I've made this recipe several times now. First the consistency of the batter is more like cookie dough than muffin batter. Next, I usually get 24 muffins as opposed to 12. This decreases the cooking time to 14~15 minutes. While they aren't as big as the ones in the picture, they still peak over the tops of the muffin cups. Next, I've found that adding the egg to the butter/cream cheese mixture without the cream works best for overall homologous mixture. Also, 1/3 cup of chocolate chips..ppphhht! I add a full cup. I love these, they keep well for an entire week in a loose-fit container.
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I've made this recipe several times now. First the consistency of the batter is more like...