Mary Berry’s Chocolate Chip Muffins


green and black's chocolate

She is undoubtably the current Queen of baking on TV in the UK as she hosts the hugely popular Great British Bake Off.
But Mary Berry has been a firm favourite in this household for at least 18 years since I bought a cookbook called Mary Berry’s Ultimate Cake Book back in 1994.
Some of the pages are stuck together with stray raisins and the book naturally falls open on our most favourite recipes.
One of which are these. Mary Berry’s Chocolate Chip Muffins. Eat them warm from the oven and oh my goodness . . . HOWEVER, if you do eat them warm from the oven be warned they will stick to the cases!

Mary Berry chocolate chip muffins

250g self raising flour
1 tsp baking powder
50g soft margarine or butter
75g caster sugar
175g plain or milk chocolate chips
2 medium eggs
1 tsp vanilla essence
250ml milk

1. Pre-heat the oven to 200C/Gas 6. lightly grease 12 deep muffin tins or put paper cake cases in the tins if preferred.

2. Mix the flour and baking powder in a large bowl and then add the margarine in chunks, rubbing it into the flour using your fingertips until it resembles fine breadcrumbs.

3. Stir in the sugar and the chocolate chips.

Green & Blacks chocoalte

If you don’t have chocolate chips (as I didn’t) you can use good quality cooking chocolate and chop into ‘chips’. I use Green & Blacks because I’m posh. Ahem.
And if you worry about your chips sinking to the bottom, keep half of them out of the mixture, and once they’re in the paper cases, sprinkle the rest on top.

4. In another bowl, mix together the eggs, vanilla essence and milk, then pour into the dry mixture and combine. DO NOT overmix. The mixture should have a lumpy consistency and be slightly runny.

5. Spoon it into evenly between the prepared tins or the paper cases.

6. Bake for 20-25 minutes or until well risen and firm to the touch.
Leave them to cool for a few minutes in the tray, then lift out and cool for a little longer on a wire rack.

7. Try to make them last more than 10 minutes.

Mary berry chocolate chip muffins recipe

NOTE: If you’re looking for cupcake cases here are a couple I have found to be really good:
Lakeland Muffin Cases – £2.57 for 100
Sainsbury Silver Foil Cupcake Cases – £1.50 for 45

And if you want to try another similar recipe to this, I can recommend Mary’s fellow judge on the Great British Bake Off’s version: Paul Hollywood’s Chocolate Chip Muffins. There’s a cheeky little surprise in the centre of each one!

Or how about lemon cupcakes with a lemon curd core?

Paul Hollywood chocolate chip muffins

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41 Responses to Mary Berry’s Chocolate Chip Muffins

  1. Dee says:

    I made these today as an after school treat for my 3 children. Ive had 2 already this is simply the best muffin recipe!!!!
    EVER 😀

  2. Natalie Spencer says:

    Does anyone think I could add orange zest to this without needing to substitute it for something?

  3. Clare says:

    Will be giving this receipe a go tomorrow. The last time I made muffins though, the choc chips sank to the bottom?! Any tips on how to prevent this?

    • Tara says:

      I've not really encountered this issue as I think the batter in this recipe is quite thick. As chocolate chips are quite a heavy addition to the batter you could try using smaller chips or even sprinkling them over the top of each case when filled with the batter instead of mixing it into the batter itself.
      Hope this helps x
      My recent post The Photo Gallery 147: Green

  4. Jane Kimer says:

    Just made these this morning forbthe first time for my Dad, not sure they will make it to his house, they are soo delicious
    The chips did not sink, I used Dr Oetker milk chips.

  5. Linda says:

    Why can't you put recipe amounts in english, ie. lbs and oz?

  6. TJB says:

    Made these today & they turned out really bad. Mixture all stuck to cases & did not rise as much as expected 🙁

    • Tara says:

      There are a couple of things which can cause this TJB. Overmixing can stop the batter rising as you've basically beaten all the air out of it. Also if your baking power is old it won't react properly. And if your oven isn't the right temperature your cakes won't rise properly also.
      My recent post The Photo Gallery: Week 151

  7. Regina says:

    Hello, what margarine should i use? Theres so many! E.g stork spread etc. should the vegetable fat be 70%? Please help!

    Also why is margarine used instead of butter?

    Many thanks!

  8. Amie Wilbor says:

    Just made these with white choc chips and orange essence instead of vanilla. If they taste as god as they smell, I’m in for a treat :3

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  10. Sian apperleŷ says:

    Lovely tasting muffin however all mine stuck to the cases so didn't come out properly and we found ourselves nibbling at the case to get all of the cake out. They weren't the cheap cases either, they were dr oetger.

    • Tara says:

      I know what you mean Sian. You could try using silicone muffin trays, or lightly spraying the inside of your cases with a light non-stick baking spray. Or, you can buy parchment baking cases, which release like a dream!

      Another trick you could try is remove the muffins from the tray as soon as they're out of the oven and onto a wire rack to cool – this stops the cases getting soggy from steam.
      My recent post The Photo Gallery: Week 172

  11. Cathy says:

    Can these be frozen?

  12. Maisie says:

    These cupcakes are simply scrumptious!!

  13. sue says:

    Have made these several times now they are scoffed down very quickly by my family…am so pleased that the choc chips dont sink something thats always annoyed me when making little cupcakes….will be trying out different variations quite fancy raspberries and white choc chips yum…thanks for the recipe

  14. Pingback: Paul Hollywood's Chocolate Chip Muffins. My way - Sticky FingersSticky Fingers

  15. Sandi Gorton says:

    My grandson wanted to make these today and we were disapointed as the chips all sank to the bottom and they stuck to the cases.

  16. Raye says:

    I made a batch of these for work late last night, followed the recipe in Mary Berry’s book to a T and the feedback has been “7/10 because of the chocolate” and “they’re doughy, not anywhere near as light as usual.” Normally anything I bake is gone in an hour, 3 are gone out of a double batch and I am feeling very disappointed. The batter was lumpy (as per instructions) I didn’t over mix, have a thermometer in my oven and all the ingredients were new. Anyone else had this experience? Think I will go back to the trusted old recipe next time.

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  18. Zina says:

    Thanks a lot for the recipe! Just made them as a Sunday afternoon treat and they turned out amazing. (My flatmate really liked them as well..) I used mini “Guggelhupf” forms (a German thing, I guess) and they look really cute.
    So thanks again! 🙂

  19. Sue says:

    What is the temperature in a fan oven?

    • Tara Cain says:

      Hi Sue. Obviously every oven is different so you would need to watch them carefully the first time you make them! I have a fan oven but it’s a bit old and rubbish so I keep it as the same temperature but reduce the cooking time to suit.
      Usually if you have a newish fan oven you should lower the temperature by 20 degrees, but again it totally depends on your oven.
      Hope this helps
      Tara Cain recently posted…The definition of patienceMy Profile

  20. Ceri Bosley says:

    I made these with my children today and they are so yummy, OK they stuck to the cases but who cares???

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  22. corah says:

    I love the muffins so much my favourite bit was the chocolate chips I love them xxx

  23. This is really great. It something very unique from others. Thanks for sharing this recipe.
    Supriya Kutty recently posted…Guest Post – Mexican Lasagna with Spinach, Mushroom, and Caramelized OnionMy Profile

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