Lucy M. These Mary Berry chocolate chip muffins are soft, fluffy, and packed with sweet chocolate chips, making them a perfect treat for any time of the day.
I always turn to Mary Berry when I need a reliable, simple recipe that delivers great results, and these chocolate chip muffins are no exception! I’ve made these muffins countless times, and every time, they come out delicious. The texture is just right—soft and light—and the chocolate chips melt perfectly in every bite. Let me show you how I make these tasty treats.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 tsp vanilla extract
- ¼ cup (55g) salted butter, softened
- 6 tablespoons (75g) sugar
- 1 cup (175g) dark chocolate chips
- 4 teaspoons baking powder
- 1 cup + 1 tablespoon (250ml) milk
- 2 extra-large eggs
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper cases, or grease the tin with a little butter if you prefer.
- Cream the butter and sugar together in a large bowl until the mixture is smooth and fluffy. You can use an electric mixer or just a whisk, but mix well!
- In another bowl, whisk the eggs and vanilla extract until combined, then add them to the butter mixture. Stir well until smooth.
- Sift the flour, baking powder, and salt together in a separate bowl. Gradually add the dry ingredients to the wet ingredients while mixing. Stir until everything is just combined, but be careful not to overmix.
- Pour in the milk and mix again until the batter is smooth. It should be a little thick, but not too stiff.
- Fold in the chocolate chips gently, making sure they’re evenly distributed throughout the batter.
- Spoon the batter into the muffin cases, filling each one about ¾ full. This will allow the muffins to rise nicely.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. They should be golden brown on top and spring back when lightly pressed.
- Once they’re done, let them cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Mary Berry Chocolate Chip Muffins
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper cases, or grease the tin with a little butter if you prefer.
- Cream the butter and sugar together in a large bowl until the mixture is smooth and fluffy. You can use an electric mixer or just a whisk, but mix well!
- In another bowl, whisk the eggs and vanilla extract until combined, then add them to the butter mixture. Stir well until smooth.
- Sift the flour, baking powder, and salt together in a separate bowl. Gradually add the dry ingredients to the wet ingredients while mixing. Stir until everything is just combined, but be careful not to overmix.
- Pour in the milk and mix again until the batter is smooth. It should be a little thick, but not too stiff.
- Fold in the chocolate chips gently, making sure they’re evenly distributed throughout the batter.
- Spoon the batter into the muffin cases, filling each one about ¾ full. This will allow the muffins to rise nicely.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. They should be golden brown on top and spring back when lightly pressed.
- Once they’re done, let them cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Notes
How to Store Mary Berry Chocolate Chip Muffins
To keep your Mary Berry chocolate chip muffins fresh:- Cool completely: Let the muffins cool down completely before storing them to prevent moisture buildup.
- Airtight container: Place the muffins in an airtight container to keep them soft and fresh. If you’re stacking them, make sure there’s parchment paper between the layers to avoid them sticking together.
- Room temperature: Store them at room temperature for up to 3 days.
- Freezing: If you want to keep them longer, freeze the muffins. Wrap them individually in plastic wrap or place them in a freezer-safe bag. They can be stored for up to 3 months. To enjoy, just thaw them at room temperature or pop them in the microwave for a few seconds to warm them up.
How to Store Mary Berry Chocolate Chip Muffins
To keep your Mary Berry chocolate chip muffins fresh:
- Cool completely: Let the muffins cool down completely before storing them to prevent moisture buildup.
- Airtight container: Place the muffins in an airtight container to keep them soft and fresh. If you’re stacking them, make sure there’s parchment paper between the layers to avoid them sticking together.
- Room temperature: Store them at room temperature for up to 3 days.
- Freezing: If you want to keep them longer, freeze the muffins. Wrap them individually in plastic wrap or place them in a freezer-safe bag. They can be stored for up to 3 months. To enjoy, just thaw them at room temperature or pop them in the microwave for a few seconds to warm them up.
Following these steps will help you keep your muffins fresh for longer!
If you’re looking for more baking inspiration, check out our Madeleine Recipe.
Nutritional Value (Per Serving)
- Calories: 220 kcal
- Carbs: 30g
- Protein: 4g
- Fat: 10g
- Fiber: 2g
- Sugar: 15g
Conclusion
These Mary Berry chocolate chip muffins are an absolute favorite in my house. They come out light, fluffy, and full of delicious chocolate goodness. Plus, they’re so easy to make that you don’t need to be an expert baker to nail them every time. Whether you’re making them for breakfast, an afternoon snack, or a special treat, these muffins are sure to impress. Enjoy them fresh out of the oven or keep them for a few days—if they last that long!
