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Chocolate Chocolate-Chip Muffins Recipe

Chocolate Chocolate-Chip Muffins

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (126)

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Average Rating:

Total Reviews: 126

Showing 51-60 of 126

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  • on December 06, 2010

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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!!!

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  • on October 25, 2010

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    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!!

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  • on October 09, 2010

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    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!

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  • on September 07, 2010

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    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!

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  • on August 25, 2010

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    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.

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  • on August 08, 2010

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    i baked them for 18 min at 350 an they came perfect, not dry. But they need more flavor, maybe some nut's too.

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  • on July 25, 2010

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    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.

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  • on July 08, 2010

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    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.

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  • on June 20, 2010

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    i love these muffins!

    will make again!

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  • on April 28, 2010

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    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!

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