Chocolate Chocolate-Chip Muffins

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
12 muffins
Level:
Easy

Ingredients
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons best quality cocoa powder
  • 3/4 cup superfine sugar
  • 3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling
  • 1 cup milk
  • 1/3 cup plus 2 teaspoons vegetable oil
  • 1 egg
  • 1 teaspoon pure vanilla extract
Directions

Special equipment: Muffin tin with paper muffin cases

Preheat the oven to 400 degrees F.

Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.


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3.9 148
Its so hard. and taste so weird. Terrible item not reviewed by moderator and published
Terrible recipe. I should really read the reviews first! So many things wrong....dry, dry, dry. Not enough cocoa, no salt, too much baking powder, & temp setting too high. So, here is how to improve this recipe: double the cocoa to 4 tablespoons, add 1/2 tsp salt, reduce baking powder to 1 tsp, increase milk to 1 1/2 cups, reduce temp to 350 or 375 at most. Soooo much better. Happy baking! item not reviewed by moderator and published
We made these muffins because of the simple instructions and ingredients; However, they were bland, dry and lacked chocolate flavor. When we had a bite without a chocolate chip, we were disappointed. We will NOT be making these again. item not reviewed by moderator and published
I was very disappointed in this recipe. I followed the recipe exactly and the muffins came out dry and honestly not very chocolatey. Don't waste your time making these. item not reviewed by moderator and published
Well i tried them and they were....................AMAZING it tasted sooooooo good the only thing i changed was adding more chocolate chips nobody said chocolate would kill you lol item not reviewed by moderator and published
I made these but converted the recipe to Gluten free using Bob's Red Mill 1 to 1 baking flour. The only thing I changed besides that was I added an additional egg and put all the chocolate chips in the batter versus some on top.. They came out great but you definitely taste the vanilla. I think next time I would reduce the vanilla to 1/2 teaspoon. Other than that a great recipe!! Thanks! item not reviewed by moderator and published
Mine were ok. You can taste the baking powder...way too much! I baked mine at 350 F and came out very moist and fluffy (baked for 20 minutes). Won't be baking these again. Sorry. item not reviewed by moderator and published
Good without tweaking, great with. Add a little extra oil/milk for moisture. Check out dcjmgonzalez's comment. item not reviewed by moderator and published
I did not have chocolate chips, so I just left them out. The muffins were good, but I could taste the baking powder. Perhaps the chocolate chips would have covered that up. Mine did take the full 20 minutes at 400. item not reviewed by moderator and published
Yum! . My only change was I added about 1/3 cup of cocoa. Does not need salt. I've made hundreds of muffins and have never added salt. item not reviewed by moderator and published
Theres's potential, but they aren't that great. Biggest problem.?? NO SALT! I trusted the recipe even though I thought it should have salt. Mistake. They are very bland. item not reviewed by moderator and published
Delicious muffins! Only changes I made were that I added more chocolate chips, because......yum? And also, 20 minutes is WAY too long. I see other comments are the same. I changed mine to about 12 minutes baking time. They're a bit dry, but in a good way? I don't expect muffins to be super moist like a cupcake. So I am happy. And adding more chocolate chips makes it more moist. item not reviewed by moderator and published
Yummy! After reading the comments, I made some adjustments as we'll. added 1/2 tsp salt, used 3/4 regular sugar & 1/2 cup brown sugar....instead of the 3/4 fine sugar, 1/2tsp cinnamon, 4 tbsp of cocoa...instead of 3 tbsp, and added 1 cup of chocolate chips in mix, and extras for sprinkling for tops. Also sprinkled white sugar on top. we are big chocolate lovers so I figured it was ok to splurge on the extra chocolate chips and cocoa! item not reviewed by moderator and published
I used dark chocolate and cut down the baking time to 13 mins because the tops were starting to get burnt. I think setting the oven to 350 and baking them for 15 mins would be better. They taste OK, but not what I was expecting. item not reviewed by moderator and published
