Double Chocolate Muffins

Costco doesn’t make their famous double chocolate muffins anymore, so I had to crack the code and make a version at home. These copycat muffins are rich, moist, and loaded with deep chocolate flavor!

Reasons You’ll Love This Recipe

Costco Copycat: Do your kids miss the chocolate muffins from Costco? This is the perfect homemade version!
Super Easy and Totally Delicious! With just a few pantry staples and barely any prep, you can have a fresh batch ready in no time.
Great Addition to Any Brunch or Gathering: I like to serve them as part of a brunch spread with my favorite breakfast casserole or sheet pan eggs and bacon.

Ingredients for Chocolate Muffins

Overhead shot of labeled chocolate muffin ingredients.

Buttermilk: If you don’t have buttermilk on hand, you can make your own using this recipe!
Dutch Process Cocoa: This ingredient is the secret to that deep, dark chocolate flavor. Regular cocoa powder will work, but your muffins will be lighter in color and taste.
Chocolate Chunk Choices: Chopped baking chocolate melts best, but chips work too. Mix it up with milk, white, or peanut butter chips.
Which is better, Butter or Oil? Oil keeps these chocolate muffins extra moist, but you can swap in melted butter if you prefer.

How to Make Chocolate Muffins From Scratch

This chocolate muffin recipe is easier than you might think! With just a few simple steps, you’ll have rich, moist, tender muffins ready to enjoy. You don’t even need a mixer!

Whisk Dry Ingredients: Preheat the oven to 425ºF. Line a muffin pan with muffin liners and spray lightly with nonstick cooking spray. Set aside. Add the cocoa powder, flour, baking powder, baking soda, and salt to a medium bowl. Whisk until combined. Set aside.
Stir in the Sugars and Oil: Add the brown sugar, sugar, and oil to a large bowl and mix until combined. Add the buttermilk, sour cream, and vanilla and mix until combined.
Eggs: Add the eggs and mix until combined.
Combine Wet and Dry Ingredients: Add the flour mixture to the buttermilk mixture and mix until fully combined.
Add Chocolate: Fold in the chopped chocolate by hand.
Bake: Scoop the batter evenly into the prepared muffin tin, filling the wells about ⅔ of the way full. You can add additional chopped chocolate on top if you’d like. Bake for 6 minutes at 425ºF before lowering the temperature to 375ºF and baking for an additional 11-13 minutes. Remove the pan from the oven and let the muffins cool for about 5 minutes in the pan. Then, remove the chocolate muffins to a baking wire rack to finish cooling completely.

Reason For Different Baking Temps

Why start baking at 425ºF and then finish at 375ºF? Starting at 425ºF helps the muffins rise and form a domed top; dropping to 375ºF lets the centers bake evenly.

Mixing bowl with flour, baking soda, baking powder, salt and cocoa powder in a mixing bowl.

Sour cream and buttermilk added to the mixing bowl with the sugars and oil mixed together.

Alyssa’s Pro Tips

My Favorite Muffin Liners: I use paper liners called tulip liners for these muffins! They let you fill the muffin cups higher, resulting in gorgeous, tall muffins just like the ones from your favorite bakery.

Chocolate Muffins

These chocolate muffins are rich, moist, and packed with deep chocolate flavor, making them the perfect treat for breakfast, snack time, or dessert.

Course Breakfast

Cuisine American

Keyword bakery-style chocolate muffins, chocolate breakfast, chocolate muffin recipe, Chocolate Muffins, chocolate muffins recipe, double chocolate muffins, easy chocolate muffins, homemade chocolate muffins, moist chocolate muffins

Prep Time 25

Cook Time 18

Total Time 43

Servings muffins

Calories 306kcal

Author Alyssa Rivers

Ingredients

¾ cup Dutch process cocoa powder
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
½ cup packed dark brown sugar
⅓ cup granulated sugar
½ cup vegetable oil
½ cup buttermilk
½ cup sour cream or plain Greek yogurt
1 teaspoon vanilla extract
2 large eggs
¾ cup roughly chopped semi-sweet chocolate or chocolate chips

Instructions

Preheat the oven to 425 degrees Fahrenheit. Line a muffin pan with muffin liners and spray lightly with nonstick cooking spray. Set aside.
Add ¾ cup Dutch process cocoa powder, 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ¾ teaspoon baking soda, and ½ teaspoon salt to a medium bowl and whisk until combined. Set aside.
Add ½ cup packed dark brown sugar, ⅓ cup granulated sugar, and ½ cup vegetable oil to a large bowl and mix until combined.
Add ½ cup buttermilk, ½ cup sour cream, and 1 teaspoon vanilla extract and mix until combined. Add 2 large eggs and mix until combined.
Add the flour mixture to the sugar mixture and mix until fully combined. Fold in ¾ cup roughly chopped semi-sweet chocolate by hand.
Scoop the batter evenly into the prepared muffin pan, filling the wells about ⅔ of the way full. You can add additional chopped chocolate on top if you would like.
Bake for 6 minutes at 425 degrees Fahrenheit before lowering the temperature to 375 degrees Fahrenheit and baking for an additional 11-13 minutes.
Remove the pan from the oven and let the muffins cool for 5 minutes or so in the pan before removing them to a baking rack to finish cooling completely.

Notes

Storage Instructions

Room Temperature: Store leftover muffins in an airtight container at room temperature for up to 5 days.
In the Refrigerator: For longer storage, store in the fridge for up to 8 days. You can reheat them in the microwave for 10-15 seconds for a warm muffin!
In the Freezer: Freeze in an airtight container or freezer bag for up to 3 months. Let the muffins thaw to room temperature by setting them on the counter for a few hours.

Nutrition

Overhead shot of double chocolate muffins scattered on parchment paper.

More Easy Muffin Recipes

Chocolate muffins are great for a quick breakfast, a tasty after-school snack, or even a sweet treat. Here are some of my favorites that kids will love too!

Breakfast

Recipe time

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