Nigella’s Chocolate Muffins include a dense chocolate batter and chocolate chips all throughout for a decadent, chocolatey flavor. Incredibly tasty and ready in only 20 minutes, these muffins are an excellent sweety.
Try More Nigella Recipes:
💗 Why You’ll Love This Nigella Chocolate Muffins Recipe:
- Chocoholic’s Dream: Packed with rich cocoa and chocolate chips for an intense chocolate flavor.
- Moist and Tender: The recipe creates soft, moist muffins that melt in your mouth.
- Easy to Make: Simple instructions for quick and hassle-free baking.
- Versatile Delight: Perfect for breakfast, snacks, or dessert.
- Eye-Catching: Crowned with chocolate chips, they look as good as they taste.
❓ What Is Nigella Chocolate Muffins Recipe?
Nigella’s Chocolate Muffins are indulgent treats featuring cocoa, chocolate chips, and a moist texture. Combine wet and dry ingredients, bake, and enjoy the rich chocolate flavor in these versatile, easy-to-make muffins.
📜 Nigella Chocolate Muffins Ingredients
- 2 large eggs
- 3/4 cup sour cream (170g)
- 1/2 cup milk (120ml)
- 2 teaspoons vanilla extract (10ml)
- 1-3/4 cups all-purpose flour (210g)
- 2/3 cup unsweetened cocoa powder (60g)
- 1 cup granulated sugar (200g)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cup semi-sweet chocolate chips
- 1/2 cup vegetable oil (120ml)
👩🍳 How To Make Nigella Chocolate Muffins
- Turn the oven to 425 degrees and prepare a muffin tin with liners.
- Combine the flour, cocoa powder, baking soda, baking powder, salt, and sugar in a large bowl. Mix thoroughly and put aside.
- Whisk together the eggs, vanilla, oil, sour cream, and milk in a separate bowl.
- Muffin tops will use roughly a third of the total chocolate chips, so save those.
- Combine the wet and dry ingredients using a spatula and a simple pour. Spread the remaining chocolate chips throughout the batter and stir until everything is just mixed.
- Completely fill the muffin tins, then top with the chocolate chips you set aside.
- Bake for 6 minutes at 425F, then reduce the temperature to 350F and bake for another 14 minutes, or until the centers are set and a toothpick or skewer inserted in the center comes out clean.
💭 Recipe Tips
- If you use an electric mixer, the batter will be overmixed and the muffins will be dense. Use a spatula to blend the ingredients thoroughly.
- Baking time for muffins is short, so make sure you don’t overcook them. If a toothpick inserted into the center of one muffin comes out dry, the muffins are done baking.
- Before serving or storing, give them some time to cool on a cooling rack.
- If you open the oven door, the muffins will lose their shape.
- You can simply alter the taste by adding different ingredients, such as orange zest or peppermint extract for a mint chocolate variation.
- You might use white chocolate chips or butterscotch chips instead of chocolate chips if you want.
☕ What Pairs Nicely With Nigella Chocolate Muffins?
Nigella’s Chocolate Muffins go great with tea, coffee, fruit salad, honey-sweetened yogurt, or a cheese plate, add some whipped topping or banana ice cream for a decadent treat.
🎚 How To Store Leftover Nigella Chocolate Muffins?
- At Room Temperature: You may preserve leftover chocolate muffins for up to 4 days at room temperature just make sure to place them in an airtight container.
- In The Fridge: Leftover chocolate muffins can be kept in the fridge for up to a week if they are wrapped in plastic wrap or stored in a resealable plastic bag.
- In The Freezer: Leftover chocolate muffins can be frozen for up to 3 months, wrap each one in plastic wrap, then place them in a zip-top bag. Defrost in the fridge or at room temperature before eating.
🥵 How To Reheat Nigella Chocolate Muffins?
- Oven: Set oven temperature to 325 degrees Fahrenheit then spread chocolate muffins on a baking sheet and heat for 10 minutes.
- Microwave: Arrange chocolate muffins on a microwave-safe plate and heat on high for about 30 seconds.
FAQs
What is the difference between a chocolate cupcake and a muffin?
Chocolate cupcakes are sweet, tender, and typically topped with frosting, while muffins are less sweet, often containing chocolate chips, nuts, or fruit.
How do you keep chocolate muffins from being crumbly?
To prevent chocolate muffins from being crumbly, allow your muffins to cool this resting period helps them firm up and hold together.
Should chocolate muffin batter sit before baking?
Allowing chocolate muffin batter to rest overnight helps improve texture and flavor as it hydrates the dry ingredients, resulting in a better muffin.
Why are my chocolate muffins dry?
Your chocolate muffins may turn dry due to overbaking. Cooking them at low temperatures for too long can cause them to lose moisture.
Try More Nigella Recipes:
Nigella Chocolate Muffins 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
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella Chocolate Muffins
Description
Nigella’s Chocolate Muffins include a dense chocolate batter and chocolate chips all throughout for a decadent, chocolatey flavor. Incredibly tasty and ready in only 20 minutes, these muffins are an excellent sweety.
Ingredients
Instructions
- Turn the oven to 425 degrees and prepare a muffin tin with liners.
- Combine the flour, cocoa powder, baking soda, baking powder, salt, and sugar in a large bowl. Mix thoroughly and put aside.
- Whisk together the eggs, vanilla, oil, sour cream, and milk in a separate bowl.
- Muffin tops will use roughly a third of the total chocolate chips, so save those.
- Combine the wet and dry ingredients using a spatula and a simple pour. Spread the remaining chocolate chips throughout the batter and stir until everything is just mixed.
- Completely fill the muffin tins, then top them with the chocolate chips you set aside.
- Bake for 6 minutes at 425F, then reduce the temperature to 350F and bake for another 14 minutes, or until the centers are set and a toothpick or skewer inserted in the center comes out clean.
Notes
- If you use an electric mixer, the batter will be overmixed and the muffins will be dense. Use a spatula to blend the ingredients thoroughly.
- Baking time for muffins is short, so make sure you don’t overcook them. If a toothpick inserted into the center of one muffin comes out dry, the muffins are done baking.
- Before serving or storing, give them some time to cool on a cooling rack.
- If you open the oven door, the muffins will lose their shape.
- You can simply alter the taste by adding different ingredients, such as orange zest or peppermint extract for a mint chocolate variation.
- You might use white chocolate chips or butterscotch chips instead of chocolate chips if you want.