Absolutely amazing!! tried lots of other muffin recipes before and all were too soggy & wet, this one was just perfect - well pleased!! item not reviewed by moderator and published
WONDERFUL with modifications. I had everything ready to go just like the recipe directed, except mixing wet & dry & I happened to read some of the bad reviews. They confirmed my misgivings about the missing salt & not enough cocoa, so I tweaked a bit at the last minute. Ok, I tweaked a lot, but so worth it. Will keep this one! Thanks for all the suggestions on this thread! Here's what I did: added extra 1/4 c cocoa powder, 1/2 tsp salt, added extra 1/4 c reg sugar (it's what I had), used whole milk & added 2 1/2 tbs whole milk yogurt, used extra virgin, organic coconut oil instead of vegetable oil, added 1 tsp espresso powder, 350 degrees and started checking at 15 minutes. Wow. Great texture, chocolatey, moist. They rose just fine. The tops were delicious--a little like brownie top texture, but puffed & rounded like muffins. Sweetness was enough without overpowering. I ate three muffins in one sitting before my teenager started laughing and I stopped myself. :P LOVE. item not reviewed by moderator and published
Awesome recipe and taste fantastic, just right! item not reviewed by moderator and published
Gave these muffins as small Christmas presents - they were a big hit! Not too sweet, just a nice chocolately muffin. Great recipe! item not reviewed by moderator and published
Tasted like flour, The only bites that tasted chocolately was the bites with chocolate chips in them. I wish I had looked at the reviews before making them, I probably would of added salt and more cocoa. Very moist though. item not reviewed by moderator and published
i am a big fan of nigella's recipes but this one was horrible. these muffins were dry, sunk in the middle and had no flavour or taste. item not reviewed by moderator and published
These muffing were amazing!! I loved everything about them from being so easily made to ingredients already on hand and them tasting so delicious and weren't around long at all. I followed the recipe exactly and they turned out so perfect. Thank you so much for the recipe I will be making these a lot everyone enjoyed them!! Thanks Nigella Lawson!! item not reviewed by moderator and published
These are yummy, easy to make and don't require a lot of special ingredients. They aren't as sweet as chocolate cupcakes. They're more like the muffin you get at a bakery for breakfast. You should use the best unsweetened cocoa. I have used Guittard and Ghirardelli. I also don't put chips into the batter, just sprinkle them over the top. item not reviewed by moderator and published
I should have read the other reviews before I made these. They were very bland and not very chocolately at all. The were also very dry. If I make them again I will take advice of others and add a little salt, increase the cocoa and decrease the cooking time. Pretty doubtful that I will try them again though. I will look for a different recipe. item not reviewed by moderator and published
these were excellent but needed one more tablespoon of cocoa powder. item not reviewed by moderator and published
I agree with other reviewers on the salt aspect. I got all the usual suspects out before even reading the recipe and salt was on the counter waiting to be used. I should've listened to my gut on that one. I hardly ever do a true measurement on chocolate chips, so I have no complaints there. I also threw in cinnamon. Oh and I rarely time. At 400 degrees, my stoneware muffin pan turned them out beautifully as I eyeballed rather than ruisk burnt (because 400 sounded scary, as did the mini muffin tin. I made 9 muffins and 36 minis. They were greeted warmly by my four year old. And I'm not appalled. May do again with more cocoa and definitely salt. item not reviewed by moderator and published
I didn't start reading reviews until after these were in the oven. At least I cut the baking time down to 16min so they aren't overdone. The shorter baking time made for good texture. When putting them together I thought, "no salt??" but went with it. Wish I'd added a little salt. They are so bland. The bites with choc chips are good, but otherwise pretty blah. I've never made muffins without salt. If this is an oversight can't someone fix it? Hope the kids like them. item not reviewed by moderator and published
