Mary Berry Double Chocolate Chip Muffins

I made these double chocolate muffins on a grey Tuesday when I needed a pick-me-up—and by the end of the day, I’d eaten three (don’t judge me). They’re rich, indulgent, and just the right amount of fudgy without crossing into cupcake territory.

My first batch was a total flop—I overmixed the batter and ended up with dense, rubbery domes that looked like hockey pucks. But once I cracked the high-temp-then-lower-temp trick and got my folding technique down, they turned out just like those sky-high ones you eye up at the bakery window. The smell alone is worth it. Let me show you how to get it right.

The Secret Behind This Bake

Here’s what makes this muffin recipe stand out: starting at a high oven temp creates a burst of heat that lifts the batter fast, giving you that gorgeous domed top. Then, reducing the heat lets the inside bake through without drying out.

The sour cream and oil combo is another game-changer. Butter adds flavour, sure—but oil keeps them moister for longer. And that hit of espresso? Optional, but it does deepen the chocolate flavour in a way you’ll notice if you’re a dark chocolate lover.

INGREDIENTS + WHY THEY MATTER

• Dutch-Process Cocoa (½ cup) – Smoother and darker than regular cocoa. It gives these muffins that deep, rich colour and flavour.
• Brown Sugar (½ cup) – Adds moisture and a hint of caramel. I ran out once and swapped it for all white sugar—definitely not as good.
• Vegetable Oil (½ cup) – Makes the crumb tender and keeps the muffins soft for days.
• Sour Cream (¾ cup) – Full-fat, always. Adds richness and acidity to balance the sweetness.
• Whole Milk (½ cup) – Keeps the batter silky and light.
• Chocolate Chips (1½ cups total) – I use a mix of dark and milk. Fold in most, but save some for the tops—they give that café-style finish.

Making It Yours (Without Ruining It)

• Add Nuts – Chopped walnuts or pecans work well. Add ½ cup to the batter.
• Make it Triple Chocolate – Add a white chocolate swirl or drizzle melted chocolate on top once cooled.
• Gluten-Free? – I’ve tested these with a 1:1 gluten-free flour blend (with xanthan gum) and they still rose beautifully.
• No Sour Cream? – Use full-fat Greek yoghurt. I’ve done it—still moist, just slightly tangier.

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

What Went Wrong	Why It Happens	How to Fix It
Muffins turned out flat	Didn’t start with high heat	Start at 220°C, then reduce after 6 mins
Dense, chewy texture	Overmixed the batter	Fold gently—stop when just combined
Chips all sank to the bottom	Batter too thin or too warm	Chill batter for 15 mins before baking
Muffins stuck to the tin	Skipped the paper liners	Use liners or grease really well

HOW TO MAKE MARY BERRY’S DOUBLE CHOCOLATE CHIP MUFFINS

1. Prep the Oven – Preheat to 220°C (200°C fan). Line a 12-hole muffin tin with paper cases.
2. Mix Dry Ingredients – In a large bowl, sift flour and cocoa powder. Whisk in baking powder, bicarb, salt, and espresso powder (if using).
3. Mix Wet Ingredients – In another bowl, whisk eggs with brown + white sugar. Stir in vanilla and oil. Add sour cream and milk; whisk until smooth.
4. Combine Gently – Pour wet into dry. Use a spatula to fold the mixture just until no flour streaks remain.
5. Add Chocolate Chips – Fold in 1 cup. Don’t overmix.
6. Fill the Tins – Divide batter between cases. Sprinkle with remaining ½ cup of chocolate chips.
7. Bake Smart – Bake at 220°C for 6 mins, then lower to 175°C (160°C fan) and bake for 14 mins. Don’t open the oven in between!
8. Cool and Enjoy – Let cool in tin 10 minutes, then transfer to a rack. Try not to eat one hot from the tin (I failed).

TIPS FROM MY KITCHEN

• I use an ice cream scoop to portion the batter—less mess, more even.
• Want extra gooey centres? Press a few chocolate chunks right into the middle before baking.
• My oven runs hot, so I turn it down 5°C sooner than the recipe says—it makes a big difference.

STORAGE + SERVING

• Room Temp: Store in an airtight container for 3 days.
• Fridge: They last up to 5 days but will firm up—microwave for 10 seconds to revive.
• Freezer: Freeze in a zip bag for up to 3 months. Defrost overnight or microwave for 30 seconds for a quick treat.

FREQUENTLY ASKED QUESTIONS

Q: Can I use regular cocoa powder instead of Dutch-process?
A: Yes, but the flavour won’t be as deep. Add an extra pinch of baking soda if you do.

Q: How do I get a tall muffin top?
A: That initial high heat is key. Also, fill the cases nearly to the top—don’t be shy.

Q: Can I make these as mini muffins?
A: Definitely! Bake at 200°C for about 9–11 minutes. Keep an eye on them.

Q: Why sour cream? Can I just use milk?
A: Sour cream adds moisture and acidity, which reacts with the bicarb to lift the muffins. Don’t skip it—sub with yoghurt if needed.

Try More Recipes:

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