Reviewed: Dec. 7, 2008

Great recipe. I tried it the other week (with SukeyNY's alterations, though it could use a bit more salt still) and it made for amazing muffins (though I didn't use any of the nuts, added more chocolate chips instead).

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myrgd

Cooking Level: Expert

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Reviewed: Nov. 30, 2008

super! i omitted the nuts and this made 18 muffins for me not 12.

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tahoegirl

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Nov. 29, 2008

I dont know what I did wrong. Mine sank in the middle. The taste was awsome but I wasnt able to take these to church like I planned. If someone has any ideas on what I did please let me know as I would really like to mke these again.

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stacy32670

Cooking Level: Expert

Home Town: Willis, Texas, USA

Living In: Sparks, Nevada, USA

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Reviewed: Nov. 21, 2008

Tasty & moist! I didn't use any nuts and took the reccommended changes (1/4 cup more milk,1 tbsp more oil, 3/4 cup of cocoa, 1/2 tsp salt) My chunks dropped to the bottom - found this out after for the next time I try to make them... Easiest thing to do is flour them beforehand. Just measure the chips out into a separate container, lightly dust with flour, stir to coat completely, then incorporate into the batter. Also, you might want to try the mini chocolate chips. They are lighter, obviously, so they tend to sink less often. (still dust with flour though!)

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catt231

Home Town: Glasgow, Lanarkshire, Scotland, U.K.

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Reviewed: Nov. 17, 2008

These muffins are delicious. I did not use the nuts because my kids don't like them. The sugar on top made a slight crunch and the muffins were moist. They were great while they were still a little warm. The chocolate chips were melted and gooey. They were even good the next day heated in the microwave for 20 seconds. This is a recipe I will be making again and again.

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Karen L.

Cooking Level: Expert

Home Town: Old Bridge, New Jersey, USA

Living In: Lakewood, New Jersey, USA

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Reviewed: Nov. 15, 2008

These were delicious! My kids helped me make them and they loved them.

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murelzgirl

Cooking Level: Intermediate

Home Town: Metropolis, Illinois, USA

Living In: Durham, North Carolina, USA

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Reviewed: Nov. 15, 2008

These cupcakes are definitely "death by chocolate" and they are wonderful. I have made them twice, the second time I used almond extract instead of vanilla and they were excellent.

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princesst

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Reviewed: Nov. 14, 2008

THis was a sticky mess! They even stuck to the paper cupcake liners. NOT worth it!

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Katie38

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Reviewed: Nov. 8, 2008

Death by chocolate. As someone mentioned before, this is for someone who really likes chocolate and is not looking for a breakfast muffin. But I love chocolate :-) Next time, I will try to replace some coffee for the milk.

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DIAMONDLADY

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Reviewed: Nov. 7, 2008

I must have over baked these as mine were a little dry, and the texture seemed more like a brownie than a muffin. I used mini chocolate chips and didn't have a problem with them sinking to the bottom. I also used pecans instead of the walnuts and almonds (didn't have any). I will have to try these again and next time will try not to overbake them. For me these made 12 large muffins. I did bake them for 27 minutes but sometimes I find my oven does take longer to bake.

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wendynik

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Nov. 5, 2008

We love these muffins. Concerning the chocolate chips falling to the bottom of the muffins, I waited until I had the batter in the muffin cups and then added them on top. It worked out perfectly. None of them stuck to the bottom, and they were pretty much scattered through each muffin. Delicious!!

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Tiregoddess1

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Reviewed: Nov. 5, 2008

This recipe was pretty good, but not sure if I will make it again. I chose to make this recipe b/c I love Costco Choc chip muffins but won't buy them b/c of the fat/sugar in them. This recipe, for the name of it, was pretty low in all that, being that the recipe made 24 muffins. I did make the changes with the additional milk, salt, cocoa, but I changed the 3Tbsp oil to applesauce. I bake more with applesauce than oil & have never had a problem, so I am not sure if this is why I felt they were not very cake/muffin like. They almost felt rubbery. Not sure why since I bake with applesauce all the time, maybe more than 3tbs would have been better. Mine baked for 18 minutes & was perfect, anymore & they would have been overcooked. I gave it 4 stars b/c they are good & we will eat all of them, but not sure I will make them again.

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Shannon

Cooking Level: Expert

Home Town: Spokane, Washington, USA

Living In: Winter Springs, Florida, USA

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Reviewed: Nov. 4, 2008

These were the easiest muffins I've made in awhile. I didn't have choc. chips,so I added dried cherries instead and dusted them with powdered sugar hot from the oven. Friends love them!

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Kaye

Cooking Level: Expert

Home Town: Braintree, Massachusetts, USA

Living In: Madisonville, Tennessee, USA

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Reviewed: Nov. 3, 2008

If you change the whole recipe and end up with boring muffins.. please don't review the recipe, since you didn't even use it. I followed the recipe exactly, baked them for exactly 20 minutes, took them to a function, and they disappeared in 15 minutes. Awesome recipe.

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campagnes

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Reviewed: Nov. 2, 2008

Very moist. I did not change the recipe except I used dark cocoa instead of regular (I'm a huge fan of dark chocolate) and left out the nuts (I'm not a fan of nuts at all). I made 12 regular size muffins and still had tons left so I had to make a pan of mini muffins as well. Very yummy. I gave it only 4 stars because they stuck to my non-stick pan which I even sprayed with Pam. All the chocolate chips sunk to the bottom of the muffins and that is why they stuck. Definitely use muffin papers if you make these.

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Michelle

Cooking Level: Intermediate

Home Town: Centertown, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Oct. 27, 2008

Followed the directions to a T, minus the nuts (didn't have any). The muffins were delicious and moist! Thanks!

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WENDOPIA

Cooking Level: Intermediate

Home Town: Quebec, Quebec, Canada

Living In: Budapest, Pest, Hungary

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Reviewed: Oct. 24, 2008

Don't change a thing, they are great as written. They are almost like a brownie in a muffin cup.

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livingrn

Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

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Reviewed: Oct. 23, 2008

Don't even try to make these without using muffin wrappers. Eventhough I greased the tins they stuck to the pan. These are very rich....almost too rich.

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COOLMAMACHIK

Cooking Level: Intermediate

Home Town: Norwalk, California, USA

Living In: Moultrie, Georgia, USA

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Reviewed: Oct. 22, 2008

These were okay but nothing special. I made them for my husband to take for breakfast although they seemed a little sweet to be a breakfast muffin. I left out the nuts.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Oct. 12, 2008

Had about an hour to whip together something tasty to bring to a meeting. Made these and left the nuts out because I didn't have them. I was expecting them to be so-so but they got rave reviews. Someone even said "I think that is the best muffin I've ever eaten."

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