Reviewed: Oct. 14, 2009

I made these making some of the changes that other people had mentioned. I put in 1/2 cup of butter and about 1/4 cup of milk. These came out great. They did not sink in the middle, they were flat on top. I found them to be more like a chocolate cupcake than a brownie. Not sure what I did wrong. They were very moist and I will definately make them again.

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Kendra

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Reviewed: Jul. 5, 2009

Don't waste your time on these. I even added another egg, and baking powder and they still sank in the middle. Sorry..

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mageee

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Reviewed: Jun. 13, 2009

These were very good muffins. I also added two mashed banana's to the batter to have a chocolate banana muffin. They turned out delicious!

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Krista N

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Reviewed: May 23, 2009

As many other reviewers have mentioned, the middle of these muffins sink in and leave a crater. Otherwise, they are amazing! The only modification I made was adding a bit of almond extract. I loved how they were crisp on the outside and chewy in the middle. Not the prettiest muffins, but very yummy.

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IRISHLNZ

Cooking Level: Expert

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Reviewed: May 17, 2009

I use spelt four instead of regular flour, due to my daughter's wheat allergy. These are soooo good, that people are constantly asking me for the recipe! On occasion, I put a maraschino cherry in the middle of the cupcakes, and then top with cherry icing!

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JULIEWRAY

Cooking Level: Intermediate

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Reviewed: Apr. 10, 2009

The taste was alright, but the texture was not good. They were really hard on the top and they just fell apart. Didn't taste like muffins at all...

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Brynn

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Reviewed: Mar. 6, 2009

These muffins are just what a chocoholic would beg for. Ohhhhh they are good! They remind me of cake moreso than a muffin. I would serve them either way.Whatever you do,DO NOT omit the cinnimon or applesause.Great recipe! Thank you!

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Dee Dee

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Reviewed: Feb. 19, 2009

I agree with someone else that said these arent that 'fudgy' like the recipe states. I didnt think they were terrible, just ok. Im a huge chocolate lover, so I'll probobly try another recipe next time

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NICOLELYN

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Reviewed: Feb. 3, 2009

YummO! My 5 year old and I whipped these up for dinner tonight. They were delish!! I used homemade applesauce and opted not to use the cinnamon. They were yummy. But very hard to get out of the wrappers.

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Chrissy

Cooking Level: Expert

Living In: Dillsburg, Pennsylvania, USA

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Reviewed: Dec. 10, 2008

They were okay, but nothing spectacular.

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Snoopynut

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Reviewed: Nov. 16, 2008

These were fantastic! Followed recipe except doubled the baking soda and by personal choice, a little extra cocoa.

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Sherman3825

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Reviewed: Oct. 25, 2008

We loved it! I was out of certain ingredients, but my substitutions added to the fudginess: 1. olive oil for applesauce 2. a little more olive oil since I didn't have the full amount of margarine. 3. Swiss Miss cocoa for cocoa. 4. Added 1/2 cup milk. 5. Cooked a little longer since batter was moister. 6. Came out delicious!

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Candy

Cooking Level: Beginning

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Reviewed: Sep. 13, 2008

I had to review because I have heard good and bad from others about this recipe. I made these as MINI muffins...added 1/2 tsp baking pwd (to help rise), and about 3/4 tsp of salt...to balance out the sweetness. They turned out perfect and tasty..unlike many chocolate muffins I have tasted in the past. Must try!

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kim

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Reviewed: Aug. 26, 2008

I did not care for this recipe.

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Zoey

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Reviewed: Aug. 23, 2008

These muffins were really moist and delicious. I will definitely make them again. I tweaked the recipe a bit. I added sour cream in place of apple sauce because I didn't have any and butter in place of margarine.

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THE_PRETTTY1

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Lansdowne, Pennsylvania, USA

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Reviewed: Jul. 29, 2008

This recipe was horrible. I followed the recipe to a T and all of the muffins came out of the oven sunk in the middle. Thinking it was the baking soda (maybe it was a little too old), I bought a new box and made the muffins again. And again, they were sunk in the middle. I really, really would not recommend this recipe.

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ckoaks

Home Town: Londonderry, New Hampshire, USA

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Reviewed: Jul. 18, 2008

These stay moist for a while. Very good.

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Annabel

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Reviewed: May 20, 2008

Excellent. I was suprised to read negative reviews of this muffin recipe. Mine came out perfect. Not flat and certainly not dull to the taste. Naturally, one had to make a few modifications, for example, remove the brown sugar and use large bitter chocolate buttons in combination with good quality British cocoa and salty butter. Many of those complaints about flatness sounds like the baker is not using the right flour with the right amount of baking powder and is NOT in full control of the oven.

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william@wgreenwood.de

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Reviewed: May 17, 2008

These were tasty. Because others said that they came out flat I used half a tsp of baking powder to see if they would rise more. They were not flat but not full like muffins usually are. I also used 1/4 of oil and 1/4 cup of apple sauce. As others mentioned it does have the taste and texture of a brownie, just baked in a muffin form. I was hoping for more of a cakey, more moist type muffin. My husband liked them though. I thought they were good as well but not what I expected.

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chicklet

Cooking Level: Expert

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Reviewed: May 8, 2008

One word: Brownie. That is how I would describe these, and if they were called "Brownie Muffins", they would be perfectly named. The stayed flat (like other reviewers mentioned). The taste was good, but again, very much like a brownie! I like brownies so I very much enjoyed these. My sons thought they had died and gone to heaven because they got brownies in muffin shapes for breakfast. For the applesauce, I subbed 1/4 cup oil, and because the batter was very thick, added a 1/4 cup milk. Otherwise, followed the recipe.

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