How do you make Jamie Oliver chocolate muffins?

To make Jamie Oliver chocolate muffins you will need the following ingredients:

– 200g plain flour

– 2 teaspoons baking powder

– 4 tablespoons cocoa powder

– 130g caster sugar

– 130g softened butter

– 2 eggs

– 4 tablespoons milk

– 1 teaspoon vanilla extract

– 200g dark or milk chocolate chips


1. Preheat your oven to 200°C/Gas Mark 6. Grease 12 cupcake or muffin tins.

2. Sift the flour, baking powder, cocoa powder and sugar into a bowl.

3. In a separate bowl, whisk together the butter, eggs, milk and vanilla extract until light and fluffy.

4. Slowly add the dry ingredients to the wet ingredients and mix until just combined.

5. Gently fold in the chocolate chips.

6. Spoon the batter into the prepared tins, filling each one halfway.

7. Bake for 15-20 minutes until golden brown.

8. Leave to cool in the tin for a few minutes before turning out onto a wire rack to cool.

Enjoy your delicious Jamie Oliver Chocolate Muffins!

How to make chocolate muffins Jamie Oliver?

Making chocolate muffins with Jamie Oliver is a fun and easy weekend project that’s sure to make you feel like a professional baker. Here’s how to make the perfect chocolate muffins with Jamie Oliver:

Step 1: Preheat your oven to 350 F.

Step 2: Line a standard muffin pan with parchment liners or spray the cups with nonstick cooking spray.

Step 3: In a large bowl, add 2 cups all-purpose flour, 3/4 cup sugar, 1/4 cup cocoa powder, 2 teaspoons baking powder, and 1/4 teaspoon baking soda.

Step 4: In a separate bowl, whisk together 1 cup of full fat yogurt, 2 eggs, 1/4 cup vegetable or canola oil, and 1 teaspoon of pure vanilla extract.

Step 5: Make a well in the center of the flour mixture, and pour in the wet ingredients from the other bowl. Stir gently until combined, taking care not to over mix.

Step 6: Fold in 1/2 cup mini chocolate chips.

Step 7: Fill the muffin cups about 2/3 full with the batter.

Step 8: Bake for 20-25 minutes until a toothpick inserted into the center of a muffin comes out clean.

Step 9: Allow the muffins to cool in the pan before serving. Serve warm or at room temperature. Enjoy!

How do I make my muffins light and fluffy?

To make your muffins light and fluffy, you will need to make sure your ingredients are at room temperature and that you sift your dry ingredients together. It’s important to mix the wet and dry ingredients together, making sure not to over mix; as this can make your muffins tough.

When scooping your batter, keep it consistent and uniform. To help keep your muffins light and fluffy, use baking powder or baking soda for leavening. When baking, bake them at the proper temperature and for the proper amount of time.

Keep in mind that different ovens may vary and can affect your baking time. Lastly, when checking to see if your muffins are ready, insert a toothpick into the center of one muffin; and if it comes out clean, your muffins are ready.


What is the most popular muffin in the world?

The most popular muffin in the world is likely blueberry muffins. Originating in the United States, blueberry muffins have become a worldwide favorite because of their sweet, soft and moist crumb. The combination of crunchy sugar topping, nutty flavor, and juicy blueberry bursts captivates tasters from all corners of the world.

The muffin also holds a special place in many cultures and its popularity has grown as global trade has increased, allowing for blueberry muffin recipes to spread across the world. In many countries, blueberry muffins are served as an accompaniment at breakfast time or as a dessert.

In America and other Western countries, it has become a standard treat to serve at bake sales, parties, and other special occasions. Its appeal is evident across the globe, and it has become one of the most popular of all muffin varieties.

What happens if you add an extra egg to muffins?

If you add an extra egg to muffins, it will result in a much denser and richer muffins. The extra egg adds moisture, structure, and richness. It will also help them to rise and create a light, airy texture.

The extra egg will also add protein, fat, and extra leavening, making them more fluffy and giving them a more robust flavor. Be aware that adding too many eggs can have negative effects on the muffins, so it is best to keep the number of eggs at or below the original recipe’s suggestion.

How do you get the rise on muffins?

The rise of muffins can be achieved by preparing the right batter, making sure the batter is distributed evenly in the tins and baked for the correct amount of time. To make the batter, mix together the dry ingredients, such as flour, baking powder, salt, and sugar.

Then, combine the wet ingredients, such as eggs, milk, melted butter or oil, and flavorings. Make sure to mix the ingredients until just combined, taking care not to overmix.

Once the batter is prepared, spoon it evenly into muffin tins. Use an ice cream scoop to fill the tins with the same amount of batter each time. Before baking, you can top the muffins with sugar, oats, or other toppings to add a bit of crunch.

Then, bake the muffins in a preheated oven, following the recipe instructions. To get the right amount of rise, it’s important to bake the muffins for the exact time indicated. Since all ovens heat differently, you may need to adjust the temperature and/or baking time when trying a new recipe.

Once done, take the muffins out of the oven and let them cool on a baking rack. The muffins should have risen nicely. If they didn’t, you may need to check whether the ingredients were fresh or if the oven temperature wasn’t hot enough.

What type of flour makes the fluffiest muffins?

The type of flour that makes the fluffiest muffins is cake flour. This flour has the lowest protein content of all flours and tends to produce muffins with a light, delicate texture. Cake flour also contains a higher starch content, which adds to the fluffy result because it absorbs more liquid and creates more airy muffin crumbs.

