Nigella’s Double Chocolate Muffins

Look at me! Till yesterday, I hadn’t blogged in 4 months, and here I am blogging for the second day in a row! This post is fairly simple but absolutely delicious.

These double chocolate muffins are epic. They are soft, fluffy, fudgy with chocolate chips and, in my opinion, simply the best ever. I’ve made these muffins plenty of times, and if you would agree if you follow me on Instagram. This is essentially a recipe by the gorgeous Nigella Lawson and definitely wins hearts! I’ve tweaked the recipe here and there, but the base is essentially the same!

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Nigella's Double Chocolate Muffins

Soft, fluffy, fudgy chocolate muffins...

Course

dessert

Prep Time

10 minutes

Cook Time

20 minutes

Servings

muffins

Ingredients

• 1 and 3/4 cup plain flour
• 1.5 tsp baking powder
• 1/2 tsp baking soda
• 2 tbsps cocoa powder
• 3/4 cup sugar fine
• 1 pinch salt
• 3/4 + 1/4 cup chocolate chips
• 3/4 + 1/4 cup milk
• 1/3 cup vegetable oil + 1.2 tbsp
• 1 egg
• 1 tsp vanilla extract
• 1 tsp coffee powder

Course dessert Prep Time 10 minutes Cook Time 20 minutes Servings muffins Ingredients 1 and 3/4 cup plain flour 1.5 tsp baking powder 1/2 tsp baking soda 2 tbsps cocoa powder 3/4 cup sugar fine 1 pinch salt 3/4 + 1/4 cup chocolate chips 3/4 + 1/4 cup milk 1/3 cup vegetable oil + 1.2 tbsp 1 egg 1 tsp vanilla extract 1 tsp coffee powder

Instructions

1. Preheat the oven to 200 C. Sift together the plain flour, baking powder, baking soda, cocoa powder and salt in a big bowl. Add the sugar to this.
2. Warm the 1/4th cup milk and add the coffee powder; mix it till its dissolved.
3. Now, mix together the coffee, the rest of the milk, oil (or butter), egg and vanilla extract, till its all blended.
4. In the big bowl of dry ingredients, make a well and add in the liquid.
5. Mix together the ingredients till there are minimal traces of flour and its still a little lumpy. Remember, a lumpy mixture gives better muffins. The more you mix it, the tougher the end product will be.
6. Add in the 3/4th cup chocolate chips.
7. Pour the mixture into muffin moulds, top with the remaining chocolate chips and pop them into the oven for 20-25 minutes till they are springy to touch.
8. Serve warm or at room temperature or with vanilla icecream! A delicious teatime snack.

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