Jamie Oliver Chocolate Chip Muffins

If you’re on the hunt for the ultimate muffin treat, these Jamie Oliver Chocolate Chip Muffins are a must-try. With their soft, fluffy crumb and generous bursts of rich chocolate chips, they strike the perfect balance between indulgent and wholesome. I whipped up a batch on a lazy Sunday and was amazed by how simple and satisfying they turned out. Plus, the pomegranate icing gives them a surprising and delightful twist. (inspired by Jamie Oliver)

Ingredients Needed

For the Muffins:

• Olive or rapeseed oil (for greasing)
• 375g plain flour (all-purpose flour)
• 1 tablespoon baking powder
• ½ teaspoon baking soda (bicarbonate of soda)
• ½ teaspoon sea salt
• 10 tablespoons unsalted butter, softened
• 200g caster sugar
• 2 large free-range eggs
• 360ml natural yoghurt
• 2 generous handfuls of chocolate chips

For the Pomegranate Icing:

• 1 splash of pomegranate juice
• 2 tablespoons icing sugar (confectioners’ sugar)

How To Make Jamie Oliver Chocolate Chip Muffins

Prep the Oven and Tin:

Start by preheating your oven to 190ºC/gas 5. Lightly grease your muffin tin with olive or rapeseed oil. This helps prevent sticking and gives a nice golden edge to the muffins.

Sift and Set the Dry Ingredients:

In a large bowl, sift together the plain flour, baking powder, bicarbonate of soda, and sea salt. Set this mixture aside—it’ll be used in stages as we mix.

Cream the Butter and Sugar:

In another bowl, cream the softened butter and sugar together until the mixture turns light and fluffy. Add in the eggs one at a time, making sure each one is fully incorporated before adding the next.

Combine the Wet and Dry:

Now we alternate. Mix in half of your dry ingredients, then one-third of the yoghurt. Repeat with the next half of the remaining dry ingredients and another third of the yoghurt. Finish off with the last of the flour mix and yoghurt. Be careful not to over-beat—stop as soon as it’s just combined.

Add the Chocolate:

Gently fold in your chocolate chips using a spatula or wooden spoon. Don’t overdo it—just enough to spread them evenly.

Bake to Golden Perfection:

Spoon the mixture into your greased muffin tin, filling each cup about three-quarters full. Bake for 25 to 30 minutes until the tops are golden and a skewer inserted in the center comes out clean.

Cool and Ice:

Once out of the oven, transfer the muffins to a wire rack and let them cool completely. Mix the pomegranate juice with icing sugar to create a thick glaze. Drizzle over each muffin and, if you’ve got fresh elderflowers to hand, sprinkle some on top for a seasonal touch.

Why I Love This Recipe

I first made these Jamie Oliver Chocolate Chip Muffins for a midweek treat and they were gone in minutes. The yoghurt keeps them incredibly moist, while the chocolate chips melt just enough to create gooey pockets of joy. They’re elegant enough for a brunch and fun enough for an after-school snack.

Recipe Tips

• Use room temperature ingredients for smoother batter and even baking.
• Don’t over-mix the batter—this is key for tender, fluffy muffins.
• Try flavoured yoghurt like vanilla or coconut for a subtle twist.
• Swap pomegranate juice with orange or lemon juice if you prefer a citrus zing.
• Add a pinch of cinnamon for a warm undertone that pairs well with chocolate.

How To Store This Jamie Oliver Chocolate Chip Muffins

At Room Temperature:

Keep your muffins in an airtight container on the counter. They’ll stay fresh and moist for up to 2 days.

In the Fridge:

To stretch their life, refrigerate in a sealed container for up to 5 days. Let them sit out for a few minutes before eating, or warm briefly in the microwave.

In the Freezer:

Pop cooled muffins in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temp or reheat gently in the oven or microwave.

Reheating:

Microwave for about 15–20 seconds to bring back that fresh-baked warmth. A little smear of butter makes them even more indulgent!

Nutrition Facts (per serving)

• Calories: 249
• Carbs: 38g
• Protein: 4g
• Fat: 10g
• Sugar: 20g
• Fibre: 1g
• Sodium: 233mg

Let’s Answer a Few Questions!

Can I substitute the flour with a gluten-free option?
Totally! A 1:1 gluten-free blend works well, though the texture may be slightly different.

What if I don’t have yoghurt?
No problem—sour cream or buttermilk are great alternatives.

How can I tell when the muffins are perfectly baked?
Insert a toothpick into the center; it should come out clean or with a few crumbs.

Why are my muffins dry?
It usually comes down to over-mixing or baking too long. Stick to the mixing tips above and check doneness a couple of minutes early.

Can I throw in extras like nuts or dried fruit?
Yes, go for it! Chopped walnuts or dried cherries would be fab.

Try More Recipes:

• Jamie Oliver Raspberry And White Chocolate Muffins
• Jamie Oliver Banana Muffin Recipe
• Jamie Oliver Lemon Curd Muffins