Chocolate Chocolate Chip Muffins

Chocolate Chocolate Chip Muffins – I knew that I wanted to bake today, but I had no idea what! I made cookies last weekend, a huge cake recently…ugh. What to do. And then delicious muffins popped into my head! And chocolate muffins, at that. I quickly Googled and found this recipe from Nigella. It is my first Nigella recipe. And it’s a keeper! The muffins didn’t get as chocolately in color as I would have liked, but that was probably something that I did wrong. 😉

Apparently, I didn’t fill my muffin tin enough, because I had quite a bit of leftover batter. So made another 14 mini muffins. Great for snacking! I filled the extra spaces in my mini muffin tin with water so that the muffins would bake evenly. These baked for only about 9 minutes.

I didn’t realize that I was out of powdered sugar because I would have dusted these little delicious muffins with it. Bummer! They would also be good with walnuts or pecans mixed in. Yum!!

Chocolate Chocolate Chip Muffins

Chocolate chocolate chip muffins (2)

courtesy Nigella Lawson

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons best quality cocoa powder
  • 3/4 cup superfine sugar
  • 3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling (I forgot to sprinkle!)
  • 1 cup milk
  • 1/3 cup plus 2 teaspoons vegetable oil
  • 1 egg
  • 1 teaspoon pure vanilla extract

Special equipment: muffin tin with paper muffin cases

1. Preheat the oven to 400 degrees F.

2. Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl.

3. Pour all the liquid ingredients into a measuring jug.

4. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins.

5. Spoon into the prepared muffin cases.

6. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.

Chocolate Chocolate Chip Muffins

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