James Martin Chocolate Chip Muffins recipe is the antidote to dry, dense, or flavorless coffee shop muffins. James Martin has perfected the art of the “high-top” muffin—moist, fluffy, and packed with generous chunks of chocolate that stay suspended throughout the batter rather than sinking to the bottom. The secret lies in using buttermilk or full-fat yogurt to keep the crumb incredibly tender, and a specific “wet into dry” mixing technique that ensures the muffins rise beautifully without becoming tough. These are best eaten warm, when the chocolate chunks are still gooey and melting.
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Why You Will Love This Chocolate Chip Muffins Recipe:
- Bakery Style Dome: The recipe uses a high oven temperature initially to create that professional domed top that everyone loves.
- Moist Crumb: The acidity in the buttermilk breaks down the gluten strands, resulting in a texture that is soft and cake-like, not bready.
- Chocolate in Every Bite: By using chocolate chunks (chopped from a bar) instead of small chips, you get pockets of molten chocolate throughout the muffin.
- Speedy Prep: There is no creaming of butter and sugar required. You simply melt the butter and mix the wet and dry ingredients together—a matter of minutes.
- Customizable: The neutral vanilla base is a perfect canvas. You can easily add orange zest, nuts, or dried fruit to make it your own.
James Martin Chocolate Chip Muffins Ingredients
- 300g (2 cups) plain flour (all-purpose flour)
- 1 tbsp baking powder
- 1/2 tsp baking soda (bicarbonate of soda)
- 150g (3/4 cup) caster sugar (superfine sugar)
- 250ml (1 cup) buttermilk (or full-fat natural yogurt mixed with a splash of milk)
- 2 large eggs
- 85g (6 tbsp) unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 200g (7 oz) milk or dark chocolate, chopped into chunks (or high-quality chocolate chips)
- Pinch of salt
How To Make James Martin Chocolate Chip Muffins
- Preheat and Line: Preheat your oven to 200°C (400°F). Line a 12-hole muffin tin with paper muffin cases.
- Mix Dry Ingredients: In a large mixing bowl, sift together the plain flour, baking powder, baking soda, and salt. Stir in the caster sugar and most of the chocolate chunks (reserve a handful to sprinkle on top later).
- Mix Wet Ingredients: In a separate bowl or jug, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well combined.
- Combine: Pour the wet mixture into the bowl with the dry ingredients.
- The “Brief Mix” Rule: Using a metal spoon or spatula, fold the ingredients together gently. Stop mixing as soon as the flour has just disappeared. The batter should look lumpy and ugly. If you overmix until smooth, the muffins will be tough and rubbery.
- Fill the Cases: Divide the batter evenly between the 12 muffin cases. They should be quite full (about 3/4 full).
- Top: Sprinkle the reserved chocolate chunks on top of the wet batter.
- Bake: Place the tin in the center of the oven and bake for 20 minutes.
- Check: The muffins should be risen, golden brown, and spring back when pressed gently. A skewer inserted into the center (avoiding the chocolate) should come out clean.
- Cool: Remove the tin from the oven. Let the muffins sit in the tin for 5 minutes, then transfer them to a wire rack to cool slightly. Serve warm.
Recipe Tips
- Don’t Overmix: This is the golden rule of muffin making. Overmixing develops gluten, which leads to tough muffins. Ignore the lumps in the batter—they will disappear during baking.
- Buttermilk Substitute: If you can’t find buttermilk, add 1 tablespoon of lemon juice or vinegar to 250ml of regular milk and let it sit for 10 minutes until it curdles. This works perfectly.
- Chocolate Choice: James Martin recommends using a block of high-quality chocolate and chopping it yourself. The irregular shards melt better than wax-coated chocolate chips.
- Room Temperature Eggs: Ensure your eggs and buttermilk are at room temperature. If they are cold, they will solidify the melted butter when mixed, creating a clumpy batter.
What To Serve With Chocolate Chip Muffins Recipe?
These Chocolate Chip Muffins are a breakfast or brunch staple. Serve them warm with a Strong Coffee or a glass of Cold Milk. If you are feeling indulgent, slice them in half and spread with a little Salted Butter.
How To Store Leftovers Chocolate Chip Muffins?
- Room Temperature: Store in an airtight container for up to 2 days. Line the container with a paper towel to absorb excess moisture and prevent them from becoming sticky.
- Freeze: These muffins freeze excellently. Wrap individually in cling film and freeze for up to 3 months. Thaw at room temperature for an hour before eating.
