This was an excellent tasting recipe that I would definitely make again. However, it gets only four stars because of the dryness issue that others have mentioned. I started with one cup of milk rather than the suggested 3/4 cup and it was perfect. The recipe doubled well and made two dozen regular sized muffins when doubled. I did not put any sugar on the tops, but when I make these again, I will try the coarse white sugar crystals suggested by another reviewer.

Based on other reviews, I made some changes. I used 1c milk, 2 eggs, 1/2c sour cream and 1 Tbsp vanilla. This made the batter a little too loose, so I tossed the chocolate chips with an extra 1/c flour before stirring them into the batter. I got 18 regular sized muffins from this amount of batter. I baked them for exactly 20 minutes and they were perfect. They rose beautifully and were lightly brown and crispy on top. Moist and delicious inside. I only gave the recipe 4 stars since I made so many changes.

I did not care for this recipe.

I also put 1 C of milk in. I increased the oil a little. I added almost a cup of sugar. I also used a full cup of chips. They came out awesome. Don't overbake though. Oh and I recommend using course sugar for the topping.

These are awesome! Irresistible! Just the right amount of sweetness. I made them to have on hand for my kids' lunches but I have to admit that a lot of them made it into my tummy.

I added the extra milk as suggested and some vanilla. Followed the rest of the recipe as written. My dough was thick and sticky .... I had a bad feeling about it. The muffins are chewy and have no flavour. Not sure I'll try it again. Sorry. =(

Great tasting with or without sugar on top. Also can change chocolate chips with about anything you want to. GREAT recipe.

These were pretty awesome, considering the changes I made to them. I was making these for my cross country team, and so I doubled the recipe, and I used 1 cup of protein powder and 3 cups of flour. Also, we had no oil so I used an equal amount of plain fat free yogurt, which worked out pretty well. Then, because I'm not really used to using protein powder and I didn't want it to taste weird, I added one lemon's worth of zest and some orange juice, and they tasted good. Also, I didn't have enough chocolate chips, but with the background flavor I didn't really have anything to complain about.

Simple and easy. I loved it and only added raw sugar to the top coat sprinkle in addition to brown and regular sugar. Adds a little extra sparkle...otherwise, very nice muffin.

The first time I made these, they turned out great! I didn't follow any of the reviews, just followed the recipe exactly. Second time, I added the 1/4 cup of milk, and put the crumb mixture on half and left it off half, just cause I like seeing my muffins- not a fan of crumb toppings, although I do think they taste okay, and in this case, makes the tops have more colour. Next time I make, I'm going to cream the sugars with the butter, egg, and vanilla and sift the dry ingredients together to see if it changes the texture at all.

I love this recipe so much that it has become my staple muffin recipe. I like the fact that I always have all the ingredients on hand to whip up a batch! The only changes that I make is that I don't add the additional sugar on top. I find the sweetness just perfect without adding anymore. I also love to add some nuts and raisins into the batter. Mmmm mmmm! Thanks so much for this recipe that will definitely be used over and over again!

Really good recipe, made with ingredients one normally has around the house. I too used one cup of milk, and added a tsp. of vanilla. Great for a Sunday morning treat!

While it usually drives me crazy when reviewers go tinkering around with recipes, I thought this was a good one. As an experienced baker, though, one usually creams the wet ingredients with the sugar and then adds the dry...which is what I did. I blended the oil, 1 cup of milk, egg (and I added some vanilla) in my Kitchenaid...then added the dry ingredients and hand-stirred in the chips. The sugar on top was a nice touch and my muffins came out just fine. I'd definitely make these again. If you don't use cupcake liners, don't bake these as long...the sugar will burn along the sides of the muffin pan.

I've been making this recipe for months and everyone loves it! I usually use buttermilk and add one tsp of vanilla. My kids request them every weekend. Yummy!!!

Excellent! Very easy to make. My one tip is to halve the amount of sugar for the topping. My daughter and I made a double batch (this works well with blueberries too) and there was enough sugar for both batches.

I made these for my Boyfriend who won't eat my healthy muffins. He thought they were great.And he's very fussy.I took other reviewers suggestions. I used a full cup of milk and a full cup of regular chocolate chips. Turned out great. I did also add a bit of vanilla.