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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michigal

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Reviewed: Mar. 15, 2009

These were not at all what i expected. didnt have an intense chocolate flavor. I did substitute with whole wheat flour and some rapadura sugar instead of all white but it should have atleast still had a chocolate flavor which was lacking. for the second half of the batch i was baking i added some oil and milk and cocoa powder and almond extract, which helped in the moistness but still not the richness i was hoping for. all in all its an ok recipe nothing amazing or i would try again.

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IBULJD

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Reviewed: Mar. 12, 2009

Excellant! My family loved these! But they're more of a snack or dessert than a breakfast muffin.

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Mothersweetness

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Reviewed: Mar. 10, 2009

Fantastic muffins. The only thing i would change is adding a bit more cocoa because they just didn't quite taste chocolately enough. The only thing i changed was using half milk chocolate and half dark chocolate chips. MMMM!

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*Lisa*

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2009

pretty good but too much baking powder

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Kisi

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Reviewed: Feb. 28, 2009

Didn´t change the recipe a bit accept for a bit more milk. Next time I will add oil as well, I found them a bit dry but they taste delicious!

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Valgerdur

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Reviewed: Feb. 21, 2009

This muffin recipe is really good. It actually taste better the next day when you heat it up in the micro for 30 seconds or more depending on how hot you like your muffin. I followed the recipe the way it is plus took other reviewers suggestions such as adding 1/2 Tbsp canola oil, 1/2 Tsp. salt, 1/2 cup cocoa powder, 1/2 cup ghiradelli cocoa powder, and 1/4 cup espresso. I used espresso rather than coffee because it enhances the taste of the chocolate better. I will surely make this recipe again.

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Dotts

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Reviewed: Feb. 18, 2009

These were very, very good. I added about 1/4 cup extra cocoa and 2 TBL Baileys as per other suggestions.

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Marianne

Home Town: Ivesdale, Illinois, USA

Living In: Saint George, Utah, USA

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Reviewed: Feb. 17, 2009

Wonderful muffins! I just finished baking them and my man ate four right out of the oven haha. I'm not one to review a recipe that I've changed but the only thing I did was add a bit more milk then it called for. I love it when a recipe turns out just as yummy as they said it would! It made about 18 muffins. Just try it!

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Bernadette

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Reviewed: Feb. 16, 2009

These are really good. I did make some changes like some people said. I used more cocoa, 3 tablespoons oil, omitted the nuts, and used M&Ms baking bits because I ran out of chocolate chips. I also forgot to sprinkle with the 4 tablespoons of sugar. I think these muffins taste better after sitting overnight in a container because when I ate one one fresh it was more like a cupcake than a muffin. The next day, it tasted like a muffin from a bakery! Thanks!

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Erin

Home Town: Tucson, Arizona, USA

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Reviewed: Jan. 27, 2009

Pretty darn good! Not sure if there is much you could do to improve these. I made the recommended ingredient adjustments and ommitted the nuts. They turned out super chocolately (which is what I wanted) and moist! Can't wait for hubby to try one with his coffee tonight.

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JFRANK411

Cooking Level: Intermediate

Home Town: Sterling Heights, Michigan, USA

Living In: Troy, Michigan, USA

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Reviewed: Jan. 24, 2009

These were perfect! Exactly what I was looking for... a MUFFIN, not a cupcake. I followed some prior tips: I used 1/4 cup more milk and 1/2 Tbsp. more (canola) oil. I also sprinkled the tops of the muffins with the (mini) chocolate chips and chopped nuts, but they did not sink like another reviewer had mentioned, so next time I will mix them together in the batter. Maybe they added a lot more milk and it made the batter thin. I will definitely make these again!

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Ginger

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2009

These were quite good. They weren't AMAZING, but they were good. I had to use part brown sugar/part white sugar due to what I had at home. I also had to use whole wheat flour, which is probably what is leading me to give 4 stars and not 5. Even with those substitutions, these were a nice treat. If I made them again, I think I would substitute some of the milk with cold coffee. That can give a chocolate dessert a wonderful, richer flavor.

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MLPS

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Dec. 31, 2008

These muffins are awesome!!!! This recipe makes 24 medium size muffins not the 12 posted!

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Patopo

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Reviewed: Dec. 24, 2008

I also used SukeyNY's addition of 1/2 cup more milk and an extra tablespoon of oil, and I used a heaping 1/2 teaspoon of salt. These muffins are awesome and taste very similar to those delicious Costco chocolate muffins you buy in the bakery, 5 stars on this one thank you!!!

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SHUGAMAMA

Cooking Level: Intermediate

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Reviewed: Dec. 20, 2008

Excellent! Chocoholics love it. =)

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ee hoon

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Reviewed: Dec. 13, 2008

These were great! Even after sub'ing 1c whole wheat and 1c white whole wheat. I did modify them by following others' suggestions: upped the cocoa powder and milk by 1/4 c each, and salt to 1/2 t. Thanks!

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Emery

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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Reviewed: Dec. 11, 2008

Great Recipe! I tried it with wrappers and without and both were fine. I sprayed the pan and had no sticking. Decorative wrappers always need to be sprayed cause they will stick regardless. Just a side note on the applesauce comment. Yes, it was for sure the applesauce that will make them heavy. Apple Sauce is a horrible substitute for oil! Sour cream or yogurt works great. Try that instead. If your baked goods sink, simple problem. Wasn't baked long enough. As far as the choc. chips sinking. Add Half your flour mixture into the wet mixture. Then add the choc. Chips to the remaining flour mixture whisk together. Then add to the wet batter. No more sinking chips! Hope these tips help!

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Christine

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Dec. 8, 2008

This is more like a 10 star recipe. As always, I try the recipe first as it is printed exactly. Even to the minutes to bake them. These were excellent. Everyone who tried them, wanted more. Moist cake with gooey chocolate chips. I used half Ghiradelli dark chocolate and half semi-sweet chocolate chips. Second time I made them, I omitted the chocolate chips,the almond and sugar on top and over baked. (I was watching tv at the same time and wasn't thinking what i was doing.) DON'T do this. You will be disappointed with a dry muffin. I may try the tip of adding a little raspberry jam to the center of these as I do believe the flavors would be great together.

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Dianes Favorites

Cooking Level: Intermediate

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Reviewed: Dec. 8, 2008

I would give this more than a 5 star! its incredible... moist and gooey just perfect :) i did some of the other users suggestions and used 3/4 cup of cocoa, 3 tbsp oil and 11/2 cups of milk and 1/2 tsp of salt. I omitted the nuts since am not a fan and i ran out of chocochips so i used chunks of baking choco instead turned out just great :) yummoooo

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