All Reviews For Double Chocolate Muffins

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All Comments For

Double Chocolate Muffins

This recipe for Baked Goods was submitted by Checkers on 5/15/2003. Click here to view the recipe.

Recipe number 979.

Average Rating = 4 (out of 5)

By Mikee

Recipe Rating (out of 5):

Very nice, light and fine texture. I didn't have any chocolate on hand so I used a tablespoon of cocoa powder. Also substituted the buttermilk for plain milk. End result was very nice. Cooking time though was 25 minutes not 15 for me.

Comment submitted: 3/22/2016 (#19843)

By Kay

If you do not have buttermilk on hand, a splash of vinegar or lemon juice in the regular milk will produce a buttermilk substitute!

Comment submitted: 8/26/2014 (#18963)

By pahansen (Team Breakfast Member)

Recipe Rating (out of 5):

These muffins did not turn out for me. I was hoping that the cake part of the muffin would be dense and (dark) chocolaty, but it was very light and wasn't particularly flavorful. I liberally greased my muffin tin, but the muffins still stuck tightly to the top and sides of the tin. I would not make these without cupcake papers. In addition, I used Ghirardelli chocolate chips, which are larger than Nestle morsels, and all of the chocolate stayed at the bottom. It was more like molten chocolate muffins! I had to dig the muffins out with a spoon. Even without the heavier chips, though, I can't imagine that smaller chips would have been distributed throughout the muffin. The batter was far too thin and light. And I didn't get the nice, rounded tops in the pictures. My muffins barely rose, since I filled the tin as instructed, and the tops were all flat. I could probably doctor the recipe to get more of what I wanted, but it's just simpler to find a different recipe.

Comment submitted: 3/28/2014 (#17377)

By Jason (Team Breakfast Member)

Recipe Rating (out of 5):

Used a cup and quarter of regular chocolate chips and no unsweetened pieces and it was super chocolatey. Liked them a lot. But wondering what changes I'd make the cake part chocolatey. Just cocoa powder?

Comment submitted: 7/26/2013 (#16204)

By STARBURSTJJ

Recipe Rating (out of 5):

Made these for school assignment in culinary arts AWESOME!!! THANX

Comment submitted: 3/25/2009 (#7836)

By muffinator

Recipe Rating (out of 5):

I have found the recipe to be good although made it with the following substitutions / modifications:

8 oz choclate chips
Did not have baking chocolate so used 4 oz (semisweet or bittersweet chocolate chips)

Reduced the sugar to 2/3C (due to the sugar in the choclate)

Use 4.5-5 oz Butter

Did not have buttermilk so used 2 heaping tablespoons of sour cream

Use 1 C (scant) skim milk

Melt 4 oz semi or bittersweet chocolate over low heat stir until combined, Add sugar to warm mixture, Then add sour cream stir then add milk stir. Blend in the egg to the now tepid-cool mixture and add vanilla and the salt. add this liquid mixture to the sifted flour/ baking soda that has had the 8 oz of chocolate chips stirred in spoon into greased muffin pan.

It makes Texas size pan of 6 muffins (large). but since chocolate likes to burn cooked in my convection oven at reduced temperature of 350F for 25 min.

Comment submitted: 12/20/2007 (#4215)

By Best

Recipe Rating (out of 5):

I think that this recipe is good... but there could have been more info on things like what type of milk can be used if buttermilk is not available. But overall I think this is the best recipe.

Comment submitted: 3/20/2007 (#1894)

By Luthiena

Recipe Rating (out of 5):

Best double chocolate muffins I've ever had!

Comment submitted: 12/10/2006 (#918)