Double Chocolate Muffins

My form at school has decided to have breakfast together every Tuesday, with us taking it in turns to bring the food. It’s been going since about October, meaning we’ve had quite a variety – despite only having a microwave and kettle in our common room kitchen. We’ve had American pancakes and maple syrup, chocolate brioche, iced fingers, croissants, bacon sandwiches and more. When it was our teacher’s turn she brought in a full cream tea – scones, clotted cream, jam, strawberries and hot tea. Slightly strange at 8:30am but delicious all the same! Sometimes the breakfast is homemade, sometimes its shop-bought but either way it’s nice for us all to get together and there’s always a slight twist to the meal, be it Sri Lankan tea bought home from somebody’s holiday or cinnamon rolls made using a family recipe. My friend and I were the first to bring food so we played it safe with something we knew everybody would like – chocolate muffins. They went down so well that when our turn came round again there was no chance we were allowed to try something new: the muffins made a comeback. At the end of the day my History teacher came up to me and said ‘So, I hear you’ve been making muffins…’ – word clearly gets round fast when it comes to chocolate! No doubt I’ll be making more of these soon then!When I made these for the second time, I made a few slight changes to the recipe. The recipe (courtesy of Nigella) has a generous amount of chocolate chunks but I thought the actual sponge could do with an extra boost of flavour so I swapped out 2tbsps or so of flour for some more cocoa. I make these in the morning so they’re still warm and fresh out of the oven at breakfast club and this is definitely a recipe best eaten on the day of baking as they dry out quite quickly. Overall though they are moist, sweet and perfect for an indulgent breakfast! You can find the recipe here or in Nigella’s Feast book. Enjoy!