Mary Berry Recipes

Mary Berry Double Chocolate Chip Muffins

Mary Berry Double Chocolate Chip Muffins

Mary Berry’s Double Chocolate Chip Muffins are made with plain flour, cocoa powder, golden caster sugar, soft light brown sugar, baking powder, fine salt, free-range eggs, buttermilk (or milk with lemon juice), vanilla extract, hot water, unsalted butter, and milk chocolate chips. This delicious Double Chocolate Chip Muffins recipe creates a tasty dessert that takes about 30 minutes to prepare and can serve up to 12 people.

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Ingredients Needed

  • 250g/9oz plain flour
  • 45g/1½oz cocoa powder
  • 125g/4½oz golden caster sugar
  • 65g/2¼oz soft light brown sugar (crumble any lumps)
  • 1½ tsp baking powder
  • ½ tsp fine salt
  • 2 free-range eggs
  • 150ml/5fl oz buttermilk (or 5fl oz/150ml milk plus 1 tbsp lemon juice)
  • 1 tsp vanilla extract
  • 175ml/6fl oz hot water
  • 110g/3¾oz unsalted butter melted (plus a little extra for greasing)
  • 125g/4½oz milk chocolate chips (or a mix of milk and white)

How To Make Double Chocolate Chip Muffins

  1. Preheat the Oven: Preheat your oven to 200°C/180°C Fan/Gas 6. Grease a 12-hole muffin tin and line it with paper cases.
  2. Mix Dry Ingredients: Sift the flour and cocoa powder into a large mixing bowl. Add the golden caster sugar, soft light brown sugar, baking powder, and salt. Mix well and make a well in the center.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk (or milk plus lemon juice), vanilla extract, and hot water. Pour this mixture into the well of dry ingredients.
  4. Mix and Fold: Quickly use a spatula to blend the wet and dry ingredients. Fold in the melted butter and most of the chocolate chips.
  5. Fill Muffin Cases: Divide the batter evenly among the paper cases, filling them about three-quarters full. Scatter the remaining chocolate chips on top.
  6. Bake: Bake for 18–20 minutes, or until the muffins are well risen and cooked through.
Mary Berry Double Chocolate Chip Muffins
Mary Berry Double Chocolate Chip Muffins

Recipe Tips

  • Sift Cocoa Powder and Flour: Always sift the cocoa powder and flour together to avoid lumps and ensure a smooth batter.
  • Do Not Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can make the muffins dense and tough.
  • Use Hot Water: Adding hot water helps to bloom the cocoa powder, intensifying the chocolate flavor. Make sure it’s hot but not boiling.
  • Fill Muffin Cases Properly: Fill the muffin cases about three-quarters full to allow space for rising. Overfilling can cause the muffins to overflow.
  • Check for Doneness: Test the muffins with a toothpick. If it comes out clean or with a few moist crumbs, they’re done. Avoid overbaking to keep them moist.
Mary Berry Double Chocolate Chip Muffins
Mary Berry Double Chocolate Chip Muffins

How To Store Leftovers?

Let the muffins cool to room temperature before transferring them to an airtight container. Store in the fridge for up to 5 days.

Nutrition Facts

Serving Size: 1 muffin (170g)

  • Calories: 670
  • Total Fat: 35g
  • Saturated Fat: 8g
  • Cholesterol: 120mg
  • Sodium: 400mg
  • Potassium: 307mg
  • Total Carbohydrate: 85g
  • Dietary Fiber: 3g
  • Sugars: 50g
  • Protein: 10g​

Try More Mary Berry Recipes:

Mary Berry Double Chocolate Chip Muffins
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Print Recipe

Mary Berry Double Chocolate Chip Muffins

Author: Mohamed Shili Cooking Method:Baking Cuisine:British Courses:Dessert Recipe Keys: D Double Chocolate Chip Muffins
Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time: minutesTotal time: 30 minutesServings:12 servingsCalories:670 kcal Best Season:Suitable throughout the year

Description

Mary Berry’s Double Chocolate Chip Muffins are made with plain flour, cocoa powder, golden caster sugar, soft light brown sugar, baking powder, fine salt, free-range eggs, buttermilk (or milk with lemon juice), vanilla extract, hot water, unsalted butter, and milk chocolate chips. This delicious Double Chocolate Chip Muffins recipe creates a tasty dessert that takes about 30 minutes to prepare and can serve up to 12 people.

Ingredients

Instructions

  1. Preheat the Oven: Preheat your oven to 200°C/180°C Fan/Gas 6. Grease a 12-hole muffin tin and line it with paper cases.
  2. Mix Dry Ingredients: Sift the flour and cocoa powder into a large mixing bowl. Add the golden caster sugar, soft light brown sugar, baking powder, and salt. Mix well and make a well in the center.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk (or milk plus lemon juice), vanilla extract, and hot water. Pour this mixture into the well of dry ingredients.
  4. Mix and Fold: Quickly use a spatula to blend the wet and dry ingredients. Fold in the melted butter and most of the chocolate chips.
  5. Fill Muffin Cases: Divide the batter evenly among the paper cases, filling them about three-quarters full. Scatter the remaining chocolate chips on top.
  6. Bake: Bake for 18–20 minutes, or until the muffins are well risen and cooked through.

Notes

  • Sift Cocoa Powder and Flour: Always sift the cocoa powder and flour together to avoid lumps and ensure a smooth batter.
  • Do Not Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can make the muffins dense and tough.
  • Use Hot Water: Adding hot water helps to bloom the cocoa powder, intensifying the chocolate flavor. Make sure it’s hot but not boiling.
  • Fill Muffin Cases Properly: Fill the muffin cases about three-quarters full to allow space for rising. Overfilling can cause the muffins to overflow.
  • Check for Doneness: Test the muffins with a toothpick. If it comes out clean or with a few moist crumbs, they’re done. Avoid overbaking to keep them moist.
Keywords:Mary Berry Double Chocolate Chip Muffins