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Basic chocolate muffins recipe

Basic chocolate muffins recipe

  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Chocolate muffins

This is a basic recipe for chocolate muffins. You can serve them just like this, still warm, with ice cream or whipped cream, or decorate them with icing to make cupcakes

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IngredientsMakes: 12 muffins

  • 90g butter
  • 90g caster sugar
  • 3 eggs
  • 120g plain flour
  • 1 teaspoon baking powder
  • 200g plain chocolate

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Preheat oven to 180 C / Gas 4 and grease a muffin tin or line with paper cases.
  2. In a bowl mix the butter with the sugar, then add eggs and mix well.
  3. Melt chocolate in double boiler and then stir into mixture; mix well.
  4. Pour mixture into greased muffin tin and bake for about 20 minutes, until muffins are sufficiently fluffy.

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Reviews & ratingsAverage global rating:(2)

Chocolate Muffins

Chocolate Muffins are simple to whip up and satisfying for all tummies.

If there&rsquos such thing as an &ldquoeasy sell&rdquo in our house, nothing pleases everyone more than absolutely anything I make whose name starts with chocolate. In fact, my kids&rsquo cheers of joy usually drown me out before I can even get the whole word out of my mouth.

Take these Chocolate Muffins for instance. Recently, my little angels were in the midst of a quarrel at the kitchen table and I was starting to lose my patience from all the bickering. Using my best diversionary skills I announced to them, &ldquoI made chocol&hellip&rdquo.

They were sold before they even knew what it was that I made. Amazing, the power chocolate in any form has over my kids. The apple doesn't fall far from the tree here. Chocolate is my own weakness, too. Whether it's in the form of a loaf, mousse, or ice cream topping, I can get behind any chocolate creation just like my kids. maybe even more so than my kids.

After each of their first bites, there was peace in the world (at least momentarily)&hellip.and something delicious in their tummies.

These chocolate muffins are light as a feather, but also pack a rich punch of chocolate. The next time you&rsquore trying to grab everyone&rsquos attention, just whip up a batch of these and watch what happens! I can pretty much guarantee you'll be the favorite family member for at least a few minutes.

Keep a batch on hand in the freezer to throw into school lunches during the week. They're great with coffee for a quick breakfast, or as a chocolate treat for an after school snack. I know I can often use a chocolate pick me up, and almost nothing makes my kids happier. Who can blame them?!

Tag me @weelicious on social media when you make these so I can see the big (chocolate covered) smiles on your kids faces!

How to make Ragi chocolate banana muffins with step by step pictures

Take Ragi, cocoa flour, baking powder, baking soda, and salt in a sieve.

Sieve them 4-5 minutes and keep it ready.

Measure and mash the bananas. Take bananas along with sugar in a mixer

Add milk, melted butter, lemon juice, and vanilla essence to it.

Chop the chocolate and melt in the microwave or double boiler.

Heat for few minutes and then mix the chocolate so it is smooth. Add banana mixture to the chocolate.

Mix to form a smooth mixture.

Now add the dry ingredients in batches

Mix without forming lumps to form a smooth batter.

Grease the muffin cups or place liners. Fill the batter to 3/4th of the liner and tap nicely to release air.

Preheat the air fryer at 160°C for 3 minutes. Place the muffins inside the air fryer basket and bake at the same temperature for 12-15 minutes till the toothpick inserted comes out clean.

Basic Muffins With Variations Recipe

I worked in a bakery and we made dozens of these moist muffins in different flavors every day. You can add any fruit you like to the basic batter. Our favorites are blueberry, banana nut, pina colada and pumpkin. Read more See less

  • easy
  • variations
  • cheap
  • sweet
  • moist
  • bake

Schedule your weekly meals and get auto-generated shopping lists.

