Recipe from Nigella’s website. My friend Anna made these recently, and I thought it was about time for more chocolate cakes around here. She’s a great baker, so I knew I could depend on her recommendation.
The Recipe
INGREDIENTS
250g plain flour
2 teaspoons baking powder
Half-teaspoon bicarbonate soda
2 tablespoons best quality cocoa
175g caster sugar
150g chocolate chips (plus more for sprinkling later)
250ml milk
90ml vegetable oil
1 large egg
1 teaspoon real vanilla extract
DIRECTIONS
Preheat the oven to 200C and fill a 12-bun muffin tray with paper cases.
Weigh out the dry ingredients into a large bowl. Pour all the liquid ingredients into a measuring jug.
Mix both together – it will be a runny batter – then spoon into waiting muffin cases.
Sprinkle more chocolate chips on top then cook for 20 minutes or until the muffins are risen and springy.
Makes 12
My Alterations
I used to run a chocolate fountain business, and still have some of the chocolate kicking around in my cupboards. I decided to use a combination of dark chocolate chips and white chocolate chips for the muffins. It turned them into triple chocolate muffins, I would say, and I think we all agree that triple chocolate anything is an improvement!
I doubled the recipe because I wanted to give some of these away to an overdue pregnant friend (comfort food), but unfortunately I ran out of muffin cases! I made 12 large muffins, 9 small fairy-cake sized muffins, and this muffin loaf:
The Results
The chocolate sprinkled on the top of the muffins before baking was a really nice touch. They gave the muffins a lot more interest and they all rose really well. They were just a little bit too greasy, and they didn’t come out of the paper muffin cases very well, but those are very minor complaints.
The recipe states that it yields 12 muffins, but when I doubled it, I ended up with 12 large muffins, 9 small muffins, and a large loaf. Be prepared for more than 12 muffins when baking with the original amounts.
The Verdict
These muffins are heavenly — much better than any store-bought muffins I have ever had. They are light and moist and chocolatey in the very best way. I gave as many of these away as possible, because I would have eaten them all myself in a matter of days.
My Rating
5/5
You can’t go wrong with triple chocolate muffins, and this recipe is very good. It’s also very easy and simple to follow, so that’s a bonus.
