Posted on Friday, 10th September 2010 by Grace Massa Langlois
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.
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.
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.
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.
Nigella’s Double Chocolate Chip Muffins
(adapted from The Food Network, Nigella Lawson – Nigella Feasts)
- 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
- 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.