  • 2 cups flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup milk
  • 3/8 cup oil (that is 1/4 cup plus 2 Tablespoons)
  • About 1 cup of any additional optional ingredients


  • 2 cups flourshopping list
  • 1 cup sugarshopping list
  • 2 teaspoons baking powdershopping list
  • 1/2 teaspoon saltshopping list
  • 1 eggshopping list
  • 3/4 cup milkshopping list
  • 3/8 cup oil (that is 1/4 cup plus 2 Tablespoons) shopping list
  • About 1 cup of any additional optional ingredients shopping list

How to make it

  • Stir together dry ingredients in a large bowl.
  • Add wet ingredients and any optional ingredients and stir just until moistened. (Adjust amount of milk depending on how moist your add-ins are - add less for moist things like banana, crushed pineapple, or pumpkin and add a bit more if needed for dried fruits.)
  • Scoop into greased muffins tins (an ice cream scoop works well for this).
  • Sprinkle the tops with sugar if desired, and bake at 400 degrees for 25 to 30 minutes or until done.
  • NOTES:
  • You can mix up a large batch of the basic dry mix (flour, sugar, baking powder and salt) and store in a sealed container in your pantry.
  • To have fresh muffins in the morning, stir the mix and measure out 3 cups of mix for one dozen muffins, 6 cups for two dozen muffins, add the wet ingredients and the optional ingredients and bake.
  • Or, for a large group, make a large batch of the basic mix and make one dozen each of a variety of flavors with a lot less work.
  • Banana Nut - add 1c. mashed bananas and 1/2 c. chopped walnuts.
  • Blueberry - add 1 c. fresh or frozen blueberries.
  • Pina Colada - add 1 small can drained crushed pineapple and 1/2 c. coconut.
  • Apple Spice - add 1 peeled chopped apple, 1/4 teas. cinnamon and a dash nutmeg.
  • Coffee Walnut - add 1 teas. coffee extract and 3/4 c. chopped walnuts.
  • Pumpkin Spice - add 1 c. canned pumpkin, 1/2 teas. pumpkin pie spices, 1/2 c. nuts.
  • Mincemeat - add 1 c. canned mincemeat and 1/2 c. chopped nuts.
  • Date Nut - add 1 c. chopped dates and 1/2 c. nuts.
  • Cranberry - add 1 c. chopped fresh cranberries, 1/2 c. nuts, 1 teas. orange rind.
  • Chocolate chip - add 1 c. chocolate chips and 1/2 teas. vanilla extract, nuts if desired.
  • Cherry Almond - add 1 c. chopped dried cherries and 1/2 c. toasted flaked almonds.
  • Chocolate Chocolate chip - add 1/4 c. cocoa powder, 1/2 teas. vanilla and 1/2 c. (or more) chocolate chips (thanks LB).
  • Anything else you can think up. Adjust amount of milk in batter depending on the moistness of the added ingredients.
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trying this now. they're in the oven. hurry up. I left them in for only 20 minutes, after reading the comments hear that said the 25-30 minute time was a bit too long for them.

I halved the recipe, but I stupidly added the original quantity of milk and oil. The batter still came out thick, though. No matter how many times I make muffins, the thick batter always intimidates me. AH! the oven binged!

Never mind. I forgot to plug it in.

they came out nice. A bit fluffy, soft. Very delicious, from what I tasted so far. I made mine with Stevia, so instead of half a cup of sugar, and half a cup of toppings, I just did one cup of a combination of three tablespoons stevia, six tablespoons cocoa powder, and four tablespoons of a goat-milk derived protein, for the sake of nutrition. and a wee bit of cinnamon and a dash of cloves. Less than a cup, I know, but next time I'll add some chocolate pieces to even it out. Interestingly enough, I followed the rule of only feeling the pan up 3/4 of the way, so I had some batter left over, which I'm cooking now into some make-shift cookies. I don't think there would have been any problem in my putting the extra batter into the muffins, filling them up almost full. As it is, they just barely puffed up over the top of the pan.

Great recipe, and I look forward to making many varieties of muffins with it!

