Mary Berry Chocolate Muffins Recipe

This indulgent Mary Berry Chocolate Muffins Recipe creates deep, dark chocolate sponges enriched with cocoa powder and studded with melting chocolate chips. Baked to a high rise with a tender, moist crumb, these double-chocolate treats are the ultimate comfort bake for chocoholics of all ages.

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Mary Berry Chocolate Muffins Ingredients

The Dry Ingredients:

250g (9 oz) Self-Raising Flour: The foundation for a light muffin texture.
1 tsp Baking Powder: Ensures a good rise, even with the heavy cocoa.
2 tbsp Cocoa Powder: Use high-quality cocoa for a rich, dark color and flavor.
150g (5 oz) Caster Sugar: Sweetens the bitter cocoa.

The Wet Ingredients:

250ml (9 fl oz) Milk: Adds moisture.
2 Large Eggs: Beaten lightly.
100g (3 ½ oz) Butter: Melted and cooled. Butter provides a better flavor than oil in this rich recipe.
1 tsp Vanilla Extract: Rounds out the chocolate flavor.

The Chocolate Chips:

100g (3 ½ oz) Chocolate Chips: Dark or milk chocolate chips work best. Reserve a few for the tops!

How To Make Mary Berry Chocolate Muffins

Prep: Preheat your oven to 200°C (180°C Fan / Gas 6). Line a 12-hole muffin tin with paper cases.
Sift Dry Ingredients: In a large bowl, sift together the self-raising flour, baking powder, and cocoa powder. Stir in the caster sugar. Sifting is crucial here to remove lumps from the cocoa powder.
Mix Wet Ingredients: In a measuring jug, whisk together the milk, beaten eggs, melted butter, and vanilla extract until well combined.
Combine: Pour the wet mixture into the dry ingredients. Mix gently with a metal spoon just until the flour is dampened. Golden Rule: The batter should be lumpy and look slightly unmixed. If you beat it until smooth, the muffins will be tough.
Add Chips: Fold in most of the chocolate chips, saving a small handful for decoration.
Fill: Divide the batter equally among the muffin cases. Sprinkle the reserved chocolate chips on top of each muffin.
Bake: Bake for 20–25 minutes until the muffins are well-risen and spring back when pressed gently. A skewer inserted into the center should come out clean (unless you hit a chocolate chip!).
Cool: Leave in the tin for 5 minutes, then transfer to a wire rack to cool.

Recipe Tips

Cocoa Lumps: Cocoa powder is notorious for clumping. If you don’t sift it, you will find bitter pockets of dry powder in your baked muffin.
Don’t Overfill: Fill the cases about 3/4 full. Chocolate batter can rise quite vigorously, and overfilling will cause them to spill over and lose their shape.
Paper Cases: Use good quality, greaseproof muffin liners. Cheap ones tend to peel away from the muffin as it cools or stick to the sponge.
Warmth: These muffins are exceptional when eaten slightly warm while the chocolate chips are still gooey.

What To Serve With Chocolate Muffins

Cold Milk: The classic partner for anything chocolate.
Raspberries: Fresh berries provide a tart contrast to the rich cocoa.
Whipped Cream: Turn a muffin into a dessert with a swirl of cream.
Cappuccino: A frothy coffee complements the chocolate notes.

How To Store Chocolate Muffins

Room Temperature: Store in an airtight container for up to 3 days.
Reheat: Microwave for 10-15 seconds to melt the chips again.
Freeze: Wrap individually and freeze for up to 2 months. Thaw at room temperature.

Mary Berry Chocolate Muffins Nutrition Facts

Calories: 280 kcal
Fat: 12g
Carbohydrates: 38g
Sugar: 20g
Protein: 5g

Nutrition information is estimated per muffin.

FAQs

Can I use dark chocolate chunks?

Yes, chopping a bar of chocolate gives you irregular pools of melted chocolate which can be even better than chips.

Can I add nuts?

Absolutely. Adding 50g of chopped walnuts or hazelnuts adds a lovely crunch and makes them taste like a brownie.

Why are my muffins dry?

This usually happens if they were baked too long or the batter was overmixed. Check them at 20 minutes.

Try More Recipes:

Mary Berry Blueberry Muffins Recipe
Mary Berry Banana Muffins Recipe
Mary Berry Apple Crumble Muffins Recipe