Who can resist double chocolate muffins? Certainly not me and I jumped right into making these after seeing this Nigella recipe on Food Network. The muffins turned out a little dry and rather bland - which was disappointing. It was only then I read the reviews and there was similar feedback about the texture and taste.
I made another of batch of these muffins and this time, followed the recommendations and added an extra spoon of yoghurt and coco powder as well as a little salt. I also lowered the baking temperature and baked for a shorter time. These small changes made all the difference.
The second batch was moist and chocolate-y and my kids agree - they were gone in no time at all!
Chocolate Chocolate-Chip Muffins (12 muffins)
Recipe by Nigella on Food Network
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 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 tbsp yoghurt (my own addition)
- 1/3 cup plus 2 teaspoons vegetable oil
- 1 egg
- 1 teaspoon pure vanilla extract
- 1/2 tsp salt (my own addition)
- Preheat the oven to 400 degrees F (200 degrees C) - I baked at 180 degrees C
- 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 (I baked for 18 minutes) or until the muffins are dark, risen and springy.
I am submitting this to the Little Thumbs Up "Egg" event organized by Bake for Happy Kids,my little favourite DIY and hosted by Baby Sumo of Eat Your Heart Out.