Chocolate Chip Muffins

From: christinaaa

On Mar 14, 2010

First time baking muffins, very easy recipe to follow. Added 40ml more milk just in case the muffins turned out dry. Used mini semisweet chocolate chips, sweetness was just right for me. Left some chocolate chips to sprinkle on top, so it looks lovelier! Made 18 medium sized muffins. Took about 18 minutes to bake until a tinge of golden brown on top. Yum!

From: mulan400

On Mar 6, 2010

I am sure I followed the directions to a T but these turned out dry and desperately in need of more sugar. Its back to mom's good old chocolate chip cupcakes with their traditional creaming and folding method.

From: SaraFish

On May 6, 2002

Yummy, yummy, yummy! Just made these and ate one right out of the oven. They are superb! Very chocolatey - in fact, if you had only a half package of chocolate chips, it would still work. The batter is buttery and delicate yet dense enough to hold the chocolate chips without letting them all fall to the bottom of the muffin. I used my regular size muffin tin and filled the cups about 2/3 full and the recipe made 18 muffins. I sprayed the muffin cups with Pam and the baked muffins just fell out - no sticking! I didn't have any nuts so I omitted them and boy are these good! Thanks for the great recipe Charishma! I'm posting a picture, too.

From: * Pamela *

On Apr 2, 2004

What more can I say?! These are awesome muffins--they taste like the are right from a bakery! I made 30 mini muffins and used 3/4 cup of mini chocolate chips and they were perfect! I think I will fill the cups a little more next time and see if I can achieve that super high muffin top. I loved the way the chips stayed suspended in the batter and not all stuck in the bottom of the pan. I omitted the nuts and didn't miss them. Thanks, Char! This is sure to become a family favourite!