Reviewed: Nov. 5, 2009

Wonderful recipe. I didn't have sour cream, but did have mascapone, which I used instead. Because it was thick, it just needed a bit more beating on a higher speed. I added choc chips, but also added full chunks of chocolate. So I put 1/2 mixture in cups, then added a inch piece of chocolate and then topped up the cups. I then added a chocolate button at the top of the muffin. When the muffins were still warm, the chocolate from the middle oozed out, delicous! When the muffins cooled down, the chocolate went back to its solid state and you bit into solid chocolate through soft, spongey muffin. I highly recommend this. Only thing....... I made a double batch (but they don't last long........ they were devoured within 2 days).

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Lorna

Cooking Level: Expert

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Reviewed: Oct. 23, 2009

I just finished making these muffins and I love the nice texture and taste.

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cooking fanatic

Cooking Level: Intermediate

Home Town: Dublin, California, USA

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Reviewed: Oct. 7, 2009

DELICIOUS!!! Made as mini muffins...perfect bite-sized snack!

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bamafan97

Cooking Level: Intermediate

Home Town: Helena, Alabama, USA

Living In: Lynchburg, Virginia, USA

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Reviewed: Oct. 4, 2009

This is a wonderful recipe! I added an extra l/2 cup of chocolate chips and didn't change anything else. These are delicious! Thank you for a great, easy recipe!

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NANCYDYCK0629

Cooking Level: Expert

Home Town: Quincy, Illinois, USA

Living In: Chandler, Arizona, USA

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Reviewed: Sep. 28, 2009

After reading all the reviews and my own alterations, I don't think you can ruin these muffins. I added grated zucchini, whole wheat flour, walnuts, flax, oat bran, coffee (no water), and apple sauce (no oil). I even added a little orange rind. They were still light and fluffy.

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WALSHMC

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Reviewed: Sep. 12, 2009

First I want to say that I made these EXACTLY as the recipe states... NO alterations whatsoever. They were great Chocolate Chip Cupcakes, but really wouldn't call them muffins. Also, the batter is a little too thin to add chocolate chips... they just sink to the bottom and get stuck on the pan. I'm not an expert, but I would say that generally muffins are denser and more substantial than cupcakes, and these are very light and fluffy (again, great for cupcakes, not very good for a breakfast item). I made one pan (12) and tossed the rest of the batter. Will keep looking for a REAL chocolate muffin recipe, or continue to buy mine at Costco.

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Ro

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Reviewed: Aug. 10, 2009

These are great. I accidentally forgot to add the oil and they still turned out moist and delicious!

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Allegra

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Jul. 13, 2009

wondefurl muffins I haven´t sour cream so I used natural yogurt, that´s great. nice.

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Angela

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Reviewed: Apr. 13, 2009

Wonderful, moist muffins. My family loved them. I had only 1/2 cup of sour cream so I used that and added applesauce also. It seemed to work.

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Beth

Cooking Level: Intermediate

Home Town: Baxter, Minnesota, USA

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Reviewed: Mar. 18, 2009

I doubled the cocoa mix and chocolate chips, added extra milk and they were perfect!

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nightmistresskittie

Cooking Level: Intermediate

Living In: Hixson, Tennessee, USA

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Reviewed: Mar. 15, 2009

My son loves it!!!Yeah, he is convinced that one of those Big Box stores makes better Chocolate muffins until today. I used baby food pears instead of sour cream or apple sauce. I'm trying to increase the amount of fiber for the family. You can't even taste the difference. Enjoy!

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Kim - Canada

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Reviewed: Mar. 10, 2009

This is the best chocolate muffin ever! Even the batter was good! I love chocolate, so I used 1 cup of chocolate chips! This recipe is a chocolate lover's delight!

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graceful96

Cooking Level: Beginning

Home Town: Palm City, Florida, USA

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Reviewed: Mar. 4, 2009

my childrens don't like it.... for me just ok hope i can a better recipes....

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ez279

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Reviewed: Mar. 1, 2009

I'M A CHOCOHOLIC BUT MY HUSBAND IS NOT. HE LOVED THESE AND I'VE BEEN MAKING THEM AT LEAST WEEKLY.

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njcookier

Cooking Level: Expert

Home Town: Ocean City, New Jersey, USA

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Reviewed: Feb. 1, 2009

Followed the recipe exactly! Everyone was shocked to learn that I used sour cream, but it was a huge hit!

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acuity

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

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Reviewed: Jan. 26, 2009

Amazing!! I made these into mini loaves and they turned out great. I used half brown sugar/half white sugar, double the chocolate chips, and substituted some white flour with wheat flour to make dense muffins.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Dec. 19, 2008

Made these this morning to bring to coworkers and they were a hit. Made 24 regular sized muffins as recipe stated. Used mini choc chips. Made half regular and sprinkled with sparkle sugar. For the other half I stirred in some chopped toasted hazelnuts and sprinkled some on the top. They are moist, very cupcakey and really pretty. Will definitely make again.

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PrincessJenna

Cooking Level: Intermediate

Home Town: Upton, Massachusetts, USA

Living In: Albany, New York, USA

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Reviewed: Nov. 24, 2008

These are delicious, very moist, almost cupcakish muffins. Made 24 minis and 18 reg size muffins. Next time, may add the chips to each individual cup... depends on my mood! These were great and very easy to assemble.

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SYDNICONNALLY

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2008

Very, Very good muffins! I added about 2 tablespoons extra cocoa to make them really chocolatey. I used large muffin pans, which made 12, therefore I increased the baking time by 4 minutes (I have a fan-assisted oven, so a regular oven might even need a little more extra time than that if you are using large muffin cups) and tried white chips. They tasted fantastic. My only problem was that the chips sank to the bottom. But I will still be making these again!

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Mrs. L

Cooking Level: Expert

Home Town: Grandville, Michigan, USA

Living In: Colchester, Essex, England, U.K.

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Reviewed: Oct. 19, 2008

After reading all the reviews, I decided to add 1/4 cup more cocoa (3/4 cup total), decreased flour to 2 1/4 cups, increased choc.chips to 1 cup. I mixed choc chips in the flour/cocoa mixture before mixing wet ingred. with dry ingred. The choc. chips did not sink to the bottom. The muffins were done @18-19 minutes (pull them out a minute or so early, then they don't become dry). These are additive, moist, sweet enough and chocolatey enough. Thanks Nellie!!

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