Thursday, January 14, 2010

Nigella's Chocolate Chocolate-Chip Muffins


Nigella Lawson's Chocolate Chocolate-Chip Muffins. It seems ridiculous to claim that this is the best recipe I have tried in 2010. Afterall, it's only my very first bake in year 2010. But definitely, it must be one of the best. Make sure you add one full cup of chocolate chips and it will taste like heaven.

Nigella's Chocolate Chocolate-Chip Muffins

Ingredients (makes 12 muffins)
250g plain flour
2 tsp baking powder
1/2 tsp baking soda
2 tbsp best quality cocoa powder
175g caster sugar
150g chocolate chips (save 1/4 of the chips for sprinkling)
250ml milk
90ml vegetable oil
1 large egg
1 tsp pure vanilla extract

Method
1. Preheat the oven to 200 deg C.
2. Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 of the chocolate chips into a large bowl and mix well.
3. Pour all the liquid ingredients into a measuring jug and mix well.
4. Mix the dry and wet ingredients together with slow and gentle strokes. Stop stirring once the last traces of flour disappear. Do not overmix. A lumpy batter will ensure the muffins stay moist and fluffy.
5. Spoon the batter into paper muffin cases.
6. Sprinkle the remaining 1/4 chocolate chips on top and bake for 20 minutes or until the muffins are dark, risen and springy.

Recipe from: Foodnetwork.com

61 comments:

  1. Wow, the muffins look very chocolatey and delicious. May I know the recipe yield how many muffins? I am sure I want to give it a try.

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  2. Welcome back to blogging and baking! Chocolate! what a great way to start the first baking for this year :D
    Looks delicious!

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  3. I like Nigella very much, most of her recipe is simple to follow. Recently just tried her chocolate chip cookies, husband couldn't stop eating it.

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  4. These chocolate muffins does look heavenly! Thanks for sharing the it, I am always looking for chocolate recipes to try out. ;)

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  5. Hi Angel, this recipe can make 12 muffins. Hope you like it as much as I do. :)

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  6. I'm going to make them because I have all the ingredients. your muffins always turn up so high and fluffy, hope mine can look like that too. did u sift the flour?

    yippee to see your post! keep them coming! :D

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  7. Thanks tracieMoo! I'm not too sure if I can bake very regularly. But I'm sure to bake something once my hands itch. :)

    Hi neyeeloh, I'm so keen to try on her cookies too. Thanks for the recommendation!

    Hi HBS, I'm a chocolate lover too. :)

    Hi wiffy, yes, you have to sift the flour, baking powder, baking soda and cocoa powder. I just follow the recipe, measure the ingredients accurately, set the right oven temperature and fill up the muffin cups to about 8/10 full for higher muffins. Give it a try and I'm looking forward to your molten cake recipe (drooling)!

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  8. I used to make this once a week for me and Aaron's breakfast every morning until one day, he got so sick he said he didn't want muffins for breakfast anymore, then I stop making. I've tried them with oatmeal flour, no cocoa powder, adding melted chocolate and etc . and each time, they just rice and dome beautifully, just like how muffins should! Great pick on that Nigella's recipe!

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  9. ok, I am sold! I will bake these soon since I have all the ingredients on hand!
    Looking forward to more and more blog post from you :)

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  10. Oh.. I'm so happy to see you blog again! This chocolate chip muffin looks really tempting. What a good start!! This must be rich and choclatey..yum yum.. I tried Nigella's totally chocolate chocolate chips cookies before, her recipes is amazing!

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  11. Wow..thanks for sharing.. This is my son's favourite muffin... Will make this weekend.. :p Thanks

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  12. I must always remember to scroll down .. everytime see the "top post" (the poll lor), I thot that is your post and I hv read and so i close.

    Thanks for the recipe .. and just when I want to make it, I found my baking powder and bicar expire, dec 09!

    so wait till I get another two bottles.

    Like I say, hope to start baking after CNY, else my boy will hv less choice of snack to bring to school.

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  13. Hi Quinn, good idea with the melted chocolate. Must be really nice!

    Hi HHB and Ellena, I'm sure your kids will like it very much.

    Hi Grace, seems like Nigella's totally chocolate chocolate chips cookies is my next recipe to try. I got to attempt more recipes from these celebrity cooks. Heh!

    Hi sherlyn, oops, anyway I'm removing the poll soon as I intend to change my blog template again. You can get to see my latest bake from facebook too. I update that faster. :) This is a great snack to bring to school. Easy to prepare and hardly any washing. :)

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  14. I want some! Can I have two? I'm greedy in face of chocolate!

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  15. Yes SSB, I use FB daily and rather frequently cos my phone can access FB too. Luckily u finally added me as friend. :-)

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  16. Oh, I believe every word you say! They look perfect. Nigella would be proud.

