Make your favorite jumbo Costco Double Chocolate Muffins right at home. Moist, rich, and packed with melty chocolate chips in every bite! A SWEET COPYCAT MUFFIN RECIPE If you’ve ever grabbed a pack of the famous Costco Double Chocolate Muffins, you know how irresistible they are. Moist, chocolatey, and loaded with big, rich chocolate chips, these jumbo muffins feel like a treat straight from the Costco bakery. Let’s be honest, they’re more like cupcakes than muffins – ha! But the best part? You can make them yourself right at home with no membership required! These copycat Costco muffins are perfect for breakfast, snacks, or dessert and freeze beautifully so you can always have a batch on hand when the craving strikes! FREQUENTLY ASKED QUESTIONS:  Can I make these ahead of time? Sure. These are fine room temp and are nice if you microwave them to warm them up a bit too. What muffin tins did you use? I used a 6 jumbo muffin tin (paid affiliate link). You will need two of them or you can use a 12 jumbo muffin tin if you have one. If you only have one of the 6 well muffin tins, you can bake the first six, remove the baked muffins and then bake the rest of the muffins. Can I make regular sized muffins instead? Yes! This recipe makes about 24 standard-size muffins. Just reduce the baking time to 15-18 minutes. You could even make mini muffins, they’ll need even less baking time though. What else can I add to these muffins? If you like a little crunch, fold in 1/2 cup chopped walnuts or pecans with the chocolate chips. Can I freeze these muffins? These muffins freeze wonderfully. Once cooled, wrap each muffin individually in plastic wrap and freeze for up to 2 months. Just thaw overnight or warm in the microwave. They’re the perfect thing to make an extra batch of and freeze for later. What’s the best way to store muffins? Any of these muffins can be stored in an airtight container for up to 3 days. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) large eggs – if you have time, allow the eggs to come to room temperature. This will help them mix into the batter much easier. oil – I prefer vegetable oil. You want a good neutral oil but use what you prefer. milk – for extra richness, try using all milk instead of milk and water. water – see above. You can use all milk instead of the water. vanilla extract sour cream – or you could use plain Greek yogurt. You do not taste this at all, it just adds moistness to the muffins. Devil’s food cake mix – any chocolate cake mix will work but after testing, we found this one was the most similar to the ones at Costco. instant chocolate fudge pudding – be sure to grab the instant pudding mix, not a Cook N Serve version. If you can’t find the chocolate fudge pudding mix, regular chocolate pudding mix can be used. This is going to really give us that chocolate punch we are looking for. cinnamon– this is the secret ingredient that sets the Costco muffins apart from just regular bakery style double chocolate muffins. If you don’t want to use it, you can leave it out but once you add it, you’ll know that this is that little special something that makes these different. semisweet chocolate chips – these could be substituted for white chocolate or even peanut butter chips! HOW TO MAKE COSTCO DOUBLE CHOCOLATE MUFFINS: Preheat the oven to 375F degrees. Line (2) 6 jumbo muffin tin with jumbo cupcake liners (or spray with nonstick cooking spray) Note: Most jumbo muffin tins have 6 wells (not 12 – although you can sometimes find those.) I did this in two batches to make 12 jumbo muffins. In a large bowl, using an electric mixer (or in a stand mixer) combine the eggs, oil, milk, water and vanilla extract. Next, add in the sour cream and stir. Then add in the cake mix, dry instant pudding mix and cinnamon. Stir until well combined. Start off on a low setting until the cake mix is starting to become combined so it doesn’t fly out of the bowl. Stir in 2 cups of chocolate chips. Fill the lined muffin tins with batter until about 3/4 full. I find this easiest to do with a spring loaded cookie scoop. Top each muffin with the remaining chocolate chips.  Bake for about 20-25 minutes, on the middle rack, or until a toothpick comes out clean. CRAVING MORE RECIPES?  Lemon Blueberry Muffins Apple Streusel Muffins Zucchini Chocolate Muffins Banana Nut Muffins Cranberry Bliss Muffins Pecan Pie Muffins Cinnamon Streusel Muffins Raspberry White Chocolate Muffins Milk Chocolate Chip Muffins Print Costco Double Chocolate Muffins Everything you love about the double chocolate muffins from the big box store, but now you can make them at home. Course Breakfast, Brunch, Dessert, SnackCuisine American Prep Time 15 minutes minutesCook Time 25 minutes minutesTotal Time 40 minutes minutes Servings 12 Calories 545kcal Author Brandie Skibinski Ingredients3 large eggs½ cup oil½ cup milk¼ cup water1 teaspoon vanilla extract1 cup sour cream (or plain Greek yogurt)1 box Devil’s food cake mix3.9 ounce box instant chocolate fudge pudding½ teaspoon cinnamon2 ½ cups semisweet chocolate chips (divided use) InstructionsPreheat the oven to 375F degrees.Line (2) 6 jumbo muffin tin with jumbo cupcake liners (or spray with nonstick cooking spray) Note: Most jumbo muffin tins have 6 wells (not 12 – although you can sometimes find those.) I did this in two batches to make 12 jumbo muffins.In a large bowl, using an electric mixer (or in a stand mixer) combine 3 large eggs, 1/2 cup oil, 1/2 cup milk, 1/4 cup water and 1 teaspoon vanilla extract. Next, add in 1 cup sour cream and stir.Then add in 1 box Devil’s food cake mix, 3.9 ounce box instant chocolate fudge pudding and 1/2 teaspoon cinnamon. Stir until well combined. Start off on a low setting until the cake mix is starting to become combined so it doesn’t fly out of the bowl.Stir in 2 cups semisweet chocolate chips. Fill the lined muffin tins with batter until about 3/4 full. I find this easiest to do with a spring loaded cookie scoop.Top each muffin with the remaining 1/2 cup semisweet chocolate chips. Bake for about 20-25 minutes, on the middle rack, or until a toothpick comes out clean. Note: Baking times can vary so go by doneness not strictly time. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions NutritionCalories: 545kcal | Carbohydrates: 56g | Protein: 7g | Fat: 34g | Sodium: 459mg | Fiber: 4g | Sugar: 35g