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.

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

1. Prep: Preheat your oven to 200°C (180°C Fan / Gas 6). Line a 12-hole muffin tin with paper cases.
2. 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.
3. Mix Wet Ingredients: In a measuring jug, whisk together the milk, beaten eggs, melted butter, and vanilla extract until well combined.
4. 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.
5. Add Chips: Fold in most of the chocolate chips, saving a small handful for decoration.
6. Fill: Divide the batter equally among the muffin cases. Sprinkle the reserved chocolate chips on top of each muffin.
7. 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!).
8. 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

Try More Recipes:

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

Mary Berry Chocolate 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:280 kcal Best Season:Available

Description

Rich, double-chocolate muffins made with cocoa and chips, featuring a tender crumb and high rise.

Ingredients

• 250g self-raising flour
• 2 tbsp cocoa powder
• 150g caster sugar
• 100g butter, melted
• 250ml milk + 2 eggs
• 100g chocolate chips
• 1 tsp baking powder

Instructions

1. Preheat oven to 200°C.
2. Sift flour, cocoa, and baking powder; stir in sugar.
3. Whisk milk, eggs, butter, and vanilla.
4. Mix wet into dry (keep lumpy).
5. Fold in chips.
6. Fill cases; top with extra chips.
7. Bake 20-25 mins until risen.
8. Cool on rack.

Notes

• Sift cocoa to avoid bitter lumps.
• Lumpy batter ensures moist muffins.
• Serve warm for gooey chips.
• Freezes well.