5 Reviews

These were wonderful. They'd be great for dessert - very cakelike and full of chocolate flavor! I'm going to try making them with fresh raspberries the next time. Thanks again, Dancer, for another winning recipe!

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Lynne in New York July 28, 2003

My children loved these muffins. I also tried them without the cocoa and adding blueberries instead of strawberries and were also delicious.

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Teresa in Florida October 26, 2002

I'm sorry but these didn't turn out very good... the wet ingredients were not enough to even moisten the dry ingredients - added another 1/4 cup of applesauce. as well, knocked 2 minutes off the baking time and they are still very dry. May try again, adding some oil.

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Cadillacgirl February 27, 2012

Great low-fat muffin! I mostly stuck to the recipe; I did substitute blackberry yogurt (not having any plain on hand) and I used mixed berries (again, I had them in the freezer and they needed to be used up). Chewy, not too sweet, with pockets of juicy berry flavour.

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Atomic Girl Cooks! March 15, 2007

I would love to give stars on these, because they turned out great, but I ended up making so many substitutes (some intentional, some not), I really don't think I should. So here goes: I used 1 egg (rather than 2 whites), 1/2 cup oil (rather than applesauce... mine went bad!), 1/2 cup buttermilk (rather than yogurt), 1 3/4 cups whole wheat pastry flour (rather than white), 3/4 cup Sucanat ([which is essentially organic brown sugar] rather than brown sugar). Anyway, they turned out great... I think that I would consider them a little more on the "cupcake" than "muffin" side, but I definitely think they could go either way. Very moist and cakelike- I definitely think you could ice these (or not!) and serve them as dessert. I think that a handful of chocolate chips would also be a nice addition. I did use the strawberries, as suggested, and thought that was great, but I'm sure it would be great with other berries (especially raspberries or cherries!) as well. I found the cook time and cook temp to be accurate and appropriate. They rose very well and were just great flavor-wise, just chocolatey and just sweet enough (I find that the balance of sweetness in chocolate baked goods is often hard to get right, but I really enjoyed the balance in these- I think using brown sugar really made them shine) with lovely jewel-bursts of berries. Looking forward to making these again! Thanks, Dancer^!

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Roosie March 01, 2005
Cocoa-Berry Muffins