The Mary Berry Double Chocolate Chip Muffins are a dream come true for chocolate lovers. These moist, rich muffins are packed with both cocoa and chocolate chips, giving you a burst of chocolate in every bite. Perfect for breakfast, a snack, or dessert, these muffins are easy to make and full of flavor, making them a family favorite.
What are Mary Berry Double Chocolate Chip Muffins?
Mary Berry’s Double Chocolate Chip Muffins are soft, fluffy muffins made with cocoa powder and loaded with chocolate chips. The combination of dark, rich chocolate and the light, moist crumb makes these muffins irresistible. These muffins are great for a special treat or to pack in lunchboxes.
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Why You Should Try This Recipe
- Rich Chocolate Flavor: Perfect for satisfying any chocolate cravings.
- Easy to Make: With simple ingredients, these muffins come together in no time.
- Great for Any Occasion: Whether it’s for breakfast, snack time, or dessert, these muffins are perfect.
- Moist and Fluffy: Despite being chocolatey, these muffins are light and tender.
- Kid-Friendly: The chocolate chips make these muffins a hit with kids and adults alike.
Ingredients Needed to Make Mary Berry Double Chocolate Chip Muffins
- Self-raising flour: 225g (8 oz), for a light and fluffy muffin base.
- Cocoa powder: 50g (1.75 oz), to give the muffins a rich chocolate flavor.
- Caster sugar: 175g (6 oz), for sweetness.
- Butter: 100g (3.5 oz), melted, to keep the muffins moist.
- Milk: 200ml (7 fl oz), to make the batter smooth.
- Eggs: 2 large, to bind the ingredients.
- Vanilla extract: 1 teaspoon, to enhance the chocolate flavor.
- Chocolate chips: 150g (5 oz), a mix of milk and dark chocolate chips for extra indulgence.
- Baking powder: 1 teaspoon, to help the muffins rise.
- Salt: A pinch, to balance the sweetness.
Equipment
- Muffin tin: A 12-hole muffin tin.
- Muffin cases: To line the muffin tin.
- Mixing bowl: For preparing the batter.
- Whisk or spatula: To mix the ingredients.
- Ice cream scoop (optional): This is for evenly distributing the batter.
Instructions to Make Berry Double Chocolate Chip Muffins
1. Preheat the Oven
Preheat your oven to 200°C (180°C fan)/400°F/gas mark 6. Line a 12-hole muffin tin with muffin cases.
2. Mix the Dry Ingredients
In a large mixing bowl, sift together the self-raising flour, cocoa powder, baking powder, and a pinch of salt. Stir in the caster sugar.
3. Combine the Wet Ingredients
In another bowl, whisk together the melted butter, milk, eggs, and vanilla extract until well combined.
4. Mix the Batter
Pour the wet ingredients into the dry ingredients and gently stir them until combined. Be careful not to overmix, as this can make the muffins dense.
5. Fold in the Chocolate Chips
Gently fold the chocolate chips into the batter, ensuring they are evenly distributed.
6. Fill the Muffin Cases
Use a spoon or ice cream scoop to divide the batter evenly among the muffin cases, filling each about two-thirds full.
7. Bake the Muffins
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are well risen and a skewer inserted into the center comes out clean.
8. Cool and Serve
Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.
What Goes Well With Mary Berry Double Chocolate Chip Muffins
- A glass of milk: The richness of the muffins pairs perfectly with a cold glass of milk.
- Whipped cream: For an indulgent touch, add a dollop of whipped cream.
- Fresh berries: The tartness of raspberries or strawberries balances the sweetness of the muffins.
- Coffee: Enjoy these muffins with a cup of coffee for a delicious snack.
Expert Tips for Making the Best Mary Berry Double Chocolate Chip Muffins
- Use high-quality cocoa: For the richest flavor, use good-quality cocoa powder.
- Don’t overmix: Overmixing the batter can result in dense muffins, so stir gently until just combined.
- Add extra chocolate chips on top: Sprinkle a few extra chocolate chips on top of each muffin before baking for an even more chocolatey bite.
- Test for doneness: Insert a skewer into the center of a muffin—if it comes out clean, the muffins are ready.
Easy Variations of Mary Berry Double Chocolate Chip Muffins
- White chocolate chips: Replace some of the chocolate chips with white chocolate for a contrast in flavor.
- Nutty muffins: Add chopped hazelnuts or walnuts for a bit of crunch.
- Orange chocolate muffins: Add the zest of one orange for a citrus twist.