My family liked them. I baked for 18 mins...could have for 16 mins. instead. The tops were a little crispy but we liked that. The flavor was yummy. I used mini chocolate chips. The best part is they come together quickly and while cooking I can get ready. Great for a warm breakfast on the run! item not reviewed by moderator and published
It was really yummy. I made this twice, but the first time I made it I accidental overbearing the mixture, but the second time I didn't and it worked! Delicious and chocolate and tasty! item not reviewed by moderator and published
We made six large muffins but didn't read the ingredients right and only put 3/4 of a cup of flour instead of 1 3/4 they were as good as you could buy in a shop!!!!!! We then made a second batch today and they were just as good......... item not reviewed by moderator and published
I wish I paid more attention to the reviews before baking. I followed the instructions very carefully and the end result was dark muffins that looked burnt. They are moist and texture seems good but they look awful overall. The taste was a mix between chocolate and bland instead of well, good. I followed everything exactly and it just wasn't a good result. My food taters, or roommates, didn't like them either. I'm afraid they are about to become bird food. item not reviewed by moderator and published
I just made these and they are absolutely bland and taste like flour. The only thing that saves them is their wonderful texture and moistness. I followed other reviewers and lowered the oven temperature to 180C. Baked them for 18 minutes. Won't make these again. item not reviewed by moderator and published
This recipe is awesome! Was a bit hesitant because of some of the reviews, but they were great. I love that they use oil and not butter, i used Almond milk instead of regular so they are dairy free. Followed the recipe as is for the rest though and they are so moist, and stayed that way for a couple of days. Definately make these again! item not reviewed by moderator and published
This was an easy recipe.I added 1/2 tsp cinnamon. Not to sweet which I like. I dusted powdered sugar on top...I will be keeping this recipe. item not reviewed by moderator and published
Easy recipe, easy and quick to make. I made temperature adjustment suggested several times to 350 and baked for 20 minutes. To start, I did not alter the recipe, to get a feel for a good starting point. The plusses: easy to make, ingredients all on hand, quick to bake, super moist (at adjusted baking temp, were still moist the next morning (I made them before bed, they rose nicely and made one batch of 12 (nice that you don't have multiple rounds and just a few to indulge in. The minuses: no salt! flavor felt incomplete. I can taste flour, the chocolate doesn't feel fully formed. I will go back to drawing board to add salt, more chocolate (perhaps an extra tablespoon of cocoa and some instant espresso powder 1/2-1 t, more chocolate chips (per the kids request. item not reviewed by moderator and published
I did not like them that much . They were stale and didn't have have the texture I was expecting . :( item not reviewed by moderator and published
When I make these again I will add more sugar as I thought they were not sweet enough. I will also use milk chocolate chips rather then semi sweet. I baked them at 400 degrees and watch them after 15 minutes. They probably baked about 18 minutes total. They have a wonderful texture and were very moist. item not reviewed by moderator and published
Yum! Followed the recipe as-is (except for using milk chocolate rather than semi-sweet chips and these were delicious! Moist with a rich cocoa taste. Keep in mind these are more of a breakfast than a dessert muffin so they are sweet, but not overly so. Thanks to the earlier reviews here, I kept the heat a little lower and cooked them at 350 for between 15-20 minutes. Also, I didn't have muffin/cupcake papers, so I simply sprayed the tin with oil before filling the muffin cups. A great treat for weekend brunch! item not reviewed by moderator and published
Again, as with most other reviewers, I tweaked the recipes as per my taste and it turned out great. I used 1 cup of non-fat yoghurt instead of milk to make the muffins more moist, 1/2 cup of sugar (instead of 3/4, 3/4 cup all purpose flour and 1 cup whole wheat flour; also added walnuts for crunch. All in all, it came out great!! item not reviewed by moderator and published
