Costco Double Chocolate Muffins (Rich, Moist & Jumbo Bakery Style!)

If you’ve ever found yourself buying a six-pack of those oversized, ultra-chocolatey muffins from the Costco bakery, you’re not alone—and you’re in the right place. These Costco Double Chocolate Muffins are my go-to when I want something bakery-level without the bakery price (or trip). They’re soft, rich, full of chocolate chips, and yes—they’re jumbo. Moist, flavorful, and big enough to share… not that you’ll want to.

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Bakery-Style Muffins at Home: How These Stack Up to Costco’s

Let’s be honest — those jumbo Costco muffins are iconic. They’re rich, massive, and loaded with chocolate in every bite. But have you ever wondered if you could make something just as good (or better!) in your own kitchen? This recipe is your answer.

These homemade double chocolate muffins check all the same boxes:

• That signature cracked muffin top
• A moist and fudgy crumb (thanks to pudding mix and Greek yogurt)
• Melty chocolate chips in every bite
• And they’re baked in your own oven, no membership card required.

The best part? You can control the ingredients, sweetness, and size — so whether you want them jumbo-style like Costco’s or scaled down for lunchboxes, this recipe adapts beautifully. You get all the flavor of a bakery chocolate muffin, with less cost and way more satisfaction.

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In our home, these muffins don’t last long. My husband sneaks one with coffee, Ariya always goes for the melty chocolate centers, and even little Cameron tries to grab bites if he sees me break one open. I usually make a batch on Sunday so we have a grab-and-go breakfast or sweet snack ready for the week—but they rarely make it past Tuesday.

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What Are Costco Double Chocolate Muffins?

These are jumbo, bakery-style chocolate muffins, modeled after the beloved version from Costco. Made with devil’s food cake mix, instant chocolate pudding, Greek yogurt, and a generous amount of semisweet chocolate chips, they’re rich in chocolate flavor and have that soft, moist texture that everyone loves.

They bake up tall with domed tops, just like the ones from the store—but you can make a full batch at home with pantry ingredients and a jumbo muffin pan. No mixers or complicated steps required.

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When to Serve These Muffins

• Breakfast or brunch
• Lunchbox treat for the kids
• Afternoon snack with coffee
• Bake sales or parties
• Holiday brunch spreads
• Freezer prep for grab-and-go mornings

These also make a great sweet gift when wrapped in parchment and tied with twine—just sayin’.

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Why You’ll Love These Muffins

• Just like Costco’s—but fresher and cheaper.
• Incredibly moist and rich. The pudding mix and yogurt create a soft, bakery-style texture.
• Loaded with chocolate chips. Every bite has melty, fudgy goodness.
• No-fuss prep. Just mix, scoop, and bake.
• Versatile. Works for regular muffins or mini versions too.

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Ingredient Breakdown

• Eggs (3): Provide structure and help the muffins rise.
• Oil (½ cup): Keeps the crumb soft and moist. Any neutral oil works.
• Milk (½ cup): Adds moisture and activates the pudding mix.
• Water (¼ cup): Helps thin the batter to the right consistency.
• Vanilla (1 tsp): Balances the chocolate and deepens the flavor.
• Plain Greek Yogurt (1 cup): Adds richness and moisture; you can also use sour cream.
• Devil’s Food Cake Mix (15.25 oz): The shortcut base with deep cocoa flavor.
• Instant Chocolate Fudge Pudding (3.9 oz): Intensifies the chocolate flavor and softens the texture.
• Cinnamon (½ tsp): Costco’s secret twist—it adds subtle warmth.
• Chocolate Chips (2½ cups total): Two full cups go into the batter; the rest are for topping.

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Ingredient Swaps & Variations

• Sour cream can replace Greek yogurt 1:1.
• Use a different cake mix like triple chocolate, dark chocolate, or even German chocolate for a twist.
• Mini chocolate chips make for more even distribution.
• Dark chocolate chips for a more intense flavor.
• Skip the cinnamon if you want to keep it pure chocolate (but it really does help match the Costco flavor).
• Add espresso powder (½ tsp) for an even richer chocolate base.

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Troubleshooting & Tips

• Flat tops? Make sure your oven is fully preheated and don’t overmix the batter.
• Dry muffins? Overbaking is usually the culprit—check at the 20-minute mark and remove as soon as a toothpick comes out mostly clean.
• Sticking to the pan? Use jumbo paper liners or grease the pan thoroughly with baking spray.
• Batter too thick? That’s normal. It should be scoopable and thick but not dry.

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Beginner Mistakes to Avoid

These muffins are easy to make, but there are a few common mistakes that can affect the final texture or rise. Here’s what to watch out for:

• Overmixing the batter:
  Once you add the cake mix and pudding, stir just until combined. Overmixing can lead to dense, rubbery muffins with flat tops instead of that bakery-style dome.
• Underbaking or overbaking:
  Start checking at the 20-minute mark. A toothpick should come out with moist crumbs but no wet batter. Overbaking will dry them out fast, and underbaking can cause soggy centers.
• Skipping the liners or not greasing enough:
  These muffins are jumbo, and they rise high. Use jumbo muffin liners or grease the pan generously, including the top edges, to prevent sticking.
• Using the wrong pudding mix type:
  Be sure to use instant chocolate fudge pudding—not cook-and-serve. The instant mix helps bind the batter and keeps the crumb moist.
• Storing them while still warm:
  Let the muffins cool completely before storing. If you seal them up too soon, trapped steam can make them soggy.

