Chocolate-Chocolate Chip Muffins Recipe (2024)

Loved this, but with the following changes. Used dark cocoa powder instead of regular to get a very chocolatey muffin, and used about 3/4 cup regular sized semi-sweet chocolate chips instead of the mini chips. I also added in about 1/4 cup white sugar to make it a little sweeter, and instead of the regular white flour, I used freshly ground whole grain flour because that's just what I typically cook with. (A chocolate chocolate chip muffin is basically a health food if it's made with freshly ground whole grain flour.) If I was using white flour I probably would have just added a tablespoon or two of sugar instead of 1/4 cup. My 8 and 6 year olds loved this too.

I was a little iffy about the vinegar but they came out perfectly. I felt they had just the right amount of sweetness. Will make often. Always a crowd pleaser and easy to prepare.

I made this the first time by the recipe and it was good but not sweet. Second time around added 1/4 cup sugar and about 1/8 cup powder sugar and they were amazing. Moist and sweet to the right amount

Great recipe and very easy! The mini chocolate chips adds enough sweetness along with the brown sugar and cocoa. This recipe is a keeper. I substituted the canola oil for coconut oil. Great taste.

This recipe is fabulous! I substituted coconut oil for canola oil, and a combination of apple cider vinegar & lemon for the red wine vinegar. I also topped the muffins with blanched almonds. My boyfriend and sister loved the muffins- definitely saving this one for future events!

Wonderful, moist and not too sweet. My family devoured these within minutes

An easy recipe to whip up at the last minute. Quick, no butter to soften and a delicious end result.

The muffin was tough and dry. I feel that I was just cheated out of 190 calories as it tastes like it should be worth 50.

They turned out really really good!

They were okay, but a little dry

Good idea, but needs more sugar.

These are moist, not too sweet, perfect for breakfast muffins. Loved these. All my boys loved them, too. We will definitely add these to our keeper list.

Not as chocolaty as I would have thought, but still chocolate! Hard to describe...almost a soft chocolate flavour with a strange pillowy texture, with the occasional burst of chocolate from the chocolate chips. I sprinkled them with powdered sugar to make them look nicer. My family loved them- and with a 10 year old and a 6 year old as my judges it's not easy to make healthy yet "yummy" desserts. If you're used to really sweet chocolaty muffins, these aren't for you. I, myself, loved them as they are a more healthy alternative to eating 300 calorie desserts. You'll have to try them for yourself to decide if you like them.

they were not good at all.

They were horrible.

Eh. Not that good.

They didn't taste very good.

Not my favorite. They did not have much flavor.

Decent, but not the best.

I thought these were great! Just the right amount of sweetness, great texture, easy and fast to make. I used a heaping 1/2 cup of regular sized semisweet choco chip mixed in the batter.

While these were fun and Easy To make, the Muffin itself Was quite Bland. Unless you got a good Bite of the top with the Chocolate Chips, it was not very Palatable. I may Tweak the Recipe a bit, to Get a Sweeter Muffin and then it Could be Quite Delicious. :D

These are very good muffins. The first time I made them I used all dutch process cocoa but otherwise followed the recipe exactly and thought the were very good. The second time, I used half dutch process cocoa and half regular unsweetened cocoa. I prefer the blended cocoas. I did, however, forget to spray the muffin liners with cooking spray. The muffins cling to the paper, so that turned out to be a very important step with this recipe.

These are beyond a doubt the best tasting, easiest to make, perfectly sweetened, moist, fudgy, delightful little handfulls of deliciousness! I too added all the whole 1/2 cup of mini-morsels to the batter and sprinkled a few extra on top. My husband ate 3 in a row after dinner. And.........they are fairly healthy too......who cares about whether you call them cupcakes or muffins......they're just too yummy!

These muffins are so good! Some people said they added more chocolate chips, but I don't think they needed them at all. I added the chips in the batter and about 6 or 7 chocolate chips on the top of each muffin. They came out perfect! They were so moist, just sweet enough for breakfast, but not like a cupcake...I think I may trick my dad into trying to eat one. They are so good, he may mistake them for a cupcake...if only I don't mention that they are cooking light. I will definitely make these again:)

Used 1C AP flour and 3/4 C white whole wheat. I also double the amount of chocolate chips in the batter itself. They were good, but my boyfriend said they were a little bland. Will probably add more brown sugar next time.

The muffins tasted good, but they were a little dry!

We loved these muffins. Not too sweet,but just enough for my son to think he's getting a treat! Plus they are super easy to make.

The recipe was modified for 100% whole wheat muffins. Check modifications here: http://lemonchiffoncake.blogspot.com/2011/08/chocolate-chocolate-chip-muffin.html

I usually hate muffins because they tend to be dry and tough. This recipe however was absolutely wonderful. They were tender and moist. Not too sweet, just the perfect muffin. My two kids absolutely loved them! I will definitely be using this recipe again!

I can't rate these "Worthy of a Special Occasion" because they're just too easy and too yummy not to make a regular feature in your kitchen, especially if you swap some of the all-purpose flour for whole wheat flour (I did 1 c. AP to 3/4 c. WW). They still come out moist and delicious, not too sweet, and look exactly like the picture in the magazine. Love these!

These have a wonderful chocolate flavor and the perfect sweetness. The best is that they really do look just like the picture :) Don't forget to use the cooking spray and coat the liners though. Especially with the chips they really stick if you don't. (Ooops).

I made these the other night and they barely lasted a day! The only change I made was to add all the chips to the muffins and top each with just a few. Right from the oven, they were okay.. .but after letting them cool they were great. I was a little skeptical about the red wine vinegar but it was a great addition. They aren't terribly sweet, which I think is perfect. Great with coffee in the morning or as a snack in the evening. I'll be making these again (and probably tonight!).

WOW, these were really good!! I normally use applesauce for the oil and egg whites for the egg...will try it that way next time for an even lighter version :) YUMMY!! Not too sweet and perfect chocolate taste!

Great straight out of the oven. I even added ground flax seed to boost the nutrition value. You can't even tell it's in there! So Good!

I just made these and they are great! They are easy to make and my husband couldn't stop eating them, so I will definitely make them again. They look just as they do in the picture.

Fantastic muffins!! As other reviewers have said they are just the perfect amount of sweet for a breakfast muffin. I would highly recommend them.

I put a full 1/2 cup of semisweet chips (full size) in batter then just put a couple on top of each. Perfect chocolate breakfast fix.

Served these at an office breakfast...LOVED THEM!!

cooked up great, but muffin lacked sweetness. I would probably add more brown sugar the next time I make them.

Muffins came up just as shown on the pictures. I also like that they are not super sweet, the chocolate chips give the perfect flavor. Great for a snack, breakfast or dessert.

These are delicious muffins! The chocolate flavor is great. We made them for my church's Easter breakfast.

Very good and moist muffin. They aren't super sweet but I think that is one reason I like them. They are great with a cup of coffee for breakfast or a snack.

These are delicious! They have a light sweetness that's perfect for breakfast when I don't want anything too heavy or too sweet. They could easily be dessert too.

These have good flavor but have the texture of a cupcake. Can anyone help with how to adjust the ratio in the recipe to make it more muffin like? Thanks.