Go Back

Chocolate Muffins

Costco's copycat recipe, with chocolate chips. Can use regular or gluten free flour. Yields 14 to 16 regular sized muffins.
Author: Ginger



  • 1/3 cup milk
  • 1/3 cup oil I used canola
  • 1/4 cup plain yogurt
  • 3 eggs
  • 1 1/2 tsp. vanilla
  • 2 cups flour of choice gluten free recipe below*↓
  • 1 3/4 cup sugar
  • 3/4 cup cocoa powder
  • 1 1/2 tsp. baking soda
  • 1 1/2 tsp. xanthan gum if using gluten free flour
  • 3/4 tsp. baking powder
  • 3/4 tsp. salt
  • 1 1/2 cups chocolate chips I used semi-sweet



  • Preheat oven to 375°
  • In a large bowl, combine milk, oil, yogurt, eggs and vanilla. Beat with a whisk until well blended.
  • In a separate bowl, combine flours, sugar, cocoa powder, baking soda, xanthan gum, baking powder and salt. Stir well to combine.
  • Pour dry mixture into wet mixture. Stir well to mix. Add chocolate chips, stir again.
  • Line cupcake tins with paper liners. Fill each about 2/3 or so full.
  • Bake at 375° F for about 20-25 minutes or until a toothpick inserted in the center of one comes out clean.


Ingredients for approx. 2 cups gluten free flour:
1/3 cup tapioca starch
1/3 cup sorghum flour
1/3 cup brown rice flour
1/4 cup + 1 Tbsp. potato STARCH
1/4 cup + 1 Tbsp. white rice flour
3 Tbsp. corn STARCH
2 Tbsp. coconut flour
Or make a large batch and store it! - http://comfortfoodinfusion.com/gluten-free-flour-mix
Tips for storing and reheating muffins:
Store in an airtight container, at room temperature for a few days, or in refrigerator if storing longer.
To reheat- place muffin on a microwave safe plate, cover with a microwave safe bowl. Microwave for 10-20 seconds, or until desired heat is reached.