Since Costco no longer makes their famous double chocolate muffins, I had to crack the code and make a version at home. These imitation muffins are Rich, moistand Rich chocolate flavor!
Why you’ll love this recipe
- Costco imitation: Do your kids miss Costco’s chocolate muffins? This is the perfect homemade version!
- Super easy and totally delicious! You can have a fresh batch ready in no time with just a few pantry staples and little preparation.
- A great addition to any brunch or gathering: I love serving it as part of my favorite breakfast casserole or brunch spread with sheet pan eggs and bacon.
Chocolate Muffin Ingredients
- Buttermilk: If you don’t have buttermilk, make your own using this recipe!
- Dutch process cocoa: This ingredient is the secret to the deep, dark chocolate flavor. Regular cocoa powder will also work, but will give your muffins a brighter color and flavor.
- Choose your chocolate chunks: Chopped baking chocolate melts best, but chips work too. Mix with milk, egg whites and peanut butter chips.
- Which is better, butter or oil? Oil keeps these chocolate muffins extra moist, but you can substitute melted butter if you prefer.
How to Make Chocolate Muffins from Scratch
This chocolate muffin recipe is easier than you think! In just a few simple steps, you can enjoy rich, moist, and soft muffins. No need for a mixer!
- Whisk dry ingredients: Preheat oven to 425°F. Line a muffin pan with muffin liners and lightly spray with non-stick cooking spray. Set aside. Combine cocoa powder, flour, baking powder, baking soda, and salt in a medium bowl. Whisk until combined. Set aside.
- Stir in sugar and oil: Mix brown sugar, sugar, and oil in a large bowl until combined. Add buttermilk, sour cream, and vanilla and mix until combined.
- egg: Add eggs and mix until combined.
- Combining wet and dry ingredients: Add the flour mixture to the buttermilk mixture and mix until completely combined.
- Add chocolate: Fold in the chopped chocolate with your hands.
- baking: Spoon the batter evenly into the prepared muffin tin, filling about 2/3 of the cavities. You can also add more chopped chocolate on top if you like. Bake at 425°F for 6 minutes, then reduce temperature to 375°F and bake for 11 to 13 minutes more. Remove the pan from the oven and let the muffins cool in the pan for about 5 minutes. Then remove the chocolate muffins to a baking wire rack and let them cool completely.
Why are baking temperatures different?
Why start baking at 425°F and then end at 375°F? Starting at 425°F will help the muffins rise and form a domed top. If it gets to 375°F, the center will bake evenly.
Alyssa’s Expert Tips
My favorite muffin liners: I use paper liners called tulip liners for these muffins! You can fill your muffin cups higher to create nice, tall muffins like those from your favorite bakery.
chocolate muffin
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ingredient
- ⅔ cup Dutch process cocoa powder
- 1 ½ cup all purpose flour
- 1 ½ teaspoon baking powder
- ⅔ teaspoon baking soda
- ½ teaspoon salt
- ½ cup packaged brown sugar
- ⅓ cup granulated sugar
- ½ cup vegetable oil
- ½ cup Buttermilk
- ½ cup cream Or plain Greek yogurt
- 1 teaspoon vanilla extract
- 2 big egg
- ⅔ cup Roughly chopped semisweet chocolate Or even chocolate chips
guideline
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Preheat oven to 425 degrees Fahrenheit. Line a muffin pan with muffin liners and lightly spray with non-stick cooking spray. Set aside.
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add ¼ cup Dutch process cocoa powder, 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon baking sodaand ½ teaspoon salt Place in a medium bowl and whisk until combined. Set aside.
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add ½ cup packed dark brown sugar, ⅓ cup granulated sugarand ½ cup vegetable oil Place in a large bowl and mix until combined.
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add ½ cup buttermilk, ½ cup sour creamand 1 teaspoon vanilla extract And mix until combined. add 2 large eggs And mix until combined.
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Add the flour mixture to the sugar mixture and mix until completely combined. folded ¼ cup semisweet chocolate, roughly chopped By hand.
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Spoon batter evenly into prepared muffin pans, filling about 2/3 of the cavities. You can also add more chopped chocolate on top if you like.
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Bake at 425 degrees F for 6 minutes, then reduce temperature to 375 degrees F and bake for an additional 11 to 13 minutes.
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Remove the pan from the oven and let the muffins cool in the pan for about 5 minutes, then place on a baking rack to cool completely.
memo
- Room Temperature: Store leftover muffins in an airtight container at room temperature for up to 5 days.
- refrigerator: For longer storage, store in the refrigerator for up to 8 days. Make warm muffins by heating them in the microwave for 10-15 seconds!
- From the freezer: Store in an airtight container or freezer bag and freeze for up to 3 months. Let the muffins sit on the counter for a few hours to thaw to room temperature.
nutrition
Easier Muffin Recipes
Chocolate muffins are great for a quick breakfast, delicious after-school snack, or sweet treat. Let me introduce you to a few of my favorite things that kids will enjoy too!
morning
Easy Banana Muffins
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Strawberry Cheesecake Streusel Muffin
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Chocolate Chip Zucchini Muffins
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Lemon Poppyseed Muffins
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