Reviewed: May 18, 2011

I had trouble with these muffins not rising too. However, I did modify the recipe so that is probably why. They taste amazing, so all in all it was worth it. My changes were adding 1/4 cup buttermilk, 1/2 teaspoon salt, and I also added one round teaspoon of instant espresso to enhance the chocolate flavor. I followed another reviewers advice and added a little more cocoa, so I probably used 1/3 cup. These changes produced a wonderfully moist chocolaty muffin, just didn't rise well- will be trying the recipe again!

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Reviewer:

Bakin4jcg

Cooking Level: Intermediate

Home Town: Boone, North Carolina, USA

Reviewed: Apr. 19, 2011

This is a really good recipe, but it is a bit heavy for a muffin! It is like a muffin/brownie combo. If you like brownies I would highly recommend this muffin!

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Reviewer:

kinney22

Reviewed: Apr. 18, 2011

A nice and fudgy chocolate muffin but it didn't rise as I had hoped. I would add baking powder the next time.

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Reviewer:

Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Apr. 3, 2011

Absolutely love them! They do tend to get dry if you don't really watch them while cooking. But if you get it right, delicious!

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Reviewer:

Coralie

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Reviewed: Apr. 1, 2011

Waste of ingredients! Mine sunk in the middle and were hard as rocks, plus the edges burned even cooking for only 18 minutes.

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Reviewer:

kdgengler

Cooking Level: Expert

Reviewed: Mar. 14, 2011

The measurements only produced 8 cupcakes for me, I found them to be a little dry, and it didn't have quite that fudgy choclotaty flavor I was looking fo. Over all, the they still turned out yummy.

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Reviewer:

Ilafeal13

Cooking Level: Intermediate

Reviewed: Feb. 25, 2011

These were quite tasty! I followed some other reviewer's advice : added 1/2 tsp. baking powder, changed to 1/3 cup cocoa (I used the "Special Dark"), added 3/4 tsp. salt, and cut the white sugar a little. I also took a pass on the cinnamon. The wonderful crisp top was lost overnight which is a little bit of a bummer, but the taste doesn't fade. If I can I will always try to bake + serve them on the same day to preserve the crispy top which sends them into totally awesome territory.

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Reviewer:

BAGGER

Reviewed: Jan. 21, 2011

They were very good, the kids LOVE them. I thought they were a little too sweet, will probably reduce the white sugar next time.

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Reviewer:

AlbanyL

Reviewed: Dec. 31, 2010

Love them! Used 1/2 c cocoa bcs out of choc chips. Had no applesauce, so used 1/8 c water and 1/8 c cream since I was also out of milk! Lol Very fudgy and didn't fall at all. Thick batter, probaby bcs of my changes. Made 10 muffins. Will make again w choc chips.

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Reviewer:

cathy

Reviewed: Nov. 21, 2010

These were pretty good. Based on other reviews I did add extra cocoa (1/3 c total) and 1/4 c milk. I will make these again but next time use yogart in place of the applesause. I bake using applesauce instead of oil all the time (although this is my first attempt at using it with chocolate) and it gave these kind of an odd scent and flavor at first. Still good, I thought with the increased cocoa they were very fudgy. I also added a pinch of salt and only 1/2 c of mini choco chip (they don't sink).

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