I tried the recipe again with Banana and Chocolate. The dryness was really agrivating me, especially when not all the flour was becoming moistened. So I added a quarter cup extra of milk. The batter really changed. It became more like an overly thick pancake batter. But when I made the muffins, they came out gorgeous! Fluffy, with smooth browned tops, and very moist in the middle. I only cooked them for just over 20 minutes. Again, this base recipe is terrific! I'm going to make some more today with a mixture of chocolate, Anise, and Coconut!

For a delicious gluten-free version, use 1 cup of almond meal plus 1 cup of your favourite gluten-free flour mix instead of the regular flour, add 1 extra egg, and 1/4 tsp of baking soda.

Adding plenty of vanilla extract (the real stuff, not the imitation essence) also boosts any flavours you add!

adding the chocolate chips, vanilla and my sous chef (13 year old son Nick) added cinnamon and nutmeg. Not exactly my favorite flavor combo but we will be using this recipe again. The cook time was a little off for me - they would have been perfect at 20 mins.

How do you keep muffins from getting soggy?

There are two great ways to keep your muffins from getting soggy. With either method, you’ll need to first ensure that your muffins are completely cooled before storing in an airtight container. You do not want the muffins to have any residual heat.

The first option is to simply add a few saltine crackers into the airtight container that you store your muffins in. The crackers will absorb the excess moisture.

The second option is to lay a paper towel out onto the bottom of your storage container. Place your muffins in on top of the paper towel in a single layer, then place an additional paper towel on top. The paper towel will absorb the excess moisture.

Mom’s Best Homemade Sweet Muffin Recipe

1 egg
1/2 cup buttermilk
1/4 cup vegetable oil
1/2 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. soda
1 1/2 cups flour

Mix all the ingredients in a bowl. The batter will be slightly lumpy. Place 2/3 full in greased muffin tins or muffin tins lined with papers. Bake at 400 degrees for 15-20 minutes. Makes 1 dozen.

This oatmeal muffins recipe is an easy muffin recipe that EVERYONE loves! You can add blueberries, cranberries, chocolate chips, raisins to the recipe to add some pizzaz!

This is a great muffin recipe to use to teach the kids to start helping out in kitchen! Let them choose what add-ins to put in and then they can take the muffins in lunches or for an after school snack!

This recipe is in our Dining On A Dime Cookbook on page 58.

Liliana V.

16 min and 16 muffins, my kids love them

Olga R.

These rose beautifully and did not fall, very flavourful, although I found them lacking a bit in sweetness. Most importantly, DO NOT BAKE FOR 25 MINUTES as they will be DRY. The second batch was done in 20 minutes.

Marilyn R.

Delicious, beat eggs well and add flour and milk alternately ending with milk. Made on my kitchen aid on low, cooked 20 min. 350*. a wow factor!

Justine B.

The texture was ok, a bit dry maybe, but they were totally bland. I followed the recipe exactly, so I'm not sure what went wrong.

Catherine I.

I made these last night and they came out perfectly! Very moist, with a domed top. I find that making cupcakes using oil instead of butter make for a sturdier cupcake, so it's much easier to decorate once cooled. Wish I could upload a picture to show I decorated them!

Marie L.

How much time and what temp for 24 mini cupcakes? Thanks!

Laura F.

Other similar cupcake recipes advise baking at 350 degrees for 18-21 minutes, and checking for doneness at 15 minutes. 25 minutes is far too long - my cupcakes came out not just dry, but scorched. I noticed a smokey smell before 25 minutes, and my oven temperature was not off. Please, change the instructions to a shorter baking period! I.

I must be pleased for sharing your ideas. Thank you for the good writes up. It’s a brilliant job.

Cheryl A.

Simple and yummy! I substituted butter instead of vegetable oil.

Megan M.

Great recipe to make oreo cupcakes with :)

Naomi A.

