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
Scale
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.
