Reviewed: Jan. 7, 2006

This is our favorite chocolate chocolate chip muffin recipe! I omit the nuts (kiddo doesn't like them), and increased the eggs to two instead of one. I usually double the recipe and freeze them. They are FABULOUS warmed up in the microwave! Thanks so much for this recipe!

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FAMILYJEANS

Cooking Level: Expert

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Reviewed: Nov. 10, 2005

Hmmm these were okay but not what I wanted. I think that these should have been a little sweeter and choicolatier. I didn't use the muffin liners but I highly recomend them to anyone who wants to make this as the chocolate chips will carmelize to your pan greased or not.

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GREENEYEDFAY

Cooking Level: Intermediate

Home Town: Longmont, Colorado, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Oct. 17, 2005

Wonderful-My daughter ate three of them for breakfast! I left out the almonds and used only 1/2 cup of walnuts and they turned out great. Other reviewers said they were dry but mine were fine. Thanks, will make again.

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Cheryl

Cooking Level: Intermediate

Living In: Carmel, Indiana, USA

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Reviewed: Aug. 15, 2005

These were great! I loved the crunchy tops. The recipe made 18 muffins, which is always better than 12. This is a keeper and so simple to make.

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SKOONUS

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Reviewed: Jun. 12, 2005

very good.

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RLS34

Cooking Level: Intermediate

Home Town: North Pole, Alaska, USA

Living In: Central Point, Oregon, USA

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Reviewed: Apr. 9, 2005

I had high hopes for these, but they turned out hard! I didn't like them at all! I was hoping for a good cake like muffin, perhaps they would be better in those giant muffin tins, I don't know.

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ISLANDGIRLINUTAH

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Reviewed: Jan. 19, 2005

I will have to agree with a lot of the other posts that these are too dry. I even added mayo to add moisture. They don't have much flavor and I prefer muffins to be more dense and moist.

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LYSSIESMOM

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Reviewed: Jan. 18, 2005

I make these at least 3x per week. They are terrific to take to teachers. BIG KUDOS!! Just the right amount of chocolate. Also, I change the servings to 6 for my amll family. The recipe still makes about 9 muffins.

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ALLISON40

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Reviewed: Jan. 13, 2005

These were nice. I made them with brown instead of white sugar and whole wheat flour instead of all purpose. I also halved the recipe, but ended up using a whole egg. No walnuts. Great recipe, thanks :)

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PINTSIZELINDA

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Reviewed: Jan. 1, 2005

After reading the other reviews, I took a few liberties with this recipe. First of all, I cut the recipe in half, but I still used a whole egg. I cut all other ingredients in half, except the sugar. I used only a scant half cup of sugar so that it wouldn't be too sweet. I made 4 regular muffins and 12 mini muffins. I used paper liners and sprayed them with Pam and didn't have any trouble with sticking. The batter was very thin. The chips sank to the bottom of the regular muffins, but remained dispersed in the mini muffins. In the future, I might thicken the batter to keep the chips dispersed by substituting sour cream or maybe even cream cheese for the milk. The muffins turned out not-too-sweet and pefect with my morning coffee.

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MEG

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Reviewed: Nov. 8, 2004

Not very fond of these, very dry and tasteless

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amyhunter

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Oct. 6, 2004

Very yummy! I LOVE chocolate and these satisfied my sweet tooth. I left the nuts out. The muffins seemed a bit too sweet, so if I make them again I might leave some of the sugar out.

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Anna

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Reviewed: Jun. 5, 2004

I didn't care for this recipe. I thought my kids would love them but ended up no one liked them. They were very dry and not alot of flavor. I would like to know if they tasted better with the mayonnaise (as suggested on a previous post). It taste like it needs more oil and maybe less milk.

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Teresa

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Reviewed: Apr. 1, 2004

YUM! These were so good! I made them in mini muffins for a baby shower, they made 24 mini muffins and then another 6 regular muffins! I forgot to put the sugar on top of the mini ones until about 10 minutes into the baking, so they didnt melt into the chocolate "icing" like on the regular sized ones i made, but they kept their crystaline form and looked so pretty sparkling on the top! i would make them like that again, i liked it a lot better. A keeper for sure!!

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KRYSTENL

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Mesa, Arizona, USA

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Reviewed: Nov. 27, 2003

More like a brownie than a muffin! Would be better for larger muffins. I made small ones so they ended up a bit dry. My children wouldn't touch them but I thought they were pretty good.

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Deborah

Cooking Level: Expert

Home Town: Thief River Falls, Minnesota, USA

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Reviewed: Jun. 19, 2003

These were great. I didn't add nuts or sprinkle the tops with sugar (why?). Instead of the oil I used about 2-3 tbsp of Mayo--I always use Mayo in baking for moistness! I sprayed the muffin pan with PAM but next time I will definately use muffin liners....the chocolate chips sank to the bottom and most were quite gooey at the bottom which made the bottom stick and get all blobby--I think I will use less chocolate chips next time and might push the chips in from the top and see if they don't sink as much. My kids loved them....the flavor is great--I didn't find these heavy at all. I didn't sprinkle the tops with sugar because they were VERY sweet to begin with..it would be like sprinkling sugar on a candy bar! Oh and I thought the batter seemed thin (not a problem) and I made 18 regular sized muffins--not 12 as the recipe says.

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CTR7

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Reviewed: Apr. 25, 2003

I did enjoy these but I personally prefer a lighter muffin. These were slightly heavy, but they were moist. I didn't have any chocolate chips so I used chopped chocolate covered raisins and left out the nuts but I will include these next time as I think these muffins need the nuts for a bit of crunchiness. Next time I will also add raspberry jam (jelly?) as I think the two flavours will mix well.

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KUKL

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Reviewed: Apr. 21, 2003

I did not like these that much. They were heavy and quite dry the next day

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Joanne 35

Home Town: Corner Brook, Newfoundland, Canada

Living In: Kamloops, British Columbia, Canada

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Reviewed: Apr. 10, 2003

These are definitely rich but wonderful! I decided not to add the nuts but added extra chocolate chips. Everything else was exactly to the recipe. While they were cooling they felt hard, so I put them in a plastic container and they softened up. Everyone seemed to really like them, they're almost gone! I'll probably be making these again.

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GATERJEN

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Reviewed: Mar. 27, 2003

These had great texture and were very moist. They absolutely need more salt than 1/4 teaspoon. Next time I am going to add more nuts and a little less chocolate chips. I am also going to mix some chips and nuts in with batter and push some into batter after I've put them in the muffin tin so that the "extras" will be more evenly dispersed throughout the muffin. I will definitely make again - but I can't stress enough that you have to add more salt. I can't believe no one said that in any of the other reviews.

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Rebekah

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Chocolate Chocolate Chip Nut Muffins

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