Chocolate Filled Muffins Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 15, 2001
Delicious taste and nice look, black outside and white in the middle, great for my friends. Just one thing: I think coconut quantity should be slightly lowered.
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Reviewed: Sep. 24, 2011
This was sooo good! The recipe was simple enough without causing too much pain. I didn't have powdered milk, so I used 1 tbsp. hot water, 1 cup of coconut and 3 tbsps. butter (I should have wet my hands before handling the mix). I mixed this and formed the filling for the muffins. Cooked for 20 minutes at 400 degrees, a they were great! I would recommend trying this and I will be using this recipe again. Maybe for the office christmas pot lunch party!
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Cooking Level: Intermediate

Home Town: Landover, Maryland, USA
Living In: Bowie, Maryland, USA

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Reviewed: May 3, 2003
These muffins were pretty good when they were warm, or reheated. They were slightly dry when cold, but then most muffins are best warm. I omitted the almond center and added chocolate chips. I will add that my oven broke down before cooking these so I had to dust off my muffin maker and use it. Maybe this is the reason they didnt come out as good as I hoped, as I have never been happy with how the muffin maker cooks them.
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Reviewed: Mar. 6, 2014
I read from a lot of reviews that said these were dry, hard, and bland. So instead of oil I used melted butter, and added about 1 extra teaspoon of cocoa powder...and it turned out wonderful! I didn't have any coconut, so I just left out the filling completely, which made them even better, considering I don't like coconut. So overall these were delicious!
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Photo by mauigirl
Reviewed: Dec. 13, 2012
These were ok and I didn't have any trouble making the filling. I made the coconut filling and chilled it, then made little balls and chilled those before I put them in each batter cup. The problem I had with these was a lack of flavor in both the muffin and the coconut filling. I think I should have used some sweetened condesed milk instead of water and powdered milk with the coconut and maybe more chocolate to the muffin batter too. Thanks so much for sharing.
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Photo by mauigirl

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA
Living In: Lahaina, Hawaii, USA
Reviewed: Mar. 5, 2004
The batter turned out a little dry but not bad. Forming 'balls' out of the coconut mixture was impossible...the mix was too mushy to form into balls or push into the muffins. Next time I would fill the cups only 1/2 full, place a lump of the coconut mush on top and then top with more batter. Not bad, but messy to make!
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Reviewed: Feb. 28, 2013
I followed the recipe exactly, made no changes what so ever. I found these muffins to be incredibly bland as written. Not enough chocolate taste (I guess adding chips may improve that) and I just found the texture to be dry. The coconut center was the only part with any taste. I really won't be making these muffins again.
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Photo by TheBritishBaker

Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.
Living In: Houston, Texas, USA


 
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