Costco Double Chocolate Muffins

Costco double chocolate muffins have become something of a legend in my house whenever we want oversized bakery treats that taste just as good as any café indulgence. This recipe uses a smart shortcut to guarantee moist muffins packed with chocolate while keeping the process approachable for home bakers of any skill level. Whether you are serving them at brunch or sneaking one with your afternoon coffee these muffins never last long on the counter.

The first time I made these I was surprised how quickly they came together and how the double chocolate really delivered I now bake a batch almost weekly since even picky eaters ask for seconds

Ingredients

• Eggs: contribute moisture and binding for a perfect muffin structure Choose fresh eggs for best rise
• Oil: makes muffins extra tender and moist I reach for a neutral vegetable oil
• Milk: boosts richness and ensures a soft crumb Whole milk brings the fullest flavor
• Water: helps activate the cake mix without overpowering other tastes
• Vanilla: lends warmth and roundness to the chocolate flavor Pure vanilla extract if possible
• Plain Greek yogurt: used instead of sour cream as listed or as suggested substitute creates an ultra moist bake Choose full fat for creamiest results
• Devils food cake mix: forms the foundation for deep cocoa taste Go for a reputable brand to avoid artificial aftertaste
• Instant chocolate fudge pudding: adds an almost brownie like texture and greater chocolate impact Opt for major brands for consistency
• Cinnamon: gives depth and subtle warmth without standing out Use a fresh spice for best aroma
• Semisweet chocolate chips: the star of the show Two separate additions ensure melted pockets and bakery inspired tops Use quality chips that hold shape

Instructions

Preheat and Prep:

Set your oven to 375 degrees and let it reach full temperature for an even bake Line a jumbo muffin pan with large paper liners press the liners down to fit snug in each well

Mix Wet Ingredients:

In a large mixing bowl add eggs oil milk water and vanilla Use an electric hand mixer on medium low to thoroughly blend for about one minute until smooth and creamy

Incorporate Yogurt:

Add plain Greek yogurt and beat gently until mixture thickens and yogurt is fully dispersed with no visible lumps

Combine Dry Mixes:

Add the entire contents of devils food cake mix instant chocolate pudding mix and ground cinnamon directly to the bowl Switch to a large spoon or silicone spatula so you do not over beat Fold until there are no streaks of dry mix and batter is glossy and uniform

Add First Batch of Chocolate Chips:

Reserve half a cup of chocolate chips for later and pour the rest two cups straight into your batter Fold gently so every scoop will have visible chocolate throughout

Fill Muffin Tins:

With an ice cream scoop or measuring cup divide muffin batter into each lined well Fill nearly to the top for those signature bakery peaks Sprinkle the reserved chocolate chips over the top of each muffin for melt in your mouth tops

Bake:

Place muffin pan in preheated oven in the center rack Bake for twenty to twenty five minutes rotating pan halfway if your oven bakes unevenly Test for doneness at the twenty minute mark using a toothpick It should come out mostly clean with a few melted chocolate streaks

Cool and Serve:

Let muffins cool in the pan for ten minutes Lift each one out with care and transfer to a wire rack to finish cooling Muffins firm up as they rest

When I bake these muffins it is impossible for my kids to resist peeking into the kitchen The best part is watching all the chocolate chips turn glossy and gooey on top everyone always argues over who gets the muffin with the most chips

Storage Tips

These muffins hold up well for several days at room temperature To keep them extra moist store in an airtight container with a paper towel on the bottom to absorb any condensation If you want to keep muffins for longer freeze them individually Once cooled wrap tightly then pop into freezer bags Defrost at room temp or gently warm in the microwave for instant chocolatey comfort

Ingredient Substitutions

If you have sour cream on hand instead of Greek yogurt swap it out with equal success Try dark chocolate or bittersweet chips for a slightly less sweet muffin or use mini chips for a fun texture twist Non dairy milk works in place of regular if needed The result stays just as tender Feel free to use different pudding flavors for a creative chocolate base chocolate and vanilla swirl is a subtle variation kids enjoy

Serving Suggestions

Serve warm with a pat of salted butter or simply as is since the chocolate stands alone beautifully These giant muffins work double duty as dessert Try splitting and topping with fresh berries whipped cream or a scoop of ice cream For special occasions add a dusting of powdered sugar on top before serving This extra touch looks impressive and ready for brunch

Cultural and Historical Context

Oversized bakery style muffins have become a modern American classic seen everywhere from coffee shops to school bake sales Costco helped popularize the double chocolate muffin by making indulgent options accessible and irresistible with their signature jumbo size Inspired by café culture this recipe brings that same generous treat right into your kitchen There is nothing quite like the nostalgia of warm chocolate muffins enjoyed at home no matter the occasion

Seasonal Adaptations

Stir in a pinch of orange zest to the batter during the holidays for a festive chocolate orange twist For spring try folding in chopped freeze dried strawberries before baking for pockets of fruity surprise Around Halloween toss a handful of mini marshmallows over the batter before baking for spooky s'mores muffins

Success Stories

Countless batches later these muffins never fail to disappear fast They are a go to for school bake sales because they stand out on any table and are always the first treat gone I have even gifted them in pretty boxes and received requests for the recipe for months afterward Whether for birthdays or lazy weekend brunches these muffins have become a legend among my family and friends

Freezer Meal Conversion

Wrap fully cooled muffins individually in plastic wrap or foil then store in airtight freezer bags Labeled and dated they keep for up to three months For best texture thaw gently at room temperature or reheat briefly in the microwave

These muffins deliver on every chocolate craving Try them jumbo sized for the best bakery at home experience.

Common Recipe Questions

→ What makes these muffins so moist and fluffy?

The combination of Greek yogurt and oil creates a tender crumb and keeps the muffins moist, while eggs help with structure and fluffiness.

→ Can I use regular chocolate pudding instead of chocolate fudge?

Yes, regular instant chocolate pudding can be substituted for chocolate fudge pudding for a slightly lighter chocolate flavor and similar moist texture.

→ Are these muffins freezer friendly?

Absolutely! Cool completely, wrap tightly, and freeze for up to three months. Thaw at room temperature or gently warm before serving.

→ How can I make the tops look bakery-style?

Sprinkle extra chocolate chips on top before baking for a classic, glossy finish and even more chocolate in every bite.

→ Can I make these muffins in standard size muffin tins?

Yes, simply adjust baking time to 15-18 minutes and keep an eye on them so they do not overbake.