Amount is based on available nutrient data. Add both eggs and vanilla and whisk until well combined. Mix until just combine - try not to stir more than 8 … 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. Information is not currently available for this nutrient. These will burn if left in too long. Preheat oven to 400 degrees F (200 degrees C). 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). Very moist, tasty and full of chocolate goodness! These will burn if left in too long. 1. Do not overmix. THANK YOU. these muffins were the best i have ever made. Nutrient information is not available for all ingredients. My second time around I tweaked the recipe a little using 1/4 tsp mint extract instead of vanilla and mint chocolate chips. I baked these at 400 for about 5 minutes, then immediately lowered the temperature to 350 for the remaining 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. I also used mini chocolate chips. I also put just a bit of espresso powder in with the dry ingredients to accentuate the chocolate flavor. Add comma separated list of ingredients to include in recipe. Thank you so much, this is an EASY, KEEPER RECIPE!!!! I also put just a bit of espresso powder in with the dry ingredients to accentuate the chocolate flavor. Preheat oven to 400 degrees F (200 degrees C). THANK YOU. Set aside and combine dry ingredients well in a seperate bowl. I made changes based on personal preferences, but the recipe is good AS IS!! Congrats! Noone could tell that I cut back the sugar or the fat in the recipe. This was good. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I make jumbo muffins for a local coffee shop and used this recipe last night for the first time. Total Carbohydrate 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. These were FABULOUS!! I baked these at 400 for about 5 minutes, then immediately lowered the temperature to 350 for the remaining time. 9 %, cup sunflower oil (or oil of your choice-I like Ghee here too), (optional but adds a lot of folic acid and fiber). DIRECTIONS. I baked these at 400 for about 5 minutes, then immediately lowered the temperature to 350 for the remaining time. 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. Test for doneness by pressing on the top of a muffin. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I also made the following recipe modifications: I used sour cream instead of yogurt and soured my milk with a bit of lemon juice. Set aside and combine dry ingredients well in a seperate bowl. I make jumbo muffins for a local coffee shop and used this recipe last night for the first time. these muffins were the best i have ever made. I didn't put chocolate chips on top, just put them all in the batter, and actually backed off a bit on the chips. Allrecipes is part of the Meredith Food Group. Of course it wasn't chocolatey enough you didn't add the chocolate chips!! 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. 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