Delicious, moist and very tasty!!

These need vanilla, which I added. Other than that, I made exactly as written. Although the flavor was decent, the wet to dry ingredients ratio was off, resulting in a dry muffin. If I bake them again, I will decrease flour by 1/2 cup, and perhaps add another egg. I like that these muffins actually had a deep chocolate taste, though,due to the full cup of cocoa.

Remember not to mix it too much. The more you mix it the more gluten is made, the more gluten is made the tougher they are.

I find it better if you add the chocolate chips into the dry ingredients first, because then they do not fall to the bottom and are evenly spread out. Good recipe :D

I'm in my last summer before I head out to college and needed something to do, so I threw myself into baking. I came across this recipe randomly and decided to try it out on a whim. But these muffins came out as good as any store bought or bakery muffins I have ever had. I loved them, and as an eighteen year old can tell you they are the easiest things to make. One thing I noticed though is that mine yielded twenty-two muffins and I only had to bake them for fifteen minutes. My muffin tin was probably smaller, also I used normal sized semi-sweet chocolate chips. But other than that I followed the recipe to a "T" and will be making these A LOT. ;D

Never made double chocolate muffins before so I didn't expect much from an online recipe (I located in less than 30 seconds). The only chocolate muffins I had ever eaten were from coffee shops, and were quite good in my opinion. This recipe turned out to be quite comparable to any double chocolate muffin I ever ate! Muffins were soft, and moist, and the amount of chocolate taste was almost perfect. Satisfied my craving for a chocolate dessert very well. Didn't rate it a 5 because it wasn't the BEST double chocolate muffin I had ever had. Well worth the effort though.