Reviewed: Nov. 16, 2009

Delicious! Kids loved them! I saw reviews saying it was dry so I added an extra egg and 1/2 cup of light sour cream. I also used skim milk instead of buttermilk. Thanks for much for sharing this recipe!

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denali184

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Reviewed: Nov. 15, 2009

I'm going to throw my 2 cents in here as well! With minor modification, these were AMAZING! I didn't have sour cream, so instead of the buttermilk, I used heavy whipping cream. I didn't have sour cream, so I added more heavy whipping cream (come on! They are already not healthy for you! Caution to the wind and such). I did sub the 6 tbsp coco, 7 tbsp sugar, 1/4 cup butter for the semi-sweet baking squares and added an extra egg. Very moist and VERY chocolaty! I'm a chocaholic and one regular size muffin did me in! Thanks for posting! Will be making again!

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AuntB

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Reviewed: Oct. 10, 2009

These are good with modifications. I took other reviewer's advice about adding an extra egg, increasing the sugar to 3/4c (instead of 1/2c) and adding 1/2c of sour cream. I didn't have sour cream, so I added 1/2c of extra liquid (orange juice and marsala wine). In retrospect, I think 1/2c of oil would've been a better add-in, since the only source of fat in this recipe is the butter used to melt the chocolate.

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Laylah

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Oct. 4, 2009

I was lacking quite a few ingredients for this recipe, but these muffins still turned out great. For those of you who are kind of poor these days, the following things might work for you: I did not have any sour cream per previous reviews, so I added 1 egg and 1/4 c. oil to make them more moist. I did not have any baking chocolate or cocoa, so I melted 3/4 c. semisweet chocolate chips with the 1/3 c. butter. I used milk instead of buttermilk, as suggested by previous reviews. However, I only had powdered milk, so I used 3/4 c. water and 1/4 c. powdered milk. Since there was extra liquid in the batter from the extra egg and oil, I used 2 c. flour. I am a chocoholic, so I added 1/2c. extra semisweet chocolate chips. A 1/2 c. of pecans was a good addition, too. Hope this helps those who did not have all the ingredients :) Great recipe...thanks!!

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Naxxramas

Cooking Level: Intermediate

Home Town: Monterey, California, USA

Living In: Fayetteville, Arkansas, USA

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Reviewed: Sep. 30, 2009

Don't make this without the suggestions! I added Sour Cream and replaced the buttermilk and they turned out to be the most delicious thing I've baked so far!!! I only had 4 bars of chocolate instead of 6 though, but they still came out wonderfully. OMG delicious!!

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zyklonbrie

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Reviewed: Sep. 27, 2009

Did the changes due to the comments on the dryness, added sour cream milk instead of buttermilk, switched to chocolate powder and added sugar turned out great!

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soccindy

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Reviewed: Aug. 21, 2009

dry, not very good as written

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Mothersweetness

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Reviewed: Jul. 20, 2009

this is the worst muffin ever

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jessica

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Reviewed: Jul. 15, 2009

We found this recipe to be very dry even when under baking the next batch to see if I had made a mistake of overcooking... maybe a modification would be helpful.

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mkat

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Reviewed: Jun. 14, 2009

This is a terrific muffin recipe, my kids adore this. One thing i would rec is that you don't overcook them or they can be a little bit dry and the best quality chocolate you can afford will make you the best tasting muffins.

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pippa

Cooking Level: Intermediate

Home Town: Ballymoney, County Antrim, Northern Ireland, U.K.

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Reviewed: Jun. 8, 2009

These muffins are very very good way better than store bought ones. I added the extra ingredience of 1/2c of sour cream, 1/4c extra sugar and one extra egg like the other reviewers. This surely did make moist delicious muffins. I will be making this recipe again.

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martha thomson

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Reviewed: May 26, 2009

these are so yummy =0) i followed the recipe exactly how it is and they came out really good =).. i didn't how ever add the chocolate chips and they were great anyway .. i also frosted these with cream cheese frosting and they where delicious!

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Jmari

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Reviewed: May 16, 2009

I also took the advice of other reviewers, using regular milk and 3/4 c sugar, and added the 1/2 c sour cream. My boys devoured these! They are just fantastic! Thanks for the awesome recipe - I'm sure my family will insist that I make these often!

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Kathy A

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: May 14, 2009

I have to give 5 stars. i did take the advice to add 2 eggs but other than that, it is the best recipe I have ever tried 4 choc muffins. I have loads of recipes from different cook books but nothing worked as good as this one. Thank you :o)

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GEEZ

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Reviewed: Apr. 23, 2009

They are rich in chocolate flavour and delicious.Problem of dryness many people reported is because tempertaure required is 350 degree rather than 400 and time 18-20 minutes is good.Also I added a little more sugar and also little bit more buttermilk , than what was called for.. as dough was very thick.Both changes prevented them from being dry.

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Siya

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Reviewed: Mar. 27, 2009

Great recipe! My friends raved about them for weeks. I followed the others with the sour cream and extra egg.Recipe's a keeper!

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Alli

Cooking Level: Expert

Home Town: Wellington, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Mar. 12, 2009

yum, these were good! I followed other reviewers' suggestions and added an extra egg, 1/2 cup sour cream and upped the sugar from 1/2 to 3/4 cup. I also added extra vanilla (2 tsp total) and omitted the chocolate chips. (I know, I know... WHAT was I thinking???) I was trying to make them a bit healthier by leaving the chips out. Actually, they were still really good, even without the mini-chips. I'll make this again! Yum!

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JessiGuest

Cooking Level: Intermediate

Home Town: Long Beach, New York, USA

Living In: Richmond, Virginia, USA

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Reviewed: Jan. 11, 2009

These were so yummy! Like the other reviewers, I made some changes. 1 extra egg, 3/4 cup sugar, cocoa and butter instead of bark. Instead of adding sour cream, I added 1/2 cup of BEET puree. Yep, BEET! Gives them a hint of earthyness, but if you dont tell anyone it is there, they will never know. They turned out chocolatey, moist, rich, and the beet makes them a little less guilty!

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JenSaidYes

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Reviewed: Jan. 8, 2009

These were pretty good. I love chocolate muffins and wanted to make my own. First time I ever baked anything from scratch! The only problem that I had was that they were a little dry, and had too many chocolate chips in them (which all floated to the bottom of the muffin). Next time I'm going to add an exta egg like other people here ahave said for the dryness, and not use so many chips. Any suggestions on how to get the chips to spread thoughout the entire muffin (first time baker here)? Will for sure make these again!

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Desiree

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Reviewed: Nov. 27, 2008

I gave this 3 starts because it was tasty but not WOW-delicious. Even with adding an extra egg and sour cream it was still dry. The chocolate flavour was perfect, but the texture is definitely too dry. I'll keep looking for the perfect chocolate muffin... sigh... if I must eat more chocolate :-)

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