Reviewed: Oct. 9, 2008

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.

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SCOUTSAGIRL

Cooking Level: Expert

Home Town: Buxton, Maine, USA

Living In: Porter, Maine, USA

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Reviewed: Oct. 7, 2008

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.

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mrspaws

Cooking Level: Expert

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Reviewed: Oct. 5, 2008

I did not care for this recipe.

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kate

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Reviewed: Sep. 21, 2008

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.

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SUTOZA

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Reviewed: Sep. 8, 2008

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. =(

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Autumn Leaves

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 6, 2008

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

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Thomas

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Reviewed: Sep. 5, 2008

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.

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Jane, Chef du Cross Country

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Reviewed: Aug. 30, 2008

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.

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Kristy

Cooking Level: Intermediate

Living In: Bellingham, Washington, USA

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Reviewed: Aug. 26, 2008

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!

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Goldana

Cooking Level: Beginning

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Reviewed: Aug. 18, 2008

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!

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MONKEYJADE

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Living In: Glasgow, Lanarkshire, Scotland, U.K.

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Reviewed: Aug. 14, 2008

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.

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CALJAKE

Cooking Level: Expert

Living In: Wilmington, Massachusetts, USA

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Reviewed: Aug. 13, 2008

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.

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bakingaddict

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Aug. 13, 2008

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!!!

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Sue

Cooking Level: Expert

Living In: Saint Cloud, Florida, USA

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Reviewed: Aug. 5, 2008

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.

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Lesley Maria

Cooking Level: Expert

Home Town: Durham, Durham, England, U.K.

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Reviewed: Aug. 4, 2008

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.

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Roxanne J

Cooking Level: Intermediate

Home Town: Fredericton, New Brunswick, Canada

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Reviewed: Jul. 27, 2008

even when adding more milk and applesauce, I found this batter very tough to work with and the gluten developed very quickly- so I had to let it set for 20 minutes before scooping into the muffin tins. They tasted more like scones as opposed to muffins. Also 3/4 cup of chocolate chips was plenty!

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Cynthia B

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jul. 18, 2008

Good taste but came out very dry.

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Annabel

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Reviewed: Jun. 29, 2008

These muffins are great. I can't stand it when people give something a bad review when they haven't followed the recipe. "I added this and took away that" Don't give a bad review when you've created a totally different recipe. I followed the recipe exactly and it was perfect. I also made a second batch using chocolate chips and strawberries. Very yummy!

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Angie

Cooking Level: Intermediate

Living In: Ulster, Pennsylvania, USA

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Reviewed: Jun. 25, 2008

These were quick and easy to make but I did not like the taste of them at all. They were very bland the only thing you could taste was the chocolate chips and though there were plenty of those it did not mask the blandness of the muffin itself. I would find another recipe.

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Alice

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Reviewed: Jun. 9, 2008

This recipe is wonderful. I tried it with raspberry chips and it was just as good.

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Jesse

Cooking Level: Intermediate

Living In: Cameron, Missouri, USA

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