You’ll Want to Save this Chocolate Chip Muffin Recipe

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Do You Know the Muffin Man?

We’ve been in the mood for muffins lately.  Not sure why, but something about those little cakes gets out sweet tooth revved up and ready to munch.  And since we are all about chocolate, no muffin would be worth our time if it didn’t have as  much chocolate as possible.

This recipe from Food Network’s Nigella Lawson fills the bill.  Using cocoa powder, chocolate chips and MORE chocolate chips, it is easy to make and oh so amazing to eat.

Nigella’s Double Chocolate Chip Muffins


1 ¾ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

3 tablespoons best quality cocoa powder

¾ cup caster (super fine) sugar

pinch of salt

¾ cup semisweet chocolate chips

1 cup milk

1/3 cup plus 2 teaspoons vegetable oil

1 egg

1 teaspoon pure vanilla extract

¼ cup semisweet chocolate chips, for sprinkling


Preheat oven to 400° F.  Line standard muffin tin with paper liners or lightly grease with cooking spray.

In a large bowl, whisk together the dry ingredients, flour, baking powder, baking soda, cocoa, sugar and salt.  Stir in 3/4 cup chocolate chips.

Pour all the liquid ingredients, milk, vegetable oil, and egg, into a 2-cup measuring jug.  Using a fork, mix to combine.

Using a spatula, mix the wet and dry ingredients together.  Do not over-mix, a lumpy batter makes the best muffins.

Divide batter evenly among muffin cups.  Using the remaining 1/4-cup chocolate chips, sprinkle each muffin with a few chips.

Bake for 18 to 20 minutes or until the muffins are dark, risen and springy and a cake tester inserted into centre comes out clean.

Makes 12 muffins

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