Reviewed: Jul. 21, 2010

These are so good! I used slivered almonds since that's what I had and I made regular and mini muffins. So GOOD!! Also, I made half the recipe, scrambled the egg and (tried) to use half, but 95% of the egg went in and it was still ok. I added the topping on some and some without. They were both delicious!! and so easy!

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Reviewer:

Vickygloz

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Danbury, Connecticut, USA

Reviewed: Jul. 9, 2010

The flavor was ok, rather bland. I followed the recipe as written. I did not care for the texture of these muffins. Seems they could use sour cream, applesauce, or banana, something to help the texture.

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Reviewer:

Lois

Living In: Casper, Wyoming, USA

Reviewed: Jun. 20, 2010

Tasted good, but really crumbly.

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Reviewer:

Eva Amber

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Jun. 15, 2010

Amazing muffins! I omitted the nuts and added a splash more of the milk to thin out the batter a bit. I think these are best eaten the day they are baked, as the small amount of oil means that they don't stay moist for long. Fortunately everyone loved these, so there were hardly any leftovers the next day. I imagine it would also be great cooked in a loaf pan like banana bread. Thank you for an easy and delicious recipe!

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Reviewer:

honeycake

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

Reviewed: Jun. 9, 2010

Delicious! I increased the milk by a 1/4 cup as others suggested, doubled the salt and added a very generous 1/2 cup of cocoa powder. I didn't add any nuts only because I didn't have any on hand. I'm normally the type to substitute applesauce for oil however 2 tablespoons isn't a lot of extra fat/calories for the amount of muffins you make (I got 24) so I just used the oil, I will try the applesauce in the future though just to see if I like it. But these came out w/ the perfect consistancy, not too light and not too dense and they puffed up perfectly in the oven, they all had nice round tops. I sprinkled the tops w/ some leftover cinnamon/sugar mixture rather than just sugar and I really liked that. With the last 12 muffins I made I added a peanut butter swirl to the batter (I used maybe 1/4 cup).. if you like peanut butter and chocolate try doing that sometime, they were really good that way. Thanks for this recipe, its a keeper for sure!

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Cooking Level: Intermediate

Reviewed: Jun. 7, 2010

I made these as written except left out all nuts and didn't put sugar on top. Fresh out of the oven I feel it needs more salt (maybe 1/2 teaspoon) and fewer chocolate chips (maybe 1/2 cup) and pinch of cinnamon. Now it is the next day and I would reduce the score to a 2 star. Might try again with changes.

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Reviewer:

kle_sam

Cooking Level: Expert

Living In: Willowdale, Ontario, Canada

Reviewed: Jun. 3, 2010

I willl never buy chocolate chip muffins again from the store! This recipe is too awesome! I made this for my family of five (three kids) which one of them are not crazy about chocolate. HE loved it! My husband asked me after the mufffins were gone, when I will make them again! ;-) Thanks for submitting a wonderful recipe. Also, I omitted the recipe and used mini chocolate chips. For some reason mines kept sinking to the bottom when using regular sized ones. But perhaps I am adding it at the wrong time. Either way, these muffins still came out great!

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TROPIKANAGIRL

Cooking Level: Intermediate

Reviewed: Jun. 3, 2010

I made them basically as written, just without the nuts (I'm not generally a fan). Very yummy! The only downside is that they're very sticky, so even with paper liners they were hard to get out of the pan.

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Reviewer:

ALEDAF

Reviewed: May 27, 2010

I can't believe how many people have rated this and then pointed out that they haven't even used the bleedin' recipe! I've followed this recipe to the letter twice now and absolutely LOVE it! I've also done it loads without the nuts and have used chocolate chunks instead of chips a few times. It's very versatile and so long as you don't over cook (did this once and the muffins didn't burn but they were rather dry), they are beautifully moist. Thanks so much for this recipe! This is the first time I've succeeded in making chocolate muffins as other recipes have resulted in chocolate scented bricks!

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Reviewer:

Cassiesam

Cooking Level: Intermediate

Reviewed: May 21, 2010

I followed the recipe to a T except for adding a tsp of cinnamon (love chocolate and cinnamon together). I made 12 muffins and almost a whole pan of mini muffins. The mini muffins were done in 10 minutes. I cooked the big muffins for 19. They weren't very chocolatey and turned out a bit dry. I was careful not to overmix or overbake. Won't be making these again, sorry.

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