Clara Bennett This easy Nigella Chocolate Chip Muffins recipe is made with simple pantry staples like flour, sugar, milk, vanilla extract, and a generous cup of chocolate chips. The result is a batch of wonderfully moist, fluffy, and tender muffins, bursting with melted chocolate in every bite. They are perfect for a quick breakfast or an afternoon snack and the recipe makes a dozen muffins, enough for the whole family.
Nigella Chocolate Chip Muffins Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 medium eggs
- ¾ cup milk
- ¼ cup oil
- 4 tablespoons melted butter
- 1 teaspoon lemon juice
- ½ teaspoon corn syrup
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
How To Make Nigella Chocolate Chip Muffins
- Preheat and combine dry ingredients: First, preheat your oven to 350°F (175°C). In a large bowl, sift together the flour, sugar, baking powder, and salt. Whisk them to ensure they are evenly combined.
- Mix the wet ingredients and combine: Make a well, which is just a hollow space, in the center of your dry ingredients. Add the eggs, milk, oil, melted butter, corn syrup, and lemon juice into the well. Use a fork to gently mix the wet ingredients together first, then gradually incorporate the dry ingredients until just combined. Fold in the vanilla extract and the chocolate chips.
- Fill the muffin pan and bake: Line a 12-cup muffin pan with paper liners. Spoon the batter evenly into each liner, filling them about two-thirds full. Bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean.
Recipe Tips
- Do Not Overmix the Batter: This is the most important rule for tender muffins. Mix the wet and dry ingredients only until you no longer see streaks of flour. A few lumps are perfectly fine and will bake out. Overmixing develops gluten, which results in tough, dense muffins.
- Use Room Temperature Ingredients: For a smoother, more uniform batter, use eggs and milk that are at room temperature. They combine more easily with the other ingredients, creating a better texture.
- The “Well” Method Works: Making a well in the dry ingredients before adding the wet ones isn’t just for show. It helps you mix the batter gently from the inside out, which is key to preventing overmixing.
- Check for Doneness: Ovens can vary. Start checking the muffins at the 25-minute mark. A clean toothpick test is the most reliable way to know they are perfectly baked without being dry.
What To Serve Chocolate Chip Muffins
These chocolate chip muffins are delicious on their own, especially when still slightly warm from the oven. For a classic pairing, serve them with a cold glass of milk or a hot cup of coffee or tea. You can also split one open and spread a little salted butter on it for a delightful sweet and savory combination. For a more complete breakfast, serve them alongside fresh fruit like strawberries, bananas, or a bowl of yogurt.
How To Store Chocolate Chip Muffins Leftovers
- Store at Room Temperature: Store leftover muffins in an airtight container at room temperature for up to 3 days. To help keep them moist, you can place a paper towel in the container to absorb any excess moisture.
- Freeze: These muffins freeze beautifully. Once completely cooled, place them in a single layer in a freezer-safe bag or container. They can be frozen for up to 3 months. To serve, let them thaw at room temperature or gently warm them in the microwave for a few seconds.
Nigella Chocolate Chip Muffins Nutrition Facts
- Calories: 285 kcal
- Total Fat: 13g
- Saturated Fat: 5g
- Cholesterol: 45mg
- Sodium: 290mg
- Total Carbohydrate: 38g
- Sugars: 21g
- Protein: 5g
Frequently Asked Questions
- Why are my muffins dry? Muffins usually turn out dry for two main reasons: overbaking or overmixing. Be sure to check them at the earliest recommended baking time with a toothpick. Also, mix the batter only until the ingredients are just combined to keep them tender and moist.
- Can I use different types of chocolate? Yes, absolutely! You can easily swap the semi-sweet chocolate chips for milk chocolate, dark chocolate, white chocolate, or even mini chocolate chips. You can also use chopped chocolate chunks for larger pockets of melted chocolate.
- Why is there lemon juice in this recipe? The small amount of lemon juice is an acid that reacts with the baking powder (a base). This chemical reaction creates extra carbon dioxide bubbles in the batter, which helps give the muffins a better rise and a lighter, fluffier texture.
- Can I add nuts or fruit to the batter? Certainly. You can fold in about 1/2 to 3/4 cup of chopped nuts like walnuts or pecans along with the chocolate chips. You could also add dried fruit like cranberries or fresh fruit like blueberries, but be sure to toss fresh fruit in a tablespoon of flour first to prevent it from sinking to the bottom.
Try More Nigella Lawson Recipes:
Nigella Chocolate Chip Muffins
Description
An easy recipe for classic chocolate chip muffins that are perfectly moist, fluffy, and full of flavor. Made with simple pantry ingredients, these muffins are a wonderful treat for a quick breakfast, a packed lunch, or an afternoon snack.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). In a large bowl, sift and whisk together the flour, sugar, baking powder, and salt.
- Make a well in the center of the dry ingredients. Add the eggs, milk, oil, melted butter, lemon juice, and corn syrup. Mix gently until just combined.
- Fold in the vanilla extract and chocolate chips. Do not overmix.
. - Spoon the batter into a lined 12-cup muffin pan, filling each cup about two-thirds full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean
Nigella Chocolate Chip Muffins