Fudgy Chocolate Chip Muffins Recipe - Allrecipes.com
Fudgy Chocolate Chip Muffins Recipe
  • READY IN 35 mins

Fudgy Chocolate Chip Muffins

Recipe by  

"A chocolatey treat!"

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings
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  • PREP

    10 mins
  • COOK

    25 mins
  • READY IN

    35 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
  2. In large mixer bowl, beat butter, sugar, brown sugar, egg, and vanilla until well blended. Add applesauce, blend well.
  3. In a separate bowl, stir together flour, cocoa, baking soda, and cinnamon, if desired. Add to butter mixture, blending well. Stir in chocolate chips. Fill muffin cups 3/4 full with batter.
  4. Bake at 350 degrees F (175 degrees C) for 22 to 26 minutes or until wooden pick inserted in center comes out almost clean. Cool slightly in pan on wire rack. Sprinkle muffin tops with confectioners' sugar, if desired. Serve warm.
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Reviews More Reviews

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
Dec 18, 2003

When I saw all of the positive reviews for these muffins, I thought I'd found a winner. Boy was I wrong. The muffins are very sugary tasting, bland, and lacking in chocolate flavor. Fudgy was definitely the wrong adjective to use in the name, because there is nothing fudge-like about them. I was expecting something more rich and flavorful. Definitely one of the worst chocolate-chocolate chip muffins I've ever tasted. I won't be making these again.

 
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!)

 
Apr 29, 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!

 
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.

 
May 12, 2008

One word: Brownie. That is how I would describe these, and if they were called "Brownie Muffins", they would be perfectly named. The stayed flat (like other reviewers mentioned). The taste was good, but again, very much like a brownie! I like brownies so I very much enjoyed these. My sons thought they had died and gone to heaven because they got brownies in muffin shapes for breakfast. For the applesauce, I subbed 1/4 cup oil, and because the batter was very thick, added a 1/4 cup milk. Otherwise, followed the recipe.

 
Jul 05, 2009

Don't waste your time on these. I even added another egg, and baking powder and they still sank in the middle. Sorry..

 
Jul 28, 2011

These were moist and tasty. I didn't have choc chips so I just left them out and honestly no one missed them. I also used whole wheat flour and 1 cup of reg sugar. I up'ed the cocoa powder to almost a 1/2 cup and I ran out of apple sauce so with my 2nd batch I used yogurt, again very yummy! They spread a bit too much so some weren't real pretty but still tasty! I will make these again!

 

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Nutrition

  • Calories
  • 230 kcal
  • 11%
  • Carbohydrates
  • 37.9 g
  • 12%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 113 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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