I used to make these muffins all the time in university. All the time being once a week. I had this recipe mastered. The original  recipe is from a great little bbc good food book but has prunes included… Just the word makes me gag a little. So, I do what any person who is me does, substitute with chocolate.

But really these muffins are fabulous. And they have oats, yum. I think I will be doing a lot of baking with oats this autumn, perfect for this cooler weather.

Feel Good Muffins

(adapted from bbc good food)


Makes 8.

  • 175g self-raising flour
  • 50g porridge oats
  • 140g light muscovado sugar
  • 2 tsp ground cinnamon
  • ½ tsp bicarbonate of soda
  • 1egg , beaten
  • 150ml buttermilk
  • 1 tspvanilla extract
  • 6 tbsp sunflower oil
  • 175g chocolate chips
  • 85gpecans
  1. Preheat the oven to 200C/gas 6/fan 180C. Butter 6-8 muffin tins or line them with muffin cases. Put the flour, oats, sugar, cinnamon and bicarbonate of soda in a large bowl, then rub everything through your fingers, as if making pastry, to ensure the ingredients are evenly blended.
  2. Beat the egg, then stir in the buttermilk, vanilla and oil. Lightly stir the egg mix into the flour.
  3. Fold the prunes and nuts into the mixture.
  4. Divide between the tins, filling the cases to the brim, then bake for 20-25 minutes until risen and golden. Serve warm or cold.

As ever, I am on the quest for the perfect chocolate muffin. These muffins certainly have an extra chocolate OOMF that a lot of so-called chocolate muffins lack.

They are moist too and have a brilliant muffin-top. Which of course is the best bit.

Please excuse me while I nom nom nom nom nom….

Chocolate-Chocolate Chunk Muffins

(From Dorie Greenspan ‘Baking: From My Home To Yours)

Yield: 12 muffins

– ¾ stick (6 tablespoons) unsalted butter
– 4 ounces bittersweet chocolate, coarsely chopped
– 2 cups all-purpose flour
– 2/3 cup granulated sugar
– 1/3 cup unsweetened cocoa powder, sifted
– 1 tablespoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1¼ cups buttermilk
– 1 large egg
– 1 teaspoon pure vanilla extract

– 12-cup muffin pan

1. Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit with paper muffin cups. Place the muffin pan on a baking sheet.

2. Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water. Remove from the heat.

3. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Do not overmix the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin cups.

4. Bake for about 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

I have made these delicious little muffins before but I got that Nutella craving and was determined to make some muffins successfully that I decided to make these again.

The only addition I made to the recipe was some white chocolate chips thrown into the batter which really brought these to the next level of scrumptiousness.

Nutella Muffins


  • 10 tbsp butter, softened
  • 3/4 cup white sugar
  • 3 eggs
  • 1/2 tsp vanilla
  • 1 3/4 cups sifted flour
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1/3 cup nutella


  • Preheat oven to 325F. Line 12 muffin tins with paper liners.
  • Cream together butter and sugar.
  • Add in eggs one at a time, until fully incorporated.
  • Add vanilla.
  • Stir in flour, salt and baking powder until batter is uniform and no flour remains.
  • Using a scoop, fill each muffin liner 3/4 full with batter.
  • Top each cake with 1 1/2 tsp Nutella.
  • Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella.
  • Bake for 20 minutes.
  • Remove to a wire rack to cool completely.

I’m extremely excited to know that I will be going home to England for Christmas and with my imminent return to the country of rain and the Queen I’ve been thinking of foodstuffs that I’ve been missing and am now craving obsessively.

The double chocolate muffins from Costa coffee are one of mine and my aunt’s favourite treats – I can’t wait to get cosy with a hot drink and a muffin and chat for hours about nothing imparticular.

I had a little muffin disaster last week but after seeing photos on facebook of some muffins a friend of mine made that looked divine, I had to ask where she got her recipe from. Turns out it was a Nigella Lawsom recipe (that minx!) and I had great success with these and as my friend said ‘a monkey could make these!’. Thank god I succeeded, my muffin self esteem could not handle another failure!

In other Canadian-related news, it’s snowing.

Chocolate Chocolate-Chip Muffins

(from Nigella Lawson’s Feast)


  • 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 egg
  • 1 teaspoon pure vanilla extract


Special equipment: Muffin tin with paper muffin cases

  1. Preheat the oven to 400 degrees F.
  2. 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.

Chocolate Chocolate-Chip Muffins

Although something I don’t have the delight of tasting it often, baklava is a very tasty treat indeed. So when I was flicking through Nigella Lawson’s “How to Be a Domestic Goddess” and saw this recipe, I knew I had to give it a go. However, perhaps this is a little naughty to say, but I’m not actually a huge fan of honey *GASP*. I substituted it for Lyle’s Golden Syrup. A very delicious English syrup that I was delighted the supermarket held on this side of the pond.

