Reviewed: May 25, 2012

I should have read the reviews and added baking soda. My muffins turned out hard and too chewy and dense. I guess my sourdough starter is too new.

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Reviewer:

TerryRay

Reviewed: Jan. 4, 2012

I followed dpoet's suggestions and these turned out amazing. I'll be making the recipe with those modifications again!

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Reviewer:

Regina

Reviewed: May 1, 2011

I tried these before reading the reviews and while mixing the batter, I noticed that it was very very thick so I knew these would be a heavier "biscuit" rather than a muffin. However, keeping that in mind, as well as the fact that I got distracted while adding ingredients and forgot the Cinnamon; I found these to be delicious! I used a young, regular sourdough starter and everything except the Cinnamon was added as the recipe stated. The flour I used was a whole wheat organic, the sugar was unprocessed organic, and the salt was Celtic Sea salt. These things may have made the difference.

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Reviewer:

Curvy_em

Reviewed: Jan. 19, 2010

As suggested, I used 2 tsp of baking soda and 3/4 cup of sugar. I put a tsp of honey in it and used less chocolate chips. I had no problem with them rising, and they are just the normal density of any muffin, however I also had a little trouble with them sticking to the paper wrappers. Oh well. They taste pretty good, and I'd suggest giving the recipe a try.

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Reviewer:

pbfanRach

Reviewed: Jul. 1, 2009

followed advice...to increase sugar to 3/4 cup and add 2t bake soda to 1/4 cup water excellent!!!

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Reviewer:

JUDILUTZWOODS

Home Town: Fredonia, New York, USA

Reviewed: May 30, 2009

I did not care for this recipe.

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Reviewer:

flupque

Reviewed: Nov. 2, 2008

I used Friendship Bread Starter for this recipe. I used half a cup of baking cocoa to make the batter more chocolate-y and cut the flour back to a cup and a quarter. I also upped the milk to a half cup because I knew the batter would be thick and cut the sugar back to 1/3 as the Friendship Bread Starter was sweet enough on it's own. Even with my changes, these weren't good. They were heavy, tough and bland. I ended up throwing them out. Sorry. I really tried.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Apr. 2, 2008

Is there suppose to be baking powder in these? Mine were doughy and didn't raise up like most muffins do.

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Reviewer:

Barb

Cooking Level: Intermediate

Home Town: Wray, Colorado, USA

Reviewed: Feb. 27, 2008

I adjusted this recipe somewhat. I added 2 tsp. baking soda, subbed the sour cream for milk, and increased the sugar to 3/4 c. as dpoet suggested. Also used ww pastry flour(3/4 c.)and 1 c. AP flour. The muffins were light and raised beautifully. Really delicious and yummy.

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Reviewer:

SSCHILTZ1

Reviewed: Nov. 3, 2007

These muffins are chocolatety yummy, and I followed the recipe exactly! This is my first try at something sourdough. They really stuck to the paper baking cups that I decided to use, though. I won't use the paper cups again.

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