Moist Chocolate Muffins Recipe

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Most Helpful Positive Review

Jan 29, 2013

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.

—Sarah Jo

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Most Helpful Critical Review

Jan 28, 2013

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.

—AlineVF

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46 Ratings

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Aug 23, 2012

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.

—Mini Binoy

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Sep 19, 2012

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.

—HalfBaked

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Jan 14, 2013

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!!!!

—JavaMama

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Oct 06, 2012

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)

—Tree

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Jan 15, 2013

This was good. I didnt have yogurt so I added 1cup sour cream instead and instead of 1 egg I added 2

—lopo_girl

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Nov 05, 2012

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.

—HealthyCAmom

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Nutrition

Calories
322 kcal
16%

Carbohydrates
45.3 g
15%

Cholesterol
20 mg
7%

Fat
15 g
23%

Fiber
2.6 g
10%

Protein
5.4 g
11%

Sodium
132 mg
5%

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

Nutritional Information

Moist Chocolate Muffins

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 322
Calories from Fat: 135

% Daily Value *
Total Fat 15g 23 %
Saturated Fat 4.5g 22 %
Cholesterol 20mg 7 %
Sodium 132mg 5 %
Potassium 197mg 6 %
Total Carbohydrates 45.3g 15 %
Dietary Fiber 2.6g 10 %
Protein 5.4g 11 %
Sugars 26.4g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 8 %
Iron 20 %
Thiamin 19 %
Niacin 19 %
Vitamin B6 2 %
Magnesium 16 %
Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.