"One word: scrumptious! Very moist, tasty and full of chocolate goodness! Even better the next day.." — LONESTAR1
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unsweetened cocoa powder
I cut the sugar back by half and I used homemade unsweetened applesauce for half of the yogurt and half of the oil called for in this recipe. I also used mini chocolate chips. Baked at 350*, these muffins were done in a little over 22 minutes. They did take longer to bake because I really filled my muffin tins--my muffins were GINORMOUS. One of THE BEST chocolate muffins we've ever had. Noone could tell that I cut back the sugar or the fat in the recipe. It still tasted luscious.
I guess I did something wrong, because my muffins came out very poor in flavor and with an unappealing spongy texture. Not enough sugar, not enough salt. I won't be trying that again.
Really one of the luscious muffins I have ever baked.. Very chocolatey n it tasted yummier n more moist the next day .I didnt make any changes in the recipe.The baking time might vary a bit.. I preheated the oven to 190 degrees only. Got 24 muffins and 3 small cup cakes.
I really like this recipe. With my first batch, it made two dozen regular sized muffins and one dozen mini muffins, and they were all gone within a few days. My second time around I tweaked the recipe a little, using 1/4 tsp mint extract instead of vanilla and mint chocolate chips. Tasty either way, but I am going to try it with a number of different chip combinations because the recipe is so simple, tasty and adaptable.
These were FABULOUS!! I made changes based on personal preferences, but the recipe is good AS IS!! 1. DEFINITELY add 1 tsp salt. 2. I used 1/4 cup STRONG COFFEE (cooled) instead of the milk, intensifies the chocolate flavor, you WILL NOT taste the coffee, I promise! 3. I used Vanilla Greek yogurt, because that's what I had. 4. Baked only for 16 or 17 minutes, and I also ended up with 18 muffins. Thank you so much, this is an EASY, KEEPER RECIPE!!!!
First time I made it, I used Mint Chocolate Chips...my husband's friends loved them. I am now making a batch with Chocolate Chips and substituded the vanilla for homemade Kahlua. My husband will bring these with him on his hunting trip. He feels spoiled. (and because of my oven I baked at 395 deg for 14 minutes)
This was good. I didnt have yogurt so I added 1cup sour cream instead and instead of 1 egg I added 2
Made these for my picky eater toddler. I used 1/2 cup whole wheat flour and 1 and 1/2 cups of regular flour to make it a bit healthier. Also, I used 1/2 cup sour cream and 1/2 cup Greek yogurt. I added 1/2 teaspoon of salt too, and used mini chips. I baked them at 350 degrees and they were still ready after 20 minutes. Recipe made 15 medium muffins. Pretty moist and not too sweet.
* Percent Daily Values are based on a 2,000 calorie diet.
Moist Chocolate Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 135
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