Reviewed: Oct. 23, 2007

I know some of you were complaining that they are more cake-like than "fudgy" and by accident I have fixed that! If you add 2 sticks of butter and about 5 minutes to the cook time they are a "brownie-muffin hybrid" as my husband put it. This does make them severely unhealthy, but they sure are good! Oh, I also forgot to add I changed the recipe to 18, and discovered I was out of brown sugar so I made my own with molasses and white sugar, and I used regular salted sweet cream butter!

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Reviewer:

Corissa

Cooking Level: Intermediate

Home Town: Elk River, Minnesota, USA

Living In: Anoka, Minnesota, USA

Reviewed: Oct. 16, 2007

I wouldnt call them fudgy but they are really good. They were a big hit w/ my husband. Very easy to make too, which is what I was looking for.

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Reviewer:

rbass505

Cooking Level: Intermediate

Home Town: East Cleveland, Ohio, USA

Living In: Willowick, Ohio, USA

Reviewed: Oct. 13, 2007

very fudgy and chocolaty but over all very good

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Reviewer:

DancingLily

Cooking Level: Intermediate

Living In: Aliso Viejo, California, USA

Reviewed: Sep. 29, 2007

I'm making these muffins for the second time. I made the following substitutions: whole wheat flour, 1/2 c and white flour 1/2 c in place of all white; butter instead of margarine. These were very good, and were devoured quickly by my children and my visitors. Nice and fudgy, and I did not have a problem with the muffins rising, although they did not rise very high. This time I'm making them with baking powder 3/4 t instead of 1/2 t baking soda. Don't know why I'm fooling with what has worked for me in the past, but we'll see how it turns out. Thanks for this awesome recipe.

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Reviewer:

Cooking Level: Intermediate

Reviewed: Sep. 2, 2007

This recipe was a complete flop. The muffins were concave and did not rise at all. The taste was good and my small children still liked them. I will try them with baking powder instead and report back!

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Reviewer:

Krista

Reviewed: Aug. 24, 2007

YUMMY! Stuck to the recipe exactly except(contradiction in terms!)added a tiny bit more cocoa (rushing before pre-kindergarten)to mix. I also used a square cake tin . Reminded me of brownies. My daughter loved it."Mmmmmmm"

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Reviewer:

Melina

Cooking Level: Intermediate

Reviewed: Aug. 20, 2007

These muffins were pretty good. I didn't have any applesauce in the house, so I replaced it with some oil, which I think made them turn out a little different. However, I still thought they were good. Next time I make them, I would probably use milk chocolate chips instead.

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Reviewer:

Britt

Cooking Level: Intermediate

Living In: Sheboygan, Wisconsin, USA

Reviewed: 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.

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Reviewer:

Nicki Caudill

Cooking Level: Intermediate

Home Town: Van Lear, Kentucky, USA

Reviewed: 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!)

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Reviewer:

Ollobollo

Cooking Level: Expert

Living In: The Hague, Zuid-Holland, Netherlands

Reviewed: Apr. 19, 2007

Yum, yum, yum - all the neighborhood kids loved. I substituted melted butter for the margarine, and since I didn't have chocoate chips I added aboout 4 oz melted bittersweet chocolate. I baked at 340 degrees. They were slightly dry so next time will add a bit more liquid. Thx for the recipe and helpful hints!

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