James Martin Chocolate Chip Muffins

These James Martin chocolate chip muffins are soft, generously domed, and packed with pools of melted chocolate in every bite. They have a light, fluffy crumb with a rich, buttery flavor that feels indulgent but never heavy. This is an easy, beginner-friendly bake that comes together quickly and delivers bakery-style results at home. From start to finish, they are ready in about 35 minutes.

Ingredients

For the muffin batter

250g self-raising flour
1 tsp baking powder
½ tsp fine salt
150g caster sugar
2 large eggs, at room temperature
125ml whole milk
125ml sunflower oil or melted unsalted butter, cooled
1 tsp vanilla extract
150g chocolate chips, milk or dark

For the topping

25g chocolate chips, for sprinkling

How to Make James Martin Chocolate Chip Muffins

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a 12-hole muffin tin with paper cases and place it on the middle shelf of the oven.
Mix the dry ingredients: Sift the flour, baking powder, and salt into a large bowl. Stir in the caster sugar until evenly combined.
Combine the wet ingredients: In a separate jug, whisk together the eggs, milk, oil or melted butter, and vanilla extract until smooth.
Make the batter: Pour the wet mixture into the dry ingredients. Gently fold together using a spatula until just combined. The batter should look slightly lumpy.
Add the chocolate chips: Fold in the chocolate chips, saving a small handful for the tops.
Fill the cases: Divide the batter evenly between the muffin cases, filling each about three-quarters full. Sprinkle the remaining chocolate chips over the tops.
Bake: Bake for 18 to 22 minutes until well risen, lightly golden, and a skewer inserted into the center comes out clean.
Cool: Leave the muffins in the tin for 5 minutes, then transfer to a wire rack to cool slightly before serving.

Tips

Why are my muffins dense?

Overmixing the batter can knock out air and make muffins heavy. Fold gently and stop as soon as the flour disappears.

How do I get high muffin tops?

Start with a hot oven and fill the cases well. This encourages a quick rise and creates a domed top.

Can I stop the chocolate from sinking?

Toss the chocolate chips lightly in flour before folding them in. This helps keep them evenly distributed.

Can I make these extra moist?

Using oil instead of butter keeps the muffins softer for longer. Whole milk also adds richness.

Serving Suggestions

Serve warm with a mug of tea or coffee
Add a knob of butter while still warm
Dust lightly with icing sugar for presentation
Enjoy as a quick breakfast or afternoon bake

Storage

Room temperature

Store in an airtight container for up to 3 days. Line the container with kitchen paper to absorb moisture.

Refrigerator

Not recommended, as refrigeration can dry out muffins and dull their flavor.

Freezing

Freeze cooled muffins in a sealed container for up to 3 months. Defrost at room temperature and warm gently before serving.

Nutrition

Calories: 320 kcal
Carbohydrates: 42g
Protein: 6g
Fat: 14g
Saturated fat: 4g
Sodium: 210mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I bake this as a loaf instead?

Yes, pour the batter into a lined loaf tin and bake at 180°C fan for about 45 to 50 minutes. Check with a skewer before removing from the oven.

What size muffin tin works best?

A standard 12-hole muffin tin gives the best rise and even baking for this recipe.

Can I use plain flour instead?

Yes, use plain flour and add an extra 1 teaspoon of baking powder for the correct rise.

Are these muffins suitable for children?

Yes, they are soft, lightly sweet, and perfect for children. You can use milk chocolate for a milder flavor.