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This recipe originally called for applesauce, but one time in a pinch, I substituted sour cream... it worked! Chocolate lovers can't resist these rich cake-like muffins.
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 194 calories, 8 g fat (3 g saturated fat), 34 mg cholesterol, 144 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Chocolate Muffins in Best of Country Breads , p22
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Oct. 19, 2012 by MrsRowland
Very good recipe! I used dark chocolate cocoa instead, only because I like dark chocolate. They came out moist like cupcakes -- yum!
Reviewed on Jul. 27, 2011 by lynninohio
Muffins were a huge hit! One of my daughters has a lactose intolerance so I substituted lactose free milk and mayonnaise (also lactose free) for the sour cream. They were perfect and quick to satisfy a chocolate craving for two girls. FYI for anyone else out there with lactose issues. We use Ghiradelli semi-sweet chocolate chips; lactose free as well.
Reviewed on Mar. 03, 2011 by abbyelliemom
I didn't have sour cream so I used applesauce like it said in the description. I also didn't have any chocolate chips. They still turned out great! They make great mini-muffins too... bake for 12-14 minutes.
Reviewed on May. 16, 2010 by quiltercook
These are moist, and the chocolate flavor is not overpowering. I added a mixture of chocolate and peanut butter chips.
Reviewed on Feb. 20, 2010 by esqbill
My first attempt at muffins from "scratch". Made with "Special Dark" cocoa. Easy to make and fantastic moist, great tasting muffins. This is a keeper!
Reviewed on Feb. 13, 2009 by strongkat
I made these with 1/2 cup mini semisweet chocolate chips. They were fantastic.
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