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Mary Berry Double Chocolate Chip Muffins

Mary Berry Double Chocolate Chip Muffins recipe
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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.

Ingredients

Scale

  • 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)

Instructions

  • 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).

Find it online: https://maryberrycooks.co.uk/mary-berry-double-chocolate-chip-muffins/