The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
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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Cooking Level: Expert

Living In: Tempe, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Jul. 6, 2009
I made the recipe exactly as specified and the muffins came out wonderful. That is a true 5 star recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Jun. 23, 2009
I left out the nuts and chips, added a little extra cocoa, and pressed 1 tp. cream cheese into the center of the batter before baking the muffins. They were a hit!
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Home Town: Canal Fulton, Ohio, USA
Living In: Akron, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Jun. 17, 2009
great muffins everyone in my whole family liked them. i changed mine little bit.i used 2 cups of milk and they turned out great and i did not use almonds any way this was a great recipe
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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Jun. 12, 2009
I do love chocolate muffins and these were the best I've found so far. Iced a few of them and called it my birthday cake. :) Didn't quite reach the Sam's Club/Costco ones though, which is what I always have in mind in regards to CC muffins.
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Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Jun. 11, 2009
I love the way this recipe lets you delude yourself into prending your not eating chocolate cake for breakfast. =) These were very good and east to make. It did yeild 16 very full to the top "muffins". Needless to say the kids went nuts for these too.
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Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA
Living In: Laconia, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Jun. 6, 2009
I only had walnuts so I used a full cup of them and I added a good handful of white chocolate chips. Super delicious! Also, I only had bread flour handy and it still worked great. Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA
Living In: Milwaukie, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Jun. 5, 2009
do not over bake these!!!!! yummy...like eating a brownie! i did not use the almonds that were sugggested. thanks for sharing!
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Cooking Level: Intermediate

Living In: Liberty Center, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Jun. 5, 2009
I omitted the walnuts but other than that, followed exactly. Delicious when still warm. Unfortunately, mine got a little dry quite fast. I don't know why. I don't think I overbaked them, and I really was careful not to overbeat them. I would make again without the almonds on top, and maybe add a little extra oil for moistness. They are beautiful big chubby muffins, which I love! thanks for sharing.
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Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: May 20, 2009
Wow, these are some delicious and moist muffins! I used pecans instead of walnuts because I had an abundance of those and milk chocolate chips because that is what I had on hand. These muffins are wonderful! They were still moist and fudgy three days later! This one is definitely a keeper. Thanks for sharing!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: May 16, 2009
My family and I loved them. These were the best we've had. Very moist. We didn't add nuts this time, but will consider adding pecans the next time. My mix yielded 16 muffins that we good sizes.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.34 star rating.
Reviewed: May 16, 2009
I followed the recipe exactly and found this muffin to be a little flavorless. Not the best Chocolate muffin in my opinion.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: May 15, 2009
OMG!!!! These are Fantastic!!! To lighten them up, I replaced the oil with unsweetened applesauce (increased to 3 heaping tbsp)....I couldn't believe how FUDGY and CHOCOLATEY they were! Excellent recipe! Thanks
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Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Apr. 19, 2009
I made these without the nuts and they came out great! Baked 20 minutes and I made 17 muffins since there is so much extra batter. These are VERY rich!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
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Reviewed: Apr. 14, 2009
I added white chocolate chips at the request of my sister. These actually taste better the next day! I think I would add more milk next time. Also, the recipe makes 12 HUGE muffins.
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Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Apr. 10, 2009
I added applesauce in place of oil, 1/2 tsp. salt, and 1/4 cup more of milk. These turned out great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Apr. 9, 2009
YUM! I modified this to make it a little healthier by using whole wheat flour instead of all-purpose, and subbing applesauce for oil. I also used chocolate chunks instead of chips (it was all I had), and didn't add the additional sugar on top of the muffins at the end. They were AMAZING! The recipe ended up making more like 16 standard sized muffins instead of 12. I will definitely be making these again!!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.34 star rating.
Reviewed: Apr. 6, 2009
I followed some of the other reviewers changes by adding 1/4 cup more cocoa, 1/2 cup more milk, an extra tablespoon of oil, 1/2 teaspoon of salt. I used special dark cocoa. Next time, I would use 1/4 cup cocoa and 1/4 special dark because using all dark cocoa made the muffins look black. Tasted good but the color looked unappealing.
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Cooking Level: Intermediate

Home Town: West Milford, New Jersey, USA
Living In: Hopatcong, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Mar. 29, 2009
Divine! Granted, I took the advice of another reviewer and added a quarter cup more of cocoa powder. I like chocolate :) To lower the fat and calorie count some (I do the same with every muffin recipe; it works amazingly well) I used 2 tbsp. of applesauce and 1 egg white. The muffins rose beautifully and were absolutely delicious. Will definitely be making these again. Thank you for an amazing recipe!
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Cooking Level: Intermediate

Home Town: Monroeville, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Mar. 19, 2009
OUTSTANDING muffins. I even made these with half whole wheat flour and they were still great. they're moist without being greasy. This one's a keeper!
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