I'm not really a big fan of muffins but these are to-die-for! I finally found the perfect recipe for Chocolate Chip Muffins and this one is courtesy of one of my favourite celebrity chefs, Nigella Lawson. I have tried many recipes before but muffins are either too dry or too rich. This one is just nice...moist, chocolatey but not overtly sweet. And no weighing machine required!
Nigella Lawson Chocolate Chip Muffins
Ingredients
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons best quality cocoa powder
- 3/4 cup superfine sugar
- 3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling
- 1 cup milk
- 1/3 cup plus 2 teaspoons vegetable oil
- 1 egg
- 1 teaspoon pure vanilla extract
Direction:
Special equipment: Muffin tin with paper muffin cases
Preheat the oven to 400 degrees F.
Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.
Special equipment: Muffin tin with paper muffin cases Preheat the oven to 400 degrees F.
Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.
For more of her recipes, you should check out her website at Nigella Lawson.
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