Mary Berry Double Chocolate Chip Muffins​

These decadent Mary Berry Double Chocolate Chip Muffins are made with dark cocoa powder, semi-sweet chocolate chips, self-raising flour, eggs, sugar, and melted butter. This recipe creates rich, fudgy, and moist treats that are a dream come true for any chocolate lover. They are a perfect indulgent breakfast or a delicious dessert for a special occasion.

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Mary Berry Double Chocolate Chip Muffins Ingredients

For the Muffin Batter:

• 2 cups self-raising flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 cup golden caster sugar
• 2 large eggs, at room temperature
• 1 cup whole milk
• 1/2 cup unsalted butter, melted and cooled (or sunflower oil)
• 1 teaspoon vanilla extract
• 1 cup semi-sweet or milk chocolate chips

How To Make Mary Berry Double Chocolate Chip Muffins

1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a 12-hole muffin tin with paper muffin cases.
2. Mix dry ingredients: In a large mixing bowl, sift together the self-raising flour, cocoa powder, and baking powder to remove any lumps. Stir in the caster sugar and chocolate chips.
3. Whisk wet ingredients: In a separate jug or bowl, whisk together the eggs, milk, melted butter, and vanilla extract until smooth.
4. Combine the mixtures: Pour the wet liquid mixture into the bowl with the dry ingredients.
5. Fold gently: Using a metal spoon, gently fold the mixture together. Stop mixing as soon as the flour is combined. The batter should look thick and slightly lumpy; do not overmix or the muffins will be tough.
6. Fill the cases: Spoon the batter into the paper cases, filling them almost to the top.
7. Bake the muffins: Bake in the preheated oven for 20 minutes, or until the muffins are well risen and spring back when pressed gently.
8. Cool: Remove the muffins from the tin and let them cool on a wire rack.

Recipe Tips

• Sift the Cocoa: Cocoa powder tends to clump up in the container. Always sift it with the flour to ensure you don’t bite into a pocket of dry, bitter powder.
• Don’t Overbake: Chocolate muffins can dry out faster than fruit muffins. Check them at the 18-minute mark. A toothpick inserted into the center should come out with a few moist crumbs, but not wet batter.
• Boost the Chocolate Flavor: For an even richer flavor, add a teaspoon of espresso powder to the dry ingredients. You won’t taste the coffee, but it enhances the chocolate taste.
• Use Good Quality Chips: Since chocolate is the main flavor, use high-quality chocolate chips or chop up a bar of good chocolate for pools of melted goodness.

What To Serve Double Chocolate Chip Muffins

These rich muffins are best served with something that cuts through the sweetness. A tall glass of cold milk is a classic pairing. They are also delicious with a strong cup of black coffee or espresso. For a dessert presentation, serve warm muffins with fresh strawberries or raspberries and a dollop of whipped cream.

How To Store Double Chocolate Chip Muffins Leftovers

• Refrigerate: Store the muffins in an airtight container at room temperature for 2-3 days. If you live in a hot climate, you can refrigerate them for up to 5 days, but let them come to room temperature before eating.
• Freeze: Wrap each muffin individually in plastic wrap and freeze for up to 3 months. To eat, unwrap and microwave for 20-30 seconds.

Mary Berry Double Chocolate Chip Muffins Nutrition Facts

Serving Size: 1 Muffin

• Calories: 310 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 45mg
• Sodium: 220mg
• Total Carbohydrate: 42g
• Dietary Fiber: 3g
• Sugars: 22g
• Protein: 5g

Frequently Asked Questions

• Can I use white chocolate chips instead? Yes, absolutely. Using white chocolate chips creates a nice color contrast and adds a creamy sweetness that balances the dark cocoa powder. You can also use a mix of both.
• Why are my muffins tough? Tough muffins are almost always the result of overmixing. When you combine the wet and dry ingredients, stir only until the flour disappears. If you keep stirring to make it smooth, the gluten develops and makes the texture rubbery.
• Can I make these dairy-free? Yes. You can substitute the milk with almond milk or oat milk, and use a neutral oil (like vegetable or canola oil) instead of melted butter. Ensure your chocolate chips are dairy-free as well.

Try More Recipes:

• Mary Berry Banana Chocolate Chip Muffins​ Recipe
• Mary Berry​ Lemon And Blueberry Muffins Recipe
• Mary Berry White Chocolate And Raspberry Muffins​ Recipe