I never used buttermilk before (here in Italy it’s a very uncommon ingredient, not sold in regular stores), but you explained its role in the recipe so well I decided to give it a go and made it from cream. Also no vanilla extract so we used a vanilla pod seeds instead (should have used two I think). I’ve been searching for a bakery-style muffin recipe and this is the one! Beating the muffins may produce tough muffins instead of light and fluffy. Definitely 5/5 for these delicious and moist Chocolate Muffins. I baked for my son’s birthday party, and everyone loves it! I’m glad you thought these muffins were amazing and that it made your evening pleasant Thank you! You can use Rivion (ריוויון) instead. I followed the recipe to the T. Please let me know it would help me correcting it next time . Thank you very much! Moist, dense, Chocolate Pudding Cake recipe with 5 ingredients! I wanted to put a little chocolate topping, but five muffins are already eaten – flying off the baking tray while still hot – its that beautiful, chocolaty, buttery smell! You can use this recipe to make mini muffins. I am in such a food coma right now. All options are great: dark/bittersweet/semi-sweet. These vegan chocolate muffins are double chocolate and bakery style to the max! DO NOT OVERMIX, THAT IS THE SECRET OF A GOOD MUFFIN. That’s really sweet of you, thank you so much I tried so many recipes until I found this one that I think is just perfect! Fantastic decadent & easy peasy! baking soda 1 c. softened butter 1/4 c. sugar 3/4 c. firmly packed brown sugar 1 tsp. I didn’t change a thing except for cooking time. I probably overbaked them by a minute and they were still so good. The batter should be thick. 5. Thanks so much for this amazing recipe! Mmm these are yummy! to 1 TBL. Taste Test. Thank you so much!! I was craving something with chocolate and raspberry and chanced your recipe and I’m very happy I did! Sweet. Thanks Shiran!!! Just baked these, turned out delicious and just as the recipe said. Add in chocolate cake mix and beat until well blended. Not even joking and my 2 year old daughter didn’t fall far from the tree:) So I gave these a shot and boy are they delicious!!! In my original recipe I used 1 cup, but I always felt like the muffins were a bit dry – although some like it better that way, so it’s a matter of personal taste. For those who try to optimize calories: I made it with a 100 g less sugar, still perfect and sweet enough (at least for my taste, and I LOVE sweets :)). I didn’t have buttermilk, so subbed in some sour cream for part of the milk. Thank you ( in Malta we don’t have buttermilk and I used regular milk which worked out perfect for me) thank you, Alexandra you can make your own buttermilk! Add in the pudding mix, eggs, and vanilla paste and beat at medium speed. As soon as they started baking in the oven, three drooling teenagers appeared out of nowhere, waiting to devour the muffins. These are amazing! I couldn’t finish one. Bake for 3 minutes and then reduce the oven temperature to 180C/350F. Students and I loved them. The sweetness was perfect with a cup of steaming coffee!! After mixing everything together (I didn’t even have to dirty my mixer, mixed it by hand) the batter seemed too dry so I acknowledged my cooking instincts and through in an egg for good measure and little more cream. Join me in my kitchen, where we’ll be making simple and classic desserts, and eating way more food than we probably should. Subbed the vegetable oil with coconut oil and used only chips instead of chips and chunks, turned out great! I absolutely LOVE this recipe!!! Preheat oven to 425 degrees. I can’t blame you for using butter! I have had a hard time with muffin recipes in the past but this one is solid! Best chocolate muffins ever! So very chocolaty, moist and scrummy! If I was to use this recipe, would I do anything different in making minis? I ate one while somewhat cooled but chocolate chips & chunks still melted. It’s a take on my last name. Mine came out delicious and beautiful. Thank you! I played with my classic muffins recipe, until I got the ingredients just right. I just microwaved the last couple of tablespoons of mix and made a little pudding that was still slightly soft around the base. Flavor is great! Soft, chewy chocolate chip cookies made with pudding to keep them soft! Maybe the oven temperature was off, or that you opened the oven door many times. Today we picked a bowl of raspberries from the garden and decided to add some to the batch of muffins I was making: WOW! Btw, I’m a newbie in baking and your recipe definitely a keeper. Your recipe is the best I could imagine so far. I used this recipe several times now…for household consumption and for potluck breakfasts at the office. Best muffin recipe I have found. Pour cake batter into a greased 13×9 baking dish, and bake according to cake mix package directions. Welcome to my blog! Where I live buttermilk is super scarce so I replace it with 275ml of plain yoghurt and 60ml milk (mixed together) and it worked wonders. In a large mixing bowl, combine chocolate pudding mix with milk. Thank you for clear, concise instructions! Hi Barbara. Fold in chocolate chips. It would be useful to mention this important point in the recipe! I was frightened that they were going to turn out like any old muffin, but I was wrong. You won’t taste the coffee in the muffins. I made half with chocolate chips and half with mix of raw nuts. Thank you so so much! I felt like chocolate muffins at 9 at night. STEP 1: Preheat the oven to 350 degrees. How to Make Chocolate Chip Pudding Cookies. I’ve tried so many and this is by far my favourite. It’s just a 1:1 ratio of a cup of milk to 1 tbs of an acid I use a lemon. I live 8,000 feet above sea level so I had to add a tablespoon or two of extra liquid or it would not come together.