Merry Christmas Eve! Hopefully by now you have done all your Christmas shopping, finished your baking, and are ready to kick back, relax, and enjoy the holiday.
If you are still in the need of one more Christmas treat or need to bring something to a Christmas Day breakfast/brunch/lunch tomorrow, this Chocolate Chocolate-Chip Muffin Recipe from Nigella Lawson is sure to be a big hit! I’ve already had a couple of the muffins (for quality control of course) and can’t wait to share them at our Christmas breakfast.
Chocolate Chocolate-Chip Muffins (adapted from this recipe)
*Makes 12 muffins
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons cocoa powder
- 3/4 cup semisweet chocolate chips
- 1/4 cup white chocolate chips for sprinkling
- 1 cup almond milk
- 1/3 cup plus 2 teaspoons sunflower oil
- 1 egg
- 1 teaspoon pure vanilla extract
Preheat your oven to 400 degrees F. Line a muffin tin with paper liners or spray the inside of a muffin tin so the muffins do not stick.
Put flour, baking powder, cocoa, baking soda and the 3/4 semi-sweet chocolate chips in a large bowl and mix well. Slowly fold in your wet ingredients (egg, vanilla, almond milk and sunflower oil) and continue to mix. The batter should be a bit on the lumpy side.
Spoon the mixture into the muffin tin (or paper liners) and sprinkle the 1/4 cup white chocolate chips on top. Bake for 20 minutes.
Remove the muffins from the tin, let them cool and enjoy.