Why add hot water to the batter?

Adding hot water helps bloom the cocoa powder, which deepens the chocolate flavor. It also creates a thinner batter initially, contributing to a super moist and tender final muffin texture.

Can I use different types of chocolate chips?

Absolutely You can use milk chocolate chips, dark chocolate chips, or even white chocolate chips, or a mix. Semi-sweet is classic for this recipe, but feel free to customize based on your preference.

What if I do not have a jumbo muffin pan?

No problem. You can use a standard 12-cup muffin pan instead. The recipe will yield 12 smaller muffins instead of 6 jumbo ones. Bake time might be slightly shorter, so start checking around 18-20 minutes.

How should I store leftover muffins?

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer-safe bag or container for up to 3 months.

Can I add other ingredients like nuts or extracts?

Yes, you can. A teaspoon of vanilla extract would enhance the flavors. You could also fold in chopped nuts like walnuts or pecans along with the chocolate chips if you like a little crunch, though the bakery version is usually just chocolate.

Why did my muffins sink in the middle?

This can happen if they were underbaked or if you opened the oven door too early or too often while they were baking. Make sure your oven temperature is accurate and resist the urge to check on them too frequently until the end of the bake time. Also, ensure your leavening agents (baking powder and soda) are fresh.

Can I make this into a loaf or cake?

While you technically could, the batter consistency is optimized for muffins. Adjusting it for a loaf or cake would likely require changing the wet to dry ingredient ratio and baking time significantly to get a good result, so it is best to stick to muffins for this particular recipe.

Costco Copycat Chocolate Muffins (Easy Recipe)

Description

These Costco Copycat Chocolate Muffins are incredibly moist, rich, and loaded with decadent chocolate flavor! They are the perfect way to enjoy that bakery-style treat right at home and taste absolutely irresistible!

Ingredients

For the Muffins

¼ cup (50g) white granulated sugar
½ cup (110g) packed light brown sugar
¾ cup (90g) all-purpose flour
⅓ cup (30g) unsweetened cocoa powder
¾ teaspoon (4g) baking powder
¾ teaspoon (4g) baking soda
¼ teaspoon (2g) fine sea salt
1 teaspoon (3g) ground cinnamon
1 large (50g) egg
½ cup (120ml) whole milk
¼ cup (60ml) vegetable oil (or other neutral oil)
½ cup (125ml) hot water
¾ cup (135g) semi-sweet chocolate chips, plus more for topping

Instructions

First, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare a jumbo muffin pan. You can use paper liners or spray the inside of each cup well with cooking spray to prevent sticking.
Get a large mixing bowl, like the one for a stand mixer. Attach the paddle tool if using a stand mixer. Add the white sugar, brown sugar, flour, cocoa powder, baking powder, baking soda, salt, and cinnamon to the bowl. Turn the mixer on to medium speed and let the dry ingredients combine thoroughly.
With the mixer running, slowly pour in the egg, milk, and oil. Continue mixing just until everything is fully mixed together.
Take the bowl off the mixer. Carefully stir in the hot water by hand. The batter will look quite thin after adding the water; this is expected. Once the water is completely mixed in, gently fold in the chocolate chips.
Use a large scoop or measuring cup to fill each prepared muffin cup. Fill them just slightly more than halfway full with the batter. Sprinkle a few extra chocolate chips onto the top of each muffin for an extra chocolatey look.
Place the muffin pan into the preheated oven. Bake for about 23 to 25 minutes. Remove the pan from the oven when done and let the muffins cool down completely before serving them.

Notes

Allow the muffins to cool fully before eating for the best texture and flavor.

Nutrition

Serving Size: 1 muffin
Calories: 391
Sugar: 38.7g
Sodium: 294.7mg
Fat: 17.8g
Saturated Fat: 5.7g
Trans Fat: 0.1g
Carbohydrates: 55.5g
Fiber: 3.2g
Protein: 5.5g
Cholesterol: 32.9mg