Nigella Chocolate Muffins

If these muffins were a person, they’d be that friend who always turns up overdressed but somehow still pulls it off. Nigella’s chocolate muffins are outrageously chocolatey — we’re talking cocoa in the batter, chips on top, and a gooey crumb that could make a brownie feel insecure. I made these on a Tuesday when I was supposed to be “cutting back” and, well… you can guess how that went. The keyword here is chocolate muffins, but let’s be honest — this is cake in a paper cup, and I’m not mad about it.

They’re also stupidly easy. One bowl wet, one bowl dry, stir together, and try not to eat the batter straight out of the bowl (good luck). Perfect for breakfast if you like to live dangerously.

Ingredients List

• 2 large eggs — for structure and richness.
• 3/4 cup sour cream (170g) — keeps the muffins moist and adds a tangy depth.
• 1/2 cup milk (120ml) — helps loosen the batter.
• 2 tsp vanilla extract (10ml) — because even chocolate needs a little backup singer.
• 1 3/4 cups all-purpose flour (210g)
• 2/3 cup unsweetened cocoa powder (60g) — the darker, the better.
• 1 cup granulated sugar (200g) — not overly sweet, surprisingly.
• 1 1/2 tsp baking powder
• 1 tsp baking soda — reacts with the sour cream for extra lift.
• 3/4 tsp salt
• 2 cups semi-sweet chocolate chips — don’t skimp. You want puddles.
• 1/2 cup vegetable oil (120ml) — makes them stay soft for days. If they last that long.

Optional swaps: Greek yogurt instead of sour cream, or try white chocolate chips for a twist.

How to Make It (Instructions)

1. Preheat your oven to 425°F (220°C) and line a muffin tin.
2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar. Try not to sneeze in the cocoa dust — been there.
3. In a separate bowl, beat the eggs, then add the sour cream, milk, vanilla, and oil.
4. Pour the wet into the dry and fold it gently with a spatula. No mixers. No overthinking.
5. Stir in two-thirds of the chocolate chips. Save the rest for muffin-top magic.
6. Divide batter into muffin cups. It’ll be thick — use two spoons and embrace the mess.
7. Sprinkle the reserved chips on top. Don’t press them in — let them sit pretty.
8. Bake at 425°F for 6 minutes, then reduce heat to 350°F (175°C) and bake 14 more minutes.

⏱ Don’t open the oven door mid-bake — I’ve done it, and my muffins sulked into flat sadness.
9. Let cool in the tin for 5 minutes, then move to a wire rack. They need a breather. Like we all do.

Common Mistakes

Why are my muffins dry?
You probably overbaked them. Use a toothpick — if it comes out with a crumb or two, they’re done.

Why are they dense?
You either overmixed or used a mixer. Be gentle. Think “fold,” not “beat into submission.”

Why didn’t they rise?
Check your baking soda’s age — yes, it goes off. And preheating is non-negotiable.

Why are they sticking to the paper?
Let them cool fully. Or use parchment-style liners. I learned this after peeling off half the muffin with the wrapper.

Storage and Reheating Tips

Room temp: Store in an airtight tin for up to 4 days. They’ll soften slightly but stay lush.
Fridge: Up to a week, but wrap them well.
Freezer: Freeze individually wrapped in clingfilm and stash in a zip-top bag. Up to 3 months.

To reheat:

• Oven: 325°F for 10 minutes.
• Microwave: 30 seconds max — too long and they go chewy.
• Air fryer: 300°F for 5 minutes if you’re fancy.

What to Serve With It

• Black coffee or espresso — cuts through the richness.
• Fresh berries — raspberries especially love chocolate.
• Vanilla yogurt — odd, but surprisingly brilliant.

Or just eat one in silence at midnight. That works too.

FREQUENTLY ASKED QUESTIONS

Can I make these gluten-free?
Yes — use a 1:1 gluten-free baking blend. They’ll be slightly crumblier but still lovely.

Can I use butter instead of oil?
Technically, yes. But the muffins will be denser and won’t stay soft as long. I’ve tried both — oil wins.

Can I make these without chocolate chips?
Sure. But why? That’s like taking the “cheese” out of grilled cheese.

How do I know they’re done?
Insert a toothpick in the centre — if it comes out with just a few moist crumbs, you’re golden.

Try More Nigella Recipes:

• Nigella Blueberry Muffins
• Nigella Chocolate Banana Muffins
• Nigella Muffins
• Nigella Lemon Drizzle Cake

Nutrition Facts

Amount Per Serving

• Calories 374
• Total Fat 17.31g
• Saturated Fat 6.473g
• Cholesterol 45mg
• Sodium 459mg
• Potassium 234mg
• Total Carbohydrate 48.86g
• Dietary Fiber 3.3g
• Sugars 7.73g
• Protein 9.41g