Mary Berry Chocolate Chip Muffins​ Recipe

These classic Mary Berry Chocolate Chip Muffins are made with self-raising flour, caster sugar, baking powder, eggs, sunflower oil, vanilla extract, and plenty of semi-sweet chocolate chips. The result is a light, fluffy, and perfectly sweet treat that balances the soft vanilla crumb with bursts of rich chocolate. This simple baking project is perfect for a quick breakfast or afternoon tea and yields 12 golden muffins.

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Mary Berry Chocolate Chip Muffins Ingredients

For the Muffin Batter:

• 280g (2 ¼ cups) self-raising flour
• 1 teaspoon baking powder
• 175g (¾ cup) caster sugar
• 2 large eggs, at room temperature
• 250ml (1 cup) milk
• 100ml (1/3 cup + 1 tbsp) sunflower oil (or vegetable oil)
• 1 teaspoon vanilla extract
• 150g (5 oz) chocolate chips (milk or dark)

How To Make Mary Berry Chocolate Chip Muffins

1. Preheat the oven: First, preheat your oven to 200°C (390°F) or 180°C (350°F) for fan ovens. Line a 12-hole muffin tin with paper cases to prevent sticking.
2. Combine dry ingredients: In a large mixing bowl, sift together the self-raising flour and baking powder. Stir in the caster sugar and most of the chocolate chips, reserving a small handful to sprinkle on top later.
3. Mix wet ingredients: In a separate jug or bowl, whisk together the eggs, milk, sunflower oil, and vanilla extract until the mixture is fully combined and smooth.
4. Make the batter: Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spoon just until the flour is dampened. Stop mixing immediately once you no longer see streaks of flour; the batter should look lumpy, which is normal.
5. Fill the muffin cases: Spoon the batter into the paper cases, filling them almost to the top. Sprinkle the reserved chocolate chips over the tops of the unbaked muffins.
6. Bake until golden: Place the tin in the oven and bake for 20 minutes. The muffins are done when they have risen high, are golden brown, and feel firm to the touch.
7. Cool the muffins: Remove the tin from the oven. Let the muffins sit in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Recipe Tips

• Avoid Dense Muffins: The secret to a light texture is minimizing how much you mix. Once the wet and dry ingredients meet, stir as little as possible. Overworking the gluten makes muffins tough.
• Prevent Sinking Chips: If you find your chocolate chips sink to the bottom, toss them in a teaspoon of flour before adding them to the batter. This helps them grip the batter and stay suspended.
• Use Oil, Not Butter: While butter adds flavor, oil keeps muffins moist for much longer. Because these are American-style muffins, the oil ensures they stay soft for days.
• Don’t Overfill: Fill the cases about 3/4 to full capacity. If you overfill them too much, the batter might spill over the sides of the pan during baking rather than creating a nice dome.

What To Serve Chocolate Chip Muffins

These vanilla-scented muffins are a versatile treat. Serve them warm for breakfast with a side of fresh fruit salad or a yogurt parfait to balance the sweetness. They are also excellent as an afternoon snack accompanied by a hot latte or a cold glass of milk. For a dessert presentation, try warming them slightly and serving with a dollop of clotted cream or strawberry jam.

How To Store Chocolate Chip Muffins Leftovers

• Refrigerate: These muffins store best at room temperature in an airtight container for 3-4 days. If you prefer to refrigerate them, place them in a sealed container for up to 5 days, but warm them slightly before eating to soften the texture.
• Freeze: To freeze, wrap each cool muffin tightly in plastic wrap or foil and place them in a freezer bag. They will stay fresh for up to 3 months. Thaw on the counter for an hour before serving.

Mary Berry Chocolate Chip Muffins Nutrition Facts

Serving Size: 1 muffin

• Calories: 285 kcal
• Total Fat: 13g
• Saturated Fat: 3.5g
• Cholesterol: 35mg
• Sodium: 160mg
• Total Carbohydrate: 38g
• Dietary Fiber: 1g
• Sugars: 19g
• Protein: 5g

Frequently Asked Questions

• Can I use plain flour? Yes, but you must add leavening. If you use plain (all-purpose) flour, add 3 teaspoons of baking powder to the recipe to ensure they rise properly.
• Why did my muffins flatten after baking? This usually happens if the oven door was opened too early or if there was too much raising agent. Keep the oven door closed for at least the first 15 minutes of baking.
• Can I add berries to this recipe? Absolutely. This vanilla batter is a great base. You can gently fold in blueberries or raspberries along with, or instead of, the chocolate chips.

Try More Recipes:

• Mary Berry Banana Muffins​ Recipe
• Mary Berry Blueberry Muffins​ Recipe