This recipe is amazing. I didn't have cupcake liners so I just poured it into a cake pan and it turned out very moist on the inside and slightly crunchy on the outside. However, I used canola oil instead of vegetable oil, evaporated milk and some coconut shavings.

Leila D.

I substituted the oil with apple sauce. It's lovely, dense but not too dense. Nice and moist. My cupcakes look lovely!

Alina V.

This review comes from my eight-year-old son: "Best chocolate cupcake recipe ever in the whole entire world even better than the ones I tried 1 week ago. Very moist! We like it a lot. I tried one this morning! Thanks, Alina!"


The best chocolate cupcakes ever!

Helen W.

Delicious! My 9 year old daughter raves about these cupcakes! Soft and moist on the inside, crunchy on top, PERFECT! I used coconut oil as one of the other commenters did. And they were done in 20 minutes. This recipe is going into my recipe book!

How do you make Chocolate Muffins without chocolate chips?

This chocolate base of these chocolate muffins comes from a cup of cocoa powder. With that much cocoa powder, you’ll get a rich, chocolatey taste without chocolate chips. While this recipe also calls for chocolate chips, they aren’t necessary you can simply leave out the chocolate chips (no other changes needed)!

Can I make recipe substitutions?

While it’s best to stick to the recipe, I have tested several substitutes for these muffins:

  • Greek yogurt: You can use Greek yogurt in place of sour cream. I recommend using Greek Gods® Whole Fat Honey Vanilla Yogurt (it’s AMAZING). If you use Greek yogurt, make sure it’s full fat.
  • Buttermilk: You can make your own buttermilk if you have milk and vinegar or lemon juice.
    • To make homemade buttermilk:
      • Pour 3/4 cup of milk into a bowl
      • Stir in 2 teaspoons of white vinegar or fresh lemon juice
      • Let sit for about 5 minutes.
      • Add in the recipe in place of regular buttermilk!

      BarbieSan 24/10/16 08:44

      These are great thanks, and can be made vegan easily by using rice milk and egg replacement. (And vegan friendly choc chips). Should you want to that is.

      CatoftheMilkyWay 17/07/16 13:03

      Fantastic recipe! I often find muffin recipes - particularly chocolate ones - a bit disappointing but these are delicious. Even DH, who doesn't normally like chocolate flavoured things, gave them the thumbs up.

      FozWorld 05/04/16 18:19

      What a fantastic recipe. 10/10. delicious

      quietbatperson 02/02/16 21:27

      Very good, and handy to make when there's no soft butter in the house

      This was easy and really tasty!!

      mandywright1974 24/05/15 20:35

      Made these today with my 3yo. so easy to make - I used bashed up bits of left over easter Eggs instead of choc chips. Made 12 large muffins - they were still wet after the stated 20 mins though - I'd say the take more like 30/35 mins - oven was at 200'c. Definitely going to try with nutella in, or cherries. Oh, and I used a good quality cocoa powder and they are just the right amount of chocolatey. Thank u

      NotAMumJustABro 20/03/15 10:52

      BroTip2! Had a fan oven so set the temperature to 180C but for the same amount of time. Avoiding a dry bake!!

      NotAMumJustABro 20/03/15 10:51

      BroTip! Used corn oil instead of vegetable oil! Has a lower smoke point so gave a more stable bake. #Real Science!!

      hugjen 17/03/15 21:25

      Made these today with 2yr old and 6yr old. Came out crispy on top and moist inside but nowhere near chocolatey enough. We used dark chocolate chips but that was the only chocolate I tasted and my 6yr old agreed. Will do again with extra cocoa powder

      SonYuki 09/03/15 15:08

      Just made these like half an hour ago because I'm trying to get into baking more, and they were perfect, and delicious :D easiest recipe I've done so far. I'd recommend to anyone!

      Excellent recipe, also adapted flavouring to make lemon and poppy seed muffins. Wow!

      julesmeow 14/02/15 22:25

      Made these today in a heart shaped silicone mould for valentines day, sliced them in half and filled them with whipped double cream, delicious!!

