These are the best chocolate muffins you will ever have!
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 MoreIn 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 MoreI 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!
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!
I followed the recipe exactly, baked them for exactly 20 minutes, took them to a function, and they disappeared in 15 minutes. Awesome recipe.
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.
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!
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.
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.
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!
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.
Makes a lot more than just 12 muffins - at least 18. Very tasty.
These are great! We don't like nuts and I was out of chocolate chips and they still tasted wonderful. Can't wait to try them with the chocolate chips next time.
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.
OMG!!!! These are Fantastic!!! To lighten them up, I replaced the oil with unsweetened applesauce (increased to 3 heaping tbsp)....I couldn't believe how FUDGY and CHOCOLATEY they were! Excellent recipe! Thanks
Great Recipe! I tried it with wrappers and without and both were fine. I sprayed the pan and had no sticking. Decorative wrappers always need to be sprayed cause they will stick regardless. Just a side note on the applesauce comment. Yes, it was for sure the applesauce that will make them heavy. Apple Sauce is a horrible substitute for oil! Sour cream or yogurt works great. Try that instead. If your baked goods sink, simple problem. Wasn't baked long enough. As far as the choc. chips sinking. Add Half your flour mixture into the wet mixture. Then add the choc. Chips to the remaining flour mixture whisk together. Then add to the wet batter. No more sinking chips! Hope these tips help!
I followed the recipe exactly and the flavor of these muffins was very poor ~ bland and unpleasant at the same time! I am not sure if it was something I did inadvertently or if this muffin just wasn't my cup of tea... my kids didn't like them either. Sorry!
Very yummy and chocolaty but a tiny bit dry. When I bake muffins I usually preheat the oven 25 degrees higher than instructed but when I put the muffins in the oven I lower the temperature to the recommended temperature. That makes the muffins rise earlier while baking.
I think these were very good. Batter made more than 12 muffins, so I made 18 muffins and one mini loaf of bread. I am so happy with how they turned out (I followed recipe exactly) I think this will become a favorite recipe for mini gift loaves.
These are as good as chocolate cake any day. Certainly more a dessert than a bread.
The children love these muffins but a little too much chocolate for me. I can't believe those words came out of my mouth.....
These were edible, but not very tasty and turned out dry. I should have known that it did not seem like enough oil for muffins. I would not make these again.
I will hesitate before using this recipe again. The muffins did not turn out as expected.
I actually left out the nuts in this recipe because I was making them for toddlers, but they were still delicious. We actually made ours into spiders for halloween by putting icing and M&Ms on their backs and giving them little strips of fruit leather for legs. We made the faces out of chocolate. the kids loved them - also good to know is that we made them the day before and they were still delicious, we were even eating them on the third day.
This recipe is great! I substituted flour with whole wheat and sugar with 1 cup brown sugar and two cups honey.
I made a few of the adjustments that other suggested. I'm not sure how to describe how these came out... Maybe tough? Chewy? The texture of them was odd, and I thought they were a little too sweet and a little too chocolatey for a muffin. Next time I make them, I will not do the adjustments and see how they turn out. My muffins also collapsed in the middle, I'm thinking I may have overmixed them. To avoid that next time, I will mix the wet into the dry instead of the dry into the wet. I find it easier to do without overmixing.
These are great ! Made them without the nuts and they still turned out good. Moist and choclate yummy !
this recipe is a hit with my family. Love it, love it. thanks so much for sharing.
I think this is more a cupcake than a muffin, based on the texture. I only used 1 cup of brown sugar and they were sweet enough. I also added a heaping tbs of instant coffee granules to enhance the chocolate flavor. I made 10 slightly larger than normal muffins and they were nice and moist. I omitted the nuts and sugar topping and neither were missed. Warm they stuck to the paper lines but that wasn't an issue once they cooled. Thanks for sharing.
Absolutely chocolately and delicious! You don't even have to put the nuts and chocolate chips!
