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

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.

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, Basics, Muffins & Quick Breads, Pasticcini, Pastries, Pastry Doughs & Batter, Recipes, Ricette di Base

Comments (19)

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

  1. Debs Says:

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

  2. Jason's BBQ Adventures Says:

    Wonderful muffins!

  3. Maria Says:

    The muffins are fabulous! Too cute!

  4. Grace Says:

    Thank you Maria

  5. heather Says:

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



  6. Grace Says:

    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.

  7. heather Says:

    interesting idea! thanks for the response.


  8. Sneh Says:

    Beautiful! These look so wicked!

  9. marcellina Says:

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

  10. Marly Says:

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

  11. Marisa Says:

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

  12. Grace Says:

    Thank you Marisa

  13. Donna Says:

    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:

    Sounds delicious Donna, must try that next rime.

  15. Wish ALL Weekends Were 3 Days Long « Blended Babies Says:

    […] 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:

    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:

    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:

    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. Sanchai Says:

    “Awesome” is the word! Loved the recipe, so simple n yet so delicious!

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