I love Costco chocolate chip muffins, but like most baked goods, I’d like them even better if I baked them in my own oven!  So I did!  I came up with my own version, that incorporates a little espresso powder to enhance the already chocolatey goodness!  There are chocolate chips both inside and on top of this muffin.  The recipe can be made without a mixer – just using a bowl and a hand whisk – in about 30 min.  The tops are lightly cracked, with a nice, rounded top.  The are super-moist on the inside.

Recipe – makes 12 reg. size or 9 jumbo size muffins

3/4 c light brown sugar, packed
1/3 c vegetable oil
6 Tbsp cocoa powder
1 tsp espresso powder
6 Tbsp very hot water
2 large eggs
2 tsp vanilla extract
1 2/3 c all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 c sour cream
1 1/2 c chocolate chips, divided

Preheat oven to 400 degrees.  Line muffin tins with paper liners, or spray with cooking spray.

Whisk together brown sugar and oil.  Combine the cocoa powder, espresso powder, and hot water in a small bowl until melted and smooth.  Add to brown sugar mixture.  Whisk for 1 minute.  Add eggs and vanilla, mix to combine.

In a separate bowl, add flour, baking powder, baking soda, and salt.  Mix to combine.  Gradually add this to the wet ingredients, alternating with the sour cream, and mix til just blended.  Fold in 1 cup of the chocolate chips using a rubber spatula.

Fill the muffin cups 3/4 full, using a large ice cream scoop.  I used 2 scoops for the jumbo size muffins.  Top with the remaining chocolate chips.

Bake at 400 degrees for 7 minutes, then turn temp down to 350, and bake another 10 min or so (adjust for your muffin size).  They will be slightly cracked on the top.  A toothpick inserted in the center should come out with moist crumbs.   Cool completely.