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
- 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.
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.
- 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?
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.
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!
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!