Chocolate Chocolate-Chip Muffins

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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!!!