Mary Berry Chocolate Chip American Muffins

If there’s one bake I always fall back on when I need something comforting and crowd-pleasing, it’s these chocolate chip muffins. I first made them for a coffee morning, slightly underbaked, and to my surprise… people loved the gooey middles. (Unintentional, but we’ll pretend it was deliberate.)

Since then, I’ve perfected them to rise high, stay moist, and strike that magical balance between sweet cake and melt-in-your-mouth chocolate. These are what I call “proper bakery muffins”—big tops, soft centres, and studded with dark chocolate chunks in every bite. Let me show you the tweaks that really made the difference.

Why This One Works So Well

Most muffin recipes will tell you “don’t overmix,” but here’s the real trick: mixing the dry ingredients really well before adding the wet. It gives you even rise and no salty or floury pockets. Then once the wet goes in, it’s just a few stirs—lumpy is fine. Lumpy is good.

The other secret? A hot blast at the beginning (200°C) gives you that domed top, then turning the oven down keeps the crumb soft. Also, I use dark chocolate chips—not milk—because the balance against the lightly sweet sponge is just right.

INGREDIENTS + WHY THEY MATTER

• All-purpose flour (250g) – The structure. Don’t pack it in or you’ll get dry muffins. I spoon and level or use scales.
• Baking powder (4 tsp) – Yes, that’s quite a bit, but it’s the reason you get those bakery-style peaks.
• Salt (½ tsp) – Brings out the chocolate flavour.
• Salted butter (55g) – Adds flavour and richness. You want it soft but not melted.
• Sugar (75g) – Just enough to sweeten the batter without overpowering the chocolate.
• Dark chocolate chips (175g) – I like 70% cocoa chips or chopped dark chocolate for melty pools.
• Eggs (2 large) – Room temp so they mix smoothly.
• Vanilla extract (1 tsp) – Rounds out the flavour. Don’t skip it.
• Milk (250ml) – Whole milk makes the crumb tender. Semi-skimmed works but gives less richness.

Making It Yours (Without Ruining It)

• No butter? You can use neutral oil (like sunflower or vegetable). I’ve tested it—muffins come out softer, but a bit less flavourful.
• Dairy-free? Swap the milk for oat milk and the butter for vegan block butter or oil. Still soft and lovely.
• Mix-ins – Try adding 75g chopped walnuts or hazelnuts, or even a swirl of peanut butter. Just fold gently at the end.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Flat tops	Oven wasn’t hot enough	Start baking at 200°C, then reduce temp
Tough muffins	Overmixed batter	Mix until just combined, lumps are fine
Dry texture	Too much flour	Weigh your ingredients or spoon + level flour
Soggy bottoms	Muffin tin was overfilled	Don’t overfill—and bake on middle rack

HOW TO MAKE MARY BERRY’S CHOCOLATE CHIP AMERICAN MUFFINS

1. Preheat the Oven – Set to 200°C (fan 180°C). Line a 12-hole muffin tin with paper cases.
2. Dry Ingredients – In a large bowl, mix flour, baking powder, and salt. Rub in the soft butter until the texture is like breadcrumbs. Stir in sugar and chocolate chips.
3. Wet Ingredients – In a jug or smaller bowl, whisk together the eggs, vanilla, and milk.
4. Mix Together – Pour wet into dry. Use a wooden spoon or spatula to fold gently. Stop as soon as it’s just mixed—lumpy is good.
5. Fill Cases – Divide the batter evenly between the cases, filling each almost to the top.
6. Bake – Bake for 20–25 minutes. They’re done when golden and firm on top, or a toothpick comes out with just a crumb or two.
7. Cool – Let cool in the tin for 5–10 minutes, then transfer to a wire rack.

TIPS FROM MY KITCHEN

• I set a timer for 6 minutes to check doming. If it’s working, don’t open the oven until 20 minutes!
• Want extra crunch on top? Sprinkle a bit of demerara sugar before baking.
• If your chips sink, toss them in a bit of flour before folding them into the batter.

STORAGE + SERVING

• Room Temp – Best on the day, but good for 2 days in an airtight tin.
• Fridge – Fine for 4–5 days, but they’ll firm up—microwave for 15 secs to refresh.
• Freezer – Wrap individually and freeze up to 3 months. Thaw at room temp or microwave to warm.

FREQUENTLY ASKED QUESTIONS

Q: Can I use milk chocolate chips instead of dark?
A: You can! But I’d cut the sugar by a tablespoon or so, as milk chocolate is sweeter.

Q: My muffins are pale—what happened?
A: Likely the oven wasn’t hot enough at the start. A hot blast (200°C) gets that lovely golden colour.

Q: Can I double the batch?
A: Yes, but mix each batch separately—overmixing large quantities can lead to dense muffins.

Q: Why does my muffin batter look lumpy?
A: That’s exactly what you want. If it’s smooth, you’ve probably overmixed and the texture may suffer.

Try More Recipes:

• Mary Berry English Muffins
• Mary Berry Double Chocolate Chip Muffins
• Mary Berry Blueberry Muffin Recipe