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  17. Hi SSB,

    I'm your anonymous reader till now.

    I am passing a blog award to you. Come collect it k?

    Cheers,
    Ronni
    http://cookingmemos.blogspot.com/2010/01/ive-got-award.html

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  18. Hi... thanks for stopping by my blog and also your compliment :)

    Your chocolate muffins look so yummy and moist *drools*

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  19. I made these muffins and they tasted good! very moist and chocolatey :)

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  20. hi, 1st time to leave msg here. will bake this choco muffin for my fren bday this week. Thanks for sharing n add u in my blog list lo..

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  21. Hi shan, thanks for linking me up! Hope your fren will like these muffins. :)

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  22. Hi SSB,

    Thinking of making this for brekkie tomorrow. Not sure about the amount of sugar - worried that it will be too sweet (dh does not have sweet tooth). Did you reduce the sugar?

    Thanks!

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  23. Hi celine, I hope I did not answer late. I forget if I reduce the sugar or not. I tend to reduce some sugar when baking. Maybe you can reduce to about 150g. The sweetness is ok for me.

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  24. not late at all, SSB :) I baked it for tea just now. i did 150g and it was just right. thanks ALOT!!!

    xoxo

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  25. Thank you for this wonderful recipe!
    My kids love it. Sometimes I substitute chocolate with half cup of rolled oats. And i use brown sugar in place of powedered one.
    It always comes out great!

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  26. Hi Lucklua, thanks for trying this out! I love these muffins very much too. Great idea to use rolled oats. I might like to try this too! :)

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  27. Erm Hi :) Cherry, 15 here.
    Hmm i had tried your recipe on this chocolate chip muffins and many more like chiffons etc. Totally love your site! :D But hmm i encounter some problem when i am baking this muffins.

    As instructed, i sprinkle choco chips on the muffins before i send it to bake. However, i notice that the chips are all hidden deep inside the muffin when it is done. Result in no more chips found on top of the muffins.. :( Doesnt really look appetizing without those chocolate chips u see.. So i was wondering how to solve this problem...

    Thanks! Baking forever :))

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  28. Hi Cherry, thanks for reading my blog! :)

    I'm not really sure why the choc chips sink. Maybe your batter is too thin? Did you use very large eggs? I use about 60g egg. Make sure you measure the other ingredients correctly. Also don't overmix when stirring the dry and wet ingredients together. Hope it helps!

    Happy Baking! :)

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  29. Hi! Tried this recipe yesterday an it was just divine! Super chocolatey and really fluffy yet moist! Will definitely be making this again! My whole family loved it! However I notice that after cooling it on the wire rack awhile, ithe top of the muffin got sticky upon touch, not like when I first took it out. Would u happen to know how I can prevent this? And also, how do I keep it overnight? Fridge or outside, and must I keep it in airtight container? Thanks!

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  30. Hi Weili, I'm happy to hear that you and your family like these muffins! Did they turn sticky after cooling? Sorry I really don't know the reason for that. Usually I keep cakes and muffins in airtight container at room temp. Can keep for 2-3 days. Unless they are frosted, or you want to keep them longer, then put in fridge. :)

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  31. hi there,

    look so yummilicious!! thinking of baking for my colleages next week. hehe...

    jus to check what is the size of the muffin cases you used?

    thank you.

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  32. Hi Miss J, I'm not too sure, getting forgetful. ;p If I'm not wrong, I'm using smaller size 5cm-diameter muffin cases, which yield more than 12 muffins.

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  33. Hi ... i would like to try your recipe ..

    1. if I use self-raising flour, can i omit the baking soda & powder?

    2. if i use butter instead of vegetable oil, how much to use?

    Thanks,.

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  34. Hi cutegal, according to this website,
    http://www.joyofbaking.com/IngredientSubstitution.html

    1) You can use 250g self-raising flour and omit the baking powder. Don't omit the baking soda since it is used in recipes that contain an acidic ingredient, e.g. cocoa, unless you are using Dutch-processed cocoa (which has been neutralized).

    2)As for the butter, you can use same amount 90ml. Just melt the butter instead of using it at room temperature.

    Hope it helps! :)

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  35. Hi Small Small Baker,

    Loved the writeup...and of course the recipe courtesy Nigella...My family loved it...I had a slight problem which I have heard mentioned before..My chips sunk to the bottom.I know in cakes anything you had also sinks to bottom.
    My batter was a little thin.Not as thick as Nigella's was (saw the video).Do you think thats the reason?
    Any other you can think of?

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  36. Hi! The batter is probably too thin, that's why the choco chips sink. Could be due to large eggs used, I use eggs about 55-60g without shell. Or can slightly reduce the amount of milk.

