Nigella's Chocolate Chocolate Chip Muffins

Sunday, March 30, 2014

Nigella's Chocolate Chocolate Chip Muffins
Chocolate Chocolate Chip Muffins

I can't find my digital scale. Eeck.

Due to some home improvements, things were moved around and crammed in other areas of the house and the garage. And I don't know where the digital scale went! Eeck. I use it all the time and feel like my arm is cut off when baking without it. Oh, and I can't find my camera too. It's kinda a disaster in the making. I'm lucky to have gotten these muffins out the door. I'll keep you posted on the lost and found that is the house.

Nigella's Chocolate Chocolate Chip Muffins
These are Nigella Lawson's Chocolate Chocolate Chip Muffins. They have some cocoa powder and chocolate chips. I switched regular chocolate chips for mini chips because mini chips are cuter.

Nigella's Chocolate Chocolate Chip Muffins
I really liked this recipe. Super easy to make and the texture was very good. I made them two days in a row and will definitely make them again in the future!

Let's hope my scale and camera show up soon!
(These photos were taken on my Samsung 4S phone with the VSCOcam app)

I slightly adapted Nigella's recipe from the Food Network

Chocolate Chocolate Chip Muffins
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons good quality cocoa powder (I used Callebaut dutch chocolate)
3/4 cup superfine sugar (one time, I used granulated sugar and it turned out fine)
3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling on top (1 cup total chips - I used mini semi-sweet chocolate chips)
1 cup milk (I used whole milk)
1/3 cup plus 2 teaspoons vegetable oil
1 egg
1 teaspoon vanilla extract

1. Line a muffin tin with liners.
2. Preheat the oven to 400 degrees F.
3. In a large bowl, combine flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips.
4. In a measuring cup, mix together the oil, milk, egg and vanilla together.
5. Pour the liquids over the dry ingredients and mix together. Don't overmix - it's fine if it's lumpy.
6. Scoop into muffin tin.
7. Sprinkle the 1/4 cup of chocolate chips on top.
8. Bake for 20 minutes until a toothpick comes out clean.
Makes 12 muffins.
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coriander said... [Reply to comment]

Oh, I feel your pain. I baked without scales for years, but once I started weighing ingredients I just never looked back. On the rare occasion that I find myself baking in someone else's kitchen, I feel like I've lost my secret weapon! Even worse, so many of my recipes list the ingredients by weight that I wind up having to estimate the volume quantities. I often forget that most people aren't digital scale junkies.

CH said... [Reply to comment]

So I usually have Hershey's Cocoa on hand, can it be substituted?

Cheri Savory Spoon said... [Reply to comment]

Hope you find your camera and your scale.....these muffins look amazing. Great pics!

The Food Librarian said... [Reply to comment]

@CH The recipe didn't specify it has to be Dutch chocolate, so I think you can use Hershey's. It doesn't use that much (2 Tablespoons) so I don't think it'll break the recipe. - mary

Anonymous said... [Reply to comment]

Mary, do you feel like the recipe could use some salt? I notice it is not in the list of ingredients.

The Food Librarian said... [Reply to comment]

@Anonymous Salt questioner... You know, I didn't even notice that it didn't have salt in it. I didn't miss it, but I can see adding a 1/2 teaspoon wouldn't hurt. - mary

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