James Martin Chocolate Chip Muffins

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These chocolate chip muffins are big, bakery-style treats with a tender crumb, crisp golden tops, and plenty of melted chocolate in every bite. They are easy to make, even if you do not bake often, because the batter comes together in one bowl with minimal mixing. The flavour is rich and buttery with a clean vanilla note and pockets of chocolate throughout. Total time is about 45 minutes, including cooling.

Ingredients

For the muffin batter

300g plain flour
150g caster sugar
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp fine salt
2 large eggs
240ml buttermilk
80g unsalted butter, melted and cooled slightly
60ml vegetable oil
2 tsp vanilla extract
200g chocolate chips (dark, milk, or a mix), plus extra to finish

Optional topping

1–2 tbsp demerara sugar (for a crunchy top)
Extra chocolate chips or chopped chocolate, to scatter

How to Make James Martin Chocolate Chip Muffins

Oven preparation

Prepare the oven: Preheat the oven to 220°C or 200°C fan. Line a 12-hole muffin tin with paper cases and place a shelf in the middle of the oven so the muffins rise evenly and colour nicely.
Get set up: Measure everything out before you start. Muffins are quick, and having ingredients ready helps you avoid overmixing the batter.

Mixing the batter

Mix the dry ingredients: In a large bowl, whisk together the flour, caster sugar, baking powder, bicarbonate of soda, and salt. Whisking spreads the raising agents evenly so you do not get uneven tunnels.
Mix the wet ingredients: In a jug or medium bowl, whisk the eggs, buttermilk, melted butter, oil, and vanilla until smooth.
Combine gently: Pour the wet mixture into the dry ingredients. Fold with a spatula just until you cannot see dry flour. The batter should look a little lumpy.
Add the chocolate: Fold in most of the chocolate chips, keeping a small handful back for the tops.
Rest the batter: Let the batter sit for 10 minutes at room temperature. This small pause helps the flour hydrate and gives you a better rise.

Baking

Fill the cases: Divide the batter between the muffin cases, filling each one nearly to the top. Scatter over the reserved chocolate chips and a pinch of demerara sugar if using.
Bake in two stages: Bake for 5 minutes at 220°C or 200°C fan, then reduce the oven to 200°C or 180°C fan (without opening the door if you can). Bake for a further 12–14 minutes until well risen, golden, and a skewer comes out clean apart from melted chocolate.

Cooling

Cool briefly in the tin: Leave the muffins in the tin for 5 minutes. This helps them set so they do not collapse when you move them.
Finish cooling on a rack: Transfer to a wire rack to cool for at least another 10 minutes before eating. Warm muffins are perfect, but straight-from-the-oven muffins can crumble.

Assembling and finishing

Make them look bakery-style: If you want extra shine, you can add a couple of chocolate chips to the tops while the muffins are still hot so they melt slightly and stick.
Serve: Enjoy warm for gooey chocolate, or let them cool fully for the neatest crumb.

How to Make James Martin Chocolate Chip Muffins

Tips

How do I get tall muffin tops?

Fill the cases almost to the top, rest the batter for 10 minutes, and use the two-stage bake. That initial hotter blast sets the structure quickly and encourages a higher rise.

Why did my muffins turn out tough?

Tough muffins usually come from overmixing. Fold just until the flour disappears, even if the batter looks slightly lumpy. Also measure flour accurately, ideally with scales.

How do I stop the chocolate chips sinking?

Use thicker batter (resting helps), and save some chips for the top. If your chips are very large, chop them or mix a portion of smaller chips through the batter.

How can I make them more chocolatey without making them heavy?

Swap 30g of the flour for 30g cocoa powder and add 1–2 tbsp extra milk or buttermilk. You still get a light texture, but with a deeper chocolate flavour.

Serving Suggestions

Serve warm with a mug of tea or coffee.
Split and spread with salted butter for a proper bakery feel.
Pair with fresh berries or sliced bananas for an easy breakfast plate.
Pack in lunchboxes once fully cool.

Storage

Room temperature

Store completely cooled muffins in an airtight container for up to 3 days. If your kitchen is warm, add a sheet of kitchen paper to the container to absorb excess moisture.

Refrigerator

I do not recommend refrigerating muffins unless you need to, because it can dry them out. If you do, keep them airtight and eat within 4 days. Warm briefly before serving to soften the crumb.

Freezing

Freeze muffins (fully cooled) in a freezer bag or airtight container for up to 3 months. Thaw at room temperature, or microwave for 20–30 seconds to bring back that fresh-baked softness.

Nutrition

Calories: 360 kcal
Carbohydrates: 48 g
Protein: 6 g
Fat: 16 g
Saturated fat: 7 g
Sodium: 250 mg

Nutrition values are estimates and will vary depending on the brands of chocolate and dairy you use.

FAQs

Can I make these muffins without buttermilk?

Yes. Use 240ml whole milk mixed with 1 tbsp lemon juice or white vinegar. Let it stand for 5 minutes, then use it like buttermilk.

What temperature is best for bakery-style muffin tops?

A hot start helps. Bake for 5 minutes at 220°C (200°C fan), then reduce to 200°C (180°C fan) for the remaining time. This encourages a higher rise without drying the muffins out.

Can I use self-raising flour instead of plain flour?

Yes. Replace the plain flour with 300g self-raising flour and reduce the baking powder to 1 tsp. Keep the bicarbonate of soda if you are still using buttermilk.

Why did my muffins sink in the middle?

Most often they are underbaked or the oven door was opened too early. Bake until the centres are set and a skewer comes out clean (melted chocolate is fine). Cool for 5 minutes in the tin before moving to a rack.

Can I add fruit or nuts to this batter?

Absolutely. Add up to 150g blueberries or raspberries, or 80–100g chopped toasted walnuts or pecans. Fold them in gently at the same time as the chocolate chips.