Reviewed: May 26, 2012

Smell of baking soda is too strong, but the texture is okay.

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Reviewer:

charcolmama

Reviewed: Mar. 26, 2012

Turned out great. Made more than 18, no complaints on that part lol !!!

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Reviewer:

emsgirl2001

Cooking Level: Intermediate

Living In: West Deptford, New Jersey, USA

Reviewed: Feb. 21, 2012

I loved this recipe. The only problem I had with it were the chocolate chips. I guess next time I'll use minis like it calls for. Mine just sank to the bottom. But they were still flavorful and delish!!!!

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Reviewer:

Kim

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Feb. 18, 2012

These were easy and quick to make. But they came out really dry.

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Reviewer:

beakles

Cooking Level: Beginning

Reviewed: Feb. 15, 2012

My kiddos' favorite muffins by far!! I 1/2 the fat and use Fat Free Plain Greek yogurt for the other 1/2 as well as the milk component (so yummy & moist). I use all white whole wheat flour, & I also add some Dried Milk and ground flax for extra nutrition (my daughter is a non-eater). All they know is that they LOVE these!

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Reviewer:

lazydaysi

Cooking Level: Intermediate

Home Town: Derry, New Hampshire, USA

Reviewed: Feb. 5, 2012

This is the first ever homemade muffin that my children (all 5) would actually eat! True story!! I don't know what happened to that first reviewer, perhaps she had expired shortening or a stale ingredient, because I followed this recipe to the letter and it was FABULOUS. I had to make another batch for breakfast. This is one of those rare recipes on here that you don't have to tweak a thing, unless you just want to. :O)

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Reviewer:

splittymom

Cooking Level: Intermediate

Living In: Utica, Nebraska, USA

Reviewed: Jan. 9, 2012

I doubled this recipe. I used melted butter instead of shortening and I added just a touch more vanilla. I make my muffins a little differently. I always mix the wet ingredients together first, then fold in the dry. These called for chocolate chips so what I did was toss the chips into the dry mixture before folding them into the wet ingredients. When I do that, there's less of a chance that my chips will sink to the bottom of the muffin cup. These turned out really well for me, very moist. Next time, I'd like to make this recipe a little lighter and cut one of the eggs out and a little of the butter and maybe add a couple mashed bananas or some applesauce. I think that would be good, too.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Dec. 29, 2011

SO Good!! I used half whole wheat flour and half AP, my kiddo scarfed them up!!

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Reviewer:

nikki_26

Cooking Level: Intermediate

Living In: Prospect, Ohio, USA

Reviewed: Dec. 28, 2011

This is one of the best muffin recipes ever! I used butter instead of shortening and they still came out great. They make a perfect sized snack to have after school or bring to lunch. I will definitely make these again!

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Reviewer:

mom

Reviewed: Dec. 20, 2011

these are THE BEST mini muffins, hands down. So, so easy to make, and always a hit with my friends and family. careful, or you'll end up eating the entire batch yourself. It is not necessary to use mini chips, but I think they turn out nicer. I followed the recipe to the T and had no problems. awesome!

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