Chocolate Chocolate Chip Muffins

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Okay, I've made these muffins a couple times before, never paying attention to the reviews. I came back today to reprint the recipe - it's one of our favorite, and I just thought I'd take a peek at the reviews. Yikes. I just have to say it - for those that ended up with dry muffins: your muffins are turning out dry because you're baking them the 25 minutes suggested in the recipe. They're overbaked! These muffins are perfectly moist, and fully cooked, after about 15 minutes. 18 at the very most. Just check them with a toothpick. If you bake them the full 25 minutes, I'm sure you would end up with dried-up little hockey pucks. I've never added additional liquid or fat to this recipe and they've always been delicious as-is, only adjusting the cooking time. I'm not big on writing reviews, but I had to on this one. I've baked many a muffin in my day, and I've rarely seen a recipe with more than a 15 - 18 minute baking time. Better luck on your second batch! :

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If you don't want your chocolate chips to sink coat them in flour before you add them to the mixture.

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I followed the recipe exactly and made sure not to overmix, after they came out of the oven they tasted great and moist but after I stored them overnight under a cake dome they became really dry. Don't think I will make these muffins again, I had to throw them out, what a waste.

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My muffins came out good, but I wouldn't follow this recipe again. They were too dry. I might try to work around the recipe by adding applesauce or sour cream next time. I will also use a mix of milk chocolate and white chocolate chips. Maybe even peanut butter chips would be good in this muffin.

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Before making any recipes I read other reviews and they didn't do this recipe any justice. yes my choc chip did sink but that did not make these muffins any less tastee. I used packed 1/2 cup of brown sugar and the sugar to salt amount was just right and everyone raved about this. will surely be making this again

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These brownies were okay overall. I'm sure i did something wrong with the batter because it was pretty liquidy so all the chocolate chips sank to the bottom. I read some of the reviews before hand and changed the milk to 1 cup and then I added an extra teaspoon of oil so the muffins came out very moist. And my muffins didn't stick when I only sprayed the pans so you should be good on that.

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I tried another chocolate chocolate-chip muffin recipe (Nigella's, in fact with my daughter and we both agreed that it was not as moist and chocolaty as we had hoped. We tried out this one today with such nicer results. Just what we had hoped for! I did substitute the milk with evaporated milk and then sprinkled additional white chocolate chips on top of each before baking. Terrific! I will use this recipe for the chocolate lovers in my life from now on. Thanks for giving me a way to share this one with my Facebook friends, as well.

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We liked them but felt like they needed a little more brown sugar. I did go with the suggestion to increase the milk to one cup and they were very moist.

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I made these for my sister a few weeks for her on-the-go breakfast - and she has requested them 3 times since!! I end up putting in 1 cup milk, as well, and sometimes I add extra cocoa powder. I make them into jumbo muffins, yielding 6 or 7. My sister is very picky, so since she likes them I give 5 stars!

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Delicious! I did take the advice and add one full cup of milk and my muffins were moist. Also, I sifted all of the dry ingredients together. Yummy. :