Chocolate Chocolate-Chip Muffins

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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.

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Easy recipe, easy and quick to make. I made temperature adjustment suggested several times to 350 and baked for 20 minutes. To start, I did not alter the recipe, to get a feel for a good starting point. The plusses: easy to make, ingredients all on hand, quick to bake, super moist (at adjusted baking temp, were still moist the next morning (I made them before bed, they rose nicely and made one batch of 12 (nice that you don't have multiple rounds and just a few to indulge in. The minuses: no salt! flavor felt incomplete. I can taste flour, the chocolate doesn't feel fully formed. I will go back to drawing board to add salt, more chocolate (perhaps an extra tablespoon of cocoa and some instant espresso powder 1/2-1 t, more chocolate chips (per the kids request.

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I did not like them that much . They were stale and didn't have have the texture I was expecting . :(

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When I make these again I will add more sugar as I thought they were not sweet enough. I will also use milk chocolate chips rather then semi sweet. I baked them at 400 degrees and watch them after 15 minutes. They probably baked about 18 minutes total. They have a wonderful texture and were very moist.

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Yum! Followed the recipe as-is (except for using milk chocolate rather than semi-sweet chips and these were delicious! Moist with a rich cocoa taste. Keep in mind these are more of a breakfast than a dessert muffin so they are sweet, but not overly so. Thanks to the earlier reviews here, I kept the heat a little lower and cooked them at 350 for between 15-20 minutes. Also, I didn't have muffin/cupcake papers, so I simply sprayed the tin with oil before filling the muffin cups. A great treat for weekend brunch!

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Again, as with most other reviewers, I tweaked the recipes as per my taste and it turned out great. I used 1 cup of non-fat yoghurt instead of milk to make the muffins more moist, 1/2 cup of sugar (instead of 3/4, 3/4 cup all purpose flour and 1 cup whole wheat flour; also added walnuts for crunch.
All in all, it came out great!!

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I read the reviews and tweaked it as others suggested. I used 1 tablespoon nonfat plain yogurt, 1 cup of 1%milk, 1 egg, 3 1/2 tablespoons of Ghiradehlli cocoa powder, 1/4 cup brown sugar and 1/2 cup regular white sugar and the rest of the ingredients as Nigella has. I cooked on 350 for twenty minutes because I filled the cupcake liners nearly to the top. I was concerned but they are definitely moist and tastey...not too sweet either which I though they would be but sweet enough. I will definitely be making these again....

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Not good! Unfortunately I followed the recipe very carefully. After mixing I tried the batter and it tasted bland. However, I figured "this is from a Food Network chef and she must know what she is doing", and went ahead and put them in the oven. I was a little concerned when the directions called for the oven to be preheated to 400 degrees and bake for 20 minutes! But again, figured the chef knows what she is doing so I set the timer for 15 minutes (instead of 20. Well at 14 minutes, I thought I smelled the muffins burning and yep, they were. I had to throw half the batch of hockey pucks away. The remaining over cooked half was dry and not very sweet. I personally will not be making these again, looking elsewhere. But for those who want to try, I suggest adding more sugar, cocoa, and chocolate chips. Also suggest reducing the temperature, baking time and keep a close eye on em.

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I saw this recipe and gave it a try. At first glance, it did not look correct. My best recipes are muffins and breads. The batter didn't look very good, but I had to bake them anyway. As suspected, they were not good. VERY disappointed in Food Network this time. I have cookbooks by Nigella and I have yet to make something delicious.
Sorry. It's not just me.

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OMG! They are delicious!!! Thanks for the recipe!