Costco Copycat Chocolate Muffins (Easy Recipe)

These Costco Copycat Chocolate Muffins are pure chocolate bliss, featuring a wonderfully moist crumb packed with decadent chocolate chips. I remember the first time I bit into one of those gigantic bakery muffins and knew I had to recreate that experience at home. This recipe makes it surprisingly easy to bake up that same indulgent, oversized treat right in your own kitchen, perfect for a special weekend breakfast or anytime chocolate craving.

Gather Your Simple Ingredients for Chocolate Muffin Magic

When you look at the ingredient list for the chocolate muffins from the store bakery, you often see things that sound more like a science experiment than food. That is why I love this copycat recipe so much. It uses straightforward ingredients you likely have in your pantry or can easily find at any grocery store. We are focusing on creating that rich, moist, almost cake-like texture with deep chocolate flavor using simple pantry staples.

For the dry ingredients that build the foundation of our muffins, you will need white granulated sugar and packed light brown sugar for sweetness and moisture. All-purpose flour gives the muffins structure. Unsweetened cocoa powder provides that essential chocolate intensity. To get the right lift and texture, we use both baking powder and baking soda. A little fine sea salt balances all the sweetness, and interestingly, a touch of ground cinnamon is included. I noticed cinnamon is actually listed on the original Costco muffin label, and it really does add a subtle warmth that enhances the chocolate beautifully without being overly spicy.

Our wet ingredients bind everything together and contribute to the amazing moisture. You will need one large egg, whole milk for richness, and vegetable oil (or any neutral oil you prefer) which helps keep the muffins incredibly tender. A slightly unusual but crucial addition is hot water, which we will talk about later; it plays a key role in achieving that signature moist crumb. And of course, you absolutely cannot forget the star ingredient for chocolate muffins abundant semi-sweet chocolate chips to fold into the batter and sprinkle on top for that bakery look.

Do You Need a Special Pan for These Giant Muffins

A big part of the appeal of those famous bakery muffins is their impressive size. They are truly giant, much larger than a standard muffin or cupcake. This generous size is perfect for sharing (if you can bring yourself to) or enjoying over a longer period, maybe with a cup of coffee.

To truly replicate that scale at home, this recipe is designed to be made in a jumbo muffin pan. These are sometimes called Texas-sized muffin pans because everything is bigger in Texas, right? A jumbo muffin pan typically has wells about twice the size of a standard muffin pan, and using one will give you that authentic, substantial muffin just like the store version.

However, please do not let not having a jumbo muffin pan stop you from making these delicious muffins. You can absolutely use a standard 12-cup muffin pan instead. The batter quantity in this recipe is specifically measured for the jumbo pan to yield 6 large muffins. If you use a standard pan, this same amount of batter will make 12 smaller muffins. They will taste just as rich and delicious, just in a more traditional size. You can still enjoy the incredible flavor and texture, just in a slightly more modest package.

Start by Mixing the Dry Ingredients

Getting started on these copycat muffins is really straightforward. The first step is always to get your baking environment ready. Preheat your oven to 350 degrees Fahrenheit (that is 175 degrees Celsius). While the oven heats up, prepare your jumbo muffin pan. If you have jumbo paper liners, place one in each cup. If you do not have liners, or just prefer not to use them, make sure you spray the inside of each muffin cup very well with cooking spray. You want to be generous here to prevent any sticking so your beautiful muffins slide out easily once cooled.

Once your pan is prepped and the oven is heating, gather your dry ingredients in a large mixing bowl. If you are using a stand mixer, use the paddle attachment. Add the white sugar, brown sugar, all-purpose flour, cocoa powder, baking powder, baking soda, salt, and cinnamon to the bowl. Turn your mixer on to medium speed. Let the mixer run for a minute or two to thoroughly combine these dry ingredients. Mixing them together ensures that the leavening agents and spices are evenly distributed throughout the batter, which helps the muffins rise properly and have consistent flavor.