THis was a sticky mess! They even stuck to the paper cupcake liners. NOT worth it!
Very moist. I did not change the recipe except I used dark cocoa instead of regular (I'm a huge fan of dark chocolate) and left out the nuts (I'm not a fan of nuts at all). I made 12 regular size muffins and still had tons left so I had to make a pan of mini muffins as well. Very yummy. I gave it only 4 stars because they stuck to my non-stick pan which I even sprayed with Pam. All the chocolate chips sunk to the bottom of the muffins and that is why they stuck. Definitely use muffin papers if you make these.
I can't believe how many people have rated this and then pointed out that they haven't even used the bleedin' recipe! I've followed this recipe to the letter twice now and absolutely LOVE it! I've also done it loads without the nuts and have used chocolate chunks instead of chips a few times. It's very versatile and so long as you don't over cook (did this once and the muffins didn't burn but they were rather dry), they are beautifully moist. Thanks so much for this recipe! This is the first time I've succeeded in making chocolate muffins as other recipes have resulted in chocolate scented bricks!
I willl never buy chocolate chip muffins again from the store! This recipe is too awesome! I made this for my family of five (three kids) which one of them are not crazy about chocolate. HE loved it! My husband asked me after the mufffins were gone, when I will make them again! ;-) Thanks for submitting a wonderful recipe. Also, I omitted the recipe and used mini chocolate chips. For some reason mines kept sinking to the bottom when using regular sized ones. But perhaps I am adding it at the wrong time. Either way, these muffins still came out great!
I used SukeyNY's adjustments and omitted all the nuts because I can't stand nuts in my baked goods. I also used lactose-free milk and was slightly short on vanilla, but it didn't seem to matter. These were delicious! I made a pan of 12 regular sized muffins and a pan of 24 mini muffins. Baked the former for 20 minutes and the latter for about 13 I believe - set the timer for 20 but kept an eye on them to make sure and ended up taking them out early. My first bite made me think it wasn't chocolatey enough, but as I kept eating I found myself taking that back. By the end of my taste-test muffin I was very satisfied with its chocolate content. The texture is nice, not crazy moist but not dry either.
I made these exactly as written. Firstly, the taste was wonderful. Moist and chocolately. Cons: they domed and then collasped leaving a nasty top crust and chips did sink to bottom. I used regular muffin tins and came out with 18, so either a) they were meant to be baked in larger muffin sized tins or b) there's too much baking powder in batter. They simply couldn't hold the weight of the batter. I'll definately try again - first using the larger muffin tins and if that doesn't work, will try reducing the bp or increasing the fat content as others have done. UPDATE: So so sorry - just too hard to try to adapt recipe to prevent the top from caving in...
I made this recipe without the nuts, since I didn't have any. Like a previous reviewer, I upped the cocoa content to 3/4 cup and a bit more oil. They were devine! I baked them for 20 minutes, I think 25 minutes would have been too long. This recipe is a keeper! Perfection!
YUMMY! I just made these this morning. I didn't have semi-sweet chips, so I used milk chocolate chips. Nice. I will use semi-sweet next time so the tangy flavor of the chocolate chips is more noticeable. I will be making these all winter & experimenting with different flavors of chips.
These were the easiest muffins I've made in awhile. I didn't have choc. chips,so I added dried cherries instead and dusted them with powdered sugar hot from the oven. Friends love them!
Excellent! I made them minus the nuts, plus an entire bag of chocolate chips. Everyone loved these. Don't need to change the recipe one bit :)
Changes: 2 eggs, 3/4 cup cacao, 3/8 cup oil, milk chocolate chips, 1/2 cup slivered almonds (no walnuts). One hour at 170 degrees Celsius for one bakingpan (instead of muffins)
I've tried these, and the result was just wonderful!!!! They are moisty and delicious! I covered them with glassé...
This recipe made way too much batter for 12 regular-sized muffin cups. As a result, I overfilled them, and they ended up taking a lot longer to cook. I realize now that I should have just made more than 12. Anyway, the muffins turned out yummy.
