How to Bake Chocolate Muffins, Wholesale Warehouse Style

If you love the large, chocolaty muffins available at many warehouse and wholesale club stores, this recipe is for you. These muffins are just as moist, decadent and delightful as the ones you can buy at the big box stores, but when you make them at home, you save time and money. Bake this batter as muffins of any size -- mini, regular, or jumbo -- or make it the centerpiece of your next party as a bundt cake.

Things You'll Need

• 1 18-ounce package chocolate cake mix
• 1 small package (4 servings) chocolate instant pudding
• 4 eggs
• 1/4 cup oil
• 1/2 cup water
• 1 cup sour cream
• 1 cup chocolate chips
• 1/2 teaspoon vanilla

Instructions

1. In a large bowl mix the chocolate cake mix with the dry chocolate pudding mix, eggs, oil, water, vanilla and sour cream until well incorporated. Gently fold in the chocolate chips.

2. Lightly grease muffin pan(s) with spray grease -- or line with muffin papers -- and fill each muffin cup 3/4 of the way full.

3. Bake the muffins at 350 degrees for approximately 30 minutes for jumbo muffins, 15 minutes for regular muffins, or 10 minutes for mini muffins. Insert a toothpick into the middle of a muffin and remove. If the toothpick comes out clean, the muffins are ready. If not, bake them for another minute or two and check again.

4. Remove the muffins from the oven and pan, then allow them to cool for 15 minutes before serving.

Tips & Warnings

• To make this recipe as a bundt cake, generously grease the bundt pan with spray grease, pour in the muffin mix, and bake for 50 to 55 minutes at 350 degrees, or until a toothpick inserted in the middle comes out clean. Turn the bundt cake out onto a serving plate to cool, then sprinkle with sifted powdered sugar before serving.