Description
These Costco Chocolate Muffins are rich, moist, and packed with chocolate chips, making them perfect for breakfast or a decadent dessert. Featuring a tender crumb and intense cocoa flavor, this recipe yields jumbo bakery-style muffins that satisfy any chocolate lover’s craving.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 3/4 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup whole milk
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
Chocolate Chips
- 1 1/2 cups semi-sweet chocolate chips (plus extra for topping)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 375°F (190°C). Line a jumbo muffin pan with paper liners or lightly grease each cup to ensure easy removal of muffins after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt until well combined and uniform in color.
- Combine Wet Ingredients: In a separate bowl, beat the eggs thoroughly. Then whisk in the whole milk, sour cream, vegetable oil, and vanilla extract until the mixture is smooth and well blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently just until combined, being careful not to overmix to avoid tough muffins.
- Fold in Chocolate Chips: Gently fold in 1 1/2 cups of semi-sweet chocolate chips evenly throughout the batter, ensuring a decadent chocolate experience in every bite.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full to allow space for rising. Sprinkle extra chocolate chips on top for added texture and visual appeal.
- Bake Muffins: Bake in the preheated oven for 22–26 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no raw batter. Baking times may vary slightly depending on your oven.
- Cool and Serve: Let the muffins cool in the pan for 5–10 minutes before transferring them to a wire rack to cool completely or serve warm.
Notes
- Use a standard muffin pan to make 12 smaller muffins; reduce baking time by 5–7 minutes accordingly.
- For extra moist muffins, allow the batter to rest for 10 minutes before baking.
- These muffins freeze well—wrap each individually and store in the freezer for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
