Reviewed: Nov. 5, 2009

These were YUM-O!! I used old fashioned oats and soaked them in the milk overnight. This made quite a bit more than 12 regular muffins. I didn't follow the instructions and added all the brown sugar in the muffins and also added some vanilla. These were nice and moist and suprisingly not too sweet. I didn't have any pecans so we went nutless, but I'll definitely make these again. Thanks for the recipe!!

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Shannon4ts

Cooking Level: Expert

Home Town: Wahoo, Nebraska, USA

Living In: Ankeny, Iowa, USA

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Reviewed: Oct. 21, 2009

I agree with others that these muffins came out too dry and crumbly. I should mention that I used raisins instead of chocolate chips and added 1 tsp vanilla as other suggested. Otherwise followed the recipe exactly. Don't think I'll make these again.

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Groggyfrog

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Reviewed: Oct. 19, 2009

These are ok... for some reason all I taste is the baking powder? They are a bit dry too. Perhaps it's something I did but I'll be trying something different next time.

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SaraB

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Reviewed: Oct. 17, 2009

These were amazing. If you know when to add, when to stir, when to soak, etc, these will turn out fantastic. If these muffins turned out poorly for you, one of your ingredients was likely lackluster or you did not make them correctly. If you're afraid it will be dry, add a little fat-free sour cream and they will be more moist than you even bargained for.

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Joanna

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

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Reviewed: Oct. 9, 2009

This is my first negative review. I will give it 3 stars due to the fact that I did not add the topping. I seriously doubt that some nuts and brown sugar could save these dry, cardboard tasting muffins. We bake a lot and these were the worst of our creations to date......lack of taste, poor texture, nothing redeeming whatsoever.

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LISALISA77

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Reviewed: Sep. 22, 2009

Yummy! I did tweak them a bit, but I don't think it impacted the result: I used walnuts instead of pecans, added 1/2 cup of diced apple, 1 tbsp of flaxseeds, and used butter instead of the oil. I'm on my fourth one already...

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Canadian Content

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Reviewed: Sep. 2, 2009

kinda dry... might have been the altitude in denver

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Jaclyn

Cooking Level: Intermediate

Home Town: Mequon, Wisconsin, USA

Living In: Denver, Colorado, USA

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Reviewed: Sep. 2, 2009

Okay, I ate THREE of these delicious muffins yesterday and had to stop myself from eating more! Only one so far today and plan to keep it that way. Anyway, READ the reviews first. I gave this recipe 4 stars because it definitely needed tweaking. I added 1t of vanilla, 1/2 t or so of cin, MINI choc chips and I lowered the heat by 5 degrees and cooked 5 mins less that what the recipe called for. )just keep an eye on them - all oven are different) Also, when they were almost cool, I covered the pan in FOIL and that "locked in the freshness". One thing I will do different is use whole milk instead of 2% - that was all I had and I would maybe add a large jar (stage 3?) of baby food - banana or apple sauce. It definitely needs moisture, but I did a pretty good job with what I changed and how I wrapped them up before they cooled off. My son has been enjoying these for breakfast with a blueberry/banana/yogurt smoothie - mmm mmm! Thanks for the great recipe! SOOOOO good with COFFEE!

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ROCKINSHERI

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Reviewed: Aug. 30, 2009

I didn't love these. I made three different batches of brownies, using three different recipes from this site. This was my least favorite, by a lot. The muffins did not raise as much as I would have liked. There was an overwhelming "cereal" taste from the oatmeal (and I love oatmeal), and they were not sweet enough. Even the chocolate chips couldn't make these better. I won't be making these again.

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FruitSaladYummyYummy

Cooking Level: Intermediate

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Reviewed: Aug. 29, 2009

Nice- no nuts, extra oats. These were not too sweet, but still flavorful. Added some vanilla and cinnamon. Would make again.

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LIVEEVILLISA

Cooking Level: Intermediate

Living In: Ypsilanti, Michigan, USA

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Reviewed: Aug. 28, 2009

Really nice muffin! Not too sweet as it's written. I omitted the pecans and didn't sprinkle the extra brown sugar on top, but besides that I followed the recipe exactly. Made mini muffins for the kids and the baking time at 400 was 14 minutes.

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Carrie B.

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Reviewed: Aug. 27, 2009

Good, but the oatmeal comes off as mealy after the first 5-stuffed in my mouth. Could maybe have used a little less oatmeal for a better result.

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EROCK101

Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Aug. 24, 2009

I thought these muffins were great! I followed the recipe but used walnuts instead of pecans. They weren't too sweet or too hearty nor were they bland. Although not exceedingly moist, they were by no means dry and I was quite pleased that they made exactly the amount they were supposed to. I have removable silicone muffin cups which made them easy to remove, but if you don't I would use paper so they don't stick.

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ashbud

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Reviewed: Aug. 20, 2009

These muffins were delicious! I used chopped walnuts instead of pecans. I also did not put any brown sugar/nuts on top, instead just put it into the batter. Turned out moist. I will definitely make these again!

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mahrukh

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Reviewed: Jul. 28, 2009

Great recipe! The inside was so moist while the outside was just slightly crispy. Very tasty! I did add a touch of vanilla even though it didn't call for it. I think it made it even tastier!

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prittykitty74

Cooking Level: Expert

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Jul. 26, 2009

These were outstanding. I made as directed, aside from a couple small changes: I had no nuts, so I added white chocolate chips instead. I also used mini chocolate chips, which I usually do for muffins anyway; they mix far better than the regular sized ones, which tend to sink in the batter while cooking. For a little extra boost I also added a teaspoon of vanilla extract and a dash of cinnamon. Delicious! The outside has a nice crunch and the inside is moist and perfectly flavorful. I will definitely be making these again!

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ellasequema

Cooking Level: Intermediate

Home Town: Groton, Connecticut, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Jul. 15, 2009

Great muffin! Very moist and flavorful. I used whole wheat flour, omitted pecans (didn't have them on hand), added 1 and 1/2 tsp vanilla, added 1 tbsp butter and had to substitute vanilla soy milk since I was out of regular milk. I also had to add peanut butter chips since I didn't have a whole lot of chocolate ones left and it still turned out good, just probably not as good had they been just chocolate chipped. I will definitely make again!

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Mydnight

Cooking Level: Intermediate

Home Town: Bradenton, Florida, USA

Living In: Branson, Missouri, USA

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Reviewed: Jul. 9, 2009

Great recipe! They are also very good subbing in some banana.

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hostessw/mostess

Home Town: Waukesha, Wisconsin, USA

Living In: Denver, Colorado, USA

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Reviewed: Jun. 10, 2009

This was GREAT!!! I made the batch exactly as it said and instead of 12 muffins, I got 16. I did add raisins to half of the batch. They came out better than I expected. This is recipe is great for part of your breakfast or a snack. This was very easy and moist.

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Anna Maria

Cooking Level: Intermediate

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Reviewed: Jun. 5, 2009

I just made this and it is so wonderful!!! It was very moist and fluffy! I decreased the oil by 1/4 cup and also decreased the flour by 1/4 cup and used skim milk and added a toffee bits to it. So wonderful!!!!! I did not have any pecans so I omitted those. This was an excellent recipe. Thank you!!

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tonton

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Oatmeal Chocolate Chip Muffins

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