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Ingredients
12
Original recipe yields 12 servings
Directions
Nutrition Facts
Per Serving:
376 calories; protein 6.8g; carbohydrates 59.1g; fat 15g; cholesterol 17.5mg; sodium 180mg. Full Nutrition
Most helpful positive review
I loved it! However, I did add 1/4 cup more milk and 1 tbsp more oil (I think it should resemble a cake batter when all is mixed together). Also did 3/4 cup of cocoa because I like it chocolately! And, lastly, I used 1/2 tsp salt and will use a bit more next time around. It is pretty hard to toothpick-test something with chocolate chips because the toothpick can come out wet even if the batter is done, so I just recommend that you cook for 25 minutes and it should come out as perfect as mine did! Great recipe -- thanks so much! Read More
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(158) Most helpful critical review
In all fairness these probably deserve 5 stars but they came out kind of dry. Not sure what I did wrong. I followed most ingredients listed however made the following modifications: 3/4 tsp salt 1 1/2 cup (fat free) milk 2 eggs 3 tbsp canola oil pecans (no walnuts or almonds on hand). I think I made a mistake in using fat free milk and I think some butter and maybe even applesauce should be in there somewhere. I will re-make and update my review in the future. Read More
Helpful
(8) Reviews: Most Helpful
I loved it! However, I did add 1/4 cup more milk and 1 tbsp more oil (I think it should resemble a cake batter when all is mixed together). Also did 3/4 cup of cocoa because I like it chocolately! And, lastly, I used 1/2 tsp salt and will use a bit more next time around. It is pretty hard to toothpick-test something with chocolate chips because the toothpick can come out wet even if the batter is done, so I just recommend that you cook for 25 minutes and it should come out as perfect as mine did! Great recipe -- thanks so much! Read More
Helpful
(158) I made them without the nuts and almonds. they came out moist and delicious! I baked them for 20 minutes and they came out just perfect! Read More
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(122) 
I followed the recipe exactly baked them for exactly 20 minutes took them to a function and they disappeared in 15 minutes. Awesome recipe. Read More
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(77) Advertisement
I just made these this morning and they are wonderful! I did make a few adjustments however. I substituted whole wheat flour for AP omitted the nuts used mini chocolate chips. I also substituted 2 tbsp of pumpkin puree for the oil this not only cuts the fat almost completely out but helps the batter to have more body. It made 17 good sized muffins. Read More
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(62) The muffins were great! Very easy to make and lovely to eat considering this is only my third attempt at baking! Everyone loved them! I also took the advice of SukeyNY and used the following: 1.5 cups of milk 3 tbsp of oil 3/4 cup of cocoa and 1/2 tsp salt. Also we made a mistake when purchasing the ingredients and got chopped almonds instead of whole ones so we used a 1/2 cup of chopped walnuts 1/3 cup of chopped almonds in addition to the chocolate chips. The muffins tasted wonderful anyway and richer besides. We also forgot to sprinkle the sugar before baking but reading the other reviews I guess that's just as well. With all the extras this recipe can yield at LEAST 16 muffins. We made 12 anyway by filling the muffin cups to the top so they were HUGE and lopsided but very moist. I hope this helped! Read More
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(42) Good overall flavor. First this made 20 regular sized muffins. Also many reviewers stated that their chocolate chips sank to bottom of muffin; to resolve this issue dust chocolat chips with 1T flour. For those who think this is a dry muffin check your cocoa. If it's dark or dutch cocoa you should add extra dairy fat (think sour cream) since chocolate especially dark and dutch will absorb the fat content in a recipe and dry it out (also the milk should not be skim or low fat). Also if you omit the nuts this too will dry out the recipe as nuts add / help maintain moisture. That being said I used 1 1/2 cup AP flour and 1/2 cup whole wheat and 1 T oil plus 1T applesauce. Since I use a cocoa which is half semi-sweet / half dutch I added 2 t sour cream (double that if your cocoa is not a combo). My milk was 2% but whole milk would've been a better option. Also do not overcook. I baked 20 minutes and removed IMMEDIATELY from pan to help end residual baking. My muffins were chocolately and moist. The family really enjoyed. Better than store bought. P.S. For high altitude I reduced the baking powder by 1/2 t; this helps with over rising which leads to a deflated end product. Read More
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(28) Advertisement
Whoa. Careful with these don't eat 'em for breakfast or you'll experience something akin to Death By Chocolate. These are for 'after' a meal or an afternoon snack. I put a green M&M on top of each because as everyone knows they are a very strong aphrodisiac. I give these muffins five stars. Read More
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(25) 
This is our favorite chocolate chocolate chip muffin recipe! I omit the nuts (kiddo doesn't like them) and increased the eggs to two instead of one. I usually double the recipe and freeze them. They are FABULOUS warmed up in the microwave! Thanks so much for this recipe! Read More
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(21) I followed the exact ingredients except for spilling some extra vanilla extract in by accident....it turned out really delicious. very fluffy and the chocolate chips in the center were perfect. Read More
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(12) In all fairness these probably deserve 5 stars but they came out kind of dry. Not sure what I did wrong. I followed most ingredients listed however made the following modifications: 3/4 tsp salt 1 1/2 cup (fat free) milk 2 eggs 3 tbsp canola oil pecans (no walnuts or almonds on hand). I think I made a mistake in using fat free milk and I think some butter and maybe even applesauce should be in there somewhere. I will re-make and update my review in the future. Read More
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(8) 
