Barn Love

Saturday, October 11, 2014


Now that the temperatures in our area make it feel like fall is here, it's time to get back in the kitchen and bake.

Fall is the time for pumpkin stuff - Pumpkin Lattes, Pumpkin Muffins, Pumpkin Dip...  the list goes on and on.  But, if you're anything like me, you could take it or leave it.

That's where this recipe comes in. These muffins are chocolatey and so delicious. As an added bonus, they are also exceptionally fast and easy to make. You can have crowd pleasing muffins in about 30 minutes.

This recipe isn't mine, it's from Nigella Lawson and you can see the original here.

So here's a list of items that you'll need:


1 ¾ c. all purpose flour
2 tsp. baking powder
½ tsp. baking soda
2 tbsp. cocoa powder - I use Hershey's
¾ c. sugar
¾ c. chocolate chips, plus ¼ for topping
1 c. milk - I've used whole, 2%, 1%, and it doesn't seem to make a difference
⅓ c. plus 2 tsp. vegetable oil
1 egg
1 tsp. vanilla extract


The first thing that you want to do when you're baking is preheat the oven. This recipe calls for a 400 degree oven.  Also, while you're prepping, go ahead and get the muffin tin out and spray it with some non-stick cooking spray.

From there, add all of the dry ingredients together. So, place the flour, baking powder, baking soda, cocoa powder and sugar into the bowl. Give the ingredients a quick mix and then add the ¾ c. of chocolate chips.  Now give everything another mix - coating the chocolate chips with flour will help keep them from sinking to the bottom of the batter and sticking to the pan.

Next, mix all of the liquid ingredients together.  I have a 2 cup measuring cup, so it makes this job super simple.  The only thing I don't mix in right away is the egg.  I don't take the chance of the egg being bad and having to dump the whole mixture.  Just crack it into another bowl and then add it to the chocolate party.

Now give everything a good mix - but don't over mix it. This isn't one of those recipes that has a smooth batter, and that's okay.  I use a teaspoon to mix, and will use the same one to transfer the batter to the tin.

Doesn't this look yummy? And by now it's smelling pretty good too.

Now you're ready to but the mixture into the tin. As I said before, I just use the tablespoon that I used to mix and give it a heaping helping right into the tin. This method usually works perfectly with no leftover batter.

Once you have filled the tins, go ahead and sprinkle the remaining ¼ of chocolate chips on the top. I don't actually ever measure how many chips that I use - i just take a handful and sprinkle.

I also don't tend to use muffin paper - unless I'm making these for someone else. They don't ever last long enough to warrant the use of the paper.

Like my well-loved muffin tin?  It's actually not even mine, but I've had it long enough to warrant a common law ownership over it.

Now put these babies into the 400 degree oven for 20 minutes. They will smell soooo good. This is also one of the only recipes that I've made that the time is right for - 20 minutes on the nose.

When the time is up, let them cool for 5-10 minutes before trying to get them out of the tin. Otherwise they will just stick and tear. A good method (my method, so of course it's good) is to take a butter knife and run it around the edges to make sure they release.

One quick note about these - they tend to be a little dry. You will encounter that complaint if you read the link to the original recipe.  It's true - they are dry, BUT, if you eat them as a breakfast muffin like we do, it's fine. You almost always have a drink of some sort with breakfast.  Or, this is also a great excuse to have them as a dessert muffin with some ice cream.  See, problem solved.


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