How ironic is it that I seem to be doing all my baking whenever I have midterms or finals? I guess baking is a way of relieving my stress and I do need sugar to function. 🙂 This quarter I normally buy myself a chocolate muffin in between my Vietnamese and Stats class from the dining hall so I decide why not make them by myself. After all I am a baker and dining hall desserts have nothing on me!
What I love about this recipe is that it only contains a little bit of cocoa powder so it’s not too chocolate-y like a cupcake or too overly sweet. Recipe from Nigella Lawson from Food Network!
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons best quality cocoa powder
3/4 cup superfine sugar
3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling
1 cup milk
1/3 cup plus 2 teaspoons vegetable oil
1 teaspoon pure vanilla extract
Special equipment: Muffin tin with paper muffin cases
Preheat the oven to 400 degrees F.
Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.