Description
This recipe recreates the beloved Costco chocolate muffins at home, delivering a moist, rich, and chocolaty treat perfect for breakfast or snack time. Featuring a combination of cocoa powder, chocolate chips, and a touch of sour cream for extra moisture, these muffins are easy to make and bake to perfection in about 40 minutes.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup whole milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup hot water (to dissolve cocoa powder)
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven. Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing the cups with butter or oil.
- Mix dry ingredients. In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt to distribute everything evenly.
- Combine wet ingredients. In a separate bowl, beat the eggs. Then add whole milk, melted unsalted butter, vanilla extract, and sour cream. Stir well until the mixture is smooth and homogenous.
- Dissolve cocoa powder. In a small bowl, dissolve the cocoa powder in the hot water. Once dissolved, add this cocoa mixture to the wet ingredients and stir until combined thoroughly.
- Combine wet and dry mixtures. Pour the wet ingredients into the bowl containing the dry ingredients. Stir gently just until combined; the batter should remain thick with some lumps. Avoid overmixing to keep the muffins tender.
- Fold in chocolate chips. Gently fold the semi-sweet chocolate chips into the batter, making sure they are evenly distributed without deflating the mixture.
- Fill muffin cups. Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full to allow space for rising.
- Bake the muffins. Bake in the preheated oven for 20 to 25 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs but no wet batter.
- Cool the muffins. Remove from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely to keep the texture perfect.
- Serve and enjoy. Serve the muffins warm or at room temperature for the best flavor and moisture. Enjoy your homemade Costco-style chocolate muffins!
Notes
- Do not overmix the batter to avoid dense muffins; a few lumps are okay.
- If you prefer, substitute almond milk for whole milk to reduce dairy content.
- The sour cream adds moisture and richness; do not skip it for best results.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Ensure the cocoa powder is fully dissolved in hot water for a smooth batter and rich chocolate flavor.
