Nigella’s Chocolate Chip Muffin


Very easy and very delicious. Just follow the recipe and don’t omit anything.

Just a word of caution, don’t use heavily waxed muffin cups that will cause lopsided muffins. See the picture below, all baked using the same recipe. Muffins on the left are lopsided and flat top too! Another tip is to use double muffin cups if yours is the paper type, it will prevent the bottom from becoming overbaked.


Recipe (makes 12)

Dry ingredients

  • 250g plain flour
  • 2 tbsp valrhona cocoa powder
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 130g sugar
  • 120g chocolate chips
  • 1/2 tsp salt

Wet ingredients

  • 1 egg
  • 250g milk (or soy milk)
  • 90g oil
  • 1 tsp vanilla extract


1. In separate bowls, place wet and dry ingredients. Use handwhisk to mix them up very thoroughly separately. Be sure the wet ingredients are well mixed by using the hand whisk to beat the mixture thoroughly, such that there isn’t an oil layer on top.

2. Add wet to dry ingredients. Use spatula to mix up roughly till no dry trace of flour. Don’t overmix. A lumpy wet batter is fine.

3. Spoon into muffin cups at 3/4 full, bake at 200 deg C for 20 min.



2 Comments Add yours

  1. Daphne says:

    Hi There
    Thanks for sharing Nigella’s chocolate chip muffin recipe

    My query is how do you measure 90g oil
    Awaiting a reply


    1. oladybakes says:

      Put the cup on a weighing machine and pour the oil into the cup.


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