Copycat COSTCO Double Chocolate Chip Muffins Recipe

I recently whipped up my version of Copycat Costco Chocolate Chip Muffins using 2 cups all-purpose flour, unsweetened cocoa powder, and a generous mix of semisweet and mini chocolate chips. The hint of vanilla and melted unsalted butter creates a massive, fluffy treat that feels indulgent yet satisfying.

I’ve been working on a Copycat COSTCO Double Chocolate Chip Muffins recipe that’s massive and fluffy and I think you’ll really dig it. I started with 2 cups all-purpose flour and 1/3 cup unsweetened cocoa powder to give it that rich chocolate flavor you expect from Costco.

Then I mixed in baking powder, baking soda and salt to make sure the muffins rise just right. I added granulated and light brown sugars along with eggs, whole milk and melted unsalted butter for the perfect texture.

To finish, I stirred in semisweet chocolate chips and mini chocolate chips so every bite is a burst of chocolate. This recipe is my take on the best bakery style double chocolate chip muffins that remind me of Costco muffins.

Trust me, once you try making these at home you’ll be wanting to display them on your countertop as a sweet treat for any time of day. Enjoy experimenting!

Why I Like this Recipe

1. I really love these muffins cuz they’re super massive and fluffy, which makes every bite feel extra satisfying.
2. I’m obsessed with the double chocolate chip twist – it’s like a little chocolate explosion in every mouthful.
3. They’re pretty simple to make even if you’re not a master chef, so it’s perfect when I just wanna whip up something yummy fast.
4. I also enjoy that they remind me of those Costco treats I love, so it kinda brings back fun memories every time I bake them.

Ingredients

• All-purpose flour provides structure and essential carbohydrates for energy and texture.
• Unsweetened cocoa powder adds deep, rich flavor and a bit of healthy antioxidants.
• Granulated sugar delivers sweetness that balances bitter cocoa notes perfectly.
• Eggs offer protein and help bind the ingredients into a tender muffin.
• Whole milk increases moisture and creaminess while subtly boosting flavor.
• Unsalted butter brings a rich, smooth taste and an appealing moist crumb.
• Chocolate chips deliver melty pockets of extra sweetness and fun texture.

Ingredient Quantities

• 2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs at room temperature
• 1 cup whole milk at room temperature
• 1/2 cup unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips
• 1/2 cup mini chocolate chips

How to Make this

1. Preheat your oven to 375°F and line the muffin tin with paper liners.

2. In a large bowl, whisk together 2 cups all-purpose flour, 1/3 cup unsweetened cocoa powder, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt.

3. In another bowl, mix 3/4 cup granulated sugar with 1/2 cup packed light brown sugar until it’s well combined.

4. Beat 2 large eggs (at room temperature) with 1 cup whole milk, 1/2 cup melted and cooled unsalted butter, and 1 teaspoon vanilla extract until the mixture is smooth.

5. Slowly pour the wet ingredients into the dry ingredients while stirring just until combined, careful not to overmix or your muffins might turn out dense.

6. Fold in 1 cup semisweet chocolate chips and 1/2 cup mini chocolate chips evenly into the batter.

7. Spoon the batter into the muffin cups, filling each about 2/3 full.

8. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

9. Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

10. Enjoy these massive and fluffy Costco style Double Chocolate Chip Muffins warm or at room temperature as they are a real treat!

Equipment Needed

1. Preheated oven set to 375°F
2. Muffin tin with paper liners
3. Large mixing bowl for dry ingredients
4. Medium bowl for sugar and wet ingredients
5. Whisk for combining dry ingredients
6. Measuring cups and spoons
7. Spatula for gently folding in chocolate chips
8. Toothpick to test the muffins don’t need more baking
9. Wire cooling rack to let the muffins cool properly

FAQ

Copycat COSTCO Double Chocolate Chip Muffins Recipe Substitutions and Variations

• All-purpose flour: You can try whole wheat flour instead, just note that it might make the muffins a bit denser and you may need slightly more liquid.
• Unsweetened cocoa powder: Dutch-processed cocoa works great as a swap, giving a richer, smoother chocolate flavor.
• Whole milk: If you don’t have whole milk, almond milk or oat milk can work just fine in this recipe.
• Unsalted butter: You can substitute melted coconut oil or even margarine, but it might change the flavor a little bit.
• Semisweet chocolate chips: Dark chocolate chips or chopped dark chocolate are good alternatives for a more intense chocolate taste.

Pro Tips

1. Make sure your eggs and milk are at room temp before you start mixing cause thats key to a smooth batter and prevents lumps from forming
2. When combining the wet and dry ingredients, stir just until they come together dont overdo it or your muffins might end up dense instead of light and fluffy
3. If you like a little extra crunch or differnt flavors feel free to add some nuts or even swap out some of the chocolate chips with your fave candy bits
4. Let the muffins cool in the pan for a few minutes before moving them to a cooling rack this helps them settle and makes sure they dont fall apart when youre taking them out