For all of you waiting with baited breath for the next installment in the “Gluten Free Costco Muffin” saga, the time is now. I give you: the giant gluten free Costco copycat double chocolate muffin in all its chocolatey glory. It’s HUGE, it’s DOUBLE the chocolate, it’s fluffy and moist, and it’s dang easy to make which makes these the most dangerous chonky muffins out there. Each giant muffin is the equivalent of four regular-sized muffins, so be wary of the “I’ll just have two” urge that will wash over you once these come out of the oven. I finished making the first test batch of these just after 10pm and let me tell you, it took some self control to not tear one apart and devour it in two massive bites. I’m pretty sure my neighbors already think a rabid bear already lives here, consuming hoards of groceries every week (baking takes lots of ingredients), so why not tip them over the edge. Hot tip, if you do want to make these, grab yourself a set of 4-inch cake pans so that your giant muffins are the exact same size as Costco’s!
The Costco double chocolate muffins were one of the most coveted treat we could get our hands on in elementary school. Those trays full of 4-inch round muffins were always a delight, but we were never allowed (based on sound reasoning by our mom) to get a full tray of chocolate ones, so the few that we did get, as part of a trio of blueberry, poppyseed, and chocolate, were sliced into quarters and savored by the two of us (or our Girl Scout troops if these were the snacks that week). I mean heck, the size of these muffins makes them like your own personal cake – you could even slice these in half to create two layers, slap on some buttercream, and call it a day. Man oh man, if we had known how to make buttercream as kids, there would have been some SERIOUS leveling up of those costco muffins – if we managed to stop eating the buttercream with a spoon (knowing how hard it is not to do this as an adult, lordy would it have been a challenge at 8).
If you’re into these honking thing, definitely make the other giant Costco copycat muffins we have lying around! Giant gluten free poppyseed muffins, giant gluten free banana nut muffins, giant blueberry muffins, and giant apple streusel muffins are the other few right now, so stay tuned for more! My next nostalgia-driven goal is to make a batch of all FOUR giant muffins in one day and line them up on a giant tray just to say I have a tray full of Costco muffins just like we used to get 17 years ago before gluten was our nemesis. Although, I did just go to Costco and indulged myself by checking out the muffin display and they were selling only SIX giant muffins in clamshell containers – WHAT?! Where did the dozen muffin trays go?! The end of an era if you ask me. Looking for another easy chocolate treat to share? These chocolate shortbread cookies are the bomb.com and are crazy easy to make!
Giant Gluten Free Double Chocolate Muffins
Equipment
- Six 4-inch round cake pans
- Whisk
Ingredients
- 2 large eggs
- 3/4 Cup canola oil
- 3/4 Cup sour cream
- 2 1/2 tsp vanilla extract
- 1 Cup milk
- 1 1/2 Cup white sugar
- 1 1/2 Cup gluten free 1-1 flour mix with xanthan gum added (if it doesn't have xanthan gum, add 1 teaspoon xanthan gum)
- 1/2 Cup sweet rice flour
- 3/4 Cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 2 1/2 Cups semisweet chocolate chips
Instructions
- First, make your muffin batter! In a large bowl, whisk together the eggs, oil, sour cream, sugar, milk and vanilla until smooth. Sift in the gluten free 1-1 flour, sweet rice flour, cocoa (we recommend using Hershey's – affiliate link), baking powder and soda, and salt and then stir in until just combined (do not over mix!). Finally, fold in 2 cups of the chocolate chips.
- Let the batter rest at room temp for 30 minutes, then preheat the oven to 425° Fahrenheit and spray your six 4-inch round cake pans with cooking spray. Spoon the batter evenly into the six pans – the batter should come up to just about 1/2 inch below the rim of the pans (we recommend using these cake pans if you don't have 4-inch cake pans already!). Finally, top each muffin with about 10 of the extra 1/2 cup of chocolate chips (optional but fun). Then, bake for 5 minutes at 425, then immediately lower the oven temp to 350° F (without opening the oven door) and continue to bake for 35-40 minutes or until a skewer inserted into the center of a muffin comes out clean. Try not to open the oven door until they're actually done, so if you think they need a few more minutes, just leave them in without opening the door and wait. Let muffins cool slightly before turning out and serving!
Tag @sisterssansgluten on Instagram if you snap a photo of your muffins!
Food photography and styling by Amelia Farber
18 Comments
Danielle
These were wonderful! I made them in a regular sized muffin pan and followed the other commenter’s recommendations on baking times and they were perfect. I was a little shocked they weren’t sweeter with the cup and half of sugar, but they were just perfect and not too sweet. Can’t wait to try more recipes!
Amelia Farber
So so glad you made and enjoyed these Danielle! And glad they worked in the regular sized muffin pan! Let us know if you have any questions on other recipes, and happy baking!
Pingback:
Pingback:
Pingback:
Pingback:
Pingback:
Lindy
Soooo good! One of the best muffins I’ve ever had. I subbed almond milk and lactose free yogurt, could easily be made dairy free. A half batch made 12 standard muffins and they only took 5 min at 425, and 15 min at 350. Delicious!
Sandra Jackson
Are you kidding me??? These are BETTER than the chocolate Costco muffins! They are moist and so chocolatey. Nothing needs to change. I only subbed the dairy for non-dairy because I am intolerant and it worked beautifully. Every recipe I have tried on here has not disappointed me at all!! Genius! Thank you so much!!
Amy
I subbed a lot of ingredients for this recipe based on what I had on hand and it still turned out great! I just kept the same ratios.
Subbed liquid coconut oil for canola, Greek yogurt for sour cream, chocolate milk instead of plain, raw sugar for white, regular Unbleached flour for gf flour, and coconut flour for rice flour
Colleen
These are soooo decadent!
Pingback:
Pingback:
Pingback:
Pingback:
Tristan
These were amazing. So chocolatey – I ate two in the first day
Sara K
Curious which flour blend you use/have used successfully. 🙂
Amelia Farber
Hi Sara! We love the bob’s red mill 1-1 flour (link here: https://www.amazon.com/gp/product/B07FW7SCB2/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B07FW7SCB2&linkCode=as2&tag=sisterssans0a-20&linkId=c1efe61defbb256f909fabdc0891f07a)