For the fluffiest muffins, use a combination of cake flour and all-purpose flour, with the majority being cake flour. If you don’t have cake flour, you can make your own by substituting cornstarch for 1/2 cup of the all-purpose flour in your recipe.

Just be sure to evenly distribute it throughout the other dry ingredients. Another tip for the fluffiest muffins is to not overbeat the mixture and be careful when stirring in ingredients. The more air you beat out, the denser your muffins will be.

What causes the poor quality of baked muffins?

Poor quality baked muffins can be caused by many factors such as incorrect measurements, incorrect baking temperatures, overdone baking, and not enough baking. When baking muffins, it’s important to use accurate measurements of ingredients and make sure the oven temperature is preheated correctly.

Also, make sure to set a timer when baking and check often to make sure the muffins aren’t overcooked. If you bake them too long, they will result in a dry and tough muffin. Another issue that could lead to poor quality muffins is not cream the fat and sugar together long enough.

This will affect the texture of the muffin, which can cause dense and dry muffins. Additionally, if the oven isn’t preheated before baking, this can result in too flat muffins or an uneven rise. Lastly, not using enough fat in the batter can also cause dry and undercooked muffins.

In conclusion, minor mistakes in baking can cause poor quality muffins, but by paying close attention when baking, you can prevent these types of issues and get perfect muffins every time.

What causes the muffins to be tough heavy or rubbery?

Heavy, or rubbery. One of the most common reasons is that too much flour was used. When baking muffins, it is important to use the exact amount of flour that is called for in the recipe; too much flour can lead to a dry, dense texture.

Additionally, if too much liquid is added, it can also cause the muffins to be tough and heavy. The type of flour used can also influence the texture of the muffins; for example, if all-purpose flour is used when a recipe calls for self-rising flour, the muffins may be denser.

Lastly, over-mixing the batter can cause the gluten in the flour to become overworked; this will create a tough, rubbery texture.

Should muffin batter be thick or runny?

It depends on the kind of muffin you are making. Generally muffin batters should be thick, but not too thick to where it is difficult to stir. You should be able to stir it with a spoon, but it should be thick enough that it can form a mound.

If it’s too runny, it will be difficult to form the proper muffin shape. Additionally, runny batters often result in flat or misshaped muffins that are not as visually appealing as those made from a thicker batter.

However, there are some exceptions to this general rule. Certain recipes like those for gluten-free muffins or some chocolate muffin recipes, require a thinner, more pourable batter. These recipes usually call for more liquids like milk and eggs, to help create a smoother batter.

That said, it’s always best to follow the instructions given in the recipe to ensure you have the right batter consistency for your muffins.

Should you take muffins out of pan right away?

It is generally a good idea to take muffins out of the pan right away after baking. This will help the muffins retain their shape and prevent them from sticking to the pan. It is best to remove the muffins from the pan as soon as they are done baking so that they don’t become soggy.

You may choose to use a knife around the edges if necessary to help the muffins come out without sticking. Then you can either place the muffins onto a cooling rack to cool completely, or eat them while still warm.

Can you over mix muffin batter?

Yes, you can over mix muffin batter if you are not careful. Over-mixing the batter can develop too much gluten which results in dense, dry and tough muffins. It is important to remember that muffin batter should be handled gently and with a light touch as opposed to other types of baking batter.

When mixing muffin batter, mix the wet and dry ingredients together just until they are moistened. Over mixing will create excess air bubbles and the batter will expand in the oven, causing the muffins to peak and crack.

It is also possible to deflate the dough by over-mixing which results in a unsatisfactory texture and flavor. For best results, follow the directions on the recipe and mix the batter just until the ingredients are combined.

What is the most important rule to follow when baking muffins?

The most important rule to follow when baking muffins is to accurately measure all of your ingredients. The proportion of ingredients plays an important role in the outcome of your muffins, and if the ingredients are not accurately measured, it could affect the taste, consistency and overall quality of your muffins.

Additionally, be sure to preheat your oven before baking and to properly grease the baking pans, so your muffins don’t stick when they’re ready. Also, keep an eye on your baking time and use an oven thermometer to ensure that your oven is at the correct temperature.

Lastly, let your muffins cool completely before taking them out of the pan, so you don’t end up with messy and crumbly muffins.

How long should muffin batter rest before baking?

The amount of rest time for muffin batter before baking will depend on the recipe you are using. Generally, the batter needs to rest for at least 10-15 minutes in order for the ingredients to properly combine, and to prevent overworking of the batter.

This helps keep a light and fluffy texture in the finished muffins. If you are using a recipe that requires extra time for fruit or nuts to be added to the batter, then you may need to rest it for 20-30 minutes for the added ingredients to properly incorporate.

Additionally, you may need to separate the wet and dry ingredients, mix them together in a bowl, and then allow them to rest prior to baking. However, if you are following a quick-bread recipe, which is more of a stir-together variety, then the batter should rest for a minimum of 10-15 minutes.

Should muffins go on top or bottom rack?

The best practice for baking muffins is to place them on the top rack of your oven. This ensures that the tops of the muffins will get the most heat, leading to a golden-brown, crisp top. Additionally, the extra distance between the muffins and the oven’s heat source will reduce the likelihood of the muffins becoming overly dark or burned.

When baking multiple trays of muffins, place them on alternating racks. This will distribute the heat more evenly, as the heat rises in the oven. Additionally, avoid overcrowding the trays, allowing at least a centimeter of space around each muffin, so the heat can travel around the muffins evenly.

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