      Made these and it was the 1st time my muffins were edible, substituted the sugar for 29g of of sweetener. it worked. excellent recipe. will try it again but with cherries.

      UncrushedParsley 10/07/14 21:14

      Made these with nutella in the centre. Fab!

      UncrushedParsley 10/07/14 21:13

      Made these and added nutella to the centre (layer of cake mix, spoonful of nutella, more cake mix on top) Really fab!

      AryaHouseStark 27/04/14 12:12

      I don't have a muffin tin but I have used this recipe three times - twice to make 24 cupcakes and this time I have managed to make 12 cupcakes and a chocolate loaf (in tin). Lovely, light recipe, light and fluffy sponge texture - the best I have made!

      CrackedNipplesSuchFun 27/04/13 15:52

      They are amazing! Quick and easy to make and taste fabulous. Thank you for the recipe.

      3rdnparty 18/12/12 14:49

      Fab-always had problems with muffins before and these always turn out great. don't last long and have doubled up no problem as well.

      mamande4 24/11/12 18:08

      Thank u so much Rainbows17. This recipe was a big hit at home and the children loved making and eating them. The only thing I had to change was the amount of sugar (I put a 100 as it was too sugary with the chocolate chips). But 5 stars all the way.

      LaurelLeaf 19/11/12 22:09

      I've never really had much success with muffins but this recipe is really straight forward. The cakes looked suitably muffin-like and my two boys couldn't get enough of them :-)

      Brandnewbrighttomorrow 01/06/12 14:47

      These are the lightest most delicious muffins. Thank you for posting this one, I've made three batches of them in the past week (sadly all for bake sales at school but a few had to retained for quality control purposes!)

      franke 26/10/11 11:33

      These are really good. I just made them with 7yo ds who is at home with chicken pox - cheered him up no end. Very easy to put together and cooked perfectly in 20 mins in our conventional electric oven. They are not overly sweet (which I like) so if you want sweetness don't skimp on the choc chips! 10/10.

      nannynick 20/02/11 15:21

      These are great. Have made several times now with the help of a 3yr old and they turn out perfectly each time (we cook on the bottom most level of the oven). Have only used 100g bar of chocolate - which we put inside a plastic freezer bag, then 3yr old hits it with a hammer which he loves doing. After a while it results in chocolate chunks of varying sizes.

      nbee84 02/05/10 16:19

      Yummmmmmmy. Just made these, so easy. They are lovely and light.

      Mithered 20/11/09 10:32

      Just made them with my DC and they were a big hit. Recipe very easy and muffins tasted yum. Mine were also ready after 15 mins so watch out if you have a fan oven

      93pjb 18/04/09 18:56

      I ended up making 72 of these for DD's birthday - they were a big hit!

      Saralou0505 28/01/09 17:11

      Fab recipe, My 5 yo DS and I made these after school today its a really easy recipe to follow and the muffins came out perfect, delicous!

      Carmenere 16/02/08 16:28

      I have just made these with dd, they are lovely, it is a very easy recipe. Mine were done after 13 minutes but my oven is a bit fierce.

      Rainbows17 22/01/08 13:16

        1. Preheat oven to 400°F. and butter twelve 1/3-cup muffin cups.
        2. Into a bowl sift together flour, sugar, baking powder, baking soda, and salt. Melt butter and in a small bowl whisk together with sour cream, egg, and vanilla. Stir butter mixture (and additional ingredients see note, above) into flour mixture until just combined. Divide batter among muffin cups and bake in middle of oven until golden and a tester comes out clean, about 20 minutes.