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Storage and Serving Tips

Storage:

• Store at room temperature in an airtight container for up to 3 days.
• If keeping longer, refrigerate for up to 5 days (reheat slightly before serving).

Freezing:

• Wrap each muffin tightly in plastic wrap and freeze in a freezer bag for up to 2 months.
• Thaw overnight or reheat from frozen in the microwave for 30–45 seconds.

Serving Ideas:

• Split and spread with butter or peanut butter.
• Warm and top with whipped cream or ice cream.
• Turn leftovers into muffin sundaes (trust me).

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Make-Ahead Tips

• Make a double batch and freeze half.
• Mix the dry ingredients together the night before, then combine wet in the morning for a quick prep.
• Bake as regular or mini muffins for quick lunchbox or snack options (adjust bake time accordingly).

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Custom Flavor Add-Ins

Want to change it up? Try mixing in:

• White chocolate chips for contrast
• Peanut butter chips or chopped peanut butter cups
• Chopped walnuts or pecans
• Dried cherries for a chocolate-cherry combo
• Mini marshmallows for a rocky road twist

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Lightened-Up Version

You can make this recipe a little lighter without losing the texture:

• Use low-fat Greek yogurt
• Cut chocolate chips to 1½ cups total
• Use applesauce in place of some of the oil (try replacing ¼ cup of oil with ¼ cup applesauce)
• Swap in a sugar-free cake mix and pudding mix if needed

Note: These will still be rich and chocolatey, just slightly lower in fat and sugar.

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Budget Breakdown (Approximate for 12 Jumbo Muffins)

Ingredient	Cost Estimate
Devil’s Food Cake Mix	$1.50–$2.00
Instant Chocolate Pudding Mix	$1.00
Greek Yogurt	$1.00–$1.50
Eggs, Oil, Milk, Water, Vanilla	$2.00
Chocolate Chips (2½ cups)	$3.00–$4.00
Jumbo Muffin Liners	$0.50
Total:	$9–$11
Per Muffin:	$0.75–$0.90

Way cheaper than store-bought—and fresher too!

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FAQs – Costco Double Chocolate Muffins

Can I use regular muffin tins instead of jumbo?
Yes! This batter makes about 24 standard-sized muffins. Reduce bake time to 15–18 minutes and test with a toothpick.

Can I use sugar-free cake or pudding mix?
Absolutely. Just check the box size to match what’s listed in the recipe.

Do I have to use devil’s food cake mix?
Not at all. Chocolate fudge or dark chocolate cake mix work great too. But devil’s food gives that signature rich base.

Can I make these dairy-free?
You can try using a dairy-free yogurt and plant-based milk, but keep in mind the flavor and texture may vary slightly.

What’s the deal with the cinnamon?
That little ½ teaspoon is exactly what Costco adds to give their muffins a warm, almost spicy undertone. It’s subtle but makes a difference.

Why add pudding mix?
It keeps the crumb soft and moist and gives you that bakery texture without having to add extra fat or flour.

How do I get that domed top?
Make sure your oven is fully preheated, and don’t open the door during the first 15 minutes of baking.

Can I skip the liners?
Yes, but grease your muffin pan very well—especially around the top edges where the muffins may rise and stick.

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What Makes These Different from Other Chocolate Muffins

There are a lot of chocolate muffin recipes out there—but these stand out because they combine convenience and bakery quality. You get rich chocolate flavor, a moist interior, and a tall, domed muffin top without any fancy ingredients or techniques.

Plus, the use of cake mix and pudding mix makes them faster to throw together—and the cinnamon twist sets them apart.

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My Personal Kitchen Notes

This is one of those recipes I come back to again and again—especially when I want something quick but still indulgent. I almost always make a double batch because they disappear fast, and they’re perfect for busy weeks when I want a treat ready without turning to packaged snacks.

My go-to trick? I chop up a few of these muffins and turn them into a base for chocolate trifle with whipped cream and berries—it’s SO good and feels like a total cheat code dessert.

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Final Thoughts

If you love Costco’s double chocolate muffins but want to enjoy them fresh at home (and save money), this recipe is your answer. Rich, chocolatey, oversized, and simple to make—you’ll be shocked at how close they taste to the real thing.

Keep a batch in the freezer, bring them to brunch, or enjoy one warm with coffee. However you eat them, they’ll quickly become a family favorite just like they have in our kitchen.

Try My Other Muffin Recipes

• Blueberry Walnut Muffins
• Weight Watchers Strawberry Muffins
• Blueberry Muffin Cake
• Pumpkin Cream Cheese Muffins