Why You’ll Love This Recipe
You need to know, right off the bat, that I feel slightly guilty calling these muffins. If you’ve ever had the Costco version, you know what I mean. They aren’t fooling anybody. Because these so-called “muffins” are actually rich, moist, chocolate cupcakes….without frosting.
- Just like the store version—maybe better: If you love those oversized, ultra-chocolatey muffins from Costco, this homemade version brings that same rich flavor, with even more love baked in.
- Shortcuts make it so easy: This recipe starts with a cake mix and pudding mix, so you get bakery-style results without the fuss. No complicated steps—just mix, scoop, and bake!
- Bakery-style results: Thanks to the addition of sour cream, these muffins come out incredibly moist and tender with a perfect, soft crumb.
- Great for meal-prep: Double the recipe and stash some in the freezer for a quick breakfast or snack on-the-go.
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and tasty variations!
Double Chocolate Muffins (Costco Copycat Recipe)
These homemade double chocolate muffins are just as rich and moist as the originals, but even better because they’re fresh from your own oven. With simple ingredients and a shortcut cake mix base, you’ll have bakery-style muffins in no time.
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Servings: 24
Calories: 246kcal
Ingredients
- 3 eggs
- 1/2 cup canola oil
- 1/2 cup milk
- 1/4 cup water
- 1 teaspoon vanilla
- 1 cup sour cream
- 1 package Devil’s food cake mix
- 1 3.9 oz package instant chocolate pudding mix
- 1/2 teaspoon cinnamon
- 2 1/2 cups semisweet chocolate chips divided
Instructions
- Preheat oven to 375 degrees. Line muffins tins with paper liners.
- In a large bowl, lightly beat 3 eggs. Mix in 1/2 cup canola oil, 1/2 cup milk, 1/4 cup water, and 1 teaspoon vanilla.
- Stir in the 1 cup sour cream, 1 package Devil’s food cake mix, the1 3.9 oz package instant chocolate pudding mix and 1/2 teaspoon cinnamon. Mix well. Stir in 2 cups of the chocolate chips.
- Fill muffin tins 3/4 full. Sprinkle the remaining 1/2 cup chocolate chips over the batter. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Nutrition
Serving: 1g | Calories: 246kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Cholesterol: 30mg | Sodium: 192mg | Fiber: 1g | Sugar: 20g
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!
Recipe Tips
- Don’t overmix! Once you add the dry ingredients, mix until everything is just combined. Overmixing can make the muffins dense.
- Use a spring-loaded ice cream scoop to fill each muffin cup about 3/4 full. This will help achieve those beautiful domed muffin tops.
- Check for doneness early: Ovens can vary, so start checking at the 15-minute mark. A toothpick inserted in the center should come out with a few moist crumbs.
- Make jumbo or regular sized muffins: You’ll get about 2 dozen regular sized muffins from this recipe. Or one dozen if you make them in a jumbo muffin pan.
Storing and Freezing
Tips for Storing
- Cool completely before storing to prevent condensation and sogginess.
- Store in an airtight container at room temp for up to 3 days. Try placing a paper towel underneath and on top of the muffins to absorb excess moisture and keep the tops from getting sticky.
- Pop your muffins in the microwave for 10–15 seconds to bring back that fresh from the oven goodness.
Tips for Freezing
- Freeze individually: Wrap each muffin tightly in plastic wrap or foil, then place in a freezer-safe zip-top bag or container. This helps prevent freezer burn and makes it easy to grab just one at a time. Freeze for up to 3 months.
- Let muffins thaw at room temp for about an hour, or microwave straight from frozen for 30–40 seconds for a warm, fresh-baked taste.
Variations and Fun Twists
- Chocolate Hazelnut: Swirl a spoonful of Nutella into the center of each muffin before baking.
- Triple Chocolate: Use a combo of semisweet, milk, and white chocolate chips for added variety.
- Chocolate Orange: Add a few teaspoons of orange zest to the batter for a bright contrast to the rich chocolate.
- Banana Chocolate Muffins: Replace the sour cream with mashed banana.
34 comments
Darlene
Excellent tasting recipe. A go to for chocolate, chocolate chip muffins as well as white with blueberries muffins. A family favorite! I’m actually going to try it as a Bundt cake. Hopefully, that’ll turn out as great as the muffins do.
Stephanie
Genuinely a GREAT recipe. I bake a lot, but one day was just looking for a simple recipe for my sons favorite muffins since Costco doesn’t carry chocolate anymore…I have made these 3 times now. They taste great, are unbelievably moist, and the recipe makes a lot!
Danelle
Thank you! The chocolate were my boys favorite too!
Ukka
These came out pretty well – mine did sink a little bit, and they’re kind of “custardy”. I don’t know how to describe it, it’s not an unpleasant texture – still tastes pretty good – but probably caused by the pudding (I’ve never put pudding in a muffin or a cake, and I usually don’t use packaged stuff, it could be that I’m accustomed to stuff with a different texture altogether). It’s like dense but still spongy and has got some spring to it. It’s still a pretty good recipe, though, I would make them again.
I used Duncan Hines cake mix, Jello pudding mix (3.9 oz), whole milk and full fat sour cream. Different brands or fat contents might affect the texture, too.