Reviewed: Feb. 11, 2012

added 1 egg, used salted butter, reduced salt to 1/4 tsp, 3/4 c. sugar. definitely chocolatey. ok inside, not dry, outside was crispy though. didn't use cupcake liners so not sure if that has anything to do with it. i made these to use up my buttermilk. i might make them again if i have buttermilk to use up but i won't go out of my way. certainly yummy for the chocolate factor though!

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Reviewer:

Susan

Cooking Level: Intermediate

Living In: Sioux Falls, South Dakota, USA

Reviewed: Jan. 7, 2012

Substituted 2/3 cup of whole wheat flour instead of white flour. Added 1 egg, 1/4 cup of sugar, 1/4 cup buttermilk. Used regular chocolate chips. Made 22 muffins. S.

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Reviewer:

choco

Reviewed: Nov. 6, 2011

I did not care for these at all. They ended up having a very odd texture and were very over done. I put them in at 400 for 18 minutes. When I checked them they were done, done.

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Reviewer:

CARIANN77

Cooking Level: Intermediate

Living In: Sterling Heights, Michigan, USA

Reviewed: Sep. 4, 2011

I made the recipe for 12 and used my larger muffin tin. Baked for 25 minutes at 400 as recommended. When I let them cool I tried to remove them from my non stick pan which also used PAM to lubricate and they stuck inside - not because of burning - but lack of cohesion. I suspect they need another egg to fix this. Otherwise very nice.

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Reviewer:

voradtralundir

Reviewed: Aug. 19, 2011

This recipie is very good. I followed the advice of one of the reviewers and added another egg, another 1/4 cup of sugar and 1/2 cup of sour cream. I think they're better than Costco's. I know my husband (the chocoholic) will love them.

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Reviewer:

nonie

Reviewed: Jul. 25, 2011

These muffins were FANTASTIC. Changes I made based on a combination of other reviews are: Used a total of 3/4 cup sugar instead of 1/2 cup, used 2 eggs instead of 1 and added 1/2 cup sour cream. Used regular size chocolate chips, and yield was 15 super sized muffins.

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Reviewer:

Tony

Reviewed: Jul. 6, 2011

I am always scared of altering baking recipes, so I ignored other's posts and followed the recipe perfectly. I was a little wary when spooning the sticky, thick mixture into the cups. Turns out, I had every right to be. The flavor is great, but they are dry. Will definitely be following the suggestion of one cup milk and more oil next time. I like moist muffins!

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Reviewer:

mwhitson14

Cooking Level: Intermediate

Reviewed: May 24, 2011

I made these muffins for a friend of ours who's grandma died recently, but I took 1 of the muffins and ate it so I could review it here ;) First of all, they rose way more than the title image on this page (which is a good thing!). Also, the muffin was light & airy--almost like the texture of a red velvet cupcake. I added 1/4 cup more buttermilk, and 1 more egg like another user advised, so I have no idea how much of the rising the extra egg caused, and how much of the moisture the extra buttermilk and egg caused as well. Overall, with the added ingredients this recipe was close to perfect. Thanks for the recipe! ~Bae

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Reviewer:

Bae

Cooking Level: Intermediate

Living In: Rockville, Maryland, USA

Reviewed: May 11, 2011

To compensate for all the dryness i used: 2/3 cup butter instead of 1/3 cup. 1 1/4 cup buttermilk 1 additional egg yolk (NO EXTRA WHITE) Baked for 18-20 minutes and then I let it rest I have to say, they came out pretty darn moist but still not Costco Choc/Choc muffin moist. I will post pics later.

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