Great recipe. I was out of nuts, so did it without. Increased the cocoa and it was wonderful! Thanks for a great recipe!
Made these as written, but did leave out the nuts, as my husband doesn't like them. I tried them fresh from the oven and I was worried, I thought they were awfully dry. Didn't serve them until the next day, and they were better, but still a little dry. Good with a glass of milk or cup of coffee.
My daughter made these the other day. I would probably give them 3.5 stars. I didn't think the chocolate flavor was as complex as some other chocolate muffins I've had- maybe the lack of espresso or coffee effected that. My daughter loved them and they sure didn't last long. Thanks for sharing the recipe.
Oh my goodness! So good! I get requests for these often. Only change I make is to omit the nuts.
I followed the recipe almost exactly (I did substitute baking splenda for the sugar to reduce calories). I made jumbo muffins and the batter was exactly enough to make six of them. They did come out a little dry but I put the timer on for 25 minutes because I thought jumbo would take longer and they were probably done in 20 minutes, also maybe the splenda changed something. They were not chocolately enough for me (but we're talking about someone who gets hot fudge sundaes with death by chocolate ice cream, and crushed Oreos. So no surprise there). I also didn't find them to be super dense like other reviewers said, I was looking forward to dense... But overall my way was a 3 and if I weren't a recovering chocoholic it would be a 4, so that was my rating.
I made this recipe just as written, without adding choc chips or nuts-I was out. They cooked up fine, about 22 minutes, didn't have any problems with thme setting up, and I didn't add any additional anything. Did it just as written. Great muffins. I'm sure they will be even better with the choc chips the next time I make them! Thanks!
Scaled for 18; made as directed, except omitted nuts due to preference. Love them!!! Made 26 regular-sized muffins, some slightly bigger, some smaller. Just wish they weren't so calorific! :) Might try subbing stuff out next time. Thanks bunches for a great recipe!
Delicious recipe. I made bread instead of muffins. Decreased sugar to one cup and increased oil to 1/4 cup. Very moist. Will definitely make again So good with my morning coffee.
I just made these and they are perfect!! Still sitting in the muffin tray, they are warm and moist! Supersoft and delicious. I followed everything on the recipe except i ran out of milk, but had some whipping cream, so used that instead. I know that must really add to the fat, but it makes a wonderful muffin!!
This recipe needed a bit more salt than the 1/4 tsp. Overall, good recipe. I discovered I was out of cupcake liners, so I poured the batter into loaf pans instead. I baked it a little longer, and they came out perfectly.
I was attracted to this recipe for it's low fat content; I've been looking for a nice breakfast muffin that I can enjoy without lots of guilt (and I LOVE chocolate). The recipe as is, is great! I did the following for less fat and sugar and absolutely loved these muffins: rather than 2 T oil, I used 1 T oil and 2 T of low fat plain yogurt, 1/2 C sugar and 3/4 C stevia by the cup (the kind of stevia you measure like sugar), and omitted the nuts and sugar on top. These are wonderful muffins - and it definitely fills my chocolate craving with low fat and low sugar. Thanks for a great posting!!!!
These are really good. I did make some changes like some people said. I used more cocoa, 3 tablespoons oil, omitted the nuts, and used M&Ms baking bits because I ran out of chocolate chips. I also forgot to sprinkle with the 4 tablespoons of sugar. I think these muffins taste better after sitting overnight in a container because when I ate one one fresh it was more like a cupcake than a muffin. The next day, it tasted like a muffin from a bakery! Thanks!
THESE MUFFINS ARE GREAT!
These were really cupcakes, not muffins, judging from the batter consistency and smooth domed tops! Changes I made: reduced sugar to 1&1/4 cups, added 1/2 tsp salt, used 1&1/2 cups of milk, 3 tbsp of oil, and used my own combo of pine nuts, chocolate chips, and dried cranberries. Also didn't sprinkle sugar on top. These were quite moist and a little dense. Again, a cupcake, not a muffin, even with reduced sugar amounts!
