Chocolate Choc-chip muffins

Making muffins is so quick and easy, and so rewarding in yumminess. All you need is a mixing bowl, a measuring jug and some measuring spoons, and you’re ready to go. This is another recipe from Nigella Lawson for Chocolate Choc-chip Muffins. I whipped these up in next to no time when I was hosting Mothers’ Group (I know I’ll get told off for baking, but I do love it!).

250g (9 oz) plain flour
2 teaspoons baking powder
1/2 teaspoon bicarb
2 tablespoons cocoa
175g (6 oz) caster sugar
150g (5 oz) chocolate chips (I used coarsely chopped dark and milk chocolate – I love big chunks!)
250ml (9 fl oz) milk
90ml (3 1/2 fl oz) vegetable oil
1 large egg
1 teaspoon vanilla extract

1.  Preheat oven to 200°C
2.  Line a 12 cup muffin tray with papers
3.  Mix dry ingredient together in a large bowl
4.  Mix wet ingredients separately (I used a measuring jug) and then add into dry ingredients. Mix until just combined – don’t worry if it looks lumpy .
5.  Cook for 20 minutes or until dark, risen and spongy.

Eat them while still hot from the oven. If that’s not possible, I recommend 20 seconds in the microwave to get those chocolate chunks oozing before you eat them.

What are your favourite muffin recipes?


  1. These sound really lovely – you can’t go wrong with double chocolate!

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