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

Living In: Aliso Viejo, California, USA

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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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Nicki Caudill

Cooking Level: Expert

Home Town: West Van Lear, Kentucky, USA

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Reviewed: May 30, 2007

A very nice recipe. Tastes very good. But I had to cut down baking time, because they came out to dry. I also did add a little milk and a little more softened butter. So the second time (yes yes) I made them they were delicious and also moist and tasty. Thanks for the great recipe. Greetings from the Netherlands! (Excuse my bad language!)

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Ollobollo

Cooking Level: Expert

Living In: The Hague, Zuid-Holland, Netherlands

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Reviewed: Apr. 19, 2007

Yum, yum, yum - all the neighborhood kids loved. I substituted melted butter for the margarine, and since I didn't have chocoate chips I added aboout 4 oz melted bittersweet chocolate. I baked at 340 degrees. They were slightly dry so next time will add a bit more liquid. Thx for the recipe and helpful hints!

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Melissa

Cooking Level: Expert

Living In: Camarillo, California, USA

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Reviewed: Apr. 10, 2007

I loved this muffin. My husband on the other hand wished it was more moist. I gave it a 5 star for the flavor, and I will work on figuring out how to make it more moist without compromising the flavor. I did omit the cinnamon, and I substitued 1/2 c. sour cream for the applesauce, as I had none on hand. I also added a dash of salt. These are way better than the box muffins I have been making to send to work with my husband. Thanks! 4/29/07 - made this muffins again, and this time used the applesauce called for instead of sour cream I had subbed before. I also increased the margarine to 1/2 c. and added some milk (probably 1/4 c.) and they were nice and moist. Yummy!

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deerefam4

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Columbus, Ohio, USA

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Reviewed: Mar. 22, 2007

These muffins turned out fantastically! I did change things up a bit though. I doubled the recipe and came out with 18 muffins, not 24. I also used cinnamon applesauce and omitted the extra cinnamon, I felt that this was a good compromise. I also realized that I was out of butter, so I used olive oil spread and noticed no issues with it. I was also out of chocolate chips! So, I finely chopped up some other chocolates I had lying around and it actually added a little bit of fudginess. Since I was low on chocolate, I compensated by adding a little bit more cocoa powder. Some baking tips: I suggest using a spring-action ice cream scoop to distribute the batter into the muffin tins, it is even and a lot less messy. I also sprinkled white sugar on the tops of each muffin before baking for a slight crunch on the tops. I baked these for 24 minutes and they were perfect! Let them cool for about a minute in the tin, and if you do not want to eat them right away, cool them the rest of the way out of the tin on wire racks. What a great recipe.

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