Posted on Friday, 10th September 2010 by Grace Massa Langlois

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Back to school is always bittersweet for me.  It’s back to schedules (I hate schedules!), the weather is starting to change (Ugh! snow is just around the corner) and the house starts to get a little quiet.  It’s almost time to close the pool and put away all the summer furniture and time to start planting fall flowers.  This year is especially difficult for me, my son, Matt, is in his final high school year.  I can’t believe he’s off to college next year.

A photo of 3 double chocolate chip muffins baked in baba molds and wrapped in parchment paper and tied with string on a wooden board.

At this time of year I am always on the hunt for snack ideas and easy breakfast recipes.  I like to send Matt with a huge bag of healthy treats (muffins, bagels, veggies and dip, fruit) to resist his urge to grab a bag of chips or a chocolate bar from the vending machine.  We all love muffins!  Especially blueberry muffins and chocolate chip.

A photo of Nigella Lawson's double chocolate chip muffins wrapped in parchment paper and tied with string and placed on a wooden tray.

I used to buy these amazing jumbo double chocolate muffins with chocolate chunks from Sam’s Club but unfortunately due to the economy our Sam’s Club has closed, plus I prefer to make my own.  I’ve tried to replicate the recipe in the past but I’ve never come close.  When I was searching for the Chocolate Cheesecake recipe I made the other day I noticed Nigella’s video recipe for Double Chocolate Chip Muffins.

A photo taken looking down on 4 double chocolate chip muffins wrapped in parchment and tied with string on a white dish.

It’s a very easy muffin recipe that takes minutes to make.  I increased the cocoa by a tablespoon and added a pinch of salt.  Using a good quality cocoa will definitely make a difference in the taste.  The muffins were extremely moist with a deep-chocolate flavour and not too sweet.  Did it taste like Sam’s? No!  They did come close and the recipe is definitely a keeper.

A photo of 3 of Nigella's double chocolate chip muffins placed on a square, black plate.

Nigella’s Double Chocolate Chip Muffins

(adapted from The Food Network, Nigella Lawson – Nigella Feasts)

Makes 12

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3 tablespoons best quality cocoa powder
  • 3/4 cup caster (super fine) sugar
  • pinch of salt
  • 3/4 cup semisweet chocolate chips
  • 1 cup milk
  • 1/3 cup plus 2 teaspoons vegetable oil
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • extra 1/4 cup semisweet chocolate chips, for sprinkling
  1. Preheat oven to 400° F.  Line standard muffin tin with paper liners or lightly grease with cooking spray.
  2. 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.
  3. Pour all the liquid ingredients, milk, vegetable oil, and egg, into a 2-cup measuring jug.  Using a fork, mix to combine.
  4. Using a spatula, mix the wet and dry ingredients together.  Do not over-mix, a lumpy batter makes the best muffins.
  5. Divide batter evenly among muffin cups.  Using the remaining 1/4-cup chocolate chips, sprinkle each muffin with a few chips.
  6. 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.

A photo of 2 double chocolate chip muffins baked in baba molds and wrapped in parchment paper and tied with string placed on white doilies and a pink, cloth tea towel.

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Posted in Baking & Pastry, Baking Mise en Place, Pastry Doughs & Batter, Recipes

Comments (19)

19 Responses to “Nigella’s Double Chocolate Chip Muffins”

  1. Debs Says:
    September 10th, 2010 at 12:28 pm

    Wow, these look fabulous I’ll have to try this recipe too, thanks for sharing.

  2. Jason's BBQ Adventures Says:
    September 10th, 2010 at 3:29 pm

    Wonderful muffins!

  3. Maria Says:
    September 10th, 2010 at 4:52 pm

    The muffins are fabulous! Too cute!

  4. heather Says:
    September 10th, 2010 at 8:01 pm

    how are they sitting up so high in those cups? lovely presentation!

    cheers,

    *heather*

  5. Grace Says:
    September 10th, 2010 at 8:36 pm

    Hi Heather, I baked them in baba moulds and wrapped in parchment (approx an inch higher than molds) and filled the cups to the rim, the rise beautifully.

  6. Grace Says:
    September 10th, 2010 at 8:36 pm

    Thank you Maria

  7. heather Says:
    September 11th, 2010 at 7:50 am

    interesting idea! thanks for the response.

    *heather*

  8. Sneh Says:
    September 11th, 2010 at 8:18 am

    Beautiful! These look so wicked!

  9. marcellina Says:
    September 12th, 2010 at 1:02 am

    Chocolate muffins are always a winner and your photos are even more so!

  10. Marly Says:
    September 12th, 2010 at 11:47 am

    Chocolate muffins – the best of both worlds. It’s like having dessert for breakfast! These look so delicious!

  11. Marisa Says:
    September 30th, 2010 at 9:50 am

    I’ve made this recipe from Nigella too and it really is super yum. I like your pretty presentation.

  12. Grace Says:
    September 30th, 2010 at 3:29 pm

    Thank you Marisa

  13. Donna Says:
    November 8th, 2010 at 9:31 am

    I made this recipe this cool, fall morning, and mmmmm–you never know with chocolate recipes. They usually turn out dry–not this one–I added a cinnamon sugar sprinkle to the top of some as well.

  14. Grace Says:
    November 8th, 2010 at 10:04 am

    Sounds delicious Donna, must try that next rime.

  15. Wish ALL Weekends Were 3 Days Long « Blended Babies Says:
    October 24th, 2011 at 3:19 am

    [...] Ry interested in baking and so far, she’s helped me make scones and this weekend I found a Double Chocolate Chip recipe using Olive or Canola Oil instead of butter, which meant I had everything in my kitchen. At [...]

  16. Jenna Says:
    February 16th, 2012 at 5:04 pm

    Wonderful muffins! Soft, moist and full of flavour. I’m about to take a batch over to our post-quake house repairers to keep them happy and working well!

  17. Nadir Huerta Says:
    June 22nd, 2012 at 4:21 pm

    Me encanta!esta receta la hice antes de ayer.Es espectacular :Sé que deberia escribir en ingles pero no lo se completamente y me da cosa utilizar el traductor…Este blog estan fresco ,sencillo pero a la vez tan meticuloso tan tan perfecto.Leo tus entradas y si hoy no he escrito en la que has publicado hoy es por que este post es pasado y quiero que lo leas tu y sepas que encuentro una inspiracion aqui.Mil gracias por publicar cosas tan deliciosas y por ser tan transprente en cada post.Besos y abrazos de Perú

  18. Grace Says:
    June 22nd, 2012 at 4:44 pm

    Estoy tan feliz te gusta visitar Nadir y estoy muy contento de que haya disfrutado de los muffins. Le doy las gracias por escribir un comentario hermoso. Me gustaría poder conversar en español, pero tengo que usar el traductor también. Grandes abrazos y besos de nuevo a usted!

    “I am so happy you enjoy visiting Nadir and I’m very happy you enjoyed the muffins. I thank you for writing such a beautiful comment. I wish I could converse in Spanish but I must use the translator as well. Big Hugs and Kisses back to you!”

  19. World Acilypse. | Among the Weeds Says:
    December 21st, 2012 at 10:06 am

    [...] is here. Another sweet [...]

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