I read the reviews and tweaked it as others suggested. I used 1 tablespoon nonfat plain yogurt, 1 cup of 1%milk, 1 egg, 3 1/2 tablespoons of Ghiradehlli cocoa powder, 1/4 cup brown sugar and 1/2 cup regular white sugar and the rest of the ingredients as Nigella has. I cooked on 350 for twenty minutes because I filled the cupcake liners nearly to the top. I was concerned but they are definitely moist and tastey...not too sweet either which I though they would be but sweet enough. I will definitely be making these again.... item not reviewed by moderator and published
Not good! Unfortunately I followed the recipe very carefully. After mixing I tried the batter and it tasted bland. However, I figured "this is from a Food Network chef and she must know what she is doing", and went ahead and put them in the oven. I was a little concerned when the directions called for the oven to be preheated to 400 degrees and bake for 20 minutes! But again, figured the chef knows what she is doing so I set the timer for 15 minutes (instead of 20. Well at 14 minutes, I thought I smelled the muffins burning and yep, they were. I had to throw half the batch of hockey pucks away. The remaining over cooked half was dry and not very sweet. I personally will not be making these again, looking elsewhere. But for those who want to try, I suggest adding more sugar, cocoa, and chocolate chips. Also suggest reducing the temperature, baking time and keep a close eye on em. item not reviewed by moderator and published
I saw this recipe and gave it a try. At first glance, it did not look correct. My best recipes are muffins and breads. The batter didn't look very good, but I had to bake them anyway. As suspected, they were not good. VERY disappointed in Food Network this time. I have cookbooks by Nigella and I have yet to make something delicious. Sorry. It's not just me. item not reviewed by moderator and published
OMG! They are delicious!!! Thanks for the recipe! item not reviewed by moderator and published
I am giving 5 stars to this recipe. Muffins turn out great every time I make them. I have added 1/4 cup of sugar more to this recipe as we like sweet muffins. Very quick and easy for new bakers. item not reviewed by moderator and published
Great recipe....not super sweet, quite correctly. These are muffins, not cupcakes. I did add 1/2 tsp salt. If yours are dry, you are over-baking them. Lower your oven temp a bit-I bake mine at 375-and start checking the first batch at about 15 min. You want a toothpick inserted into the center to come out mostly clean with a few tender crumbs clinging to it. Mine were perfect after 17 minutes.....you have to get to know your oven and experiment as they can vary quite a bit. item not reviewed by moderator and published
very good and easy recipe ,we luved it and i will be making more of this . i added one TBs of lowfat yogurt ,and i cooked it at 350 not 400 and it too 19 minutes and was very good and moist .thank you item not reviewed by moderator and published
when i first made these twice, i followed the recipe to a tee. it was great then but after reading other people's reviews, i decided to tweak it a bit: add 1/2 tsp of salt use 1/2 cup of milk and 1/2 cup of sour cream use 1 cup of choc chunks OR 1/2 cup of choc chips & 1/2 cup of choc chunks instead of 3/4 superfine sugar, use 1/4 cup brown sugar and 1/2 cup regular/superfine sugar use 3 tbsp of cocoa powder baked it for 20 min at 356 F aka 180 C they turned out so moist the top had a candied speckled look like brownies would and underneath the choc chunks melted and the muffins were moist and soft and chocolatey so in a way they turned out like chocolate-brownie muffins! item not reviewed by moderator and published
This recipe is amazing. I also put in a couple tablespoons Nesquick and 1 espresso shot. I substituted the chocolate chips with dark chocolate chunks. It was so delicious!! The recipe made exactly 12 muffins. Baked at 325-350 F. item not reviewed by moderator and published
A great muffin. I'm a chocohalic is the only reason I gave it 4 stars instead of 5. I might try more chips on top next time. item not reviewed by moderator and published
i thought these were great - for my first chocolate muffins they had good flavour and sure looked the part. some didn't rise as much as i'd like and i might put them in slightly smaller trays next time - this batch made about 18muffins item not reviewed by moderator and published
It wasn't chocolate-y enough. I'm going to try adding ingredients such as another member suggested. I'm looking for something similar to Costco chocolate chocolate chip muffins. item not reviewed by moderator and published
