Reviewed: Oct. 12, 2008

Extremely soft, moist, bouncy and tasted so good! Was a huge hit with the family!

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Reviewed: Oct. 5, 2008

Like some other reviewers, I found that these were not super chocolatey (is that a word?!). They had a nice moist taste and were not too sweet which can sometimes be a problem with chocolate goodies. I didn't have any milk so I added a little more sour cream and water to make up the volume. 20 mins was perfect baking time for me.

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RECHJM

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: Amsterdam, Noord-Holland, Netherlands

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Reviewed: Sep. 30, 2008

This was very easy and quick to make¡ I didn't have sour cream on hand, but I saw the note the person who posted the recipe had written and so I substituted homemade applesauce instead. It turned out great, very moist. I also sprinkled a couple extra chocolate chips on the tops of the muffins for decoration before popping them in the oven. My sister loved these, and I'll definitely be making them again!

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Martha Mae

Cooking Level: Beginning

Home Town: Utica, New York, USA

Living In: Syracuse, New York, USA

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Reviewed: Sep. 22, 2008

These are very moist, delicious muffins. My son loved them, and he can be rather hard to please!

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bkgrl

Cooking Level: Expert

Home Town: Howell, New Jersey, USA

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Reviewed: Sep. 13, 2008

Instead of cocoa I added Milo instead.

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south_coast

Cooking Level: Professional

Living In: Nowra, New South Wales, Australia

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Reviewed: Sep. 8, 2008

Wow! These are great, especially a little warm. Chocolate lovers...enjoy!

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Lynna_Maria

Cooking Level: Expert

Home Town: Arcade, New York, USA

Living In: Lindale, Texas, USA

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Reviewed: Aug. 27, 2008

I used applesauce.

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La La Lauren

Cooking Level: Expert

Home Town: Yorba Linda, California, USA

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Reviewed: Jul. 16, 2008

Made with white whole wheat flour, half the oil, and left out the choc chips - would have been better with the choc chips in retrospect, but would have melted on the trip I took them on. They were great. :)

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Norai

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Reviewed: Jul. 5, 2008

Excellent..I used whole wheat pastry flour and reduced fat sour cream. The muffins came out perfectly. Definitely a favorite !

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Claire

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Reviewed: Jul. 4, 2008

Delicious! Followed exactly as written, except that I used a jumbo-size muffin pan...making 6 large muffins. Thank You! (And Happy 4th of July!) :D

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CookinginFL

Cooking Level: Expert

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Reviewed: Jun. 13, 2008

The muffins were delicious. The grandchildren really enjoyed them..as did the adults. I added extra chocolate chips. The chips sunk to the bottoms. I might try the mini chocolate chips next time. I floured them but they still settled on the bottom. Keeping this recipe for next time grandkids visit so much easier than cake and frosting.

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YELLOW6

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Reviewed: May 18, 2008

didnt add water. added oatmeal, raisons, and coconut powder. it was amazing!!!

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Tempress

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Reviewed: Apr. 4, 2008

Very moist & very easy! This recipe is a keeper for our family.

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sherree

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Litchfield Park, Arizona, USA

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Reviewed: Mar. 28, 2008

These are so good. I made them for breakfast since they are called "muffins" but quickly realized that they are more like cup cakes. So addicting!

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mellelady

Cooking Level: Expert

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Reviewed: Feb. 29, 2008

Very nice (though I added alot more chocolate chips).

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Jenny27

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Reviewed: Feb. 24, 2008

These are moist, rich, and best of all - EASY! These will be my new cupcake recipe. I used decaf espresso in place of water to give them a little oomph. Thanks for a great recipe!

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stylistmama

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jan. 19, 2008

I baked these for 12 minutes in a mini muffin tin. Nice chocolate flavor and not too sweet, good texture.

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Foodmayhem.com

Cooking Level: Professional

Living In: New York, New York, USA

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Reviewed: Dec. 10, 2007

Excellent recipe! was a real hit in my family during this weekend that we celebrated Mothers Day in our country and I made a basket with different muffins as a gift. Thank you for sharing this recipe with the community. I will keep it! as a 2007 winner!

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MERY PLATA

Cooking Level: Expert

Living In: Panama City, Panama Province, Panama

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Reviewed: Dec. 9, 2007

My youngest daughter said yesterday that what she'd really like was a chocolate muffin loaded with chocolate chips. I decided to make these for her. I subbed plain yogurt for the sour cream and didn't measure the chocolate chips, just threw in 2 bags. These are a lovely soft chocolatey muffin with a slightly crunchy top. Both daughters love them. Thank you.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Nov. 13, 2007

I cut this recipe in half and I came out with 11 muffins. I made a few healthy changes. For the flour, I used 1 cup of white flour and 1/3 cup of wheat, 2/3 cup of sugar, 1/3 cup of cocoa, used fat free sour cream, and 2 egg whites and omitted the chocolate chips. Everything else I kept the same. My three children thought they were awsome. Will definately make again.

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