Mary Berry Chocolate Chip Muffins Recipe

This timeless Mary Berry Chocolate Chip Muffins Recipe produces a golden, vanilla-scented sponge generously speckled with semi-sweet chocolate chips. With a tender, buttery crumb and a simple “mix-and-bake” method, these muffins are the quintessential tea-time treat that delivers bakery-quality results with minimal effort.

Mary Berry Chocolate Chip Muffins Ingredients

The Dry Base:

• 300g (10 ½ oz) Self-Raising Flour: Ensures a light texture without needing extra raising agents.
• 1 tsp Baking Powder: Provides the signature muffin dome.
• 100g (3 ½ oz) Caster Sugar: Sweetens the batter delicately.

The Wet Mixture:

• 250ml (9 fl oz) Milk: Semi-skimmed or whole milk helps create a soft crumb.
• 2 Large Eggs: Beaten lightly to aerate.
• 100g (3 ½ oz) Butter: Melted and cooled. Mary’s use of butter gives a richer flavor than oil.
• 1 tsp Vanilla Extract: Essential for the classic “cookie” flavor profile.

The Chocolate:

• 100g (3 ½ oz) Chocolate Chips: Use good quality plain or milk chocolate chips that hold their shape during baking.

How To Make Mary Berry Chocolate Chip Muffins

1. Prep the Oven: Preheat your oven to 200°C (180°C Fan / Gas 6). Line a 12-hole muffin tin with paper muffin cases.
2. Combine Dry Ingredients: Sift the self-raising flour and baking powder into a large mixing bowl. Stir in the caster sugar. Make a well in the center of the dry ingredients.
3. Whisk Liquids: In a separate jug or bowl, whisk together the milk, beaten eggs, melted butter, and vanilla extract until well combined.
4. Mix the Batter: Pour the liquid mixture into the well of the dry ingredients. Stir gently with a metal spoon. Golden Rule: Stop stirring as soon as the flour is just moistened. The batter should be lumpy and thick; overmixing creates toughness.
5. Fold in Chips: Add the chocolate chips to the batter. Fold them in with just one or two turns of the spoon to distribute them evenly without overworking the gluten.
6. Fill and Bake: Divide the batter evenly among the 12 muffin cases. Bake in the preheated oven for 20–25 minutes. The muffins should be well-risen, golden brown, and firm to the touch.
7. Cool: Allow them to stand in the tin for 5 minutes (they are fragile when hot), then transfer to a wire rack to cool completely.

Recipe Tips

• Prevent Sinking: To stop the chocolate chips from sinking to the bottom, toss them in a tablespoon of the measured flour before folding them into the wet batter. This friction helps them stay suspended.
• Butter Temp: Make sure your melted butter is cooled slightly before adding it to the eggs. If it’s boiling hot, you’ll end up with scrambled egg flecks in your muffins.
• The “Lumpy” Look: Do not panic if the batter looks terrible and lumpy. That is exactly what you want! A smooth batter means you have activated the gluten too much, which leads to heavy, rubbery muffins.
• Oven Heat: High heat (200°C) is crucial for the initial “spring” that creates the high dome. Don’t open the door during the first 15 minutes.

What To Serve With Chocolate Chip Muffins

• Hot Coffee: A latte or americano is the perfect match for the sweet sponge.
• Glass of Milk: The classic childhood pairing.
• Berries: Serve with a few strawberries to cut the sweetness.
• Butter: Split a warm muffin and spread with a little salted butter for a savory-sweet bite.

How To Store Chocolate Chip Muffins

• Room Temperature: Store in an airtight container for up to 3 days. They stay moist well.
• Reheat: A quick blast (10-15 seconds) in the microwave makes the chocolate chips melty and gooey again.
• Freeze: Wrap individual muffins in cling film and freeze for up to 3 months. Perfect for lunchboxes.

Mary Berry Chocolate Chip Muffins Nutrition Facts

• Calories: 250 kcal
• Fat: 11g
• Carbohydrates: 34g
• Sugar: 16g
• Protein: 5g

Nutrition information is estimated per muffin.

FAQs

Try More Recipes:

• Mary Berry Apple Crumble Muffins Recipe
• Mary Berry Carrot Cake Muffins Recipe
• Mary Berry Strawberry Pavlova (4 eggs) Recipe

Mary Berry Chocolate Chip Muffins Recipe

Author: Chloe Saidani Cooking Method:Bake Cuisine:British Courses:Dessert

Difficulty:BeginnerPrep time: 15 minutesCook time: 25 minutesRest time: minutesTotal time: 40 minutesCooking Temp:100 CServings:12 servingsEstimated Cost:25 $Calories:250 kcal Best Season:Available

Description

Fluffy vanilla muffins studded with melting chocolate chips, baked to golden perfection using a simple one-bowl method.

Ingredients

• 300g self-raising flour
• 1 tsp baking powder
• 100g caster sugar
• 250ml milk
• 2 eggs
• 100g butter, melted
• 1 tsp vanilla
• 100g chocolate chips

Instructions

1. Preheat oven to 200°C; line tin.
2. Sift flour and baking powder; add sugar.
3. Whisk milk, eggs, butter, and vanilla.
4. Pour wet into dry; stir gently (keep lumpy).
5. Fold in chocolate chips.
6. Fill cases; bake 20-25 mins until golden.
7. Cool on rack.

Notes

• Toss chips in flour to prevent sinking.
• Do not overmix batter.
• Use chopped chocolate chunks for gooey pockets.
• Best served warm.

Keywords:Mary Berry Chocolate Chip Muffins Recipe