Friday, May 4, 2012

Chocolate Chocolate-Chip Muffins

I was all ready to post this but then I was too busy to pull pictures off my camera so this is a bit late! But here goes the first time I try making muffins.

Up in these New England parts, there is a state-wide/civic holiday called Patriots' Day (this year it fell on April 16), which commemorates the anniversary of the Battles of Lexington and Concord (the first battles of the American Revolutionary War. However, because *I think* my org gets Lunar New Year day off... we don't get Patriots' Day. :(

So I decided some chocolate chocolate-chip muffins were in order to start the week off while everyone else will be enjoying their day off (and/or running the Boston Marathon!)

In blog-speak: the cast of characters!

Mix the dry ingredients together, the wet together, then mix them both together!

Then pour into your lined muffin pan

(This one taken with Instagram)

Chocolate Chocolate-Chip Muffins (from the Food Network, Nigella Lawson)
(Never heard of her or seen her show!)

  • 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

* I didn't know what superfine sugar was (it's exactly what it sounds like), so I put in regular granulated sugar. Though some further research/googling AFTER I stuck the muffins into the oven... you can make supefine sugar by putting regular graduated sugar in a food processor.


Line muffin pan with baking/paper cups.

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 cup. Mix the dry and wet ingredients together. (Nigella says a lumpy batter makes the best muffins.) Spoon into the prepared muffin cups. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 15-20 minutes or until the muffins are dark, risen and springy. (Make sure to check them between 15 and 20 minutes.)

I thought they turned out okay.  I don't know why but I always get slightly coned shaped muffins!  I think it's because I tend to fill them more than I should.  :oT  (There are only 12 muffin slots so it's not like I can squeeze an extra one like I can on a cookie sheet for cookies!)  It was also unfortunate the first chocolate in "Chocolate Chocolate-Chip Muffins" didn't really live up to its chocolatey-ness.  The cocoa powder made them brown but it didn't really taste like a chocolate muffin.  They were also kind of... not sweet enough but it's most likely totally because I didn't use "superfine sugar."  They weren't hard at all and I think I'll have to try making muffins again sometime!

What are your favorite kinds of muffins?


  1. Lol, superfine. I've never heard that term before. And if you have leftover batter, you eat it raw! Or...thats what I do >.>"

  2. Your muffins look fantastic!!! I've never heard of Nigella Lawson before either, but I've heard of Alvina Lin!


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