Double Chocolate Chunk Muffins (Costco Copycat) Recipe

Introduction

These Double Chocolate Chunk Muffins are rich, moist, and loaded with chocolate chips, making them a perfect treat for chocolate lovers. Inspired by a popular Costco favorite, they come together quickly and easily with simple ingredients.

Ingredients

• 3 eggs
• 1/2 cup oil
• 1/2 cup milk
• 1/4 cup water
• 1 teaspoon vanilla
• 1 cup sour cream (can substitute plain Greek yogurt)
• 1 15.25 ounce Devil’s food cake mix
• 1 3.9 ounce package instant chocolate fudge pudding
• 1/2 teaspoon cinnamon
• 2 1/2 cups semisweet chocolate chips, divided

Instructions

1. Step 1: Preheat your oven to 375 degrees Fahrenheit and line 12 jumbo muffin tins with jumbo muffin liners.
2. Step 2: In a large bowl, use an electric mixer to combine the eggs, oil, milk, water, and vanilla until smooth.
3. Step 3: Whip in the sour cream until fully incorporated.
4. Step 4: Add the Devil’s food cake mix, instant chocolate fudge pudding mix, and cinnamon using a spoon, then stir until well combined.
5. Step 5: Fold in 2 cups of the semisweet chocolate chips evenly throughout the batter.
6. Step 6: Spoon the batter into the prepared muffin tins, filling each cup nearly full, then top each muffin with the remaining chocolate chips.
7. Step 7: Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.

Tips & Variations

• Substitute sour cream with plain Greek yogurt to lighten the texture without sacrificing moisture.
• Try mixing in chopped nuts like walnuts or pecans for extra crunch.
• Use dark chocolate chips instead of semisweet for a more intense chocolate flavor.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped in plastic wrap for up to 2 months. To reheat, microwave a frozen muffin for about 20 seconds or until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular muffin pan instead of jumbo?

Yes, you can use a standard muffin pan, but the baking time will be shorter—start checking for doneness around 15 minutes.

Is it necessary to use both cake mix and pudding mix?

The combination creates a moist and tender crumb. Omitting the pudding may result in drier muffins.

Double Chocolate Chunk Muffins (Costco Copycat) Recipe

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★★★★★

4.9 from 102 reviews

• Author: Harper
• Total Time: 35 minutes
• Yield: 12 jumbo muffins 1x

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Description

These Double Chocolate Chunk Muffins are a rich, moist treat inspired by Costco’s favorite jumbo muffins. Made with devil’s food cake mix and instant chocolate fudge pudding, they are loaded with semisweet chocolate chips for intense chocolate flavor in every bite. Perfect for breakfast, snacks, or dessert, these muffins bake up soft and fluffy with a luscious chocolatey finish.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 3 eggs
• 1/2 cup vegetable oil
• 1/2 cup milk
• 1/4 cup water
• 1 teaspoon vanilla extract
• 1 cup sour cream (can substitute plain Greek yogurt)

Dry Ingredients

• 1 (15.25 ounce) Devil’s food cake mix
• 1 (3.9 ounce) package instant chocolate fudge pudding mix
• 1/2 teaspoon ground cinnamon

Add-ins

• 2 1/2 cups semisweet chocolate chips, divided

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Instructions

1. Preheat Oven: Set your oven temperature to 375°F (190°C) and allow it to fully preheat while you prepare the batter.
2. Prepare Muffin Tins: Line 12 jumbo muffin tins with jumbo-sized paper liners to prevent sticking and make removal easy.
3. Combine Wet Ingredients: In a large mixing bowl, use an electric mixer to beat together 3 eggs, 1/2 cup vegetable oil, 1/2 cup milk, 1/4 cup water, and 1 teaspoon vanilla extract until fully blended and smooth.
4. Add Sour Cream: Whip in 1 cup of sour cream (or plain Greek yogurt as a substitute) until evenly combined for added moisture and tenderness.
5. Mix Dry Ingredients: Using a spoon or spatula, incorporate 1 package of Devil’s food cake mix, 1 package instant chocolate fudge pudding mix, and 1/2 teaspoon cinnamon into the wet mixture. Stir thoroughly until the batter is smooth and well combined.
6. Add Chocolate Chips: Fold in 2 cups of semisweet chocolate chips, distributing them evenly throughout the batter for bursts of melted chocolate in every bite.
7. Fill Muffin Cups: Spoon the batter evenly into the prepared jumbo muffin liners, filling each about three-quarters full to allow room for rising.
8. Top with Chocolate Chips: Sprinkle the remaining 1/2 cup semisweet chocolate chips on top of each muffin for an attractive and delicious chocolate topping.
9. Bake: Place the muffin tray in the preheated oven and bake for 20-25 minutes. Use a toothpick inserted into the center of a muffin to check doneness—it should come out clean or with just a few moist crumbs.
10. Cool and Serve: Remove muffins from oven and let them cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely or serve warm.

Notes

• Use jumbo muffin liners for best results, as these muffins are larger than standard size.
• You can substitute sour cream with plain Greek yogurt to make the muffins slightly tangier and lower in fat.
• Make sure not to overfill the muffin cups to prevent spilling during baking.
• For extra texture, feel free to add chopped nuts or a sprinkle of coarse sugar on top before baking.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: Double Chocolate Muffins, Costco Copycat Muffins, Chocolate Chunk Muffins, Jumbo Muffins, Chocolate Dessert, Easy Muffin Recipe