Chocolate Chocolate-Chip Muffins

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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.

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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!

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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.

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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!

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This is a pretty dry heavy muffin. I added a zucchini second attempt. Ended up moist and lighter. Highly recommend with change.

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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.

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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.

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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.

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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.

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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