Mary Berry Chocolate Muffins​ Recipe

This decadent Mary Berry Chocolate Muffins recipe is made with self-raising flour, cocoa powder, baking powder, eggs, sunflower oil, and rich chocolate chips. The result is a moist, fudgy, and intensely chocolaty treat that makes a perfect breakfast or afternoon snack. This easy baking project is ideal for a weekend treat with the kids and yields enough muffins for 12 lucky people.

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Mary Berry Chocolate Muffins Ingredients

For the Muffin Batter:

• 250g (2 cups) self-raising flour
• 50g (1/2 cup) high-quality cocoa powder
• 1 teaspoon baking powder
• 175g (3/4 cup) caster sugar (superfine 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
• 100g (3.5 oz) chocolate chips (milk or dark chocolate)

How To Make Mary Berry Chocolate Muffins

1. Preheat the oven: Start by preheating your oven to 200°C (390°F) or 180°C (350°F) if using a fan-forced oven. Line a standard 12-hole muffin tin with paper muffin cases.
2. Mix the dry ingredients: In a large mixing bowl, sift together the self-raising flour, cocoa powder, and baking powder. Stir in the sugar and the chocolate chips until everything is well combined.
3. Whisk the wet ingredients: In a separate bowl or a large jug, whisk the eggs, milk, sunflower oil, and vanilla extract together until the mixture is uniform.
4. Combine wet and dry: Pour the wet egg mixture into the bowl with the dry ingredients. Stir gently with a spoon or spatula just until the flour is moistened. Do not overmix; the batter should look lumpy.
5. Fill the muffin cases: Divide the batter evenly among the 12 paper cases. They should be quite full to get a nice muffin top.
6. Bake the muffins: Place the tin in the preheated oven and bake for 20 minutes, or until the muffins have risen well and spring back when pressed gently in the center.
7. Cool and serve: Remove the muffins from the oven and let them cool in the tin for 5–10 minutes before transferring them to a wire rack to cool completely.

Recipe Tips

• Don’t Overmix the Batter: This is the most important rule for muffins. Stir the wet and dry ingredients together only until combined. If you mix too much, the muffins will become tough and rubbery instead of light and fluffy.
• Use Room Temperature Ingredients: Make sure your eggs and milk are at room temperature before you start. This helps the ingredients bond together better, creating a smoother and more even texture.
• Check Your Baking Powder: Ensure your baking powder is fresh. If it has been sitting in the cupboard for a year, your muffins might not rise properly.
• Customize Your Chips: While semi-sweet chocolate chips are classic, you can easily swap them for white chocolate chunks or chopped dark chocolate for a more intense flavor.

What To Serve Mary Berry Chocolate Muffins

These rich chocolate muffins are delicious on their own, especially when they are still slightly warm and the chocolate chips are melty. For a cozy breakfast, serve them alongside a hot cup of coffee, English tea, or a cold glass of milk. If you want to turn them into a dessert, pair a warm muffin with a scoop of vanilla bean ice cream or a drizzle of heavy cream. They also go wonderfully with fresh berries, like strawberries or raspberries, to cut through the richness of the chocolate.

How To Store Mary Berry Chocolate Muffins Leftovers

• Refrigerate: Store the cooled muffins in an airtight container at room temperature for up to 3 days. If you live in a very hot or humid climate, you can store them in the refrigerator for up to 5 days, but bring them to room temperature before eating for the best texture.
• Freeze: These muffins freeze very well. Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They will keep for up to 3 months. Thaw at room temperature or warm gently in the microwave.

Mary Berry Chocolate Muffins Nutrition Facts

Serving Size: 1 muffin

• Calories: 265 kcal
• Total Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 35mg
• Sodium: 180mg
• Total Carbohydrate: 35g
• Dietary Fiber: 2g
• Sugars: 18g
• Protein: 5g

Frequently Asked Questions

• Why are my muffins dry? Dry muffins are usually caused by overbaking or measuring the flour incorrectly. Be sure to check them at the 18-minute mark, and try not to pack the flour into your measuring cup.
• Can I use plain flour instead of self-raising flour? Yes, but you will need to add extra leavening agents. For every 150g (1 cup) of plain flour, add 2 teaspoons of baking powder to mimic self-raising flour.
• Can I make these muffins gluten-free? Yes, you can substitute the flour with a high-quality gluten-free 1-to-1 baking flour blend. Make sure your baking powder is also certified gluten-free.

Try More Recipes:

• Mary Berry Banana And Pecan Loaf Recipe
• Mary Berry Chelsea Buns Recipe
• Mary Berry Cranberry And Orange Cake Recipe