Recipe by Laura
"Very, very chocolate-y! Great with a glass of milk."
Watch video tips and tricks
6 (1 ounce) squares
1 1/2 teaspoons
1 2/3 cups
mini semi-sweet chocolate chips
From reading the reviews, it sounded like they were really dry. I fixed this by adding another egg, 1/2 cup of sour cream and normal milk instead of butter milk. They tasted great! I also noticed that it called for a lot of baking squares, so I used chocolate chips. This worked, but needed a lot of them. So, I fixed it by mixing 6 tablespoons cocoa powder, 1/4 cup butter, and 7 tablespoons sugar in replacement. They turned out exactly the same as before, success!
Same as many reviews said they caved in in the middle. My daughter said the mmiddles tasted good but the edges were completely burnt long before the middle was cooked.
OMG, these muffins are AMAZING. I took everyone's advice and added 1 egg and 1/2c sour cream and used regular milk instead of butter milk. I was also short 2 squares of chocolate, so I substituted 3tbsp cocoa and 1tbsp butter for each square.
Also, if you use larger chocolate chips, mix them in with the flour -- that way they'll stay even distributed instead of sinking to the bottom. AND! If you're worried about your muffins sticking to the paper cups, LIGHTLY spray them with cooking spray, and it'll be fine.
Did I mention that these are amazing? Because they are. Good luck!
Even though I made changes I still gave these muffins 5 stars because my children loved them. Add the 1/2 sour cream, 2 eggs (instead of 1) and 3/4 sugar (instead of 1/2 c) and they are perfect. Also, reduce the cooking time. I only cooked mine for 18 minutes.
With the modifications (3/4 cup sugar, 1/2 cup sour cream and 2 eggs) these were absolutely PERFECT!
This recipe is a keeper!! I did take the comments about dryness to heart and added an extra egg to the recipe. It worked out great! They are nice and moist and still baked to perfection in just 20 minutes.
I used the advice from some of the reviewers. I added an egg, 1/2 c sour cream and used regular milk instead of buttermilk. It was fabulous. I double the recipe for the first try and got 3 and 1/2 doz muffins. They were slightly over cooked at 20 min in the oven, next time I'll check it at 18 min. If I had a jumbo muffin pan these would be like the yummy bakery muffins, but they're a smaller version.
I initally tried the recipe using the recommendations of adding the extra egg, 3/4 cup of white sugar, and 1/2 cup of sour cream and, while they were good, they weren't the "WOW!" I was looking for. I then made another batch making a few more adjustments/additions and achieved exactly what I was looking for in a double chocolate muffin; very rich and moist (similar to the ones I used to buy at Superstore). I increased the chocolate to 8 ounces as I found the first batch wasn't "chocolately" enough (yes, I am a chocoholic) by using 4 ounces of Baker's semi-sweet chocolate and 4 ounces of Baker's Premium dark chocolate, 1/2 cup of sour cream, 2 eggs, 1/3 cup of 3% milk, 1/2 cup of vanilla yogurt (not fat-free), 1/2 cup white sugar, and 1/4 cup packed golden brown sugar. It took 22 minutes at 400 degrees F for them to bake and I started checking at 18 minutes just to be sure I didn't over-cook them. I know this isn't the healthiest recipe but if you're going to eat a double chocolate muffin, I say throw caution to the wind and enjoy!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Chocolate Chip Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 132
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make moist, spiced pumpkin muffins loaded with chocolate chips.
Watch how to make chocolaty muffins kids love.
See how to make simple homemade muffins that are moist and chocolaty.