On another Nigella note, my parents brought me a copy of her latest book when they came to visit not long ago. YAY! My parents rock, and so does this book. It’s huge, like really massive, like I could protect my home with this weapon of a book. I’ve already bookmarked a ton of pages and can’t wait to get stuck in.

These muffins were super moist with a that nutty deep brown sugary filling that is so addictive.

Baklava Muffins

(from How to be a Domestic Goddess – Nigella Lawson)

for the filling:

  • 100g chopped walnuts
  • 75g demerara sugar
  • 1.5 teaspoons cinnamon
  • 45g butter, melted

for the muffins:

  • 210g plain flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon bicarbonate of soda
  • 75g caster sugar
  • 1 large egg
  • 45g unsalted butter, melted
  • 250ml buttermilk (or 175g yoghurt and 75g semi-skimmed milk)

12 bun muffin tray lined with 12 paper cases

for the topping:

  • 125ml runny honey (or in my case, Lyle’s Golden Syrup)
  1. Preheat the oven to 200degreesCelcius/gas mark 6.
  2. Mix all the filling ingredients together in a small bowl, and then get on with the muffins. In a large bowl, mix together the flour, baking powder, bicarb and sugar. In a wide-mouthed measuring jug, whisk the egg, melted butter and buttermilk (or yoghurt-milk mix). Make a well in the dry ingredients, pour in the liquid and mix lightly and gently, remembering to keep it bumpy rather than going all-out for smooth: anything more than the gentlest handling makes for heavy muffins. Fill the muffin papers one-third full, add a scant tablespoon of filling, then cover with more muffin mixture until two-thirds full. Sprinkle any remaining filling on top of the muffins.
  3. Bake for 15 minutes, by which time they should be golden-brown and ready. Put the muffins, still in their papers, onto a rack and drizzle with honey. You may find it easier to warm the honey a little before pouring.

Makes 12.

So my Nutella obsession continues and grows, and each thing I bake with it is bloody DELICIOUS (I use capitals to emphasize my joy!).

Usually I don’t just use the first recipe after I google something ( in this case ‘Nutella Muffins) but hot dang I’m glad I did, these are good.

On another topic, a trip to IKEA resulted in me buying a huge (and its colossal, infact its the stanley cup of food containers) glass jar, thing..

Glorious, wonderful! IKEA made me realise (ever more than usual) that I am a consumerist puppet and I wouldn’t mind just living in IKEA, moving from department to department… baking stuff in different kitchens.. oh well, until then..

Nutella Muffins


  • 10 tablespoons butter, softened
  • 3/4 cup white sugar
  • 3 eggs
  • 1/2 teaspoon vanilla
  • 1 3/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup nutella, approx
  1. Preheat oven to 325°F
  2. Line 12 muffin tins with paper liners.
  3. Cream together butter and sugar, add in eggs one at a time, until fully incorporated.
  4. Add vanilla. Stir in flour, salt and baking powder.
  5. Fill each muffin liner with batter. They should be 3/4 full.
  6. Top each cake with 1 1/2 tsp Nutella.
  7. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the Nutella.
  8. Bake for 20 minutes.
  9. Remove to a wire rack to cool completely.

Well this baking session for a bit of a gong show. I was really looking forward to baking these muffins (just look at the name!) but I successfully sabotaged myself.

I thought I had all the ingredients.. I SWORE I had eggs, but I didn’t.  Then I thought, why do you need eggs, really? The recipe only called for one egg.. surely I could leave it out.

Well, it turns out, I needed that darn egg.

Oh yeah, EGGS BIND STUFF. So my baking efforts resulted in crumb muffins. Rubbish. Don’t be lazy. Go buy those eggs.

Peanut Butter Snickers Muffins

(from the english muffin Nigella Lawson’s How to Be a Domestic Goddess)


• 1-2/3 cups all-purpose flour
• 6 tablespoons sugar
• 1-1/2 tablespoons baking powder
• Pinch of salt
• 6 tablespoons chunky peanut butter
• 1/4 cup unsalted butter, melted
• 1 large egg, beaten
• 3/4 cup milk
• 3 1/2 full-size (2.07 ounces) Snickers bars, chopped
• 12-cup muffin pan with paper baking cups
  1. Preheat the oven to 400ºF. Stir together the flour, sugar, baking powder and salt. Add the peanut butter and mix until you have a bowl of coarse crumbs. Add the melted butter and egg to the milk, and then stir this gently into the bowl. Mix in the Snickers pieces and dollop into the muffin cups.
  2. Cook for 20 to 25 minutes, when the tops should be risen, golden and firm to the (light) touch. Sit the pan on a wire rack for 5 to 10 minutes before taking out each muffin in its paper cup and leaving them on the wire rack to cool, if you can.