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Your oven may vary, but a toothpick inserted into middle muffin hole should be moist, with a few crumbs, but not sticky wet. I used Vanilla Greek yogurt, because that's what I had. The video calls for sour cream (as opposed to yogurt in the recipe) and no salt, and the amounts of flour and sugar are different. Really one of the luscious muffins I have ever baked.. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Preheat oven to 400 degrees F (200 degrees C). Seems like a major mix-up to me. Easy to throw together, moist and not too sweet. Now that I've made it, I can see what the issue is -- if you desire muffins that are overflowing and mountainous like the featured photo - this recipe will make 12-18 muffins. Test for doneness by pressing on the top of a muffin. I make jumbo muffins for a local coffee shop and used this recipe last night for the first time. I also made the following recipe modifications: I used sour cream instead of yogurt and soured my milk with a bit of lemon juice. THANK YOU. this link is to an external site that may or may not meet accessibility guidelines. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Very chocolatey n it tasted yummier n more moist the next day .I didnt make any changes in the recipe.The baking time might vary a bit.. If you find that yours occasionally fall short of that standard, you can pursue a number of well-established strategies to improve your muffins' texture. If it springs back or does not give resistance - pull! Got 24 muffins and 3 small cup cakes. I also made the following recipe modifications: I used sour cream instead of yogurt and soured my milk with a bit of lemon juice. 322 calories; protein 5.4g 11% DV; carbohydrates 45.3g 15% DV; fat 15g 23% DV; cholesterol 17.5mg 6% DV; sodium 131.9mg 5% DV. I baked these at 400 for about 5 minutes, then immediately lowered the temperature to 350 for the remaining time. Even better the next day. Noone could tell that I cut back the sugar or the fat in the recipe. Add comma separated list of ingredients to exclude from recipe. Information is not currently available for this nutrient. The zap of heat at the beginning helps your muffins make nice mountainous tops instead of being flat. If it springs back or does not give resistance - pull! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Make a well in the flour bowl, pour in egg mixture. Amount is based on available nutrient data. I really like this recipe. This was good. DIRECTIONS. If you do one standard scoop as you'd do for cupcakes, you'll get 18-24 muffins. 3. It still tasted luscious. In a large mixing bowl and by hand, stir together the brown sugar, applesauce and oil until well combined. My 1.5x recipe ended up making 18 jumbo muffins (equivalent to 36 regular sized), and that was with doing two standard-sized scoops (4 tbsp scoop). I made changes based on personal preferences, but the recipe is good AS IS!! My 1.5x recipe ended up making 18 jumbo muffins (equivalent to 36 regular sized), and that was with doing two standard-sized scoops (4 tbsp scoop). If it springs back or does not give resistance - pull! Spray your muffin pan very well with nonstick spray. I didn't put chocolate chips on top, just put them all in the batter, and actually backed off a bit on the chips. Set aside and combine dry ingredients well in a seperate bowl. Now that I've made it, I can see what the issue is -- if you desire muffins that are overflowing and mountainous like the featured photo - this recipe will make 12-18 muffins. Very moist, tasty and full of chocolate goodness! Whisk egg, yogurt, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. I love them!p @Merchant_M: you can't give these an accurate rating because you left out the chocolate chips one of the key ingredients! I make these all the time! I also put just a bit of espresso powder in with the dry ingredients to accentuate the chocolate flavor. Set aside and combine dry ingredients well in a seperate bowl. I was about to try this after seeing the video yesterday, but the measurements and ingredients are different in the recipe here and the video. Preheat oven to 375 degrees F. In a large mixing bowl and by hand, stir together the brown sugar, applesauce and oil until well combined. Congrats! these muffins were the best i have ever made. Muffins in general are less sweet and cakelike than cupcakes, but even the most virtuous recipes should yield muffins with a moist and tender crumb. I also used mini chocolate chips. 1. The zap of heat at the beginning helps your muffins make nice mountainous tops instead of being flat. i followed the recipe exactly and everything about them was perfect. These will burn if left in too long. It seemed like the recipes were all over the map for how many muffins this makes, so I decided to do 1.5x recipe for 12 jumbo muffins (equivalent to 24 regular muffins). It seemed like the recipes were all over the map for how many muffins this makes, so I decided to do 1.5x recipe for 12 jumbo muffins (equivalent to 24 regular muffins). Add both eggs and vanilla and whisk until well combined. Baked only for 16 or 17 minutes, and I also ended up with 18 muffins. I used 1/4 cup STRONG COFFEE (cooled) instead of the milk, intensifies the chocolate flavor, you WILL NOT taste the coffee, I promise! You saved Moist Chocolate Muffins to your. If you do one standard scoop as you'd do for cupcakes, you'll get 18-24 muffins. 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