Meet my Costco Poppyseed Muffin dupe! You can now make these iconic muffins at home.
These muffins make a great breakfast or snack and also freeze really well. Consider adding them into your baking routine! Make an extra batch and pop it in the freezer for your future enjoyment.
I think it’s safe to say we all know about the infamous Costco muffins (I grew up eating them): so nostalgic. My two favourites were always the poppyseed and the double chocolate, and as a somewhat muffin expert myself, I felt it was my duty to create a healthier homemade dupe.
Chocolate Costco Muffins
A Costco Muffin recipe wouldn’t be complete without some chocolate love. Anyone else think the Costco chocolate muffins are basically double chocolate cake?!
I used my infamous Chocolate Zucchini Bread recipe (baked as muffins) and in my larger muffin tins like Costco does it. Honestly, you could swap these out in your pantry or freezer (muffins freeze SUPER well) and no one would know. Feel extra good knowing they are loaded with healthy zucchini!
How to Make Costco Muffins
It took a little trial and error, but I think I nailed it! The key to the flavour we all know and love in these muffins is definitely the almond extract: I added honey to sweeten them and add moisture. Now the #1 trick to mastering the Costco muffin is the size! Grab yourself a large muffin tin and some large muffin liners!
I am a big muffin fan, so take a browse through my other recipes here!
If you make this recipe, be sure to tag me on Instagram with the hashtag #fraicheliving and leave a comment/rating below. I would love to know how you liked it!
xo Tori
Costco Poppyseed Muffins
Costco Poppyseed Muffins
Ingredients
- 2 eggs
- ⅔ cup oil
- 1/2 cup milk
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 2 teaspoons almond extract
- 1 ¾ cup all-purpose flour
- ½ cup sugar
- 2 tablespoons poppyseeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
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Preheat the oven to 350 F and grease or line large muffin tins with paper liners. In a medium bowl whisk together the eggs. Add the oil, milk, honey, almond extract and vanilla and mix to combine.
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In a separate large bowl whisk together the flour, sugar, poppyseeds, baking powder, baking soda and salt. Add the wet ingredients to the dry ingredients and mix together just to combine.
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Divide the batter into the muffin tins, filling ¾ of the way, and bake for 20-25 minutes, until golden brown and a toothpick inserted into the centre comes out clean (do not over bake). Cool on a cooling rack and store in an airtight container at room temperature for up to 4 days or in the freezer for up to 1 month.
Substitute suggestion for the almond extract? Trying to use what I have on hand?
Hi Darlene you could just sub vanilla, you just won’t get that almond flavour of course! Coconut extract could work in a pinch too!
Thanks Tori! If I sub almond extract for vanilla, that’s 3 teaspoons total, correct? Seems like a lot and want to make sure 🙂
Would whole wheat flour work instead of all purpose?
Which oil did you use? Thanks
Either canola or another neutral oil like avocado oil!
Made the muffins !! They are so easy and so good !! We loved them 😋
Fabulous!!! Thanks for sharing Marita!
Any egg substitute suggestions? My son has an egg allergy. Thanks!
Hi Brittany! I would just use a commercial egg replacer or a mix of 1 tbsp ground flax plus 3 tbsp water (mix together and let sit 5 min) for each egg.
Google chia seeds replacing eggs works perfectly. My daughter has egg allergy as well.
It’s 1 tablespoon chia seeds to 2 1/2 tablespoons water for each egg. Mix together let set for 10-15 min. Stir and add to recipe.
Just incase anyone is wondering – I didn’t have a large muffin tin so I used my medium one. Made 10 muffins, 22 mins bake time. Came out perfect!
I want to try making these! But do you have a gluten free substitute suggestion for the flour? Thanks!!!
Hi Laura sorry for the delay. You could try making them with a GF 1:1 flour like Bob’s Red Mill it typically works great for me!
I used 2×6 muffin tins (12 muffins) using muffin liners… and cooked for 22 min and they were perfect too. May could have taken them out at 21 min. Our visiting 16yo grandson loved them…said they tasted like Costco poppyseed muffins 😊
Hi Kay, that’s so awesome thank you for the feedback!! Tori
If I sub almond extract for vanilla, that’s 3 teaspoons total, correct? Seems like a lot and want to make sure 🙂
Would whole wheat flour work instead of all purpose?
Hi Sarah! Yeah that would be a lot – I think it would be fine but you can also just omit it! And the whole wheat flour will make it drier – I would only sub 1/2 of the flour to be safe.
Thanks so much Tori! 🙂
I veganized these mufffins this morning and they were delish! Subbed the eggs for 2 flax eggs and swapped the honey for maple syrup. Not sure if my memory is accurate, but for some reason I remember the Costco poppyseed muffins having a mild lemon flavour too so I added the juice and rind of one lemon for fun and they turned out well (also added one extra Tbsp of flour to make up for this added liquid). My hubby even said (without any prompting) that they reminded him of the Costco muffins from his childhood!
That’s so awesome! Thank you for taking the time to write a review I sure appreciate it! And good idea on the lemon – never a bad idea!
I just made these last night and they were a hit for breakfast this morning! I added the zest of one lemon and a couple tablespoons of lemon juice and it tasted just like the Costco muffins, if not better!
I am trying to replace poppyseed with Chia. Is it doable? If so, any tips if adding Chia ?
Hey Azadeh! No sorry I don’t think so! I would just leave them out!
What oil do you recommend for this recipe?
Hi Katie we recommend a neutral oil like canola oil or avocado oil!
Wondering about making them lemon poppyseed muffins? Zest of a couple lemons, but how much lemon juice, reduce what? The milk?
Thinking they would be a nice addition to Easter morning!
Hi Allison that’s a fabulous idea! I would add the zest of 2 lemons and a bit of juice maybe 3-4 tablespoons and omit that same volume of milk! Have fun and let me know how they turn out!
The only muffins my 6 year old will eat!
Hi Alex! That is amazing! Thanks so much for sharing xx Tori
Any substitute for honey?
Hi Bexzy! You could use maple syrup or sugar! Happy baking xx
So easy and healthy. My preschooler loved it. I just wonder if I can make this next time half almond flour and half all purpose.
Insane, I was asked to make jumbo poppyseed & chocolate muffins, & here it all is, conveniently in one page. I also find that second photo very aesthstically pleasing.
Amazing!
May i sub the milk for either: almond, oat or buttermilk? Thanks.
Hi Linda I haven’t tried but I suspect all three of those could work!