Reviewed: Jan. 6, 2009

Easy - I used 1 cup milk and a bit more oil as suggested in a previous review. The recipe makes 24 muffins. Kids loved them!!!! Would make again.

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Penny

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2009

I loved this recipe. I made a few modifications. I added 1 cup milk, 1/2 tsp vanilla, only 1/2 cup of chocolate chips (which was more than enough). Instead of 1/3 cup oil, I added 1/4 cup oil and the remainder I filled with applesauce to make the 1/3 cup of oil required in the recipe. I thought they were delicious and I didn't even notice the small amount of applesauce I added, so next time I might try to add more and then less of the oil. I didn't even add the topping and thought they were perfect!

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bethandjustin

Cooking Level: Beginning

Living In: Wichita, Kansas, USA

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Reviewed: Jan. 3, 2009

the crusty brown sugar on top gets wet when stored

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Jenncfish

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Reviewed: Dec. 23, 2008

This is my first time making muffins that didn't come in a box! These turned out pretty good. The only thing I changed was the amount of sugar topping. I only used about a pinch on each muffin. Gave them just the right crunch.

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nysun25

Cooking Level: Intermediate

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Reviewed: Dec. 22, 2008

I thought these were great. i did put a whole cup of milk. I like the sugary topping. It made them come out very pretty. I even made some mini muffins.

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Gaelen

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Reviewed: Dec. 14, 2008

These were GREAT! I did add one cup of milk and a little extra oil... following other reviewer's advice. They were SO good! They were best right out of the oven but they froze well and we enjoyed them with company on morning. Yummy! I totally recommend. They make more like 1 1/2 dozen.

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sugarandspice

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2008

I loved this recipe! and so did everyone else for that matter. I did add one teaspoon of vanilla extract though but everyone's different.

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Miranda

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2008

Great light and fluffy muffins. I used 1 cup of milk and 1 cup of chocolate chips...and also added a teaspoon of vanilla ext. I wont look for choc. chip muffin recipes again...this is it for me!

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bellamandaj

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2008

I am an avid baker and usually am able to get things right when it comes to baking. . .easy to make is about the only good thinng about these muffins. I would almost not even call them muffins except for the fact that they were made in a muffin tin. I tried to make both muffifn tops and mini muffins. I listen to other reviewers and did add 1 cup of milk, and slightly more oil. When I put the batter in the muffin top pan, it was sticky and impossible to spread out because it was so thick. I thought for sure it would spread out as it baked in the oven but they actually came out looking exactly like the lump of batter I put in. They sort of resembled scones. Taste, was more like a biscuit and that was definitely not because of over stiring. Overall, not a recipe I would make again.

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Lex

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Dec. 4, 2008

Great muffins and very easy to make, these are prefect breakfast muffins. Thanks OP

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MADHOUSENMICH

Cooking Level: Intermediate

Living In: Detroit, Michigan, USA

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Reviewed: Nov. 30, 2008

good and easy

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Kaspi

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Reviewed: Nov. 25, 2008

Very good muffins. Made this as mini muffins. My kids don't like muffins with struesel topping, so omitted it completely. Increased the milk to 1 cup as per another reviewer, added a tsp of vanilla. Baked at 375 (was using dark non-stick pan) and baked for 12 minutes. These made 32 mini muffins. Perfect for toddlers since they waste the regular size muffins. Will definitely make again.

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champa

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Reviewed: Nov. 23, 2008

***** I did not have skim milk (or any milk left!) so I used Carnation Instant Milk & the recipe still worked really good. ***** These are SO good. I made them yesterday and again this morning.

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Bean

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Reviewed: Nov. 14, 2008

these were dry.

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collins

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Reviewed: Nov. 7, 2008

Made a few changes, like others, and these came out incredibly good, with a dense, coffee-shop muffin texture and a delicious taste. Very moist, too. Made 16 medium sized muffins. For the flour, used 1 cup all purpose and 1 cup whole wheat, plus 1/4 cup wheat germ. Used 1/2 cup dark brown sugar instead of white (extra moisture and more flavor). Instead of milk (I always bake non-dairy for allergy and kosher reasons), I used 1/2 cup chocolate soy milk and 3/4 cup regular soymilk. Used 2 eggs and only 1/4 cup canola oil, and added 2 tsp vanilla extract and about 1 and 1/2 tsp cinnamon. And about a cup of regular non-dairy chocolate chips. My husband isn't usually a big muffin fan, and he couldn't stop raving about this one. And the sugar topping was a nice addition, though it really didn't need any more sweetness. Baked for 19 minutes at 200 Celsius, middle rack.

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Melissa

Cooking Level: Expert

Home Town: North Miami Beach, Florida, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Oct. 29, 2008

This recipe is great! I tried it today and it turned out perfect. Some alterations I made: I used 1 cup of milk and 1/2 tsp of vanilla. My muffins turned brown at the tops at the 10 minute mark yet remained uncooked inside, so I lowered the temperature down slightly to 190 degrees C to prevent them from burning. The batter made 12 lovely, slightly large muffins, and my family loved them! Thanks!

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Eltaria Lee

Cooking Level: Beginning

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Reviewed: Oct. 27, 2008

Too bland... I used 1 cup of milk and a little vanilla extract. Only baked for 18 min as recommended. Didn't put the topping on. Maybe it needs more chocolate chips... It was very moist though...

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crodz

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Reviewed: Oct. 16, 2008

Delicious! I made the changes that other people recommended and these turned out really light and fluffy. Had these ready when the kids came home from school and they disappeared pretty quick!

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Shelley

Cooking Level: Intermediate

Home Town: Antigonish, Nova Scotia, Canada

Living In: Dominion, Nova Scotia, Canada

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Reviewed: Oct. 14, 2008

Didn't make any changes and the muffins were GREAT!!

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Ronda

Cooking Level: Intermediate

Living In: Yelm, Washington, USA

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Reviewed: Oct. 13, 2008

I followed the recipe and used 1 cup of milk, as was suggested, as well as a tsp of vanilla. I am disappointed in the results. They are more like a biscuit with chocolate chips than a muffin. Cooking time is way too long and should be 18 min.

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JPRO45

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Chocolate Chip Muffins

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