        Updating my review of 10 years ago: STILL AWESOME. The reformatting of this menu caused some details to be left out--e.g. what should you mix-in to your Mix-In Muffins? Think banana-chocolate chip-walnut, orange-chopped date-pecan, coconut and fresh raspberries, etc. However, I would also note that the sugar on this for a plain-ish muffin is a bit low. Today I'm making lemon and poppy seed, so I added an additional 1/4 cup sugar to punch it up given that my add-ins didn't bring sugar into the mix. Get it? Mix? I kill myself. You're welcome.

        Excellent recipe. I agree with the comment that the batter is too thick. To compensate I now swap 1/3 cup sugar for 1/4 cup each of sugar and maple syrup.

        I made every variation, subbing yogurt for sour cream. Delicious every time.

        Nicely simple! But really makes more of a dough than a batter--had to add like 1/4 cup of buttermilk just to make it come together. Probably better with wetter ingredients than I used (dried cherries, pistachios), like ripe berries or pineapple or other wet fruit.

        I made these with chopped fresh pineapple and toasted (unsweetened) coconut flakes on top. Maybe I should have gone with the sweetened coconut as these were super bland in my opinion. I will try it one more time with different mix ins.

        It's been over five years since I first posted my review for this recipe and I still love it. I've used this recipe as the basis for many different muffins such as vegan/lenten muffins , gluten-free muffins, vegan and gluten-free muffins. And it always works! Some of my favorite combinations include cranberry and orange, banana chocolate chip, apple cinnamon, sweet potato or pumpkin, and I could keep going forever

        I have made this recipe dozens of times since it was first published in Gourmet: every now and again, I try a different recipe, and it is never as perfect as this one. The opportunities for variation are endless (don't have sour cream - substitute yogurt or milk soured with lemon juice or vinegar running low on butter - substitute melted coconut oil or any other oil - olive oil lemon zest lemon juice to sour the milk coconut is terrific).

        These muffins are my favorite because 1) they freeze beautifully, 2) you can double the recipe and make 4 different flavors, 3) you can bake in large silicon cups and they remove perfectly, 4) they stay moist longer than most muffins (which seem best eaten the day they are made). I sub half greek yogurt for the sour cream. And needless to say, they are yummy.

        This is a very nice, easy muffin recipe that is always a hit with the kids. I have substituted greek yogurt for the sour cream with good results.

        Delicious! I added peaches--about 1 1/2 cup of fresh peach bits, that I had mixed with some flour. I also added 1/2 c toasted chopped pecans, 2 t vanilla. SOO good!

        This is the most versatile and easy muffin recipe I have found!! The muffins are moist, light and delicious with many variations of ingredients..blueberries, raspberries..etc..everyone loves them!

        Two years ago I wrote a review. well, I have been making these muffins almost every week since then and have tried a wide variety of combinations. Whatever fruit is in season has been used! Whatever nuts I have on hand have also been used. The muffins are always good. Its definitely a keeper!!

        Outstanding recipe. Used 1/2 cup sugar as others had suggested. Increased vanilla to 2tsp as we love that flavor. Still very subtle. Used fat free sour cream and it worked fine. Added in 1 medium diced apple and 1/2 cup of chopped walnuts. Brushed the tops with 1 egg white beaten with 1 tsp water. Lightly sprinkled sugar on top to glaze. More like a cake muffin and very moist. Next time I make this with apples and walnuts I'll add in some cinnamon and nutmeg.

        I call these 'inventory reduction' muffins, great to use whatever you have on hand for. I substitute greek yogurt for the sour cream with great results. They are so easy that I have been making them every week, my fiance loves them!

        A good recipe but the vanilla is not listed in the ingrediants

        I made the basic muffin recipe without any mix-ins. As basic muffins, they're too sweet. I imagine that the mix-ins make that appropriate. If you're looking for a "plain" muffin, cut the sugar by half. Otherwise, easy to make, good texture, a good muffin recipe.

