners aren’t overfilled to avoid overflow during baking. Sprinkle the remaining ½ cup of chocolate chips on top for that gorgeous, chocolate-studded finish.
Step 7: Bake in Two Stages
Pop the pan into the oven and bake for 5 minutes at 425°F. Then, without opening the oven door, carefully lower the temperature to 350°F and continue baking for another 19-25 minutes. The muffins should rise tall and spring back when pressed lightly. A toothpick inserted should come out with a few moist crumbs but no wet batter.
Step 8: Cool and Savor
Allow your muffins to cool in the pan for a few minutes before transferring them to a rack or plate. Enjoy these decadent treats warm or at room temperature—each bite meltingly chocolaty and utterly satisfying.
How to Serve Copycat Costco Double Chocolate Muffins Recipe
Garnishes
A dusting of powdered sugar or a drizzle of melted chocolate makes for an elegant touch that’s still simple. You can also add a few extra chocolate chips or a pinch of flaky sea salt on top to amplify the flavors and textures.
Side Dishes
These muffins shine on their own but pairing with fresh berries or a dollop of whipped cream creates a wonderful contrast of lightness and richness. A cup of freshly brewed coffee or creamy hot chocolate turns any serving into a cozy moment.
Creative Ways to Present
For brunch or dessert spread, set the muffins out in a basket lined with colorful napkins or stack them on a tiered cake stand. Add little name cards for a charming homemade touch, especially when sharing the Copycat Costco Double Chocolate Muffins Recipe with friends at gatherings.
Make Ahead and Storage
Storing Leftovers
Keep any leftover muffins in an airtight container at room temperature for up to two days. This protects their moisture while allowing them to maintain their soft texture and that rich chocolate flavor.
Freezing
You can freeze these muffins for longer storage by wrapping each one tightly in plastic wrap and placing them in a freezer bag. They’ll keep for up to three months and are just as tasty when thawed.
Reheating
To bring your muffins back to life, microwave for 15-20 seconds or warm them in a low oven (around 300°F) for a few minutes. This reheating revives their soft, gooey charm like fresh from the oven.
FAQs
Can I make these muffins smaller than jumbo size?
Absolutely! You can use a regular-sized muffin pan, but the bake time will shorten—a good rule is to start checking around 15 minutes. Smaller muffins are a great option for portion control or sharing.
Is the espresso powder really necessary?
Not at all! It’s optional but highly recommended because it enhances the chocolate flavor without adding a coffee taste. If you don’t have it, the muffins will still be delicious.
Can I substitute buttermilk if I don’t have any?
Yes, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup of regular milk. Let it sit for 5 minutes before using. This acidity helps tenderize the muffins.
How do I know when the muffins are done baking?
Look for muffins that have risen tall, have a slightly cracked tops, and spring back when gently pressed. A toothpick inserted in the center should come out with only a few moist crumbs—not wet batter.
Can I make this recipe vegan?
This recipe relies on dairy and eggs for texture and moisture, but with some experimentation using egg substitutes and plant-based dairy, you might create a tasty vegan version. However, it won’t be an exact replica of the Copycat Costco Double Chocolate Muffins Recipe.
Final Thoughts
This Copycat Costco Double Chocolate Muffins Recipe is genuinely one of those gems that you’ll find yourself coming back to time and again. The way these muffins balance deep chocolate richness with a tender crumb feels like a little bakery indulgence made at home. Grab your ingredients, preheat your oven, and prepare for compliments because your kitchen is about to smell amazing, and your taste buds will thank you. Happy baking and even happier eating!
Print
Copycat Costco Double Chocolate Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 jumbo muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Copycat Costco Double Chocolate Muffins deliver rich, fudgy chocolate flavor with a tender crumb, perfect for chocolate lovers craving a bakery-quality jumbo muffin at home. Featuring a blend of cocoa, semi-sweet chocolate chips, and buttermilk for moistness, these muffins bake into a beautifully domed treat with gooey chocolate centers and a slightly crisp top.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour (spooned and leveled)
- 2/3 cup unsweetened cocoa powder (sifted if clumpy)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder (optional)
Wet Ingredients
- 1/2 cup unsalted butter (melted and slightly cooled)
- 1 1/4 cups granulated sugar
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 3/4 cup buttermilk (room temperature)
- 1/2 cup sour cream (room temperature)
Additional
- 2 cups semi-sweet chocolate chips (divided: 1 1/2 cups for batter, 1/2 cup for topping)
Instructions
- Preheat and prep: Preheat your oven to 425°F (218°C) and line a 6-count jumbo muffin pan with jumbo muffin liners. Set aside. (If you prefer smaller muffins, you can use a regular muffin tin and liners—see notes.)
- Whisk dry ingredients: In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder if using. Whisk thoroughly to blend and aerate the dry ingredients. Set aside.
- Melted butter & sugar: In a large mixing bowl, whisk together the slightly cooled melted butter and granulated sugar until well combined and smooth.
- Add wet ingredients: Add the eggs one at a time to the butter-sugar mixture, whisking well after each addition. Stir in the vanilla extract, then whisk in the sour cream and buttermilk until fully incorporated.
- Add dry ingredients: Gently fold the dry ingredients into the wet mixture along with 1 1/2 cups of the chocolate chips. Be careful not to overmix; the batter will be thick and slightly lumpy. Allow the batter to rest at room temperature for 10-15 minutes to improve texture.
- Scoop into muffin pan: Divide the batter evenly among the prepared jumbo muffin liners. Top each with the reserved 1/2 cup chocolate chips. If the batter reaches near the top of the liners, consider making a couple of smaller muffins in a regular muffin tin to prevent overflow.
- Bake: Place the muffin pan in the oven and bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F and continue baking for an additional 19-25 minutes. Avoid opening the oven to prevent temperature fluctuations. Muffins are done when they have risen well and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Be careful not to overbake to maintain moistness.
- Cool and enjoy: Let the muffins cool in the pan for a few minutes before removing. Enjoy warm or at room temperature for the best chocolatey experience.
Notes
- Using room temperature eggs, buttermilk, and sour cream helps create a smooth batter and better muffin rise.
- If you don’t have buttermilk, substitute with milk plus 1 tablespoon lemon juice or white vinegar, let sit 5 minutes to curdle.
- Resting the batter before baking yields a lighter crumb and better texture.
- Adjust baking times if making smaller muffins: start checking for doneness around 15-18 minutes.
- Do not overmix the batter to avoid dense muffins.
- Adding espresso powder is optional but enhances the chocolate flavor.
- Keep oven door opening to a minimum during baking to prevent muffin collapse.
