Chocolate Chocolate Chip Muffins

These are great – those who are posting that they’re dry simply overcooked them. 17-18 minutes was perfect…read the recipe because it says 20-25 minutes OR until a toothpick comes out clean. Can’t just throw them in the oven and walk away for 25 minutes!

These are great! I really liked them, they came out nice and fluffy and moist. The chocolate flavor was lacking a bit the first time a made them, but I also used almond extract instead of vanilla because I had ran out of vanilla. The second time I used vanilla and they came out much better. Overall these are great muffins and I will absolutely be making these again.

A little dry but pretty good

These were really good and moist. I put 8 oz, chocolate squares, 1/2 cup sour cream, 2 eggs, 1/2 cup white sugar, 1/3 cup brown sugar, cooked 22 minutes, they were big muffins!

I should have read the reviews first. I thought the batter looked awfully dry, but I thought “No Erin, trust the person who actually knows what they’re doing” that’ll show me. The muffins are very tasty, yet dry, I’m going to see if I can’t repurpose them for something else. Pancakes?

The taste is soo delicious! I only had salted butter so I used that and cut the amount of salt needed to half. didn’t have sour cream like many suggested, so I used milk and added 1 tsp vinegar. I didn’t hv baking soda too so I used 2 tsp of baking powder instead. Also did not have square melting choc so I used 1/4 cup of round circle dark choc melting compounds. I put them in a silicone muffin cups and into my airfryer for the time, temp and amount suggested but they came out burned at the top. So second batch I set the airfryer at 180 degrees C for 10 minutes. They are truly wonderful! Thank you

These were okay. I read the reviews and added the extra egg, sour cream and whatnot but they still came out dry. The kids liked them but I don’t think I will be making them again.

loved it. I used regular size chocolate chips. Very moist

These were awesome my whole family liked them. I look forward to continue making them

After reading the least positive reviews, I almost thought about not making it. I decided to make it as is with one or two little modifications and the result was good. I lowered the oven’s temperature to 350-360F. As for the mix, I added 1/4 cup of whole milk. I baked them for about 20 minutes and some of my cupcake sized cakes were not yet done. So I added 3 to 5 minutes watching carefully for the tops to not over brown and checking with a cake tester. I cooled them a bit and tried them. It was just right. The recipe did not need much tweaking just a lower temperature and little more dairy. I would say you can use a full cup of buttermilk or whole milk and you should be fine. I used a cup where I mixed mini chocolate chips, cacao nibs, and semi sweet chips. It was just perfect not extremely sweet nor overly dry or dry as everybody said. Will make it again and may even add a bit more butter or dairy. It is very good with a chocolate ganache topping!

This is a delicious recipe!! I didn’t think it was too chocolately at all.

They were tasty but the texture of the muffin seemed a little dry. This may be because we had to use a buttermilk substitute (milk and cream of tartar). Next time I will try buttermilk and/or yogurt or sour cream. I also added a little demerara cane sugar on top to make it look like a bakery muffin.

first of all, to those taking off 3/4 c of buttermilk for 1/2 of soft cream, you are actually talking moisture away from your baked good. buttermilk, sour cream and yogurt all do the same thing, but affect the flavor differently. so taking out more of one than you add back in with the other makes little sense if dryness is the issue. adding regular milk did more for your results than the sour cream did. that said, I’m a buttermilk girl all the way. I did 1 c of it + 1/2 c regular milk and an egg to up my moisture content. I also added 3 T instant coffee for a mocha flavor.

very chocolatey but man they came out dry as a bone 🙁

I am probably being just a bit generous with the rating. Due to the overwhelming amount of folks that went with the milk/sour cream option, that is how I did it. The muffins were good, not great. If a letter grade was an option, it would be a B-. Maybe I’ll try it using the original recipe. I will make again as this is a solid, tasty muffin. Thanks.

I have been baking these muffins for my family and friends for eight years now! These are hands down our favorite muffins! I have always made these muffins with the additional egg and additional 1/2 cup of sour cream. I usually use whatever sized chocolate chips we have on hand, and reserve some to sprinkle on top before baking to make the muffins look prettier 🙂 I have used all types of chocolate in the batter (squares, chips, powder, semisweet, unsweetened, bittersweet) and just converted them into the necessary quantity and type. I have used all types of sugars (white, organic, turbinado, brown), and no one can tell a difference. Use common sense – darker sugars will draw more moisture to your baked goods and yield a darker color. These muffins are already moist and dark, so you just don’t notice. I have used and subbed parts with several types of flours (whole wheat, sprouted whole wheat, einkorn), and no one knew unless I told them. Again, common sense is that whole grain flours will add bitterness and grittiness, so sub 1/3 for undetectable results, 1/2 for barely noticeable, and anything more at your own risk or if your family is already used to eating whole grains. Our family subs 1 teaspoon of Himalayan salt as that is the salt we use. I have always lined my muffin tin with paper liners so have had no problems with sticking. The 20-25 minutes baking time is correct IF you follow the instructions to make exactly 12 muffins! Yes, you need to pile the thick batter up a

The first batch I followed recipe except for using Greek yogurt because I didn’t have buttermilk and peanut butter chips because they were requested. Came out okay but a bit dry. The second batch I followed a few recommendations and added an extra egg, used reg milk and 1/2 cup yogurt. I think I over baked. 18 min was too much. I will definitely try again. Great basic recipe.

Bottoms ended up burnt. I would start at 1/2 time listed and add time as necessary to determine optimal time for your oven.

Wonderfully moist added nuts and used some semi sweet chips cut the sugar by a bit. Would definitely make this one again.

Love this recipe! I’ve made it about a dozen times so far, and I’ve found the muffins to be moist with just the right amount of sweetness. I make the recipe almost exactly as written, omitting the baker’s chocolate since I want regular chocolate chip muffins, not chocolate-chocolate chip. I get 24 mini-muffins out of the recipe (baking time decreases to 12-15 minutes in my oven for the mini’s). My husband takes a few to work with him each day. This is a very easy recipe to make, and I love that it includes one of my favorite ingredients- buttermilk!

I really liked these muffins especially with the changes I made thanks to the reviews that have been posted. I added 1/2 cup light sour cream and 1 cup chopped pecans. I also increased the sugar to 3/4 cup, the buttermilk to 1 cup and the eggs to 2. With these changes the muffins were wonderfully moist. I also used butter-flavored shortening for the unsalted butter because I didn’t have any. With these changes I got 18 muffins total.