Next Add the Wet Ingredients to the Mix

After your dry ingredients are well combined in the mixing bowl, it is time to introduce the wet elements that will transform the powder into a luscious batter. With your mixer still running on medium speed, carefully add the egg. Allow the egg to start incorporating into the dry mixture for a few seconds.

Then, while the mixer continues to run, slowly pour in the milk. Follow that by gradually adding the vegetable oil. Continue mixing only until everything is just fully mixed together. It is important at this stage to be mindful of not over-mixing the batter. Overworking the gluten in the flour can result in tough muffins, and we are aiming for that wonderfully tender, moist crumb that these copycats are famous for. Stop the mixer as soon as you see no dry streaks remaining and the wet ingredients are incorporated.

Once the wet ingredients are just combined, you can take the bowl off the stand mixer if you are using one. The next step involves adding hot water and the chocolate chips by hand, which is easier to do with the bowl free from the mixer base.

Stir in the Hot Water and Plenty of Chocolate Chips

Now that the main batter for your Costco copycat chocolate muffins has the egg, milk, and oil mixed in, it is time for a couple of key additions that really make these muffins special. First, you need to incorporate the hot water. Heat up the half cup of water so it is genuinely hot, but not boiling vigorously. You do not want it cool or even lukewarm; aim for hot tap water temperature or slightly warmer.

With the mixing bowl removed from your mixer or simply holding it steady if you mixed by hand, gradually stir the hot water into the batter. Use a spatula or a sturdy wooden spoon for this step. As you stir, you will notice the batter might seem quite thin. This is exactly what you want. The hot water helps create that incredibly moist and tender crumb that is a hallmark of these large bakery-style muffins. Stir until the water is completely incorporated and there are no watery streaks.

Next comes the part I love most adding the chocolate chips. The recipe calls for three quarters of a cup of semi-sweet chocolate chips to go directly into the batter. Gently fold them in using your spatula or spoon until they are evenly distributed throughout the batter. I think this amount gives a fantastic ratio of chocolate chips in almost every bite, but if you are a serious chocolate lover, you could absolutely add a little more. Do not be shy with the chocolate.

Fill the Muffin Pan and Prepare for Baking

With your rich, chocolate-chip studded batter ready and your jumbo muffin pan prepared with liners or cooking spray, it is time to fill the cups. To get that signature domed top like the bakery muffins, you need to fill the cups generously. Use a large scoop or a measuring cup to transfer the batter into each well of the muffin pan. Aim to fill each cup slightly more than halfway full. You can even go a little higher, maybe about two thirds full, especially if you used liners. This fuller fill helps the muffins rise high and create that beautiful dome over the top of the pan.

Once the batter is in the cups, give each one a little extra love by sprinkling a few additional chocolate chips right on top of the batter. This is a simple step, but it makes the finished muffins look absolutely gorgeous and signals right away that they are loaded with chocolate. It is like a little preview of the deliciousness inside.

Now that your pan is filled and the toppings are added, carefully place the muffin pan into your preheated oven at 350 degrees Fahrenheit (175 degrees Celsius). The baking time for these large muffins is typically between 23 and 25 minutes. Keep an eye on them as they bake. You will know they are getting close to being done when the tops look set and are no longer shiny or wet looking.

To be sure they are perfectly baked through, you can use the classic toothpick test. Gently insert a clean toothpick into the center of one of the muffins. If it comes out clean or with just a few moist crumbs attached, they are done. If it comes out with wet batter, give them another minute or two and test again.

Once baked, carefully remove the pan from the oven. It is tempting to dive right in, but for the best texture and flavor, it is really important to let the muffins cool completely in the pan on a wire rack. Letting them cool allows the texture to set up properly, ensuring they are moist and sturdy, not crumbly or too delicate. Trust me, the wait is worth it.

Frequently Asked Questions About Costco Copycat Chocolate Muffins

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