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 Living In: Taunton, Massachusetts, USA
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Reviewed: May 12, 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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opal~/~dragonfly

	Cooking Level: Expert Home Town: Dilley, Texas, USA Living In: Belton, Texas, USA
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Reviewed: May 3, 2008

The taste of the batter was sugary and not very chocolatey, so I was not surprised to find that the muffins themselves tasted the same way. SO overwhelmingly sweet, I could not even finish one and I am a BIG chocolate dessert fan. Furthermore,to make matters worse, these never raised and came out flat as can be (to be fair, I did substitute butter for the margarine, so perhaps that is the reason). Sorry, but this will be my first-ever "1-star" rating.

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JULIEK2

	Cooking Level: Intermediate Home Town: Albuquerque, New Mexico, USA
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Reviewed: Feb. 3, 2008

These were excellent. I changed the recipe a bit. Made them as mini muffins, baked about 17 minutes. I also added 1T margarine and 2/3 c. milk as another reviewer suggested. They were a hit at our Groundhog Day party. Thank you for a great recipe.

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Denisa

	Cooking Level: Intermediate Home Town: Trencín, Trenciansky Kraj, Slovakia Living In: Farmington, Maine, USA
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Reviewed: Jan. 21, 2008

So incredibly good! I would suggest doubling the recipe because these will go fast. I wanted to freeze half, but everyone ate them before I could. I used half the cinnamon, though I think the full amount would be great as well. I used chunky applesauce. Very chocolately- enough for a dessert, but great for a breakfast treat. I'll be making these forever!

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SULA5

	Cooking Level: Intermediate
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Reviewed: Jan. 13, 2008

Definitely leave out the cinnamon. It gives them a strange taste. Barely made 10 mufffins. But those ten muffins were really good while warm. Still good cold, but I prefer my chips gooey. I'll make this again.

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Courtini

	Cooking Level: Expert Living In: Lebanon, Indiana, USA
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Reviewed: Jan. 1, 2008

This is awesome. They aren't too sweet or too chocolately, just right. They don't rise very much, so don't be afraid to fill the cups most of the way to the top. I really liked that they were made with applesauce instead of oil, makes them just a tiny bit healthier for everyone. Delicious. Will defiantly make again.

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hbrekkaas

	Cooking Level: Intermediate
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Reviewed: Nov. 30, 2007

I love these muffins! They do taste a lot like a brownie. I added some extra chocolate chips (just because I like chocolate chips). I have made these 3 times in the past week and am making them for the school bake sale. Super yum!

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ts2005m

	Cooking Level: Expert Living In: Fairfax, Virginia, USA
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Reviewed: Nov. 11, 2007

these were GREAT!!! best muffins ever!!! everyone that tastes them wants another and another and another.go down great with guests!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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dogaholic


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Reviewed: Oct. 28, 2007

As a PP suggested, I switched to baking powder (esp. as I used alkalized cocoa powder) but the muffins still did not rise that much. I am going to try the original suggestion of baking soda next time to see if that helps. The chocolate intensity is great. I am not a chocoholic but I tried the Chocolate Chocolate Chip Muffin recipe the same evening (as I could not give away the flat fudgy muffins) and the taste was bland in comparison to these. The fudgy muffins are much better. For those who complained, the intensity of cocoa powder is brought out if you dissolve it in boiling water first.

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TLEW12778


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Reviewed: Oct. 23, 2007

I know some of you were complaining that they are more cake-like than "fudgy" and by accident I have fixed that! If you add 2 sticks of butter and about 5 minutes to the cook time they are a "brownie-muffin hybrid" as my husband put it. This does make them severely unhealthy, but they sure are good! Oh, I also forgot to add I changed the recipe to 18, and discovered I was out of brown sugar so I made my own with molasses and white sugar, and I used regular salted sweet cream butter!

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Corissa

	Cooking Level: Intermediate Home Town: Elk River, Minnesota, USA Living In: Anoka, Minnesota, USA
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Reviewed: Oct. 16, 2007

I wouldnt call them fudgy but they are really good. They were a big hit w/ my husband. Very easy to make too, which is what I was looking for.

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rbass505

	Cooking Level: Intermediate Home Town: East Cleveland, Ohio, USA Living In: Willowick, Ohio, USA
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Reviewed: Oct. 13, 2007

very fudgy and chocolaty but over all very good

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DancingLily

	Cooking Level: Intermediate
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Reviewed: Sep. 29, 2007

I'm making these muffins for the second time. I made the following substitutions: whole wheat flour, 1/2 c and white flour 1/2 c in place of all white; butter instead of margarine. These were very good, and were devoured quickly by my children and my visitors. Nice and fudgy, and I did not have a problem with the muffins rising, although they did not rise very high. This time I'm making them with baking powder 3/4 t instead of 1/2 t baking soda. Don't know why I'm fooling with what has worked for me in the past, but we'll see how it turns out. Thanks for this awesome recipe.

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kc

	Cooking Level: Intermediate
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Reviewed: Sep. 2, 2007

This recipe was a complete flop. The muffins were concave and did not rise at all. The taste was good and my small children still liked them. I will try them with baking powder instead and report back!

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Krista


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Reviewed: Aug. 24, 2007

YUMMY! Stuck to the recipe exactly except(contradiction in terms!)added a tiny bit more cocoa (rushing before pre-kindergarten)to mix. I also used a square cake tin . Reminded me of brownies. My daughter loved it."Mmmmmmm"

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Melina

	Cooking Level: Intermediate
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Reviewed: Aug. 20, 2007

These muffins were pretty good. I didn't have any applesauce in the house, so I replaced it with some oil, which I think made them turn out a little different. However, I still thought they were good. Next time I make them, I would probably use milk chocolate chips instead.

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Britt

	Cooking Level: Intermediate Living In: Sheboygan, Wisconsin, USA
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Reviewed: Jul. 21, 2007

Contrary to the other reviewers' thoughts, I found this muffin to be very moist and fudgy. I always cut baking time by a third or a quarter and start checking for doneness at that time. I don't usually have toothpicks so I found a spaghetti noodle works great...if it comes back clean after being poked int he center of the muffin, it is done. My children LOVED LOVED LOVED the muffins and they were gone that very day.

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