Chocolate has always been my weakness. From the simplest chocolate bar to rich, gooey cakes, I’m someone who believes there’s never a bad time for a chocolate fix. That’s exactly why Mary Berry’s Double Chocolate Chip Muffins became such a favorite in my kitchen. I stumbled upon this recipe during a particularly stressful week, and baking these muffins turned out to be both therapeutic and deliciously rewarding.
The first time I made them, the aroma that filled my kitchen had me standing impatiently by the oven. When I finally pulled them out and took that first bite, I knew I had found something special. These muffins are incredibly rich without being overly sweet, and the double chocolate element really does make them extra indulgent. They’ve got the perfect balance of moist crumb and gooey pockets of melted chocolate chips.
What I love most is how versatile they are. I’ve made them for brunches, packed them into lunchboxes, served them at tea time, and even handed them out as little edible gifts. They’re always a hit, and people are often surprised they’re homemade.
Over time, I’ve played around with small tweaks using dark chocolate chips instead of milk, adding a pinch of cinnamon for warmth, or even a splash of espresso for depth but Mary’s original recipe remains the foundation. It’s reliable, quick to put together, and satisfies every time.
If you’re a chocolate lover like I am, I genuinely think these muffins will win you over in one bite. Let me walk you through how I make them, step by step, along with some personal tips and a few fun variations you might enjoy trying too.
What is Mary Berry Double Chocolate Chip Muffins
Mary Berry’s Double Chocolate Chip Muffins are moist, rich chocolate muffins made with cocoa powder and generous amounts of chocolate chips. They rise beautifully, have a soft crumb, and are perfect for satisfying chocolate cravings.
Why you should try this recipe
Because they’re easy to make, incredibly chocolatey, and always a crowd-pleaser. Whether for breakfast, snack time, or dessert, these muffins deliver bakery-quality flavor with minimal effort at home.
Ingredients needed to make Mary Berry Double Chocolate Chip Muffins
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200g self-raising flour
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50g cocoa powder
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1 tsp baking powder
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150g caster sugar
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2 large eggs
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100ml sunflower oil
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150ml milk
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1 tsp vanilla extract
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100g chocolate chips (milk, dark, or mixed)
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Optional: 50g extra chips for topping
Instruction to make Mary Berry Double Chocolate Chip Muffins
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Preheat your oven to 180°C (350°F). Line a 12-hole muffin tin with paper cases.
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In a large bowl, sift together the flour, cocoa powder, and baking powder. Stir in the sugar.
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In a separate bowl, whisk together the eggs, milk, oil, and vanilla extract.
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Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix.
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Fold in the chocolate chips.
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Divide the batter evenly among the muffin cases, filling them about two-thirds full. Top with extra chips if desired.
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Bake for 18 to 20 minutes or until the tops are springy and a skewer inserted comes out with just a few moist crumbs.
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Let them cool in the tin for 5 minutes before transferring to a wire rack.
Mary Berry Double Chocolate Chip Muffins
Equipment
- Oven
Ingredients
- 200 g self-raising flour
- 50 g cocoa powder
- 1 tsp baking powder
- 150 g caster sugar
- 2 large eggs
- 100 ml sunflower oil
- 150 ml milk
- 1 tsp vanilla extract
- 100 g chocolate chips milk, dark, or mixed
- Optional: 50g extra chips for topping
Instructions
- Preheat your oven to 180°C (350°F). Line a 12-hole muffin tin with paper cases.
- In a large bowl, sift together the flour, cocoa powder, and baking powder. Stir in the sugar.
- In a separate bowl, whisk together the eggs, milk, oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix.
- Fold in the chocolate chips.
- Divide the batter evenly among the muffin cases, filling them about two-thirds full. Top with extra chips if desired.
- Bake for 18 to 20 minutes or until the tops are springy and a skewer inserted comes out with just a few moist crumbs.
- Let them cool in the tin for 5 minutes before transferring to a wire rack.
Notes
- Do not overmix the batter or the muffins may become tough.
- Use good quality cocoa powder for the richest flavor.
- Reserve a few chocolate chips to sprinkle on top before baking for visual appeal.
- Let the muffins cool slightly before eating so the chocolate chips are melty but not scorching hot.
Nutritional value
Per muffin (based on 12 muffins):- Calories: ~240
- Fat: 11g
- Carbohydrates: 32g
- Sugar: 18g
- Protein: 4g
- Fiber: 2g
What goes well with Mary Berry Double Chocolate Chip Muffins
I love pairing these muffins with a cold glass of milk or a hot cup of coffee. They’re also excellent with a dollop of whipped cream, vanilla ice cream, or a drizzle of chocolate sauce for an extra treat.
My tips to make the best Mary Berry Double Chocolate Chip Muffins
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Do not overmix the batter or the muffins may become tough.
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Use good quality cocoa powder for the richest flavor.
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Reserve a few chocolate chips to sprinkle on top before baking for visual appeal.
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Let the muffins cool slightly before eating so the chocolate chips are melty but not scorching hot.
Easy variations of Mary Berry Double Chocolate Chip Muffins
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Add a tablespoon of instant coffee to the batter to deepen the chocolate flavor.
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Stir in chopped nuts like walnuts or pecans for crunch.
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Swap half the milk for buttermilk for extra tenderness.
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Add a pinch of sea salt on top before baking for a sweet-salty combo.
Best way to store Mary Berry Double Chocolate Chip Muffins
Store muffins in an airtight container at room temperature for up to 3 days. To keep them extra moist, place a paper towel in the container to absorb excess moisture. They can also be frozen for up to 2 months. Thaw at room temperature or warm briefly in the microwave.
Nutritional value
Per muffin (based on 12 muffins):
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Calories: ~240
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Fat: 11g
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Carbohydrates: 32g
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Sugar: 18g
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Protein: 4g
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Fiber: 2g
FAQs
Can I use plain flour instead of self-raising?
Yes, just add 1 teaspoon of baking powder for every 100g of plain flour.
Can I make these eggless?
You can try substituting each egg with 1 tablespoon of flaxseed mixed with 3 tablespoons of water.
Can I use other types of chocolate?
Absolutely. Try white chocolate, dark chocolate, or even caramel chips.
How do I know they’re done?
Check that the tops spring back lightly when pressed and a skewer comes out clean or with just a few crumbs.
Conclusion
Every time I bake a batch of Mary Berry’s Double Chocolate Chip Muffins, the smell alone lifts my mood. There’s just something about the rich scent of cocoa and warm chocolate that feels instantly comforting. These muffins are the kind of treat that make you want to sit down, slow down, and savor.
I often bake them on weekends when I want something sweet but not overly fussy. They come together so quickly that they feel almost effortless. And when I pull them from the oven, with their puffed-up tops and melted chocolate peeking through, I feel a little rush of satisfaction every single time.
I’ve taken them to family gatherings, packed them for road trips, and even wrapped them up for friends with a little handwritten tag. They’re versatile enough to dress up with toppings or keep plain for a simple indulgence. Either way, they never last long on the counter.
One of the things I love most about this recipe is how forgiving it is. Even if I’m out of one type of chocolate or feel like adding something extra like nuts or berries, the muffins always turn out great. They’re soft, rich, and the perfect level of sweet without being too heavy.
If you’ve been craving something chocolatey or want a baking project that’s both easy and impressive, I really think you’ll love these. They’re the kind of muffins that make people say, “Wow, did you really make these?” And yes, yes I did thanks to Mary Berry’s trusty recipe and a bit of chocolate magic. Give them a try. I’m pretty sure they’ll become a favorite in your home too.
