Reviewed: Nov. 20, 2009

WOW this recipe is great!! It's the perfect muffin texture. Only thing I did was use about 3/4 cup white sugar and 1/2 cup brown sugar because I ran out of white and I added mini peanut butter cups w/no nuts. The texture was OMG amazing. This will be my choco muffin recipe from now on!

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Stevie Bowden

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Reviewed: Nov. 14, 2009

My high school students loved this recipe. After a few results we changed it up a bit. We did not mix in the chips-we started sprinkling them on top-they didnt sink to the bottom after that. We also added white and milk chocolate chips for variation. The actual cake taste was amazing!!! I noticed that in every single batch the tops did not round, but stayed flat. If they filled the cups to the 3/4 mark the batter, when cooking, would overflow the cup. I do not like this! I will play with the recipe to find the problem and report back.

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SUSAN6284

Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA

Living In: Dallas, Texas, USA

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Reviewed: Nov. 10, 2009

I don't like nuts in my food in general so I make these with white chocolate chips and they're always a crowd pleaser, the best part is they are SUPER quick to make. Love them!

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Huntley

Cooking Level: Intermediate

Living In: Ipswich, Massachusetts, USA

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Reviewed: Nov. 9, 2009

Seemed like a pretty standard muffin to me. Not really special in anyway. I am special.

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BLANKPOINT

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Reviewed: Oct. 22, 2009

Wonderful recipe! I agree, a little more salt helps bring out the flavor. I also added a generous sprinkle of cinnamon. Wonderful texture. The recipe makes more than 12 muffins though, more like 16.

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zerlina

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Reviewed: Oct. 22, 2009

I have made them twice and both times a big hit. I mixed 1/2 cup white chocolate chips and 1/2 semi sweet choc.chips. They came out moist. Baked for only 20 minutes at 350 as suggested. Next time i may cut back on the amount of sugar used.

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Penny

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2009

I did`t like them, they came out dry.

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monjfr

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

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Reviewed: Oct. 16, 2009

So easy, so good! I loved that it is not too sugary, and somewhat crunchy with the walnuts (I didn't have any almonds on hand). Quick baking time, which was great!

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GERALDINEBCL

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Reviewed: Oct. 5, 2009

I didn't have any walnuts or almonds, so I made it without. The amount of batter was a little too much for 12 muffins, but they turned out perfectly.

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psparul

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Reviewed: Sep. 30, 2009

Great recipe. I was out of nuts, so did it without. Increased the cocoa and it was wonderful! Thanks for a great recipe!

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Dana Wright

Cooking Level: Intermediate

Home Town: Waukegan, Illinois, USA

Living In: Tomball, Texas, USA

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Reviewed: Sep. 27, 2009

This recipe was ok in taste. I thought it was too sweet and not enough chocolate. I didn't really like the texture as it was not as moist and decadent as I think a chocolate muffin should be. Also, the batter was too thin and the chips sank. I am sorry that it wasn't for me.

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yoyomama

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Reviewed: Sep. 23, 2009

Excellent! I made them minus the nuts, plus an entire bag of chocolate chips. Everyone loved these. Don't need to change the recipe one bit :)

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Terra

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Reviewed: Sep. 20, 2009

My son made these, really good. Did not add almonds, or much sugar on top at all. Gave a 4 because we used liners, and they stuck to liners & tiny burn on bottom. Next time will cook about 5 degrees less and 1 minute less. Was good though & he had fun making them.

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mnmom4

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Reviewed: Sep. 15, 2009

I followed the recipe to a T. I agree with others - stuck to the pan, which hasn't been an issue before, bland, not special. I ended up not taking them to my function.

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nessiers

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Reviewed: Aug. 29, 2009

Dry, bland and stuck to pan even after generous greasing. The only way I saved these was by making a little chocolate frosting to put on top to make them more like cupcakes. I'd skip this recipe

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swimminash

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 18, 2009

This is an excellent recipe. I do have one suggestion, though. The first time I did it exactly as written and filled the muffin cups 3/4 full, and instead of puffing up nicely they exploded sideways. This time I filled them all the way full and the puffed up beautifully, plump the way I think a muffin should be.

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kristine.mackin

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Reviewed: Aug. 17, 2009

Great recipe exactly as written. I made some changes to try to up nutrition and reduce fat and sugar: Substituted 1 cup whole wheat flour and 1 cup oats for the 2 cups white flour. The oats gave it that "oaty" texture, which my family doesn't mind. Decreased sugar to a scant 1 cup. Used 2 T applesauce instead of oil. For variety, used 3/4 cup mini choco chips and 1/4 cup white chips. Delish! Still a sweet treat to be eaten only on occasion, but a little better for us. (Or at least that's what I'm saying as I shove the third mini muffin down the hatch!)

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Laine's Cheesecakes

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Reviewed: Aug. 11, 2009

Fabulous! I made these with few adjustments. I used organic sugar rather than white, 1 tbsp more oil, and self-rising flour rather than AP (also losing the baking powder and salt), as this is what I had on hand. Very nice, moist and luscious muffins bursting with chocolate. Made them tonight for breakfast tomorrow and my boys are going to be ecstatic if Daddy leaves them any.

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Wendy

Cooking Level: Intermediate

Home Town: Tarboro, North Carolina, USA

Living In: Fayetteville, North Carolina, USA

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Reviewed: Aug. 3, 2009

Mine turned out very moist and delicious. I left out the nuts because I did not have it. Used 3 tablespoons of vegetable oil, and 1/2 tsp. salt. Mixed all the dry ingredients in a bowl and whisk the wet ingredients in another bowl. I then added the wet ingredients into the dry and mixed just until combined. Sprinkled more choc chips in the batter before baking. Very good. Yummy.......

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Abigail

Cooking Level: Intermediate

Living In: Lapu-Lapu City, Cebu, Philippines

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Reviewed: Jul. 23, 2009

My daughter made these the other day. I would probably give them 3.5 stars. I didn't think the chocolate flavor was as complex as some other chocolate muffins I've had- maybe the lack of espresso or coffee effected that. My daughter loved them and they sure didn't last long. Thanks for sharing the recipe.

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