YUMMY!!! These are fabulous! I made these changes (cause I can never leave well enough alone: 2 cups flour, added 1/3 cup plain yogurt (lowfat, not nonfat, used about 1 heaping cup of chocolate chips in the mix and then added more on top of each muffin, and finally, about 1/4 cup of Hershey's chocolate syrup since a lot of people said that these weren't that chocolatey. item not reviewed by moderator and published
Don't mistake superfine sugar for powdered sugar, like I did. My muffins were basically unsweetened bread dough item not reviewed by moderator and published
my kids love this muffin!! the recipe is very easy and simple- i did not use the superfine sugar but I did not think it made a difference at all. I substituted buttermilk instead of plain milk, and added extra chunks of leftover commercial chocolate milk that my kids cut into smaller pieces- and oh boy, it was the best chocolate chip muffins ever..definitely making this again..:- item not reviewed by moderator and published
After initially combining the ingredients as written in the recipe, I baked one test muffin and, based on that result and the good tips from prior reviewers, I made a few small adjustments to the recipe and turned out very happy with it. The changes I made were: --add 1 extra tablespoon of cocoa powder --add about 1 tablespoon sour cream for extra moistness (I'm thinking plain yogurt or buttermilk would also work --lower oven temperature to 350 (and bake for the time stated in the recipe With those small changes, the muffins were definitely chocolatey and very moist. They were a great way to use up a small amount of leftover choc chips and sour cream, and a simple fix for a chocolate craving. I'll keep this recipe in mind for the future. For variety, I think it would also lend itself to adding something like dried cherries or a bit of coffee or espresso. item not reviewed by moderator and published
I very rarely comment on recipes. but I just have to say they are super.. in every way. I live in Tuscany and organise cookery trips but never include muffins... not quite Italian but great! item not reviewed by moderator and published
This recipe was so easy my kids did most of the work! Very Yummy! I followed the advice of some reviews, however. I used Hershey's Extra Dark Cocoa powder for that extra punch. I added orange zest, which I think highlights chocolate (you could also add espresso powder). I added 1c. mini chocolate chips which don't "sink" and disperse throughout the muffin better. I topped our muffins with a sprinkle of brown sugar. This gives a nice crunchy top. Make sure the milk and egg are room temp...it really does make a difference in texture and density. Finally, and most importantly, do not substitute regular sugar for superfine! (Pulse your reg. sugar in the processor til fine.) The superfine sugar gives this muffin its delicate, crumbly texture. item not reviewed by moderator and published
This muffin is VERY good. The whole point of only so little chocolate powder is not to overwhelm the muffin. The chocolate chips compliment the chocolate powder used. I prefer it this way...if you don't, then a recipe such as 'Death by Chocolate' might be for you. These are perfect for an afternoon tea or coffee and wonderful for dunking. My kids and husband loved them! 5 Stars all the way! item not reviewed by moderator and published
This is a pretty dry heavy muffin. I added a zucchini second attempt. Ended up moist and lighter. Highly recommend with change. item not reviewed by moderator and published
i tried this out and they are quite moist but it's a very underwhelming chocolate flavor. also, it beeds a bit of salt i think. over-all i'm not a fan of this recipe. item not reviewed by moderator and published
I made the recipe exactly as noted; the muffins turned out nice and moist. However, like a few other reviews, they didn't have much chocolate flavor beyond the chocolate chips. I'm trying to find another choc. choc. chip recipe to try out, but maybe I'll try these again but add more cocoa. item not reviewed by moderator and published
I love these, my family loved them. I've been blogging and cooking a ton of Nigella's Recipes and they are all coming out great. I thought mine came out moist without the sour cream. they weren't dry by any means but it also might have had something to do with me always adding a bit more of everything then a recipe calls for. thats with everything i do. I think these tasted way better then the Chocolate Banana muffins she has up. These were great. item not reviewed by moderator and published