- Salted caramel: Drizzle a bit of salted caramel over the muffins for a decadent treat.
Best Practices to Store Mary Berry Double Chocolate Chip Muffins
- Room temperature: Store the muffins in an airtight container at room temperature for up to 3 days.
- Freezing: The muffins freeze well. Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.
Best Practices to Reheat Mary Berry Double Chocolate Chip Muffins
- Microwave: Reheat individual muffins in the microwave for 10-15 seconds to keep them warm.
- Oven: Place the muffins in an oven preheated to 180°C (350°F) for 5 minutes to warm them up.
How Can I Make Mary Berry Double Chocolate Chip Muffins Healthier?
- Use whole wheat flour: Swap half of the self-raising flour with whole wheat flour for added fiber.
- Reduce sugar: Cut back on the caster sugar or replace it with a natural sweetener like honey or maple syrup.
- Add oats: Stir in a handful of oats for extra fiber and texture.
- Use dark chocolate chips: Opt for dark chocolate chips with a higher cocoa content for a less sweet, more nutritious option.
Nutrition Value (per muffin)
- Calories: 300 kcal
- Protein: 5g
- Fat: 15g
- Carbohydrates: 40g
- Sugar: 25g
- Fiber: 3g
FAQs
Can I freeze Mary Berry double chocolate chip muffins?
Yes, you can freeze double chocolate chip muffins. Once they are completely cool, wrap them individually in cling film or place them in an airtight container. They can be frozen for up to 3 months. Thaw at room temperature or warm in the microwave before serving.
How do I prevent my chocolate chip muffins from being dense?
To prevent dense muffins, make sure not to overmix the batter. Stir the ingredients gently just until combined. Overmixing activates the gluten in the flour, which can lead to a dense texture.
Can I use dark chocolate instead of milk chocolate in this recipe?
Yes, you can substitute milk chocolate chips with dark chocolate chips. This will result in a less sweet, richer muffin, and you can also mix both for a balanced flavor.
How long do double chocolate chip muffins stay fresh?
Double chocolate chip muffins stay fresh for up to 3 days when stored at room temperature in an airtight container. To keep them fresher longer, you can refrigerate them for up to 5 days.
Final Words
The Mary Berry Double Chocolate Chip Muffins are a chocolate lover’s dream, combining rich cocoa flavor with melty chocolate chips in a soft, moist muffin.
More By British Baking Recipes
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Mary Berry Double Chocolate Chip Muffins
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 1
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Double Chocolate Chip Muffins are soft, fluffy muffins made with cocoa powder and loaded with chocolate chips. The combination of dark, rich chocolate and the light, moist crumb makes these muffins irresistible. These muffins are great for a special treat or to pack in lunchboxes.
Ingredients
- Self-raising flour: 225g (8 oz), for a light and fluffy muffin base.
- Cocoa powder: 50g (1.75 oz), to give the muffins a rich chocolate flavor.
- Caster sugar: 175g (6 oz), for sweetness.
- Butter: 100g (3.5 oz), melted, to keep the muffins moist.
- Milk: 200ml (7 fl oz), to make the batter smooth.
- Eggs: 2 large, to bind the ingredients.
- Vanilla extract: 1 teaspoon, to enhance the chocolate flavor.
- Chocolate chips: 150g (5 oz), a mix of milk and dark chocolate chips for extra indulgence.
- Baking powder: 1 teaspoon, to help the muffins rise.
- Salt: A pinch, to balance the sweetness.
Instructions
1. Preheat the Oven
Preheat your oven to 200°C (180°C fan)/400°F/gas mark 6. Line a 12-hole muffin tin with muffin cases.
2. Mix the Dry Ingredients
In a large mixing bowl, sift together the self-raising flour, cocoa powder, baking powder, and a pinch of salt. Stir in the caster sugar.
3. Combine the Wet Ingredients
In another bowl, whisk together the melted butter, milk, eggs, and vanilla extract until well combined.
4. Mix the Batter
Pour the wet ingredients into the dry ingredients and gently stir them together until just combined. Be careful not to overmix, as this can make the muffins dense.
5. Fold in the Chocolate Chips
Gently fold the chocolate chips into the batter, ensuring they are evenly distributed.
6. Fill the Muffin Cases
Use a spoon or ice cream scoop to divide the batter evenly among the muffin cases, filling each about two-thirds full.
7. Bake the Muffins
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are well risen and a skewer inserted into the center comes out clean.
8. Cool and Serve
Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.
