I was desperately searching for a Costco-style chocolate chip muffin that wouldn’t break my calorie-bank, and couldn’t find many options. So I created these myself. Ive tested them a few different ways, and so far, I’m really happy with this variation. Theyre dense and chewy and satisfying. And the chocolate amount is really to taste – i obviously really like the chocolate aspect, so nearly half the calories for the muffins come from semi sweet mini chocolate chips. But IMO, it’s worth it.
Macros (Per Jumbo Muffin):
Calories: 224 kcal
Protein: 14.4g
Fat: 6.1g
Carbs: 50.3g (Extremely high fiber due to the flour/beets!)
Ingredients (Yields 6 Jumbo Muffins)
Dry Mix:
175g Fiber Gourmet Flour Blend
20g Unsweetened Cocoa Powder (use a mix of Dutch-processed and Black Cocoa for Oreo vibes!)
30g Truvia Brown Sugar Blend
50g Truvia Cane Sugar Blend
30g Vanilla Protein Powder (Whey/Casein blend works best)
1 tbsp Baking Soda + 0.25 tbsp Baking Powder
1 dash Sea Salt
100g Mini Semi-Sweet Chocolate Chips (folded in at the end)
Wet Mix:
150g Canned Beets (Solids & Liquid — NOT pickled!)
120g Nonfat Plain Greek Yogurt
2 Jumbo Egg Whites (Whip these to soft peaks separately!)
1 tbsp Vanilla Extract
0.25 tbsp White Wine Vinegar (or just white vinagar)
1/4 cup carbonated soda. Ive used everything from orange-favored soda water to coke zero, all was yummy.
The Baking Method
Thermal Blast: Pre-heat your oven to 425°F. This high initial heat is non-negotiable – it’s what forces the bakery-style dome muffins tops.
The Slurry: Blend your beets, yogurt, vanilla, and vinegar until it’s a perfectly smooth purple slurry. No chunks!
Sift & Mix: Sift your dry ingredients (including sugars) into a large bowl. Gently stir in the beet slurry. Once about 90% mixed, add your carbonated soda (i used diet Mr. Pibb as i had it on hand, any soda works) and mix until just incorporated. It will bubble, thats ok!
The Fold: Whip your egg whites to soft peaks and gently fold them into the batter along with your chocolate chips. Do not over-mix! We need that air for the volume.
The Bake: Fill 6 jumbo muffin liners to the top. Bake at 425°F for 6-7 minutes, then (without opening the door) drop the temp to 350°F for another 10-12 minutes, or until you can insert/remove a toothpick and have only a couple sticky crumbs.
The Tacky Top Hack: Take them out when a toothpick has a few moist crumbs. While still warm, wrap each muffin individually in plastic wrap. This traps the steam and creates that signature “sticky” Costco top overnight.
Also respect for spending almost half the calories on the chocolate chips instead of pretending 12 chips is enough. A 224 cal jumbo muffin with 14g protein and an actual Costco-ish sticky top sounds very worth it.
2 Comments
I was desperately searching for a Costco-style chocolate chip muffin that wouldn’t break my calorie-bank, and couldn’t find many options. So I created these myself. Ive tested them a few different ways, and so far, I’m really happy with this variation. Theyre dense and chewy and satisfying. And the chocolate amount is really to taste – i obviously really like the chocolate aspect, so nearly half the calories for the muffins come from semi sweet mini chocolate chips. But IMO, it’s worth it.
Macros (Per Jumbo Muffin):
Calories: 224 kcal
Protein: 14.4g
Fat: 6.1g
Carbs: 50.3g (Extremely high fiber due to the flour/beets!)
Ingredients (Yields 6 Jumbo Muffins)
Dry Mix:
175g Fiber Gourmet Flour Blend
20g Unsweetened Cocoa Powder (use a mix of Dutch-processed and Black Cocoa for Oreo vibes!)
30g Truvia Brown Sugar Blend
50g Truvia Cane Sugar Blend
30g Vanilla Protein Powder (Whey/Casein blend works best)
1 tbsp Baking Soda + 0.25 tbsp Baking Powder
1 dash Sea Salt
100g Mini Semi-Sweet Chocolate Chips (folded in at the end)
Wet Mix:
150g Canned Beets (Solids & Liquid — NOT pickled!)
120g Nonfat Plain Greek Yogurt
2 Jumbo Egg Whites (Whip these to soft peaks separately!)
1 tbsp Vanilla Extract
0.25 tbsp White Wine Vinegar (or just white vinagar)
1/4 cup carbonated soda. Ive used everything from orange-favored soda water to coke zero, all was yummy.
The Baking Method
Thermal Blast: Pre-heat your oven to 425°F. This high initial heat is non-negotiable – it’s what forces the bakery-style dome muffins tops.
The Slurry: Blend your beets, yogurt, vanilla, and vinegar until it’s a perfectly smooth purple slurry. No chunks!
Sift & Mix: Sift your dry ingredients (including sugars) into a large bowl. Gently stir in the beet slurry. Once about 90% mixed, add your carbonated soda (i used diet Mr. Pibb as i had it on hand, any soda works) and mix until just incorporated. It will bubble, thats ok!
The Fold: Whip your egg whites to soft peaks and gently fold them into the batter along with your chocolate chips. Do not over-mix! We need that air for the volume.
The Bake: Fill 6 jumbo muffin liners to the top. Bake at 425°F for 6-7 minutes, then (without opening the door) drop the temp to 350°F for another 10-12 minutes, or until you can insert/remove a toothpick and have only a couple sticky crumbs.
The Tacky Top Hack: Take them out when a toothpick has a few moist crumbs. While still warm, wrap each muffin individually in plastic wrap. This traps the steam and creates that signature “sticky” Costco top overnight.
https://freeimage.host/i/BptSWua
[https://freeimage.host/i/Byf3BBR](https://freeimage.host/i/Byf3BBR)
Also respect for spending almost half the calories on the chocolate chips instead of pretending 12 chips is enough. A 224 cal jumbo muffin with 14g protein and an actual Costco-ish sticky top sounds very worth it.
Definitely saving this!