I happened to catch some of Nigella Lawson’s TV show the other day and the theme was comfort food. While she explained that comfort food should not only be comfort eating, it should be comfort cooking, I furiously jotted down the recipe for this shamefully comforting double chocolate chip muffins. I happen to love this muffin for 3 reasons: they are shamefully large, they are shamefully easy to make and they (for once) do not include butter which means no creaming! Of course the fact that they are loaded with chocolate chips (in the batter as well as on top!) is just an added bonus.
Come to think of it, I’m topping this with Nutella instead of chocolate chips next time. If you think its too chocolatey, then try a little bit of fleur de sel to balance it out.
Double Chocolate Chip Muffins
Source: Nigella Lawson
Yields: 12 monstrously large muffins
1 ¾ cup all purpose flour
2 tsp baking powder
½ tsp baking soda
1 ¾ sugar
2 tbs cocoa powder
¾ cup chocolate chips, plus more for sprinkling
1 cup milk
¾ cup oil
1 tsp vanilla
Icing sugar for sprinkling atop ready muffins
Pre-heat the oven to 2000c and prepare a 12 cup muffin tray.
In a large bowl, sift together flour, cocoa, baking powder and baking soda together. Add sugar.
In a large measuring jug, add milk, oil, vanilla and the egg.
Mix together the dry ingredients and wet ingredients. Add the chocolate chips.
Pour batter into muffin cases till almost full. Sprinkle some chocolate chips on top.
Bake for 20 minutes till it tests done with moist crumbs attached.