This recipe is a keeper, although i did add in 1/2 teaspoon of salt and used 1/2 cup milk and 1/2 cup sour cream since i heard the sour cream keeps it moist. I accidentally left the muffins in too long but if i took it out sooner, it would be perfect. item not reviewed by moderator and published
So easy to mix up and I actually had all the ingredients on hand. However, I probably wouldn't make them again because I found the chocolate taste of the actual muffin rather bland. They really needed the chocolate chips!. I used top-quality cocoa (Valrhona) and I was surprised by how little the recipe called for. I subbed sour cream for some of the milk as suggested by others. I wonder if a dutch-process cocoa would have had better results item not reviewed by moderator and published
I'm really pleased with these muffins! To make them even more chocolatey, I added 1 more tbs of cocoa [3 in total]. I also melted about 1/3 cup of bar chocolate [71% cocoa] and added it to the batter as the last step. I wasn't disappointed. The muffins turned out really rich and moist. Love it. Oh yes, add 1/2 tsp of salt too. item not reviewed by moderator and published
Very tasty! My kids love them! But my chocolate chips sink to the bottom every time I make it ... why is that? I have tried coating them with flour first but they still sink. item not reviewed by moderator and published
I have just made them for the first time using organic brown sugar in place of a regular sugar because I don't use white sugar at all. I also used cubed chocolate bar instead of chocolate chips and added a little more cocoa powder. They came out rich and delicious and not too sweet. I had them with organic whipped cream on top. Next time I'll try it with whole wheat flour and some nuts, dried fruit, coconut and apple souce. I used everything organic in this recipe. item not reviewed by moderator and published
These were great. I made one slight change, instead of 1 cup of milk, I used 3/4 cup milk and enough sour cream to get it to 1cup. My kids loved them. item not reviewed by moderator and published
I took some other viewers advice. I used applesauce instead of veggi oil. I doubled the amount of cocoa, and I used about 1 1/4c of sugar. I also added about 1/2c of dried cranberries for extra yumminess and wow! I loved these muffins!! I will definitely make them again and again. They were so quick to prepare too. item not reviewed by moderator and published
I read other reviews and added almost a cup of sugar, and 3 heaping t of trader joe's cocoa. I added a tiny bit more oil because I heard they were dry. I lowered my oven to 375 not 400, and baked them about 23 min. I also read they don't rise, so I added an extra 1/4 t of baking soda, and they rose. Don't add more chocolate chips like I did, My whole center is gooey chocolate. I would reccomend adding more cocoa powder though, and maybe a little more sugar than a cup If you like it sweet. Overall, they're eh, ok. Not impressed. item not reviewed by moderator and published
My oven bakes everything perfectly every time. I've never burned anything before! These... burned a bit. Luckily, I smelled it and pulled it out in time to save the first batch, and then lowered the oven temp for the second batch. The muffins themselves were OK. Just OK. I read the reviews first, and did add more sugar and cocoa as suggested. I was just not impressed with this recipe at all. I will not make again. item not reviewed by moderator and published
THEY WERE SO EASY TO MAKE,I SUBSTITUTE THE 3/4 REGULAR FLOUR FOR WHOLE WHEAT, (SO I DON'T FEEL TOO GUILTY), THEY TURN OUT SO YUMMY, GREAT RECIPE, I CAN'T STOP EATING THEM. item not reviewed by moderator and published
i choose nigella's recipe for muffin as this is my first trial.Well,i did not regret when i taste it.It is truly gorgeous as always nigella says,the recipe is so simple and the preparations just took less than 10 mins. Most important thing, my kids love it!!! item not reviewed by moderator and published