Surprised by the number of reviews. I thought these were just ok. The submitter must have used jumbo muffin tins. I used regular and got 20 muffins. Mine didnt rise very high and I didnt think they were especially chocolatey. I'll keep looking for a really good double chocolate recipe.
didn't make any change to the recipe, and the muffins are great! our family love them!
Excellant! My family loved these! But they're more of a snack or dessert than a breakfast muffin.
didn't use any nuts but they were the best double chocolate chip muffins i've ever had. PS these freeze well and straight out of the microwave you wouldn't know they were frozen. :-D
these came out perfect! the chocolate explosion you get in your mouth from these is like no other! very very rich & the only think i changed was that i used dutch cocoa powder (because i had no unsweetened one available) & i didn't sprinkle sugar on top. i would recommend chopping the almonds & toasting them (as i did) & placing some walnuts on top before baking. delicious recipe thank you!
Very good. I wrapped each muffin individually in green saran wrap and put them in a gift basket. They look really good with the sugar on top.
I knew even before cooking that these would be wonderful, because the batter consistency was superb! I left out the nuts, but otherwise measured everything EXACTLY, and they are great!
These muffins are delicious. I did not use the nuts because my kids don't like them. The sugar on top made a slight crunch and the muffins were moist. They were great while they were still a little warm. The chocolate chips were melted and gooey. They were even good the next day heated in the microwave for 20 seconds. This is a recipe I will be making again and again.
Very good although you would think they would be much sweeter since they have so much sugar in them.
I took out the almonds and sugar for the top. I also used 3/4 a cup of cocoa powder instead of 1/2. And by the way, my muffins were done in 20 minutes, so watch out for those timers!
Followed the directions to a T, minus the nuts (didn't have any). The muffins were delicious and moist! Thanks!
After reading the reviews about the chips sinking to the bottom, I added them to the flour mixture before adding the wet. That is supposed to stop the sinkage. But it didn't. The bottoms are basically pure chocolate chips. The tops did not rise but mushed out around the edges of the cake papers. I think the taste was good but something needs to be tweaked. I'm just not sure what.
These cupcakes are definitely "death by chocolate" and they are wonderful. I have made them twice, the second time I used almond extract instead of vanilla and they were excellent.
These muffins are so moist and yummy! I made them vegan by substituting almond milk, carob chips, and egg substitute, I also reduced the sugar to just less than one cup...you can't even tell!!! This is my new favorite muffin/cupcake recipe. THANKS!!!!
Delicious, super-chocolatey muffins! I do recommend increasing the milk to 1 1/2 cups, this gave me muffins that were more moist. As always, don't mix that muffin batter too much! 20 minutes in my oven and they were perfectly done. My brother ate 3 in one sitting! Thanks for sharing :)
They were "ok". Needed more chocolate in them - next time I might melt a 1/2 cup of chips and add to the batter in addition to the whole cup of chips.
These muffins were a big disappointment! The chocolate chips all settled to the bottom, which made it a pain to get out of the pan. They seemed moist on the outside, but they were dry and course in texture and not much chocolate taste other than the chips on the bottom. Not at all what I was looking for.
I followed another reviewer's advice and add 1/4 cup milk and one tablespoon more of oil and 1/4 cup more of cocoa but the chips sank to the bottom...=( Next time I am omitting the chips because this was chocolaty enough!
I read the reviews and was excited to try this recipe... all I can say is BLAND.. BLAND.. I follwed it to a tee.. and it had NO flavor.. I was extremely disappointed..all my products are fresh.. and I've been cooking for 20 plus years... so I know what I'm doing... sadly disappointed
I just pulled these out of the oven a little while ago. I thought they were pretty darn good and will definitely make them again. I forgot the sugar on top and next time I'll add an extra 1/4 cup of cocoa to the dry ingredients.