How To Reheat Leftovers Chocolate Chip Muffins?
Important Rule (The “Rubber” Warning): Do not overheat the muffins, especially in the microwave. Because muffins rely on chemical leaveners (baking powder/soda) rather than yeast, overheating them causes the moisture to evaporate instantly, turning the soft crumb into a tough, rubbery, and chewy texture that is unpleasant to eat. 15 seconds is the magic number!
- Microwave: Place a muffin on a plate and microwave for 10 to 15 seconds. This will warm the crumb and re-melt the chocolate chunks, making it taste freshly baked.
- Oven: Wrap in foil and warm in a 150°C (300°F) oven for 5 minutes.
FAQs
This happens if the batter is too thin or the chocolate chunks are too heavy. Tossing the chocolate in a tablespoon of flour before adding it to the mix can help suspend them in the batter.
Yes, you can use 85ml of vegetable or sunflower oil. Oil-based muffins stay moist for longer, but butter provides a better flavor.
This could be due to expired baking powder or opening the oven door too early. Ensure your raising agents are fresh and keep the door closed for at least the first 15 minutes.
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Chocolate Chip Muffins Nutrition Facts
Serving Size: 1 muffin
- Calories: 280 kcal
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 45mg
- Sodium: 180mg
- Total Carbohydrate: 35g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 5g
James Martin Chocolate Chip Muffins
Course: Breakfast, Brunch, Snacks, DessertCuisine: American, BritishDifficulty: Easy12
servings15
minutes20
minutes280
kcalJames Martin’s Chocolate Chip Muffins are the antidote to dry, lackluster coffee shop pastries. This recipe masters the art of the bakery-style “high-top” muffin—creating a golden, domed crust that gives way to an incredibly tender interior. The secret lies in using buttermilk for a moist, soft crumb and swapping standard chips for generous chunks of chocolate that create pockets of molten goodness in every bite. Best served warm, these muffins are the ultimate comforting treat for breakfast or brunch.
Ingredients
300g (2 cups) plain flour (all-purpose flour)
1 tbsp baking powder
1/2 tsp baking soda (bicarbonate of soda)
150g (3/4 cup) caster sugar (superfine sugar)
250ml (1 cup) buttermilk (or full-fat natural yogurt mixed with a splash of milk)
2 large eggs
85g (6 tbsp) unsalted butter, melted and cooled
1 tsp vanilla extract
200g (7 oz) milk or dark chocolate, chopped into chunks (or high-quality chocolate chips)
Pinch of salt
Directions
- Preheat and Line: Preheat your oven to 200°C (400°F). Line a 12-hole muffin tin with paper muffin cases.
- Mix Dry Ingredients: In a large mixing bowl, sift together the plain flour, baking powder, baking soda, and salt. Stir in the caster sugar and most of the chocolate chunks (reserve a handful to sprinkle on top later).
- Mix Wet Ingredients: In a separate bowl or jug, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well combined.
- Combine: Pour the wet mixture into the bowl with the dry ingredients.
- The “Brief Mix” Rule: Using a metal spoon or spatula, fold the ingredients together gently. Stop mixing as soon as the flour has just disappeared. The batter should look lumpy and ugly. If you overmix until smooth, the muffins will be tough and rubbery.
- Fill the Cases: Divide the batter evenly between the 12 muffin cases. They should be quite full (about 3/4 full).
- Top: Sprinkle the reserved chocolate chunks on top of the wet batter.
- Bake: Place the tin in the center of the oven and bake for 20 minutes.
Check: The muffins should be risen, golden brown, and spring back when pressed gently. A skewer inserted into the center (avoiding the chocolate) should come out clean. - Cool: Remove the tin from the oven. Let the muffins sit in the tin for 5 minutes, then transfer them to a wire rack to cool slightly. Serve warm.
Notes
- Don’t Overmix: This is the golden rule of muffin making. Overmixing develops gluten, which leads to tough muffins. Ignore the lumps in the batter—they will disappear during baking.
Buttermilk Substitute: If you can’t find buttermilk, add 1 tablespoon of lemon juice or vinegar to 250ml of regular milk and let it sit for 10 minutes until it curdles. This works perfectly.
Chocolate Choice: James Martin recommends using a block of high-quality chocolate and chopping it yourself. The irregular shards melt better than wax-coated chocolate chips.
Room Temperature Eggs: Ensure your eggs and buttermilk are at room temperature. If they are cold, they will solidify the melted butter when mixed, creating a clumpy batter.
