Mary Berry’s Chocolate Chip American Muffins are bakery-quality treats with a tender crumb and domed tops. The rich dark chocolate chips melt deliciously into a lightly sweet, moist sponge, perfect for breakfast or a snack.
Prep: 10 minutes
Cook: 20–25 minutes
Serves: 12
Dietary: Contains gluten, dairy, and eggs
By Mary Berry
From Mary Berry Recipes
This recipe has a Nutri-Score of C, reflecting a balanced indulgence. Each muffin contains approximately 320 kcal with a good mix of fats and sugars for a satisfying treat.
Equipment
Ingredients
- 250g (9 oz) all-purpose flour
- 4 tsp baking powder
- ½ tsp salt
- 55g (2 oz) salted butter, softened
- 75g (2¾ oz) sugar
- 175g (6 oz) dark chocolate chips (70% cocoa recommended)
- 2 extra-large eggs
- 1 tsp vanilla extract
- 255ml (9 fl oz) milk (whole or semi-skimmed)
Customise
- Butter substitute: Use neutral oil such as sunflower or vegetable oil for softer muffins with milder flavour.
- Dairy-free option: Swap milk with oat milk, butter with vegan alternatives for allergy-friendly muffins.
- Add-ins: Fold in chopped walnuts, hazelnuts, or a swirl of peanut butter for extra flavour.
Method
- Preheat the oven:
Set your oven to 200°C (fan 180°C) and line a 12-hole muffin tin with paper cases. - Prepare dry mix:
In a large bowl, mix the flour, baking powder, and salt together. Rub in the softened butter until the mixture resembles fine breadcrumbs. Stir in the sugar and chocolate chips evenly. - Blend wet ingredients:
In a separate jug or bowl, whisk together the eggs, vanilla extract, and milk until smooth. - Combine wet and dry:
Pour the wet into the dry ingredients and fold gently with a wooden spoon or spatula. Stop mixing once there are no dry streaks; some lumps are fine. - Fill muffin cases:
Divide the batter equally into the prepared cases, filling nearly to the top for full, domed muffins. - Bake the muffins:
Place the tray in the hot oven and bake for 20 to 25 minutes until golden and firm on top. Check doneness with a toothpick that should come out with a few moist crumbs. - Cool:
Let the muffins cool in the tin for 5 to 10 minutes, then transfer to a wire rack to cool completely.
What can you serve with this
- Hot coffee or flat white: The bitterness beautifully contrasts the sweet muffins.
- Cold milk: Classic pairing that balances the rich chocolate taste.
- Fresh fruit salad: Adds a refreshing lightness to complement the moist muffins.
FAQs for Mary Berry Chocolate Chip American Muffins
- Can I use milk chocolate chips instead of dark?
Yes, but reduce the sugar slightly as milk chocolate is sweeter than dark. - Why are my muffins pale?
The oven might not have been hot enough initially. Start baking at a high temperature (200°C) for a golden top. - Can I double the recipe?
Yes, but mix in batches to avoid overmixing which makes muffins dense. - Why is the batter lumpy?
Lumpy batter is ideal. Overmixing results in tough muffins.
Nutri-score Health Check
This recipe scores a Nutri-Score of C, balancing richness with moderate portion control.
Positive Factors
- Use of dark chocolate chips provides antioxidants and intense flavour with less sugar.
- Moderate sugar and butter levels maintain flavour yet keep portion size reasonable.
Negative Factors
- Butter and sugar contribute saturated fat and calories.
- Refined flour adds carbohydrates contributing to total energy intake.
Note: Nutri-Score is an automated assessment and serves as a general guide. Enjoy these muffins as a delicious treat.
