Look at these dramatic muffins:
Do you get it? I made drama masks with them. Happy face, sad face. You people are so uncultured, it sickens me.
I’ve been craving chocolate chip muffins lately. I don’t know why. Maybe I’m pregnant? No, if I was pregnant I’d want chocolate chip muffins and pickles.
There’s just something sexy to me about the idea of a hot chocolate chip muffin coming out of the oven late at night. So I just made them using Nigella Lawson’s feast cookbook. They were crazy easy. Do you want the recipe? It’s so easy.
Preheat the oven to 400 and fill a muffin tin with 12 paper cups.
In a bowl put all these dry ingredients together:
1 3/4 cups all-purpose flour
2 tsps baking powder
1/2 tsp baking soda
2 Tbs best-quality unsweetened cocoa (Ok, I was an idiot and used Jacques Torres’s hot chocolate powder–that didn’t work so well)
3/4 cup semisweet chocolate chips (plus more for sprinkling later)
3/4 cup superfine sugar (I used regular sugar and it was fine)
Then add these wet ingredients:
1 large egg
1 cup milk
1/3 cup plus 2 tsps vegetable oil
1 tsp vanilla extract
That’s it! You stir but not too much. Nigella tells us this: “Remember that a lumpy batter makes the best muffins.” See?
Pour into the muffin cups and bake for 20 minutes. That’s it! Deliciousness in no time!
Ok, small confession–these weren’t 100% delicious, but I think that’s because (as mentioned above) I used hot chocolate powder instead of cocoa. I know, I know–that’s retarded–but it seemed like a fine idea at the time. Maybe it’s a testament to how good these muffins are that even though that aspect of it didn’t taste good, they still did taste really really good. They’re light, fluffy and scream to be eaten hot out of the oven. Treat your inner muffin-lover today.