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Nigella Lawson's Chocolate Muffin recipe
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Nigella's Chocolate Muffins

Light chocolate muffins with loads of semisweet chips.
Course Breakfast
Cuisine American
Keyword Chocolate Muffin, Nigella Lawson
Prep Time 7 minutes
Cooling Time 7 minutes
Servings 12 muffins or 10 larger
Author Anna
Cost 5

Ingredients

  • 1 ¾ cups all-purpose flour, weigh or spoon and sweep (200 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt or fleur de sel plus another pinch
  • 2 tablespoons best quality cocoa powder (12 grams)
  • ¾ cup superfine sugar (or just use granulated) (150 grams)
  • ¾ cup semisweet chocolate chips, preferably minis plus ¼ cup for sprinkling
  • 1 cup whole milk
  • ⅓ cup plus 2 teaspoons vegetable oil
  • 1 large egg
  • 1 teaspoon pure vanilla extract

Instructions

  • Preheat the oven to 400 degrees F. GLine 10 to 12 muffin cups with paper liners.
  • Whisk the flour, baking powder, baking soda, salt, cocoa powder, sugar, and ¾ cup of the chocolate chips together into a large bowl.
  • Pour all the liquid ingredients into a measuring cup. Alternatively, you can just make a well in the center of the dry ingredients. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins.
  • Spoon into muffin tins. They should be around ¾ cup (maybe a little over) full. Sprinkle the remaining chocolate chips on top and then bake for 20 minutes.
  • Let cool for about 10 minutes. These are very soft and delicate, but become a little firmer and easier to deal with as they cool. This is especially important if you've decided to skip the muffin papers.