This easy James Martin Chocolate Chip Muffins recipe is perfect for a quick, indulgent treat. Rich with dark chocolate, cocoa, and chocolate chips, these moist muffins are simple to make and full of flavor. You can easily switch up the chocolate types for a personalized twist!
Ingredients Needed
- 100g / 3½oz dark chocolate (55-65% cocoa solids)
- 50g / 1¾oz unsalted butter
- 225g / 8oz plain flour
- 40g / 1½oz cocoa powder
- 1½ tsp bicarbonate of soda
- Pinch of salt
- 100g / 3½oz soft light brown sugar
- 125g / 4½oz golden caster sugar
- 2 free-range eggs
- 200ml / 7fl oz buttermilk
- 50g / 1¾oz sunflower oil
- 1 tsp vanilla extract
- 100g / 3½oz chocolate chips (dark, milk, or white chocolate)
How To Make Chocolate Chip Muffins
- Preheat the Oven: Preheat the oven to 190°C / 170°C Fan / Gas 5 (375°F). Line a 12-hole muffin tin with paper cases.
- Melt Chocolate and Butter: Chop the dark chocolate into 1cm / ½in pieces and place 50g / 1¾oz into a heatproof mixing bowl with the butter. Set aside the remaining chocolate. Melt the chocolate and butter over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Stir until smooth, then remove from heat and cool slightly.
- Mix Dry Ingredients: Sift the flour, cocoa powder, bicarbonate of soda, and a pinch of salt into a large mixing bowl. Add both the soft light brown sugar and golden caster sugar. Mix to combine and make a well in the middle.
- Whisk Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, sunflower oil, and vanilla extract.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the well of dry ingredients. Add the melted chocolate and butter mixture and beat gently until just combined.
- Add Chocolate Chips: Fold in the remaining chopped chocolate and chocolate chips.
- Bake the Muffins: Divide the muffin mixture evenly between the 12 paper cases. Bake for 20 minutes, or until well risen and a skewer inserted into the center comes out with a moist crumb.
- Cool: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Recipe Tips
- Don’t Overmix the Batter: Mix the wet and dry ingredients until just combined. Overmixing can make the muffins tough instead of light and fluffy.
- Cool the Melted Chocolate: Let the melted chocolate and butter cool slightly before adding them to the batter. This prevents the eggs from cooking when they’re mixed in.
- Use Room Temperature Ingredients: Ensure your eggs, buttermilk, and oil are at room temperature. This helps the batter mix smoothly for even baking.
- Check for Doneness Early: Start checking the muffins after 18 minutes by inserting a skewer. If it comes out with just a moist crumb, take them out. Overbaking can make them dry.
How To Store Leftovers?
- Refrigerate: Let the muffins cool to room temperature before storing them in an airtight container. They can be kept in the fridge for up to 3 days.
- Freeze: To freeze, wrap the muffins tightly in plastic wrap or place them in a freezer-safe bag. They can be stored in the freezer for up to 3 months. To thaw, leave them at room temperature for a few hours before serving.
Nutrition Facts
Serving Size: 1 muffin (57g)
- Calories: 208
- Total Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 39mg
- Sodium: 176mg
- Total Carbohydrate: 26g
- Dietary Fiber: 0g
- Sugars: 15g
- Protein: 3g
Try More James Martin Recipes:
- James Martin Dill Pancakes
- James Martin Orange And Almond Cake
- James Martin Mushroom Stroganoff
- James Martin Lemon Cheesecake
James Martin Chocolate Chip Muffins
Description
This easy James Martin Chocolate Chip Muffins recipe is perfect for a quick, indulgent treat. Rich with dark chocolate, cocoa, and chocolate chips, these moist muffins are simple to make and full of flavor. You can easily switch up the chocolate types for a personalized twist!
Ingredients
Instructions
- Preheat the Oven: Preheat the oven to 190°C / 170°C Fan / Gas 5 (375°F). Line a 12-hole muffin tin with paper cases.
- Melt Chocolate and Butter: Chop the dark chocolate into 1cm / ½in pieces and place 50g / 1¾oz into a heatproof mixing bowl with the butter. Set aside the remaining chocolate. Melt the chocolate and butter over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Stir until smooth, then remove from heat and cool slightly.
- Mix Dry Ingredients: Sift the flour, cocoa powder, bicarbonate of soda, and a pinch of salt into a large mixing bowl. Add both the soft light brown sugar and golden caster sugar. Mix to combine and make a well in the middle.
- Whisk Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, sunflower oil, and vanilla extract.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the well of dry ingredients. Add the melted chocolate and butter mixture and beat gently until just combined.
- Add Chocolate Chips: Fold in the remaining chopped chocolate and chocolate chips.
- Bake the Muffins: Divide the muffin mixture evenly between the 12 paper cases. Bake for 20 minutes, or until well risen and a skewer inserted into the center comes out with a moist crumb.
- Cool: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Don’t Overmix the Batter: Mix the wet and dry ingredients until just combined. Overmixing can make the muffins tough instead of light and fluffy.
- Cool the Melted Chocolate: Let the melted chocolate and butter cool slightly before adding them to the batter. This prevents the eggs from cooking when they’re mixed in.
- Use Room Temperature Ingredients: Ensure your eggs, buttermilk, and oil are at room temperature. This helps the batter mix smoothly for even baking.
- Check for Doneness Early: Start checking the muffins after 18 minutes by inserting a skewer. If it comes out with just a moist crumb, take them out. Overbaking can make them dry.
James Martin Chocolate Chip Muffins