Inspired by Costco Jumbo Chocolate Muffins, these Double Chocolate Chip Muffins are even better! Quality Dutch-processed cocoa and a generous amount of chocolate chips make this the ultimate chocolate lover’s recipe. What’s better than eating chocolate cake for breakfast!?!?

This tasty recipe is sponsored by Rodelle.

Okay so I may have a mini-obsession with Jumbo Costco Muffins. I must’ve eaten thousands of those muffins during my teenage years. {What I would give to have that teenage metabolism again!} In fact, I have a recipe for the Jumbo Almond Poppyseed Muffins. The poppyseed and the chocolate muffins are my absolute favorite! I have been wanting to perfect this recipe for a long time and I finally got it just right.

First we need to focus on the chocolate. Baking cocoa is one of those things I didn’t used to give much thought to. That is before I tried Rodelle Gourmet Baking Cocoa. I immediately realized that baking cocoa is one of those ingredients that varies in quality a lot. Now that I’ve been using the best there is just no turning back.

Rodelle Gourmet Baking Cocoa is European Dutch-processed for rich flavor and appearance. It contains one of the highest levels of cocoa butter on the market, ensuring superior chocolate flavor. Seriously you guys, you have to try this baking cocoa to fully appreciate the quality.

It is not surprising how much I love this cocoa considering my loyalty to the Rodelle vanilla products.

For more chocolaty and vanilla inspired recipes, check out Rodelle on social media:

Rodelle on Facebook   Rodelle on Pinterest   Rodelle on Instagram

OR, visit Rodelle Recipes!

So, these Double Chocolate Chip Muffins. These muffins are the ultimate chocolate indulgence. The muffins are moist without being dense, ultra-chocolaty and super easy to make!

Seriously one bowl, 10 minutes to mix, 25 minutes to bake and I don’t even bother using a mixer. Wooden spoon does the job better anyways.

I really had my heart set on a chocolate muffin with the domed top. Buuuuut, achieving the dome either required more flour or a higher initial cooking temperature. Both of which changed the consistency of the muffins and not in a good way.

So I settled for just a slight poof because taste and texture is much more important than looks. I had to set my shallow muffin beauty standards aside and appreciate what was truly important ????

Really, I am so happy to now have a go-to chocolate muffin recipe. I have searched Pinterest for a recipe when I’ve had a craving and I either get muffins that start with boxed cake mix or healthy chocolate muffins.

I obviously can’t go with a cake mix muffins because then I can no longer genuinely deny that I am eating cake for breakfast. Annnnd, the healthy muffins, just nope.

While I made these as the Jumbo Costco-Style Double Chocolate Chip Muffins, they do turn out perfectly in a standard muffin size. Just pay attention to the cooking time in the recipe instructions.

Give these a go and enjoy your chocolate cake, I mean muffins for breakfast.

Check out these muffin recipes for your breakfast menu:

Banana Bread Breakfast Muffins
One Bowl Blueberry Muffins by BellyFull
Mom’s Best Zucchini Muffins by Oh Sweet Basil
Banana Pecan Crunch Muffins by Spend with Pennies

Here are some items you may need for this recipe: (ad)

Wilton 6-Cup Jumbo Muffin Pan
Norpro Giant Muffin Cups, White
Wilton 12-Cup Regular Muffin Pan

Double Chocolate Chip Muffins

Yield: 6

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Inspired by Costco Jumbo Chocolate Muffins, these Double Chocolate Chip Muffins are even better! Quality Dutch-processed cocoa and a generous amount of chocolate chips make this the ultimate chocolate lover's recipe. What's better than eating chocolate cake for breakfast!?!?

Print

Ingredients

• 1 Cup Sugar
• 1/2 Cup Sour Cream
• 3/4 Cup Vegetable Oil
• 2 Large Eggs
• 1 teaspoon Rodelle Pure Vanilla Extract
• 2 Cups All-Purpose Flour
• 1 teaspoon Baking Soda
• 2 teaspoons Baking Powder
• 1/2 teaspoon Kosher Salt
• 1/3 Cup Rodelle Gourmet Baking Cocoa
• 1/2 Cup Chocolate Chips

Instructions

1. Preheat oven to 400ºF
2. In large bowl using a mixing spoon, mix sugar, sour cream, oil, eggs and vanilla.
3. Sift in flour, baking soda, baking powder, salt and cocoa. Gently stir until just barely mixed. Batter does not need to be completely smooth. Stir in chocolate chips.
4. Scoop batter into muffin pans prepared with liners. Divide batter between 6 jumbo muffin tins or 12 standard muffin tins. Top muffins with a few extra chocolate chips, press them slightly into the batter.
5. Jumbo Muffins: Bake at 400ºF for 10 minutes then decrease temperature to 350ºF and bake for 15-17 more minutes.
7. Standard Muffins: Bake at 400ºF for 8 minutes then decrease temperature to 350ºF and bake for 8-10 more minutes.
9. Allow muffins to cool on a rack completely before transferring to an airtight container or bag to store.

This post contains affiliate amazon links. Basically, I get a little kick back for sending you over to amazon . . . at no extra cost to you. Thanks for your support!

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