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Double Chocolate Chunk Muffins

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Gorgeous chocolate muffins with white chocolate chunks.

Gorgeous chocolate muffins with white chocolate chunks.

Ingredients

Serves: 0

Metric Cups
  • 200 grams plain flour
  • 25 grams cocoa powder (plus extra for dusting)
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 115 grams golden caster sugar
  • 185 grams white chocolate (broken into pieces)
  • 2 medium eggs
  • 100 millilitres sunflower oil
  • 225 millilitres milk
  • 7 ounces all-purpose flour
  • 1 ounce unsweetened cocoa (plus extra for dusting)
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 4 ounces superfine sugar
  • 7 ounces white chocolate (broken into pieces)
  • 2 medium eggs
  • 3½ fluid ounce vegetable oil
  • 7⅞ fluid ounce milk

Method

Double Chocolate Chunk Muffins is a community recipe submitted by Glitters and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 200oc/400of/Gas Mark 6. Line a 12-hole muffin tin with double muffin paper cases.
  • Sift the flour, cocoa and baking powder and cinnamon into a large bowl. Stir in the sugar and 125g/4 ½ oz of the white chocolate.
  • Place the eggs and oil in a separate bowl and whisk until frothy, then gradually whisk in the milk. Stir into the dry ingredients until just blended.
  • Spoon the mixture into the paper cases, filling each three-quarters full.
  • Bake in the preheated oven for 20 minutes, then remove the muffins and cool on a wire rack.
  • Melt the remaining white chocolate and spread over the muffins. Leave to set, then dust the tops with a little cocoa powder and serve.
  • Preheat the oven to 200oc/400of/Gas Mark 6. Line a 12-hole muffin tin with double muffin paper cases.
  • Sift the flour, cocoa and baking powder and cinnamon into a large bowl. Stir in the sugar and 125g/4 ½ oz of the white chocolate.
  • Place the eggs and oil in a separate bowl and whisk until frothy, then gradually whisk in the milk. Stir into the dry ingredients until just blended.
  • Spoon the mixture into the paper cases, filling each three-quarters full.
  • Bake in the preheated oven for 20 minutes, then remove the muffins and cool on a wire rack.
  • Melt the remaining white chocolate and spread over the muffins. Leave to set, then dust the tops with a little unsweetened cocoa and serve.
  • Tell us what you think

    What 2 Others have said

    • I've just made these muffins, absolutely delicious. I didnt have any white chocolate so i used 80g milk chocolate chips and 45g of chopped up hazelnuts mixed together. I didnt melt any chocolate on top either. Would recommend, very quick and simple recipe to follow. Thanks Nigella.

      Posted by eralc2002 on 8th August 2011
    • Brilliant recipe! I made these as mini muffins and they work just as well. I cut the baking time by around 5 minutes. See http://grandmaabson.blogspot.com/2011/07/last-minute-double-chocolate-mini.html for more detail.

      Posted by grandmaabson on 8th July 2011
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