My love of muffins continues with a great recipe for Marshmallow Muffins. Yes, I said marshmallow!
I love marshmallows...the taste, smell, stickiness. I love it in ice cream, hot chocolate, s'mores, brownies, so why not in muffins?
I do have to warn you, these muffins are not overly sweet. They have a definite darker chocolate flavor. So if you like them sweet then you might want to add more sugar, or try one of my other muffin recipes. You would think that the marshmallow lend more sweetness to the muffins, but alas...they don't. So remember, I told you...these are not a prominently sweet muffin!
So being that they are unique with marshmallows and not overly sweet they are perfect for tea time or with a cup of coffee, or as an afternoon snack.
Hope you try these out!
First you want to take your mini marshmallow and cut them in half, making tidbits. Place these in a small bowl and set aside.
Mix your dry ingredients together in a medium bowl. (Flour, cocoa, baking powder, and salt)
Add your brown sugar and marshmallow tidbits. Toss to coat the marshmallow in the flour mixture. This will help them stay afloat in the muffins and not fall to the bottom.
In a small bowl combine your we ingredients (eggs, milk, oil) whisking to blend.
Add the wet ingredients to the dry ingredients.
Mix just until moistened. Do not over mix. Add your batter to a prepared muffin pan. I used cooking spray and I use an ice cream scoop for the batter. It really does work best and gives you the perfect amount.
Bake in a preheated oven at 400 degrees for 18 minutes. Cool for 5 minutes in the pan, then turn out on to a wire rack to finish cooling.
1 c mini marshmallows
1 ½ c flour
½ c unsweetened cocoa
1 T baking powder
1/8 t salt
½ c packed brown sugar
1 c milk
6 T canola oil
Preheat oven to 400 degrees.
Cut each of the mini marshmallows in half and place in a bowl. In a medium bowl combine your flour, cocoa, baking powder, salt, and brown sugar. Add cut marshmallows and stir. Make a well in the middle of the flour mixture.
In another small bowl combine eggs, milk, and oil. Whisk to blend. Add egg mixture to dry ingredients and stir just until combined.
Spoon batter into a 12 cup muffin pan that has been prepared with cooking spray. Bake for 18 minutes. Muffins should be well risen and firm to the touch.
Cool in pan for 5 minutes. Remove from pan and cool on a wire rack.