I have made these muffins at least a dozen times or more. I love them. These are muffins that have everything going for them. They are chocolatey, moist, easy to make, and satisfying without being leaden. I once tripled this recipe to make them for a teachers luncheon and they were a huge hit. In my opinion these muffins aren't just for breakfast; they're good for anytime; even a tailgate. How about taking them to a dinner party for your hostess so that she doesn't have to worry about making breakfast the next morning?! I also always add pecans to these to give them more oomph and Voila! Perfection! These are perfect in every way -- love 'em!! item not reviewed by moderator and published
I am not a baker, but once in a while I like making something special for my kids. So I tried this one and I can honestly say it was ver good. The muffins are so moist and fluffy. They melt in your mouth! I added 1/2 cup of sour cream and that probably helped too. They are not too sweet, so if you like them heavy you should add some more sugar and cocoa. I think next time I will vary it a bit just to see what happens. My kids really liked them and want me to make more soon! item not reviewed by moderator and published
I followed the directions carefully and these muffins came out perfectly! I took out the brownies 2 minutes shy of 20 minutes and they were perfect. (I also rotated the pans halfway through baking so they would cook evenly.) As with baking anything, the times are only a guide and you want to check it periodically so they don't overcook. I took the muffins out of the tins a few minutes after they were done in order to prevent overcooking. Holy yum! So incredibly easy to make and so delicious. Nigella never fails me! item not reviewed by moderator and published
I made these muffins today for my milk and egg allergic daughter. I substituted rice milk for the milk, milk free chips and used 1t baking powder, 1T Water, and 1T vinegar for the egg and they came out great. I too cooked htem at 350 for only 18 minutes. item not reviewed by moderator and published
i baked them for 18 min at 350 an they came perfect, not dry. But they need more flavor, maybe some nut's too. item not reviewed by moderator and published
No beating, one bowl, super quick. These muffins were all good! I doubled the recipe so they last longer in my flat and used smashed up chocolate buttons which is fun because you go digging for the one with the most chocolate. They are going to make my exclusive recipe book. item not reviewed by moderator and published
Oven temp was waaay too high for my oven and the muffins were completely burnt. Inside was too dry and not sweet enough, not enough chocolate. Terrible recipe in my opinion, won't be risking making it again. item not reviewed by moderator and published
i love these muffins! will make again! item not reviewed by moderator and published
I've made these several times, always substituting unsweetened apple sauce for the oil, white whole wheat flour, and just 3/4 cup sugar. Delicious every time! This last time, I actually forgot the sugar altogether, and they were still good....texture was a bit different, but my 4 yr. old gobbled them up! Definitely a keeper! item not reviewed by moderator and published
Me and my 3 year old loved these muffins, I only used 3/4 cup of sugar and it was perfect (not too sweet) specially because this little boy does not need much sugar :) Thanks Nigella! item not reviewed by moderator and published
I was really excited about making the muffins, however they lacked flavor. Then I experimented with the batter and added some sugar and butter. They tasted different. item not reviewed by moderator and published
I also added a 1/4 cup of cocoa and made the recipe a bit healthier by using; wholewheat flour, semi skimmed milk, olive oil and using Stevia ( a natural sweetner) and apples (in the form of unsweetened apple sauce and a grated apple) to sweeten! they were AMAZING! I also made it in a loaf form as I had no muffin cases..one of the best chocolate 'cakes' i've made..and I didnt feel guilty as its more healthy! I;ll definately make it again! item not reviewed by moderator and published
It's so moist and delisious.Great school snack item not reviewed by moderator and published
I read all the comments and even though the tops didn't round, they were awesome! Here's what I did: 1 3/4 cups of sugar, 1/4 cup of cocoa, 1/2 teaspoon salt, did 1/2 cup milk & 1/2 cup sour cream, and a pinch of Cayenne pepper. They were a total hit with the whole family! item not reviewed by moderator and published
