Some bakes whisper, others shout. These muffins? They sing. I made a batch on a grey Tuesday — you know the kind, when you need something warm and sweet to slap the sad weather out of your kitchen. And as soon as the smell of cocoa and vanilla crept out of the oven, I knew I’d found a keeper.
They’re rich, fudgy, and absolutely stuffed with chocolate. Not a hint of restraint here. I once handed one of these to a friend and she said, “It tastes like chocolate cake dressed up as a muffin.” Exactly. These are the treat-you-deserve kind of muffins. Don’t fight it.
Why You’ll Love It
- They’re wildly chocolatey — both in the batter and in the chips.
- No fancy mixer or complicated methods. Just bowls, spoons, and joy.
- You can make the batter in under 10 minutes — seriously.
- Kids and adults go absolutely mad for them.
- They freeze well (but honestly, they rarely make it that far).
- They make your house smell like a bakery. And who doesn’t want that?
Ingredients
- 1¾ cups plain flour
- 7 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla sugar (or extract)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1½ cups white chocolate chips, divided
- ¾ cup salted butter, room temp (or unsalted with a pinch of salt)
- ⅔ cup caster sugar
- 2 large eggs
- ⅔ cup milk
How to Make It
Preheat and prep:
Set your oven to 200°C (400°F) and line your muffin tin with paper cases. Yes, use the pretty ones — you’re worth it.
Mix the dry bits:
In a bowl, whisk together the flour, cocoa powder, vanilla sugar, baking powder, and salt. Toss in about a third of the chocolate chips so they don’t all sink to the bottom later.
Cream the butter and sugar:
Use a wooden spoon or hand mixer to cream the butter and sugar together until it looks pale and fluffy. This takes a minute or two — elbow grease is part of the fun.
Add the eggs:
Crack in the eggs, one at a time, beating well after each. Don’t worry if it looks a bit weird or curdled. It’ll sort itself out when the dry stuff goes in.
Combine it all:
Add the dry mix to the wet bowl in stages, alternating with the milk. Stir gently with a spoon — just until it’s combined. No need to overwork it. Think thick and glossy, like chocolate mousse that got ambitions.
Fill the muffin cases:
Scoop the batter into your cases — they should be about ¾ full. Sprinkle the rest of the chocolate chips on top. More is more.
Bake to perfection:
Pop them in the oven and bake for about 15 minutes. You’ll know they’re done when a toothpick comes out with just a few sticky crumbs. Try not to overbake — fudgy is better than dry.
Let them rest… briefly:
Cool them in the tin for 5 minutes, then transfer to a wire rack. Or just eat one warm. I won’t judge.
Common Mistakes and How to Dodge Them
Why are my muffins dry?
Probably overbaked or overmixed. Go gentle on the stirring, and check your oven at 13–14 minutes just to be safe.
My chocolate chips sank to the bottom!
Tossing them in the flour first helps keep them suspended in the batter.
They stuck to the cases — what gives?
Try greasing the paper cups lightly or use parchment muffin liners. Some cheaper paper ones can be clingy.
Why are they so dense?
That’s often from cold butter or too much mixing. Let your ingredients come to room temp, and keep the stirring to a minimum once flour goes in.
Storage and Reheating
- Fridge: Store in an airtight container for 3–4 days, though they’re best fresh.
- Freezer: Freeze in ziplock bags for up to 3 months. Reheat straight from frozen.
- Oven: Warm them in a 160°C oven for 5–8 minutes.
- Microwave: Zap one for 20–30 seconds if you’re desperate (we’ve all been there).
Frequently Asked Questions
Can I use dark chocolate chips instead?
Absolutely — go half and half for extra depth.
Can I make these without eggs?
You can try using mashed banana or a flax egg, but they’ll come out a bit more dense and cakey.
Do they taste good cold?
Yep! But warm is where the magic happens — those melty chips? Dreamy.
Can I make them gluten-free?
Use a 1:1 gluten-free flour blend and make sure your baking powder is gluten-free too.
Nutrition Facts (Per Muffin):
- Calories: 388 kcal
- Fat: 19g
- Carbs: 53g
- Sugar: 25g
- Protein: 7g
- Sodium: 218mg
Mary Berry Double Chocolate Chip Muffins
Description
Rich, moist, and packed with chocolate, these Mary Berry-inspired muffins are the ultimate indulgent bake.
Ingredients
Instructions
- Preheat oven to 200°C (400°F). Line muffin tray with cases.
- Mix flour, cocoa, vanilla sugar, baking powder, salt, and ⅓ of the chocolate chips.
- Cream butter and sugar until light. Beat in eggs one at a time.
- Stir in dry ingredients and milk in turns. Don’t overmix.
- Fill muffin cases, top with remaining chips.
- Bake for 15 minutes until just set.
- Cool slightly before enjoying.
Notes
- Use room temp butter for best texture.
- Don’t overmix once flour goes in.
- Toss chips in flour to stop them sinking.
- Muffins are best warm, but still lovely the next day.