Mary Berry Chocolate Orange Muffins

I’ve got a soft spot for anything that tastes like a Terry’s Chocolate Orange — which is probably why these muffins happen far too often in my kitchen. They’re the kind of bake that makes you feel wildly accomplished with very little effort. If you’ve got an orange, some cocoa, and about half an hour, you’re off to the races.

I made these on a rainy Sunday when the power had been out for a few hours — as soon as it came back, I switched on the oven, grabbed what I had, and these warm little beauties were cooling on the rack by tea time. They’re moist, fluffy, a little indulgent, but not so rich that you can’t justify having one at breakfast. Or with a second cup of coffee. Or just… because.

Not to be dramatic, but they’re kind of magical. Especially when they’re still slightly warm and the orange scent is floating through the kitchen like you live in a chocolate factory.

Why You’ll Love It

• Full-on flavour — chocolate + orange is a classic for a reason.
• No mixer required — just a bowl and a spoon, really.
• Great for lunchboxes, bake sales, or hoarding for yourself.
• Freezer-friendly, so you can pretend you always have baked goods on hand.
• Tweakable — add choc chips, chopped nuts, or even swap in blood oranges when they’re in season.
• Your kitchen will smell amazing. End of.

Ingredients

• 2 oranges – zest and juice
• 250 ml orange juice (you might not need all of it)
• 1 egg – beaten
• 90 ml vegetable oil
• 250 g plain flour
• 2 tsp baking powder
• ½ tsp salt
• ½ tsp bicarbonate of soda
• 5 tbsp unsweetened cocoa powder
• 100 g sugar

How to Make It

Prep the oven and cases:

Set the oven to 190°C (375°F/gas 5). Line a muffin tray with paper cases. Muffin cases are a bit taller than cupcake ones, so if you’re using smaller cases, you’ll likely end up with a few extra cakes (never a bad thing).

Zest and juice your oranges:

Grate the zest straight into a jug. Squeeze in the juice too. Top it up with more juice (or water or even milk) until you’ve got 250 ml of liquid total. Then stir in your beaten egg and the oil.

Dry stuff gets its own bowl:

Sift the flour, baking powder, salt, bicarb, and cocoa into a big bowl. Stir in the sugar. Admire the chocolatey mountain.

Wet meets dry:

Pour the orange mixture into the dry ingredients. Fold gently with a spatula or wooden spoon. Stop as soon as the flour is mostly incorporated — lumps are fine! Overmixing is the enemy.

Fill ‘em up:

Spoon the batter into the cases, about ¾ full. Don’t overthink it. I use an old ice cream scoop — works like a charm.

Bake and smell the joy:

Bake for 20–25 minutes until the tops spring back and a skewer poked in the middle comes out clean-ish (a few moist crumbs are okay). Let them cool in the tin for a few minutes, then move to a rack.

Try not to eat three immediately:

They smell fantastic, I know. But let them cool a bit before tucking in — the flavour deepens as they rest.

Common Mistakes and How to Dodge Them

My muffins are dry. What happened?
You probably overbaked them. Ovens vary — start checking at 20 minutes. And make sure you don’t skimp on the liquid.

They’re dense instead of fluffy. Why?
Classic overmixing. You want to fold gently — don’t try to make the batter smooth. Lumps = tender muffins.

Too orangey?
What even is “too orangey”? Kidding — if it’s a bit sharp, reduce the zest next time. That’s where the punch comes from.

Paper cases stuck to the muffin?
This happens sometimes if they’re too fresh (yes, really). Give them a couple of hours — the wrappers usually peel away cleanly once they cool.

Storage and Reheating

Room temp:
Store in an airtight tin or container for up to 3 days. A bit of kitchen paper underneath helps keep the bottoms from going soggy.

Freezer:
Wrap each one in clingfilm and stash in a ziplock bag. Keeps for about 3 months. Defrost at room temp or give it a quick microwave zap.

Reheating:

• Microwave: 10–15 seconds for that just-baked warmth.
• Oven: 160°C for about 5 minutes if you’re reheating a bunch.

Frequently Asked Questions

Can I make these dairy-free?
Yep! The recipe’s already dairy-free unless you add milk. Stick with orange juice or water and you’re good to go.

Can I use chocolate chips?
Absolutely. Stir in a handful right before baking. Dark chocolate works beautifully here.

Can I swap the oranges for lemons?
You can, but it’ll be a very different muffin — more sharp, less cosy. Still good, just zingier.

Do I need muffin cases?
They help with clean-up and sticking, but if you grease the tin really well, you can go without in a pinch.

Nutrition Facts (Per Serving):

Calories: 203
Fat: 8g
Carbs: 30g
Protein: 3g
Sugar: 12g
Sodium: 156mg

Try More Mary Berry  Recipes:

• Mary Berry Vegan Cupcakes
• Mary Berry White Chocolate Muffins
• Mary Berry Marshmallow Icing