Mary Berry Chocolate Muffins​ Recipe

Mary Berry Chocolate Muffins are a classic British bake that makes a brilliant afternoon treat. These rich sponges feature a deep cocoa flavour and melty chocolate chips, all topped with that signature high-domed bakery finish.

I’ve made these dozens of times and the trick is to keep the batter lumpy. If you try to whisk it until it’s perfectly smooth, you’ll end up with tough, rubbery muffins instead of the light and airy peaks everyone wants.

The first time I made these, they didn’t rise properly because I was too gentle with the cocoa powder. Now I always sift the cocoa twice with the flour to make sure there aren’t any tiny bitter lumps hiding in the batter. It’s the only way to get that uniform chocolate colour and a soft, consistent crumb in every single muffin.

Try More Muffins Recipes:

• Mary Berry​ Raspberry Muffins Recipe
• Mary Berry Lemon Curd Muffins​ Recipe
• Mary Berry Chocolate Chip Muffins​ Recipe

Jump to Recipe

Why You’ll Love This Mary Berry Chocolate Muffins Recipe:

• Proper bakery tops. Starting the bake at a higher temperature ensures you get those tall, mushroom-shaped domes rather than flat cupcakes.
• Double chocolate hit. Using both cocoa powder and chips means you get a deep flavour in the sponge and melty pockets in every bite.
• Rapid results. The two-bowl mixing method is incredibly fast, so you can go from a craving to a warm muffin in just over half an hour.
• Perfectly moist. Using sunflower oil instead of butter keeps the sponge springy and soft for days, even if you don’t eat them all immediately.
• No special kit. You don’t need a heavy stand mixer or any fancy attachments; a simple bowl and a metal spoon are all it takes.
• Lunchbox favourite. These muffins hold together well when wrapped, making them a great option for a school snack or a quick breakfast on the move.

Mary Berry Chocolate Muffins Ingredients

• 250g (9oz) self-raising flour
• 50g (2oz) high-quality cocoa powder
• 1 tsp baking powder
• 175g (6oz) caster sugar
• 2 large eggs, at room temperature
• 250ml (9fl oz) full-fat milk
• 100ml (3.5fl oz) sunflower oil
• 1 tsp vanilla extract
• 100g (3.5oz) chocolate chips, milk or dark

How To Make Mary Berry Chocolate Muffins

1. Preheat the oven: Set your oven to 200°C (400°F/Gas Mark 6). If you’re using a fan-assisted oven, drop the heat to 180°C (350°F/Gas Mark 4). Line a standard 12-hole muffin tin with deep paper cases so the batter can climb high without spilling over the metal.
2. Mix the dry ingredients: Sift the self-raising flour, cocoa powder, and baking powder into a large bowl to remove any stubborn clumps. Stir in the caster sugar and the chocolate chips until the chips are well coated in the flour mixture. This light coating of flour is important. It stops the chocolate chips from sinking to the bottom of the cases while the muffins are in the oven.
3. Whisk the wet ingredients: Pour the milk, sunflower oil, eggs, and vanilla extract into a separate jug. Whisk them together with a fork until the yellow of the eggs is fully broken up and the liquid looks uniform.
4. Combine wet and dry: Pour the wet mixture into the bowl with the dry ingredients all at once. Use a metal spoon to stir the two together, stopping the very second you can’t see any more white streaks of flour or dark patches of cocoa. Do not over-mix this batter. It should still look quite rough and lumpy, as those little pockets of unmixed flour are what help the muffins rise quickly in the hot oven.
5. Fill the muffin cases: Spoon the thick batter into the paper cases, dividing it evenly so they are all about three-quarters full. They need to be quite full to get that classic mushroom shape as they bake and expand.
6. Bake the muffins: Slide the tin into the middle of the oven and bake for 20 minutes. They’re ready when they’ve risen high above the paper and the tops feel springy and firm when you give them a gentle poke with your finger.
7. Cool and serve: Take the tin out of the oven and let the muffins sit for five to ten minutes so the internal structure can set. Move them onto a wire rack to finish cooling, though they’re arguably at their best when they’re still slightly warm and the chocolate is still soft.

Recipe Tips

• Use room temperature eggs. Cold eggs can sometimes make the sunflower oil and milk mixture look curdled. Taking them out of the fridge an hour before you start ensures the batter stays stable and rises evenly.
• Choose good cocoa. Since this recipe relies on cocoa powder for the main flavour, use the best quality one you can find. A dark, Dutch-processed cocoa will give you a much richer colour and a smoother chocolate taste than cheaper versions.
• Don’t over-fill. While you want the cases to be full for a good rise, leave a small gap at the top. If the batter is level with the rim, it might spill over the sides and stick to the tin rather than growing upwards.
• Sift the flour. Since you only stir the batter briefly, you won’t have a chance to knock out any large clumps of cocoa later. Sifting is a non-negotiable step here to make sure you don’t find a dry pocket of flour inside your muffin.
• Swap the oil. If you don’t have sunflower oil, any neutral-tasting vegetable oil or melted (but cooled) butter will work. Avoid using olive oil, as the strong flavour will clash with the chocolate and vanilla.
• Check your powder. Muffin batter is heavy, especially with the addition of cocoa, so it needs a good kick from the raising agents. Make sure your baking powder is in date, otherwise the muffins will stay flat and dense.

What To Serve With Chocolate Muffins?

Serve Chocolate Muffins with a cold glass of milk or a strong cup of coffee is the perfect partner for these rich treats. The bitterness of the coffee helps balance out the sweetness of the milk chocolate chips. If you’re serving these for a weekend brunch, some fresh raspberries on the side provide a lovely tart contrast. You can even spread a little salted butter on a warm muffin if you want something even more indulgent.

How To Store Leftovers Chocolate Muffins?

