Oh yea, my family and I loved these!! They are now on our weekly breakfast menu for quick and easy eats.

These were a hit with my family. Did everything just like the recipe said.

made 16 muffins... by dinner there was 3 left. they were supposed to be for quick on- the-go breakfast for the week. 🤦🏽‍♀️

So yummy! I used half regular flour and half almond flour. I also used about 3/4 of a cup of sugar. I used half and half rather than milk. Super easy!

A great base recipe to add to! I made mine with raspberries, chocolate and topped it off with sea salt. Definitely making them again

Easy recipe great taste. i used 3/4 cup of coconut sugar instead if the recommended amount and turned great! This recipe is a keeper 😋

They turned out great! I ended up only doing 3/4 cup of milk and 1/4 cup espresso. I also added espresso chips with slightly less chocolate and they were amazing! 10/10 will be doing this again! :)

very good, we added extra chocolate chips

The kids love them. I made bigger muffins not minis

Turned out delicious

Very good, I would make it again

Good, but a bit too sweet. Halved the recipe. Made 6 medium sized muffins. Used cream because I ran out of milk. Accidentally set the oven to 350 so had to bake for 25 min instead of 15. Would make again with maybe half the sugar.

Turned out like the picture. Somewhat dense but very much like a cake and my kids loved them. I used mini chocolate chips which were great for this recipe. Definitely a success for my family

Muffins were delicious. Most of my chips were on the bottom of the muffin.

Muffins turned out wonderfully! The whole family approved.😊

Did half blueberry and half mini chocolate chip. They turned out great but took a little longer to cook than instructed — about 20 minutes. Soft and delicious.

These are great! 14 month old and 3 yr old loves making and eating them :)

ive made these a few times. they are very good!! better to eat them soon after baking because they go stale easily. or pack them up tightly but im not sure how much longer that will make them last.

It turned out great! I used maple syrup instead of sugar and added o vanilla, the muffins came out perfectly without sticking to the wrapper in exactly 15 minutes! No complaints!

I replaced regular flour with gluten-free flour. Worked-out very well!

Pretty good. Not as light as I hoped though. Only made 18.

Mine only made 36 but it's my first batch. Worth making again. Kids liked it. Only reason it's not a 5 star is because I felt there was something missing...but easy to tinker with.

I love this recipe! They turned out great. These taste like something you would pick up at the bakery

I made these dairy free . Used coconut oil , in place of butter and ripple vanilla milk in place of dairy milk. I’ve also used ripple chocolate milk in place of dairy milk and it is so good. I use enjoy brand chocolate chips or simple truth organic chocolate chips (both dairy free) . And I’ve even subbed a small banana for an egg when I was short an egg. It’s such a great recipe and stays consistent when ingredients are substituted . My whole family loves them. I initially made this recipe for my son , who has several severe food allergies . It’s also quick! 30 min total time . It’s our go-to ! Makes about 48 mini muffins

These sure are easy to make! My 5 yo did most of the work, and the whole family loves them. I baked them for about 14 minutes.

I'm a first time baker and it turned out perfect!! Very easy to follow recipe. Thanks for the recipe!

Super easy recipe! I've used whole-wheat flour which was the only one I had in hand and also added some brazil nuts sugar crumbs as topping because you know, why not? It's not only delicious and super fast, this recipe can be infinitely adapted.

It was great the only thong i didn't like was that the chocolate chips didn't really taste good but that wasn't the recipes fault. Overall it was great