    I heard you can also coat the chips in flour first, not sure how effective is this method.

    Hope it helps!

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  37. Hi, had baked the muffins yesterday..it turned out not like what the pic looked like. Disappointed! It looked more like a cupcake, flat top. Why is that so? Also, why the muffin is sticky n leave a funny taste in the tongue when bite it? Is it because offend baking powder?

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  38. Hi Ah Pui, sorry that it did not turn out well. May have few reasons for it.

    I usually fill up my muffins more to about 80-90% to get high-rise muffins.

    Do not over mix the batter, use wooden spoon to stir, batter should be lumpy.

    Check your oven temp is high enough, at least 180-200 deg C for muffins.

    Lastly check your baking powder.

    I'm not too sure about sticky muffins. Maybe temp is too low? I don't know about the funny taste either.

    I hope this helps. Do let me know if the above works. Happy baking! :)

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  39. Hi, can the vegetable oil be olive oil ?

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  40. I think you can, although olive oil has a strong flavour which might alter the taste of the cake. Choose a brand of olive oil with lighter taste. I think it is a good idea. :)

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  41. Hi! I'm a novice in baking.
    Which brand of cocoa powder you use? I'm going to try this tml.
    is red man cocoa powder consider premium? lol

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  42. Grace: I hope I did not reply late. I normally use Hershey's or the red man brand. Red man not really premium hehe. The more premium one is Valrhona but of course pricier. I give you this link by Janine who has did a very good list on the baking supplies shops and ingredients. You will learn a lot here. Happy baking! :)

    http://not-thekitchensink.blogspot.com/search/label/Lists

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  43. Thank you so much! it's helpful! :)

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  44. Hi SSB,
    Thanks for sharing this wonderful recipe withus, I just baked them and came out fantastically good!!! My son loves it... Going to bake it again....

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  45. Happy to know that you and your son love it! Thanks for telling me!

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  46. I have a slight problem!
    Today is my grandmother's birthday, and I really want to make use of the chocolate chips I bought. Even though this recipe seems nice and I'd love to try it, I don't have a muffin/cupcake tray. Like, I don't have the moulds. Or even the paper cups. Where I live, it's not easy to get them.

    Is it alright if I use the same batter to make a cake? I won't alter anything except pouring it inside a bundt cake mould, or a pan. I'll even sprinkle the chocolate chips!

    I just want to know if it's okay, because I was just hoping the batter isn't 'made' for muffins or somehting, because if it is, it might get burnt or mightg not cook, I don't know.

    Desperately need help here! I'm supposed to make this after lunch, and it's already 7 in the morning. My sister and I plan to make it, she's just 12 and I'm 13. I hope it'll be easy enough for us! Since we're such amateur bakers and all.... :P

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    Replies
    1. Hi, I hope I'm not too late to answer this. Yes, you should be able to make this into a cake. There are also a lot of stir-and-bake kind of cake recipes, the same as making muffins. But you have to adjust the baking temperature and time. Reduce the temperature to about 160-180 deg C and baking time to 30 minutes or longer. Generally the larger the pan, the lower the temp and longer baking time. So that it will not result in a cake that is burnt outside but still uncooked inside. I can't give you the exact measurements since I don't know the pan size, you can google "pan size and baking time" for more details. Hope it helps. Happy birthday to your grandmother!!

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  47. Hi,can I use cake flour instead of plain flour for tis recipe?:)

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  48. are the muffins freezable? :)

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  49. Hi, for the milk is evaporated milk or fresh milk?

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  50. Hi, today I baked the muffins but some of the muffins rise to one side. Any idea why? Or should i fill up to 1/2 instead of 3/4 full? or temp is too high?
    the muffins are yummy!!

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    Replies
    1. I'm not sure. It could be due to your oven or baking tray or muffin cases not placed in level position. A slight tilt may cause your muffins to be lopsided. If you are using convection oven with the fan on, it may also be the cause. I found this from the internet. Hope it helps. Glad that you like it. :)

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  51. Hi.These muffins look delish! I don't have a weighing scale. Can u please give me the cup measurement? Can I omit the cocoa powder?

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  52. Hi, can I use self raising flour to substitute plain flour?

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  53. Muffins are best when freshly made, but for muffins anytime you want them, wrap cooled muffins in plastic and freeze for up to two months. Thaw, still wrapped, at room temperature.

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  54. oh I like that it looks so tasty this so lovely cupcakes i ever seen.
    i love eating that's why im too fat now :)
    but most of the time what i eat are chocolates
    in fact i buy macaroons online
    because that's my favorite which is chocolate macaroons.
    well anyway that unique cupcakes above is interesting i wanna try that.


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