Reviewed: Dec. 19, 2007

I have been using this recipe for a year now and it is my "official" chocolate chip muffin mix. By making some very simple alterations, I've had some really wonderful results. First, to combat dryness, I add the amount of 3/4 cup of milk AND 1/4 cup of sour cream. Not enough moistness for you? I've gone as much as 1/2 cup of the sour cream and been happy with it--depends on your tastes. I also add a teaspoon of vanilla extract into the batter, which lends a great flavor. I love the topping of sugars, but they are also wonderful with coarse sugar sprinkled on the top. It's a simple recipe that yields consistant results. My daughters love these muffins and request them often.

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MANDACOOK1

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Reviewed: Dec. 14, 2007

These are ok... I think it'd be better with some tweaking though. I used a cup of milk like others recommened, which worked well, but they were still awful crumbly. It said not to overmix, but maybe I'll have to mix a bit more next time. It's worth working with to get right though :)

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fallfares

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Reviewed: Dec. 11, 2007

We love this recipe! My four year old daughter and I made them today. We did use 1 cup of milk instead of 3/4 cup, as suggested by other reviewers. We also added the topping, which we feel the muffins definitely needed to make them sweet and yummy. These are just tasty all around! And we did use half of the oil, not all of the 1/3 cup it calls for, as I see some other reviewers left the oil out all together. We will make these muffins again!

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ONEKODY

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Reviewed: Nov. 29, 2007

I added extra milk like recommended by others. They turned out great and were best when warm. However, after a day or two they were rock hard, but made good scones with tea. Especially since they weren't over sweet (I left off the topping). I might try them again.

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CECOJR

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Reviewed: Nov. 18, 2007

My 3-year old daughter wanted to help fix breakfast this morning, but I didn't have any prepackaged mixes on hand. I chose this recipe because it used ingredients I had on hand, seemed quick, and had a high rating after many reviews. I followed the advice of previous reviews and increased the milk to 1 cup. I kept everything else the same, except I used mini-muffin cups. Baking at 400 degrees for 10 minutes yielded perfect results. My entire family enjoyed this breakfast treat. The muffins were soft and sweet! One thing I would note: several people mentioned leaving off the topping. I think that the batter would not have been sweet enough on its own. I was tempted to add sugar after tasting it, but didn't. The sugar topping remedied this in the final product. If you plan to leave the topping off, I would add a little sugar to the batter. If you add sugar and use the topping, you'll probably find it too sweet. Thanks for a quick and easy recipe!

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CARANICOLE154

Cooking Level: Intermediate

Home Town: Jeffersonville, Indiana, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Nov. 9, 2007

boring needs more flavor in the dough

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Tim

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Reviewed: Oct. 20, 2007

Followed recipe exactly. Was not impressed with it. Ended up throwing the muffins away. Very dry, hard, and little flavor. Will not make again.

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Elizabeth

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Oct. 14, 2007

All I can say is YUM. I followed the recipe exactly, and it turned out great.

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Ashley

Cooking Level: Expert

Home Town: Helena, Alabama, USA

Living In: Hoover, Alabama, USA

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Reviewed: Oct. 12, 2007

Substituted white chocolate chips + 1/4c dried cranberries. Also used 1c milk instead of 3/4, and a little more oil (as suggested by someone else).

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Sumehra

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2007

These muffins don't need any special ingredients only those that can be found in any home! And they're still delicious! I love them.

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ANTARESNOR

Cooking Level: Beginning

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Reviewed: Oct. 10, 2007

I followed the instructions exactly, taking care not to over mix the batter. These muffins turned out great, with rave reviews from my family. I will definitely make this recipe again!!

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Kathryn Builta

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Reviewed: Sep. 30, 2007

My daughter made these for her dad and I when we went to visit and we loved them. However, when I made them they didn't taste anywhere as good. We finally realized she had left out the oil. I made them again without the oil and they were great. We'll make them many more times but we'll never use the oil again!

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RLCOX

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Reviewed: Sep. 25, 2007

i made these today for my boys packed lunch boxes. i also added some cocoa powder to the mix. they turned out just fine. many thanks.

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traceym

Cooking Level: Intermediate

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Sep. 13, 2007

My 5 yr old daughter wanted to make choclate chip muffins for her Fall Fair at school, so we tried this recipe. It was very easy to make and she won a 2nd place ribbon!! She was very pleased!!

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LEAHMURRAY

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Reviewed: Aug. 27, 2007

This was good, but I did add 1 cup of milk, and the 1/4 of oil. I didn't add any more egg, and I did add 1 1/4 tsp of vanilla, however, this made it a little too rich for us. I think next time I'll use just a tsp or so. Oh, and I didn't put the sugar topping on either. I'll probably make these again.

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brandylynn

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Reviewed: Aug. 26, 2007

I can't say as I was too impressed with this recipe. The muffins don't look like muffins at all- just shapeless balls of dough. They taste acceptable, but I would not be inclined to bake these again.

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Michelle

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Reviewed: Aug. 19, 2007

Had relatives in from out of town - went to Perkins they didn't have any chocolate chip muffins so I wanted to make them some. I chose this recipe because it had so many reviews that were favorable. I followed the suggestions of increasing the milk b ut I also made the following changes - I added 2T. unsweetened cocoa and 2T. brown sugar to the dry products. Baked at 400 degrees for 18 minutes and they were awesome. I did not add any vanilla. They were perfectly sweet and muffin consistency.

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Amy

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Reviewed: Aug. 8, 2007

I did not like this recipe very much. It was not the right consistency for a muffin batter. . tough doughy. I will not make it again.

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sherriep

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: High River, Alberta, Canada

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Reviewed: Jul. 19, 2007

I have tried this but substituted a half cup of all purpose flour with 1 half cup of cornmeal to give it a little more flavor. I found them to be very good within a few hours out of the oven, but sadly they dry up very quickly.

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Patrick C.

Cooking Level: Beginning

Home Town: Hawthorne, New Jersey, USA

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Reviewed: Jul. 15, 2007

Wonderful & tasty, a new favourite!

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nes

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