Mary Berry Chocolate Chip Muffins

Soft, fluffy, and loaded with chocolate chips, these Mary Berry Chocolate Chip Muffins are the perfect treat for breakfast, tea time, or an indulgent snack. This easy-to-make recipe yields bakery-style muffins with a golden top and a moist, tender crumb. Ready in just 30 minutes, these muffins are a must-try for all chocolate lovers!

What are Mary Berry Chocolate Chip Muffins?

Mary Berry’s Chocolate Chip Muffins are classic, light, and airy muffins packed with chocolate chips. These muffins have a soft texture, a hint of vanilla, and just the right amount of sweetness, making them an irresistible homemade delight.

Why You Should Try This Recipe

• Quick and Easy – Ready in 30 minutes with simple steps.
• Light and Fluffy Texture – Soft crumb with a golden, slightly crisp top.
• Perfectly Balanced Sweetness – Not too sweet, making them ideal for breakfast or a snack.
• Loads of Chocolate Chips – Every bite is packed with rich chocolate flavor.
• Great for Any Occasion – This is Perfect for school lunchboxes, tea parties, or gatherings.

Ingredients Needed for Mary Berry Chocolate Chip Muffins

• Self-raising flour (250g) – Helps create a light and fluffy texture.
• Caster sugar (150g) – This adds the perfect level of sweetness.
• Butter (100g, melted) – Gives a rich, buttery taste.
• Eggs (2, large) – Helps bind the ingredients and add moisture.
• Milk (150ml) – This keeps the muffins soft and tender.
• Vanilla extract (1 tsp) – Enhances the flavor with a subtle sweetness.
• Chocolate chips (150g, dark or milk) – The star ingredient for a chocolatey treat.
• A pinch of salt – Balances the sweetness and enhances flavor.

Kitchen Equipment Needed

• Muffin tin
• Paper muffin cases
• Mixing bowls
• Whisk or electric hand mixer
• Measuring cups and spoons
• Cooling rack

Instructions to Make Mary Berry Chocolate Chip Muffins

1. Preheat the oven
Set the oven to 180°C (350°F) and line a muffin tin with paper cases.

2. Prepare the dry ingredients
In a large bowl, sift the self-raising flour and add the caster sugar and a pinch of salt. Mix well.

3. Melt the butter
In a small saucepan or microwave, melt the butter and let it cool slightly.

4. Mix the wet ingredients
In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract until well combined.

5. Combine wet and dry ingredients
Gradually pour the wet mixture into the dry ingredients, stirring gently with a wooden spoon. Do not overmix—stop when the ingredients are just combined.

6. Fold in the chocolate chips
Add the chocolate chips and fold them into the batter evenly.

7. Fill the muffin cases
Spoon the batter into the prepared muffin cases, filling each about ¾ full.

8. Bake to perfection
Place the muffin tray in the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a skewer inserted in the center comes out clean.

9. Cool and serve
Remove the muffins from the tin and place them on a cooling rack. Let them cool for at least 10 minutes before serving.

What to Serve With Mary Berry Chocolate Chip Muffins

• A cup of coffee or tea – The perfect warm beverage pairing.
• A drizzle of honey or maple syrup – This adds an extra touch of sweetness.
• A scoop of vanilla ice cream – Turns these muffins into a dessert treat.
• Fresh berries on the side – Balances the richness with a fruity twist.

Pro Tips for Making the Best Mary Berry Chocolate Chip Muffins

• Use room temperature ingredients – Helps create a smoother batter.
• Don’t overmix the batter – Overmixing can lead to dense muffins.
• Coat chocolate chips in flour – Prevents them from sinking to the bottom.
• Fill muffin cups evenly – Ensures even baking and a uniform rise.
• Check for doneness – Insert a skewer; if it comes out clean, they’re ready!
• Let them cool properly – This helps set the muffins and enhances their flavor.

What are Variations of Mary Berry Chocolate Chip Muffins?

• Double Chocolate Muffins – Add cocoa powder to the batter for extra richness.
• White Chocolate and Raspberry – Swap dark chocolate chips for white chocolate and mix in fresh raspberries.
• Nutty Chocolate Muffins – Stir in chopped hazelnuts or almonds for added crunch.
• Banana Chocolate Muffins – Mash a ripe banana into the batter for a naturally sweet variation.
• Coconut Chocolate Muffins – Add desiccated coconut for a tropical twist.

How Do I Store Mary Berry Chocolate Chip Muffins?

• Room temperature storage – Keep muffins in an airtight container for up to 3 days.
• Refrigerator storage – Store in the fridge for up to 5 days, but bring them to room temperature before serving.
• Freezing option – Wrap each muffin individually in plastic wrap and freeze for up to 3 months.

How Do I Reheat Mary Berry Chocolate Chip Muffins?

• Microwave method – Heat for 10-15 seconds to make them soft and warm.
• Oven method – Reheat at 160°C (320°F) for 5 minutes to restore freshness.
• From frozen – Let them thaw at room temperature for 30 minutes before reheating.

How Can I Make Mary Berry Chocolate Chip Muffins Healthier?

• Use whole wheat flour – Adds fiber and nutrients.
• Reduce sugar – Swap half the sugar for honey or mashed banana.
• Use Greek yogurt – Replaces some of the butter with Greek yogurt for added protein and a lighter texture.
• Opt for dark chocolate – Less sugar and more antioxidants than milk chocolate.

Nutrition Value (per serving):

• Calories: 220
• Carbohydrates: 30g
• Fat: 10g
• Protein: 4g
• Sugar: 15g
• Fiber: 2g

FAQs

Can I make Mary Berry Chocolate Chip Muffins without eggs?

Yes, you can replace eggs with mashed bananas, applesauce, or yogurt. Use ½ mashed banana, ¼ cup applesauce, or ¼ cup Greek yogurt per egg. This will help maintain moisture while keeping the muffins fluffy.

Why did my chocolate chips sink to the bottom of the muffins?

Chocolate chips sink if the batter is too thin or if they are not coated properly. To prevent this, toss the chocolate chips in a little flour before mixing them into the batter. This helps them stay evenly distributed.

How do I make my chocolate chip muffins rise higher?

For taller muffins, bake at a higher temperature (200°C/400°F) for the first 5 minutes and then reduce the heat to 180°C/350°F for the remaining time. This initial high heat helps create a better rise.

Can I prepare the muffin batter in advance?

Yes, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours. When ready to bake, let the batter sit at room temperature for 10-15 minutes before filling the muffin tins.

Final Words

These Mary Berry Chocolate Chip Muffins are light, fluffy, and bursting with chocolate in every bite. Whether for breakfast, snack time, or a sweet treat, this easy-to-make recipe is sure to be a crowd-pleaser. Bake a batch today and enjoy homemade muffins at their best!

Other British Popular Recipes

• Mary Berry Malteser Tray Bake
• James Martin Chicken and Leek Pie
• Mary Berry Apple and Lemon Cake
• Mary Berry Sweet Shortcrust Pastry

Print