These had great texture and were very moist. They absolutely need more salt than 1/4 teaspoon. Next time I am going to add more nuts and a little less chocolate chips. I am also going to mix some chips and nuts in with batter and push some into batter after I've put them in the muffin tin so that the "extras" will be more evenly dispersed throughout the muffin. I will definitely make again - but I can't stress enough that you have to add more salt. I can't believe no one said that in any of the other reviews.
I just made these muffins and they turned out great! I used 2 tablespoons of oil like it said and added 1 tablespoon of natural applesauce. I also, like others, added 1/4 cup more of cocoa and milk. I omitted the nuts and used mini chocolate chips. I will be making these often.
Kids love this muffins! Omit the almonds and nuts and sugar on top but still great. Don't overbake!
Tasted good. Major problem is that the chocolate chips sink to the bottom and if you do not use paper liners, you lose the chips as they stick to the cup when you take the muffins out. These made 18 full cupcakes (not 12). Mine were done at 18 minutes (vs. 20-25 as indicated). Others have said these were dry and this is likely due to overbaking. The sugar on top can barely be tasted - feel free to skip that step. Tasted ok, but I won't make again due to the chocolate chip issue.
Seemed like a pretty standard muffin to me. Not really special in anyway. I am special.
I was disappointed in these after seeing the rating and reading the reviews. They turned out dry and a little gummy, not cakelike or moist.
I do love chocolate muffins and these were the best I've found so far. Iced a few of them and called it my birthday cake. :) Didn't quite reach the Sam's Club/Costco ones though, which is what I always have in mind in regards to CC muffins.
Really good chocolate muffins but I find they cook way better if you don't sprinkle any sugar on the tops and I cooked them from 25 minutes to 30. Other than that, great chocolate muffins.
Very good as a dessert! I made these as a whim because the picture looked so good. At the last minute I decided to bake them on a sheet cookie-style instead of a muffin tin because the batter was so thick. The result was 2 dozen muffin-like chocolaty cookies.
This recipe is FAR from a par. The outside rim of the muffin is crunchy. I had no problem with them being moist on the inside but the overall flavor is substandard.
I changed the recipe as the others suggested, but these were far from "perfect". I upped the milk, cocoa, and added an egg. This just didn't do it for me. Whenever I make "cakelike" recipes, I always add 2 tbsp of cornstarch per cup of flour to improve the texture. I think this recipe could really benefit from that. My muffins looked NOTHING like the photo; mine were flat and shiny. Not a keeper recipe.
Absolutely decadent! The one recipe that swept me off! And I didn't even have any nuts at hand! Absoultely foolproof... Thanks Marais!
I followed the recipe and omitted the nuts, chips and additional sugar. With a nice icing, it is just beautiful. Thank you.
I will have to agree with a lot of the other posts that these are too dry. I even added mayo to add moisture. They don't have much flavor and I prefer muffins to be more dense and moist.
I added applesauce in place of oil, 1/2 tsp. salt, and 1/4 cup more of milk. These turned out great!
This batter is perfect!!! I did change the recipe a bit. I added extra 1/2 cup of chocolate chip and used normal cocoa powder instead of semisweet ones. I also left out the nuts (because I am allergic to it) and the vanilla extract because I have none. The outcome was still perfect except the chocolate chips are a bit too sweet (totally my fault for adding extra and using sweet ones). The batter when finished appear very very watery; however, after you bake it, the muffin is perfect except it didn't raise too much but it doesn't affect the taste at all!!!
Best choc chip muffin...i will always use this as my basic recipe now ;) I too added more cocoa powder & used 3/4 cup, 1/4 cup more milk & 3 tbsp oil. I did not hv any choc chips or nuts on hand, so i used what i had which was white choc chip~delicious!!!! I will consider adding peanut butter or caramel chips & add perhaps a tbsp of instant coffee powder as well...i think coffee will enhance the flavour of cocoa ;) - will keep u all posted.