As one viewer suggested, I watched the video on youtube of Nigella Lawson making these muffins. She definitely says "1and 3/4 cup sugar" (you just don't see her measuring it). It is not 3/4 cup sugar, as listed in Food Network's recipe. They were moist and delicious, and I will definitely be makiing them A LOT! item not reviewed by moderator and published
I doubled this recipe for my kid's valentine party at school. I was 1/2 way through cooking when I read all the comments and reviews. So I added a pinch of salt and another 1/2 cup of sugar and 1/4 cup of cocoa. I was able to compare them side by side. Nigella's recipe is very good...tasted like a yummy muffin. But the second batch had more chocolate depth, better crunch on top, and overall would satisfy any chocolate craving! I just had to keep reminding myself...these are NOT cupcakes..but muffins. Nigella is the best!!! item not reviewed by moderator and published
These muffins came out really- though from experience sour cream makes my muffins a wee bit more moist then using all milk, so I used 1/2 cup sour cream & 1/2 cup milk. I didn't have caster (super fine sugar, so I used regular sugar - I like them because they weren't too sweet, but yes it could have used 1/2 tsp salt - next time. item not reviewed by moderator and published
These cupcakes were decent and tasty. I followed others' suggestions and increased the ingredients to 1/4 cup of cocoa, 1 cup of sugar and 1/2 tsp of salt, and I think that made the recipe quite good. Not too sweet, plenty chocolatey. They are not the moist, decadent muffins that I get from the store, but they're still very good and I would make them again. item not reviewed by moderator and published
I changed the sugar to 1 cup and i put a half a teaspoon of salt and 1/4 cup of Hershey's coco powder and i put some mint into some of them and it was DELICIOUS!!!!! item not reviewed by moderator and published
I liked this recipe because I had all the ingredients in-house. I think they are very good and turned out very moist and delicious. I would like a more intense chocolate flavor, but with a cold glass of milk, they hit the spot. I will make note of the suggestions in the reviews before I make them next time. item not reviewed by moderator and published
I made these muffins last night for my son. It's his favorite muffin flavor. There was not enough sugar in it and they were very dry. Is the recipe written wrong? item not reviewed by moderator and published
These were not originally very chocolate-y so I made the following changes: increase sugar to 1 cup, increase cocoa powder to 1/4 cup, and add 1/2 teaspoon salt. Much better the 2nd time around. item not reviewed by moderator and published
I am confident that this going to be delish and that when I make it it will taste like the recipe headlines ' CHOCLATE CHIP MUFFINS" I 'm making them like now around 11:23 am so keep an eye out! item not reviewed by moderator and published
We loved them. I made them exactly as the recipe called for and they were perfect. There is no doubt in my mind that this recipe for Chocolate Chocolate-Chip Muffins will have a repeat performance many times over. item not reviewed by moderator and published
They were delicious! I did use milk chocolate chips because that's what I had on hand, a little salt and 3/4 cup sugar. item not reviewed by moderator and published
What's missing is not more sugar, but just a little bit of salt - maybe 1/2 teaspoon or so. A more experienced baker might be able to say exactly how much, but that's why these don't pack the punch you expect them too. item not reviewed by moderator and published
Nigella's book Feast has this exact recipe, with only 3/4 of sugar, not 1 3/4 cup. item not reviewed by moderator and published
If you watch the video again (it's on youtube) you'll see that her recipe calls for one and 3/4 cup of sugar, not just 3/4 cup sugar listed here on this web site. If you add the extra cup of sugar to the 3/4 cup listed, as well as using GOOD quality cocoa, you will be making the muffins as they were originally intended to be made and they will come out great! These are a new family favorite that I've now made many times. They are great left over, too. Just a few seconds in the microwave to soften them back up a tiny bit. Enjoy!! item not reviewed by moderator and published
Fogot to mention that I used Rice milk and Enjoy life Chocolate mini chips. item not reviewed by moderator and published
This, minus the cinnamon, plus a LITTLE more oil, and more milk/water, all for added moisture. item not reviewed by moderator and published

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