Reviewed: May 16, 2012

Good!! I did change somethings...I had no yogurt so I add 1/2 sour cream. And like the others I also add 2 Tblsp of milk and 1/2tsp of baking soda. Also topped with more chocolate chips too. Turned out great!

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Reviewer:

H.Hass

Reviewed: Mar. 18, 2012

I used nonfat greek yogurt and I upped the vanilla to a full teaspoon. The chocolate chips I used were mini. I did not try these myself but the family thought they were quite good, though my oldest boy thought that the muffins needed more chocolate chips. I'll up it to a half cup next time. Very pretty muffin--bakery quality.

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64 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Mar. 8, 2012

I didn't have time to drain the yogurt w/ cheesecloth. I just dumped the excess water and went to work. They turned out great. I put some extra choc. chips on the top...didn't want them too healthy :)

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Reviewed: Jan. 24, 2012

Wonderful muffin - moist, fluffy and delicious! Not overly sweet so they're perfect for breakfast! I used a 6 oz. container of plain yogurt (didn't bother with the straining in cheesecloth), upped the vanilla to a heaping tsp. and added 1/2 cup of buttermilk along with 1/2 tsp. of baking soda. I also used a full cup of Hershey's chocolate chips - you can never have too many chocolate chips, right? I baked these in a Texas sized muffin tin lined with paper liners and got a half dozen huge muffins. I topped them with turbinado sugar before popping them in the oven and baked them at 400 for 20 minutes. They smelled great and tasted even better!

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Reviewer:

Jillian

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Oct. 15, 2011

Delicious! Because my (non-fat) yogurt was so well drained (cream cheese consistency), I found the batter to be too thick. So I added 1 cup of low-fat buttermilk with 1/2 tsp. of baking soda. I baked the muffins in extra large muffin tins at 350 for 30 minutes. They were very tender.

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Reviewer:

CHEFEVE

Reviewed: Jul. 13, 2011

I liked the muffins but I had to make some chnges: 1- all I had was low fat Vanilla yogurt , I used one cup and I did't strain it coz the flavored yogurt has gelatin in it. 2- I used 3/4 cup of brown sugar . 3- I used 1 cup of semi sweet chocolate chip . 4- set the oven on 375 degrees coz I use non stick pans. they came out very moist .

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13 users found this review helpful

Reviewer:

monjfr

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

Reviewed: May 28, 2011

well these tasted really good and they were fluffy and moist but the problem is that they did not rise up like in the picture and i dont know why as this is my first time to make cupcakes but i loved them

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6 users found this review helpful