Chocolate Chocolate-Chip Muffins

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these were excellent but needed one more tablespoon of cocoa powder.

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I agree with other reviewers on the salt aspect. I got all the usual suspects out before even reading the recipe and salt was on the counter waiting to be used. I should've listened to my gut on that one. I hardly ever do a true measurement on chocolate chips, so I have no complaints there. I also threw in cinnamon. Oh and I rarely time. At 400 degrees, my stoneware muffin pan turned them out beautifully as I eyeballed rather than ruisk burnt (because 400 sounded scary, as did the mini muffin tin. I made 9 muffins and 36 minis. They were greeted warmly by my four year old. And I'm not appalled. May do again with more cocoa and definitely salt.

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I didn't start reading reviews until after these were in the oven. At least I cut the baking time down to 16min so they aren't overdone. The shorter baking time made for good texture.

When putting them together I thought, "no salt??" but went with it. Wish I'd added a little salt. They are so bland. The bites with choc chips are good, but otherwise pretty blah. I've never made muffins without salt. If this is an oversight can't someone fix it?

Hope the kids like them.

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My family liked them. I baked for 18 mins...could have for 16 mins. instead. The tops were a little crispy but we liked that. The flavor was yummy. I used mini chocolate chips.
The best part is they come together quickly and while cooking I can get ready. Great for a warm breakfast on the run!

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It was really yummy. I made this twice, but the first time I made it I accidental overbearing the mixture, but the second time I didn't and it worked! Delicious and chocolate and tasty!

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We made six large muffins but didn't read the ingredients right and only put 3/4 of a cup of flour instead of 1 3/4 they were as good as you could buy in a shop!!!!!! We then made a second batch today and they were just as good.........

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I wish I paid more attention to the reviews before baking. I followed the instructions very carefully and the end result was dark muffins that looked burnt. They are moist and texture seems good but they look awful overall. The taste was a mix between chocolate and bland instead of well, good. I followed everything exactly and it just wasn't a good result. My food taters, or roommates, didn't like them either. I'm afraid they are about to become bird food.

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I just made these and they are absolutely bland and taste like flour. The only thing that saves them is their wonderful texture and moistness. I followed other reviewers and lowered the oven temperature to 180C. Baked them for 18 minutes. Won't make these again.

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This recipe is awesome! Was a bit hesitant because of some of the reviews, but they were great. I love that they use oil and not butter, i used Almond milk instead of regular so they are dairy free. Followed the recipe as is for the rest though and they are so moist, and stayed that way for a couple of days. Definately make these again!

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This was an easy recipe.I added 1/2 tsp cinnamon. Not to sweet which I like. I dusted powdered sugar on top...I will be keeping this recipe.