Fridge: You shouldn’t store these in the fridge as the cold air will turn the sponge stale and dry. Keep them in an airtight container in a cool spot in the kitchen, where they’ll stay moist for about two days.

Reheat: These are fantastic when warmed through for 10 seconds in the microwave. It softens the chocolate chips again, making it feel like it’s freshly come out of the oven, but don’t go longer or they’ll get rubbery.

Freeze: These muffins freeze beautifully for up to three months in a freezer bag. Just make sure they’re completely cold before you pack them away, then let them thaw at room temperature for an hour before eating.

FAQs

Why are my muffins flat?

This usually happens if the batter was over-mixed or if the oven wasn’t hot enough when the tin went in. The high initial heat is what triggers the baking powder and cocoa to create that dramatic rise.

Can I make the Mary Berry Chocolate Muffins with plain flour?

No, you need the raising agents in the self-raising flour to lift the heavy batter. If you only have plain flour, you’ll need to add two teaspoons of baking powder for every 150g of flour used.

What if I don’t have sunflower oil?

You can use vegetable oil or even melted butter that has been allowed to cool down. Melted butter gives a richer flavour, but oil usually produces a more moist and springy texture that lasts longer.

How do I stop the chocolate chips from sinking?

The best way is to stir them into the dry flour and cocoa before you add any of the wet ingredients. This light dusting of flour helps the chips grip the batter so they don’t fall to the bottom of the case.

Can I add nuts to the Mary Berry Chocolate Muffins?

Yes, a handful of chopped walnuts or hazelnuts works well. Add them at the same time as the chocolate chips so they are evenly spread throughout the muffin.

More Muffins Recipes:

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

Mary Berry Chocolate Muffins Nutrition Facts

Per serving (1 of 12):

• Calories: 320 kcal
• Protein: 5g
• Fat: 15g
• Carbohydrates: 42g
• Sugar: 21g
• Sodium: 120mg

Are you planning to bake these for a quick breakfast on the go, or are they a treat for a mid-afternoon tea break?

Mary Berry Chocolate Muffins​ Recipe

Course: Dessert, Breakfast, SnacksCuisine: BritishDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

320

kcal

Mary Berry Chocolate Muffins are a classic British bake that makes a brilliant afternoon treat. These rich sponges feature a deep cocoa flavour and melty chocolate chips, all topped with that signature high-domed bakery finish.

Ingredients

• 250g (9oz) self-raising flour

• 50g (2oz) high-quality cocoa powder

• 1 tsp baking powder

• 175g (6oz) caster sugar

• 2 large eggs, at room temperature

• 250ml (9fl oz) full-fat milk

• 100ml (3.5fl oz) sunflower oil

• 1 tsp vanilla extract

• 100g (3.5oz) chocolate chips, milk or dark

Directions

• Preheat the oven: Set your oven to 200°C (400°F/Gas Mark 6). If you’re using a fan-assisted oven, drop the heat to 180°C (350°F/Gas Mark 4). Line a standard 12-hole muffin tin with deep paper cases so the batter can climb high without spilling over the metal.
• Mix the dry ingredients: Sift the self-raising flour, cocoa powder, and baking powder into a large bowl to remove any stubborn clumps. Stir in the caster sugar and the chocolate chips until the chips are well coated in the flour mixture. This light coating of flour is important. It stops the chocolate chips from sinking to the bottom of the cases while the muffins are in the oven.
• Whisk the wet ingredients: Pour the milk, sunflower oil, eggs, and vanilla extract into a separate jug. Whisk them together with a fork until the yellow of the eggs is fully broken up and the liquid looks uniform.
• Combine wet and dry: Pour the wet mixture into the bowl with the dry ingredients all at once. Use a metal spoon to stir the two together, stopping the very second you can’t see any more white streaks of flour or dark patches of cocoa. Do not over-mix this batter. It should still look quite rough and lumpy, as those little pockets of unmixed flour are what help the muffins rise quickly in the hot oven.
• Fill the muffin cases: Spoon the thick batter into the paper cases, dividing it evenly so they are all about three-quarters full. They need to be quite full to get that classic mushroom shape as they bake and expand.
• Bake the muffins: Slide the tin into the middle of the oven and bake for 20 minutes. They’re ready when they’ve risen high above the paper and the tops feel springy and firm when you give them a gentle poke with your finger.
• Cool and serve: Take the tin out of the oven and let the muffins sit for five to ten minutes so the internal structure can set. Move them onto a wire rack to finish cooling, though they’re arguably at their best when they’re still slightly warm and the chocolate is still soft.

Notes

• Use room temperature eggs. Cold eggs can sometimes make the sunflower oil and milk mixture look curdled. Taking them out of the fridge an hour before you start ensures the batter stays stable and rises evenly.
  Choose good cocoa. Since this recipe relies on cocoa powder for the main flavour, use the best quality one you can find. A dark, Dutch-processed cocoa will give you a much richer colour and a smoother chocolate taste than cheaper versions.
  Don’t over-fill. While you want the cases to be full for a good rise, leave a small gap at the top. If the batter is level with the rim, it might spill over the sides and stick to the tin rather than growing upwards.
  Sift the flour. Since you only stir the batter briefly, you won’t have a chance to knock out any large clumps of cocoa later. Sifting is a non-negotiable step here to make sure you don’t find a dry pocket of flour inside your muffin.
  Swap the oil. If you don’t have sunflower oil, any neutral-tasting vegetable oil or melted (but cooled) butter will work. Avoid using olive oil, as the strong flavour will clash with the chocolate and vanilla.
  Check your powder. Muffin batter is heavy, especially with the addition of cocoa, so it needs a good kick from the raising agents. Make sure your baking powder is in date, otherwise the muffins will stay flat and dense.