        While Alton Brown would call these ɼupcakes' because of their even crumb, I just say,"NOM, NOM, NOM!" If you creamed the butter instead of melting it, then I bet theyɽ get those nice air bubbles and tunnels that AB says is a true muffin. What makes these rate particularly high in my book is that the batter is thick enough to mound in the muffin tin. I get six out of this recipe. I also sprinkle the tops with some turbinado sugar before sliding them in to bake. Today I mixed in chopped almond paste, poppy seeds and almond extract. They were great with a cup of hot black coffee. Only now I realize that by having two muffins I was actually comsuming 4! Eeek! I really gotta get some exercise!

        I bake these at least every two weeks. I use whatever seasonal fruit I have on hand and . always walnuts, because I love them! Also, I substitute 1/2 cup of sour cream and 1/2 cup of vanilla yogurt to the full cup of sour cream and of course I omit the vanilla. Everyone loves them!

        Whoa-A this are totally awesome. I increased the sugar to half cup. I added cinnamon, ginger, and apple pie filling. Before I added the filling it looked too thick to be muffin batter, like pizza crust or something. I mixed it only as much as needed so it was kinda lumpy. They are so moist and wonderful. I made them this evening, enjoying one rite now with some tea. can't wait to bring em to work tomorrow otherwise I may try to eat too many. lol. I have a question though? Has anybody used this for savoury muffins? How much sugar do you use? or do you eliminate it all together?

        Wow! These are awesome muffins. Definitely a keeper. :-) I, as many people do, made a few changes to work with my personal preference and what I had on hand. 1) I use 1/2 cup of sugar instead of 1/3 cup. I don't know if it really mattered or not, but I already had the 1/2 cup out and figured Iɽ would just use it again. 2) I use Nucoa instead of butter since it was what I had in my fridge. 3) I did use light sour cream, but that probably doesn't matter. Next time I want to try a buttermilk as a substitute. I read somewhere that 7/8 cup of buttermilk + 1/8 cup of butter can be a substitute for 1 cup of sour cream. I love buttermilk in recipes, so when I understand this recipe better, I will try it. 4) For the add-ins I would recommend something with some moisture. The muffins I made are currently just right and I used moist fruits. I used about a heaping 1/2 cup of blackberries (frozen, thawed, and juices drained) and 1/2 cup canned crushed pineapple (drained). I also added about three handfuls of coconut, I didn't want to measure. It was probably 3/4 cup. Wonderful recipe! I hope to use it again and again!

        i made these again with the proper unsalted butter. wonderfully moist, perfect sweetness (often i end up cutting the sugar but i didn't need to here). i used plain yogurt instead of sour cream, but other than that i was faithful to the recipe. additions were 1tsp cinnamon, one diced apple, and about 1/3 cup of raisins. delicious!

        i'm not going to give this recipe a fork rating because i screwed it up by accidentally using salted butter (damn that misleading silver package!). the muffins were good, but due to my own error, noticeably saltier than they should be. i will try them again. my add-ins were chopped canned peaches and blueberries - very delicious! texture was wonderfully moist, too.

        I read several of the comments/suggestions before making these muffins. I used chopped apples and walnut and used half sour cream and half vanilla yogurt . my husband loved them. Will try other combinations in the future.

        I made two batches for coworkers and they were a big hit. I did fresh raspberry, coconut and canned apricots using some of the syrup from the can and they were fantastic. For the other batch I did chunky milk chocolate and pecans which also turned out good, but I definitely liked the extra moistness of hte fruit one and will try to lean towards that in the future. Definitely a keeper.

        this muffin recipe is Great. I made it according to the recipe and it is delicious. The second time I used a raspberry and blueberry yogurt instead of the sour cream and 1/2 cup of sugar. I had no vanilla on hand so I omitted that. added a 4 berry frozen fruit mix (strawberry, blueberry, blackberry and raspberry) I also made a walnut strusel topping - EXCELLENT. Brought them to my mom's deli and everyone raved about them. super moist. Have fresh peach muffins in the oven now. Can't wait to try some interesting mixes. This is a keeper.