One word: scrumptious! Very moist, tasty and full of chocolate goodness! Even better the next day.

LONESTAR1
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.

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  • Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. Whisk egg, yogurt, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.

  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

322 calories; 15 g total fat; 18 mg cholesterol; 132 mg sodium. 45.3 g carbohydrates; 5.4 g protein; Full Nutrition

Reviews (470)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/06/2015
I make jumbo muffins for a local coffee shop and used this recipe last night for the first time. It seemed like the recipes were all over the map for how many muffins this makes, so I decided to do 1.5x recipe for 12 jumbo muffins (equivalent to 24 regular muffins). Now that I've made it, I can see what the issue is -- if you desire muffins that are overflowing and mountainous like the featured photo - this recipe will make 12-18 muffins. If you do one standard scoop as you'd do for cupcakes, you'll get 18-24 muffins. My 1.5x recipe ended up making 18 jumbo muffins (equivalent to 36 regular sized), and that was with doing two standard-sized scoops (4 tbsp scoop). I also made the following recipe modifications: I used sour cream instead of yogurt and soured my milk with a bit of lemon juice. I also put just a bit of espresso powder in with the dry ingredients to accentuate the chocolate flavor. I didn't put chocolate chips on top, just put them all in the batter, and actually backed off a bit on the chips. I baked these at 400 for about 5 minutes, then immediately lowered the temperature to 350 for the remaining time. The zap of heat at the beginning helps your muffins make nice mountainous tops instead of being flat. Test for doneness by pressing on the top of a muffin. If it springs back or does not give resistance - pull! These will burn if left in too long. Read More
(292)

Most helpful critical review

Rating: 3 stars
03/09/2013
I was about to try this after seeing the video yesterday, but the measurements and ingredients are different in the recipe here and the video. I'm not sure which is right. Are the reviews for the written recipe or the video. The video calls for sour cream (as opposed to yogurt in the recipe) and no salt, and the amounts of flour and sugar are different. Seems like a major mix-up to me. Read More
(58)
594 Ratings
  • 5 star values: 393
  • 4 star values: 118
  • 3 star values: 45
  • 2 star values: 20
  • 1 star values: 18
Rating: 4 stars
02/06/2015
I make jumbo muffins for a local coffee shop and used this recipe last night for the first time. It seemed like the recipes were all over the map for how many muffins this makes, so I decided to do 1.5x recipe for 12 jumbo muffins (equivalent to 24 regular muffins). Now that I've made it, I can see what the issue is -- if you desire muffins that are overflowing and mountainous like the featured photo - this recipe will make 12-18 muffins. If you do one standard scoop as you'd do for cupcakes, you'll get 18-24 muffins. My 1.5x recipe ended up making 18 jumbo muffins (equivalent to 36 regular sized), and that was with doing two standard-sized scoops (4 tbsp scoop). I also made the following recipe modifications: I used sour cream instead of yogurt and soured my milk with a bit of lemon juice. I also put just a bit of espresso powder in with the dry ingredients to accentuate the chocolate flavor. I didn't put chocolate chips on top, just put them all in the batter, and actually backed off a bit on the chips. I baked these at 400 for about 5 minutes, then immediately lowered the temperature to 350 for the remaining time. The zap of heat at the beginning helps your muffins make nice mountainous tops instead of being flat. Test for doneness by pressing on the top of a muffin. If it springs back or does not give resistance - pull! These will burn if left in too long. Read More
(292)
Rating: 4 stars
02/06/2015
I make jumbo muffins for a local coffee shop and used this recipe last night for the first time. It seemed like the recipes were all over the map for how many muffins this makes, so I decided to do 1.5x recipe for 12 jumbo muffins (equivalent to 24 regular muffins). Now that I've made it, I can see what the issue is -- if you desire muffins that are overflowing and mountainous like the featured photo - this recipe will make 12-18 muffins. If you do one standard scoop as you'd do for cupcakes, you'll get 18-24 muffins. My 1.5x recipe ended up making 18 jumbo muffins (equivalent to 36 regular sized), and that was with doing two standard-sized scoops (4 tbsp scoop). I also made the following recipe modifications: I used sour cream instead of yogurt and soured my milk with a bit of lemon juice. I also put just a bit of espresso powder in with the dry ingredients to accentuate the chocolate flavor. I didn't put chocolate chips on top, just put them all in the batter, and actually backed off a bit on the chips. I baked these at 400 for about 5 minutes, then immediately lowered the temperature to 350 for the remaining time. The zap of heat at the beginning helps your muffins make nice mountainous tops instead of being flat. Test for doneness by pressing on the top of a muffin. If it springs back or does not give resistance - pull! These will burn if left in too long. Read More
(292)
Rating: 5 stars
01/29/2013
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. Read More
(220)
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Rating: 5 stars
08/24/2012
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. Read More
(110)
Rating: 5 stars
01/14/2013
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!!!! Read More
(94)
Rating: 4 stars
09/19/2012
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. Read More
(83)
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Rating: 3 stars
03/09/2013
I was about to try this after seeing the video yesterday, but the measurements and ingredients are different in the recipe here and the video. I'm not sure which is right. Are the reviews for the written recipe or the video. The video calls for sour cream (as opposed to yogurt in the recipe) and no salt, and the amounts of flour and sugar are different. Seems like a major mix-up to me. Read More
(58)
Rating: 4 stars
01/15/2013
This was good. I didnt have yogurt so I added 1cup sour cream instead and instead of 1 egg I added 2 Read More
(33)
Rating: 5 stars
11/16/2012
thanks a lot for sharing this recipe. these muffins were the best i have ever made. i followed the recipe exactly and everything about them was perfect. THANK YOU. :) Read More
(26)
Rating: 5 stars
03/04/2013
I make these all the time! I love them!p @Merchant_M: you can't give these an accurate rating because you left out the chocolate chips one of the key ingredients! Of course it wasn't chocolatey enough you didn't add the chocolate chips!! Shame on you. Read More
(25)