cocoa marshmallow muffins

I have been baking like mad but in this house, one can never catch up.

So today, I decided I was going to BAKE.

 

And bake I did. I made about 60 muffins and cupcakes. I was like production line all by myself, haha. It was kinda fun, actually.

Do I see come of you circling your ears with your fingers? I don’t blame you – I think my idea of “fun” is somewhat strange.

 

But you would be very glad I did have fun because today, I have a great muffin recipe for you. This is a super child-friendly recipe because it contains mini marshmallows!

And which kid does not like marshmallows?

As with all muffins, this is a 2-bowl bake.

I started by whisking together flour, sugar, baking powder and salt in a bowl. I forgot to add the cocoa powder (DUH!) and I added it at the end.

Don’t be so blur (absent-minded) like I was.

In a smaller bowl, I lightly whisked the eggs.

I added canola oil, milk and vanilla extract.

This was added to the dry ingredients, along with the marshmallows.

Using a wooden spoon, I mixed until the flour was just moistened.

The batter was dished into muffin liners and baked.

The muffins were cool in the tray for 10 – 15 minutes then transferred onto a wire rack to cool completely.

These muffins were moist.

And tasted of deep, dark chocolate.

But not sweet.

Just the way I like them!

Time to make a latte.

😀

Cocoa Marshmallow Muffins
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Ingredients
  1. 2 cups (250g) plain flour
  2. 3/4 cup (168.76g) caster sugar
  3. 1/2 cup (59g) cocoa powder, sifted - I used Valrhona
  4. 1 tablespoon baking powder
  5. 1/2 teaspoon salt
  6. 2 eggs, at room temperature
  7. 1 1/4 cups milk (whole, or low-fat) - I used whole milk
  8. 1/3 cup (75ml) canola (or vegetable) oil
  9. 2 teaspoons vanilla extract
  10. 3/4 cups (30g) mini marshmallows
Instructions
  1. Pre-heat the oven to 400°F (200°C). Line a muffin tray with paper muffin cups.
  2. Whisk the flour, sugar, cocoa powder, baking powder and salt in a large bowl until uniform. Set aside.
  3. In a medium bowl, whisk the eggs until lightly beaten, then whisk in the milk, oil and vanilla until smooth.
  4. Stir in the prepared flour mixture with the mini marshmallows until moistened.
  5. Fill in the prepared tins until three-quarters full. Sprinkle cinnamon evenly over the muffins, about 1/8 teaspoon per muffin. Sprinkle demerara sugar on muffins, if using. Bake for 18 minutes, or until the tops are slightly cracked and golden brown. A toothpick inserted into the centre of one muffin should come out clean.
  6. Set the pan on a wire rack to cool 10 minutes before transferring them onto the cooling rack to cool completely.
Notes
  1. If storing or freezing the muffins, seal them in an air-tight container or freezer-safe plastic bags. The muffins will stay fresh for up to 24 hours at room temperature or up to 1 month in the freezer.
Adapted from The Ultimate Muffin Book by Bruce Weinstein and Mark Scarbrough
Adapted from The Ultimate Muffin Book by Bruce Weinstein and Mark Scarbrough
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

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