Published Apr 06, 2014 Updated Sep 11, 2024 When a muffin is named “Nigella’s Chocolate Chip Muffin,” you know it’s going to be irresistible and a recipe worth keeping. These aren’t just ordinary chocolate chip muffins—they’re double chocolate chip muffins, packed with rich, gooey chocolate and extra chocolate chips for an indulgent treat. With Nigella Lawson’s recipe, you get a perfect blend of moist, decadent chocolate goodness that elevates your breakfast or snack time. Each bite offers a satisfying burst of chocolate that is both comforting and delightful, making it hard to resist going back for more.
Nigella Chocolate Muffins
Over the past year, my picky 3-year-old son has developed a strong taste for chocolate—whether it’s no-bake chocolate cake, regular chocolate cake, chocolate cupcakes, chocolate chip cookies. Whenever I’m out of meal ideas, I know that chocolate will always be a hit with him. While I limit his sugar and chocolate intake, I do reward him with his favorite treats when he’s been a good boy. So when I came across Nigella’s double chocolate chip muffin recipe on Food Network, I knew I had to try it. I don’t mind indulging in some delicious chocolate muffins myself, so I baked a batch last week for the family. I made them into mini muffins, and they turned out absolutely delicious.
How To Make Nigella Chocolate Muffins
Preheat the oven to 400°F (204°C). Mix flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup chocolate chips in a bowl. Whisk milk, oil, egg, and vanilla in another bowl. Combine wet and dry ingredients, then spoon into muffin cases. Top with remaining 1/4 cup chocolate chips and bake for 20 minutes until dark, risen, and springy.
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