Mary Berry Double Chocolate Chip Muffins Recipe

Mary Berry Double Chocolate Chip Muffins are a dream for anyone who loves rich, moist, bakery-style chocolate muffins packed with cocoa and generous chunks of chocolate. These muffins offer deep chocolate flavour, soft texture, and a satisfying crumb that stays moist for days. With a quick mixing method, simple ingredients, and a reliable rise, this recipe is perfect for weekend baking, lunchboxes, parties, or anytime cravings strike.

What Is Mary Berry’s Double Chocolate Chip Muffin?

Mary Berry Double Chocolate Chip Muffins are extra-chocolatey soft muffins made with cocoa powder in the batter and studded with chocolate chips for a rich double-chocolate effect. They rise beautifully with a tender crumb and are made using a simple mix-and-fold method, making them easy for all skill levels.

Mary Berry Other Popular Recipes

• Mary Berry Vanilla Buttercream
• Mary Berry Buttercream Icing for Cupcakes
• Mary Berry Chocolate Cupcakes (Made With 2 Eggs)
• Mary Berry Raspberry and White Chocolate Muffins
• Mary Berry All-in-One Chocolate Cupcakes

Why This Recipe Is Worth Trying

• It delivers bakery-style muffins with minimal effort.
• The double chocolate flavour makes them irresistible for chocolate lovers.
• The batter comes together quickly using basic pantry ingredients.
• They stay moist, soft, and fresh for several days.
• The recipe is forgiving, beginner-friendly, and ideal for large batches.

Essential Ingredients to Make Mary Berry Double Chocolate Chip Muffins

• 200g self-raising flour
• 40g cocoa powder
• 150g caster sugar
• 1 tsp baking powder
• 2 large eggs
• 125ml milk
• 100g melted butter (or vegetable oil)
• 1 tsp vanilla extract
• 150g chocolate chips (dark, milk, or mixed)

Handy Kitchen Tools for Best Results

• 12-hole muffin tray
• Paper muffin cases
• Mixing bowls
• Whisk
• Spatula
• Digital scale or measuring cups
• Cooling rack

Step-by-Step Guide to Making Mary Berry Double Chocolate Chip Muffins

• Prepare the tray: Line the muffin tin with paper cases for easy removal.
• Combine dry ingredients: Mix flour, cocoa, sugar, and baking powder in a bowl.
• Whisk the wet ingredients: Beat eggs, milk, melted butter, and vanilla until smooth.
• Fold gently: Add wet ingredients to the dry mixture and fold until just combined.
• Add chocolate chips: Stir in most of the chips, keeping a handful for the top.
• Fill the cases: Spoon the batter evenly into muffin cups, about two-thirds full.
• Top with extra chips: Sprinkle remaining chocolate chips for a bakery-style look.
• Bake the muffins: Bake at 180°C (350°F) for 18–20 minutes until risen.
• Check doneness: Insert a skewer—it should come out clean or with light crumbs.
• Cool on a rack: Allow muffins to cool before storing or frosting (if desired).

What I Got Wrong (And How I Fixed It)

• Muffins turned dense — avoiding overmixing kept the crumb soft and airy.
• Tops didn’t rise well — ensuring the oven was fully preheated gave better lift.
• Muffins tasted dry — switching to oil or adding a splash more milk retained moisture.
• Chocolate chips sank — coating them lightly in flour helped them stay evenly distributed.

Healthier Version of Mary Berry’s Double Chocolate Muffins

You can make these muffins lighter by using half wholemeal flour, reducing sugar, or swapping some butter for Greek yogurt. Using dark chocolate chips with a higher cocoa percentage also lowers sweetness while adding depth.

Ingredient Substitutions for Mary Berry Double Chocolate Chip Muffins

• Replace butter with vegetable oil for an even softer texture.
• Use brown sugar instead of caster sugar for a deeper flavour.
• Swap chocolate chips with chopped nuts for crunch.
• Trade self-raising flour with plain flour + 1 tsp baking powder.
• Add espresso powder for a mocha twist.

Pairing Ideas: What to Serve With Mary Berry Double Chocolate Chip Muffins

• Cold milk – A refreshing contrast to the rich chocolate.
• Hot coffee – Complements the deep cocoa notes perfectly.
• Fresh berries – Adds brightness and colour to the plate.
• Whipped cream – A light, airy addition for extra indulgence.
• Vanilla yogurt – Offers a creamy, tangy pairing.

Expert Tips to Make Perfect Mary Berry Chocolate Muffins

• Do not overmix to avoid tough, rubbery muffins.
• Use room-temperature ingredients for even mixing.
• Fill muffin cases evenly for consistent baking.
• Use quality cocoa powder for a richer flavour.
• Let the batter rest briefly to help the muffins rise better.
• Add chocolate chips on top for that classic bakery finish.

Creative Ways to Customize Mary Berry Double Chocolate Chip Muffins

• Add white chocolate chips for triple chocolate muffins.
• Swirl in peanut butter for a nutty variation.
• Mix in chopped cherries for a black forest twist.
• Add orange zest for a chocolate-orange flavour.
• Top with chocolate ganache for a dessert-style version.

Storing Mary Berry Double Chocolate Chip Muffins the Right Way

• Store in an airtight container at room temperature for up to 3 days.
• Refrigerate if frosted to maintain icing stability.
• Freeze unfrosted muffins for up to 2 months.
• Warm lightly before serving for melty chocolate chips.

How to Reheat Cowboy Caviar (If Needed)

Cowboy caviar is usually served chilled. If you want it slightly warm, microwave a portion for 10–15 seconds to soften it without cooking the vegetables.

Nutritional Breakdown (per serving)

• Calories: ~260
• Carbohydrates: 32g
• Protein: 4g
• Fat: 12g
• Sugars: 18g

Print

FAQs

Why are my double chocolate muffins turning out dry?

Dry muffins usually happen when the batter is overmixed or the muffins are baked for too long. Mixing only until the ingredients come together and checking the oven a few minutes early helps keep them soft and moist.

How do I get my chocolate muffins to rise with a domed top?

A higher initial oven temperature helps create lift. Preheating your oven properly and placing the muffins on the middle rack ensures even heat, giving the muffins a well-risen, bakery-style dome.

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

Chocolate chips sink when the batter is too thin. Tossing the chips lightly in a spoonful of flour before adding them helps them stay evenly distributed throughout the muffin.

How do I make my double chocolate muffins extra rich and fudgy?

Using oil instead of butter, adding a tablespoon of espresso powder, and increasing the chocolate chips slightly boosts richness and intensifies the chocolate flavour without changing the structure.

Wrapping It Up

Mary Berry Double Chocolate Chip Muffins are the perfect blend of simplicity, indulgence, and versatility. With their rich chocolate flavour, moist texture, and quick all-in-one mixing method, these muffins are ideal for everyday baking or special treats. From school snacks to weekend brunches, they never disappoint—and with endless customization options, you can adapt them to suit any occasion.