Chocolate Chocolate Chip Nut Muffins Recipe - Allrecipes.com
Chocolate Chocolate Chip Nut Muffins Recipe
  • READY IN 40 mins

Chocolate Chocolate Chip Nut Muffins

Recipe by  

"These are the best chocolate muffins you will ever have!"

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
  2. In medium bowl, Sift together flour, cocoa, sugar, baking powder, baking soda and salt. In large bowl stir in milk, egg, oil and vanilla. Mix dry ingredients to large bowl; beat well. Add chocolate chips and walnuts, stir well.
  3. Fill muffin cups 3/4 full. Poke almonds into tops of unbaked muffins. Sprinkle muffins with sugar.
  4. Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 25 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Mar 02, 2006

I loved it! However, I did add 1/4 cup more milk and 1 tbsp more oil (I think it should resemble a cake batter when all is mixed together). Also did 3/4 cup of cocoa because I like it chocolately! And, lastly, I used 1/2 tsp salt and will use a bit more next time around. It is pretty hard to toothpick-test something with chocolate chips because the toothpick can come out wet even if the batter is done, so I just recommend that you cook for 25 minutes and it should come out as perfect as mine did! Great recipe -- thanks so much!

 
Most Helpful Critical Review
Nov 04, 2011

I made a few of the adjustments that other suggested. I'm not sure how to describe how these came out... Maybe tough? Chewy? The texture of them was odd, and I thought they were a little too sweet and a little too chocolatey for a muffin. Next time I make them, I will not do the adjustments and see how they turn out. My muffins also collapsed in the middle, I'm thinking I may have overmixed them. To avoid that next time, I will mix the wet into the dry instead of the dry into the wet. I find it easier to do without overmixing.

 
Nov 30, 2006

I made them without the nuts and almonds. they came out moist and delicious! I baked them for 20 minutes and they came out just perfect!

 
Jul 21, 2010

I followed the recipe exactly, baked them for exactly 20 minutes, took them to a function, and they disappeared in 15 minutes. Awesome recipe.

 
Mar 18, 2008

I just made these this morning and they are wonderful! I did make a few adjustments however. I substituted whole wheat flour for AP, omitted the nuts, used mini chocolate chips. I also substituted 2 tbsp of pumpkin puree for the oil, this not only cuts the fat almost completely out but helps the batter to have more body. It made 17 good sized muffins.

 
Jun 15, 2006

The muffins were great! Very easy to make and lovely to eat, considering this is only my third attempt at baking! Everyone loved them! I also took the advice of SukeyNY and used the following: 1.5 cups of milk, 3 tbsp of oil, 3/4 cup of cocoa and 1/2 tsp salt. Also, we made a mistake when purchasing the ingredients and got chopped almonds instead of whole ones, so we used a 1/2 cup of chopped walnuts + 1/3 cup of chopped almonds in addition to the chocolate chips. The muffins tasted wonderful anyway, and richer besides. We also forgot to sprinkle the sugar before baking, but reading the other reviews, I guess that's just as well. With all the extras, this recipe can yield at LEAST 16 muffins. We made 12 anyway by filling the muffin cups to the top so they were HUGE and lopsided but very moist. I hope this helped!

 
Aug 26, 2010

Good overall flavor. First, this made 20 regular sized muffins. Also, many reviewers stated that their chocolate chips sank to bottom of muffin; to resolve this issue dust chocolat chips with 1T flour. For those who think this is a dry muffin, check your cocoa. If it's dark or dutch cocoa you should add extra dairy fat (think sour cream) since chocolate, especially dark and dutch, will absorb the fat content in a recipe and dry it out (also the milk should not be skim or low fat). Also, if you omit the nuts this too will dry out the recipe as nuts add / help maintain moisture. That being said, I used 1 1/2 cup AP flour and 1/2 cup whole wheat, and 1 T oil plus 1T applesauce. Since I use a cocoa which is half semi-sweet / half dutch I added 2 t sour cream (double that if your cocoa is not a combo). My milk was 2%, but whole milk would've been a better option. Also, do not overcook. I baked 20 minutes and removed IMMEDIATELY from pan to help end residual baking. My muffins were chocolately and moist. The family really enjoyed. Better than store bought. P.S. For high altitude I reduced the baking powder by 1/2 t; this helps with over rising which leads to a deflated end product.

 
Jan 03, 2003

Whoa. Careful with these, don't eat 'em for breakfast, or you'll experience something akin to Death By Chocolate. These are for 'after' a meal, or an afternoon snack. I put a green M&M on top of each because as everyone knows, they are a very strong aphrodisiac. I give these muffins five stars.

 

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Nutrition

  • Calories
  • 376 kcal
  • 19%
  • Carbohydrates
  • 59.1 g
  • 19%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 15 g
  • 23%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 180 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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