This post may contain affiliate links. Please read my privacy policy.
When a muffin carries the name “Nigella’s chocolate chocolate chip muffin,” I think you pretty much know that you want to eat them all and that the recipe is a keeper.
These muffins are not regular chocolate chip muffins, they are chocolate chocolate chip muffins.
Not only that, this is Nigella Lawson’s recipe…how can we resist them?
In the past year or so, my picky eater 3-year old son has certainly acquired a liking for all things chocolate, for examples: no-bake chocolate cake, regular chocolate cake, chocolate cupcakes, chocolate chip cookies.
Whenever I am out of ideas, I turn to chocolate as I know for sure he would gobble them up whenever I offer him something made with chocolate.
I don’t let him indulged in too much sugar and chocolate, but I do reward him with his favorite food whenever he is being a good boy.
So when I chanced upon this Nigella’s chocolate chocolate chip muffin recipe on Food Network, I knew that I just have to make them for him.
I actually don’t mind some great chocolate chocolate chip muffins and so I baked these last week for the family.
I made them into mini muffins and they turned out absolutely delicious and so pretty that I just couldn’t stop taking the photos.
Happy baking!
How Many Calories per Serving?
This recipe is only 146 calories per serving.
For more great recipes like this, sign up for our newsletter. We’ll send daily recipes you’ll love!
Sign up for our newsletter!
Nigella's Chocolate Chocolate Chip Muffins
Ingredients
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons cocoa powder
- 3/4 cup superfine sugar
- 3/4 cup Hershey chocolate chips (plus 1/4 cup for sprinkling)
- 1 cup milk
- 1/3 cup vegetable oil (plus 2 teaspoons )
- 1 egg
- 1 teaspoon pure vanilla extract
Instructions
- Special equipment: Mini muffin tin with paper muffin cases
- Preheat the oven to 400°F (204°C).
- Put the Flour, Baking powder, Baking soda, Cocoa, Sugar and 3/4 cup of the Chocolate chips into a large bowl. Max all dry ingredients evenly, put aside.
- Get another bowl, put in Milk, Vegetable oil, Egg and Vanilla extract. Whisking all wet ingredients together.
- Slowly pour the wet ingredients into dry the ingredients mix to combine, spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup Chocolate chip on top and then bake for 20 minutes or until the muffins are dark, risen and springy.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Hi I baked this muffins yesterday. I realized the outer crusts and bottom of the sides of the muffins are hard while its inner layer is moist and soft. Can i know what went wrong?
Hi Bee,
Can I know your one cup is equal to how many grams.
Thank you.
American cup….
tried it and my kids said ‘lecker’ which means yummy in German. happy to finally find a good muffin recipe. thank you.
Thanks Shanty. That makes my day and learned a new word, too. :)
Hi, how can I convert the measurement to metric?
i already try it…tq 4 the recipe..its so delicious
I baked these muffins today. My children loves it. Will bake it again for Easter Day. Tks Bee.
Hi,
Can I substitute the veg oil with melted butter ? Same quantity ? Thanks !
Wondering if I can substitute apples sauce for the refined sugar in this recipe?
I think you should just use sugar. Apple sauce has too much water content I think and will probably render this recipe unsuccessful.
Hihi… Any difference if using normal size muffin cases? Thanks
You can use regular muffin case…might have to bake longer.
Wowww… lovely muffins.. looks absolutely tempting!!