Q: What is better than a chocolate muffin?
A: A chocolate muffin with a marshmallow surprise in the centre.
Make sure you push the marshmallows deep into the batter and then cover well with more batter or they will burst out the top while baking – see first pic above (they still taste great though).
I should also mention that the marshmallows don’t remain whole in the centre, they melt and turn all jammy and sticky. It’s delicious!
These are probably a bit too sweet for kids lunch boxes, but would make a fantastic treat for the weekend or birthday party.
Happy baking and let me know how these turn out for you.
This recipe content is proudly sponsored by Vitasoy.
Choc-marshmallow muffins recipe
makes 12 small muffins
2 1/2 cups (350g) self raising flour
1/3 cup (30g) cocoa powder
1 cup (160g) white chocolate chips
3/4 cup (110g) dark brown sugar
1 cup (250ml) Vitasoy rice milk
125g butter, melted and cooled to room temperature
1 egg, lightly beaten
1. Preheat the oven to 190C/375F. Grease a 12 hole muffin tin and add paper cases, if you like.
2. Put the flour, cocoa powder, chocolate chips and sugar into a large mixing bowl and stir to combine.
3. Make a well in the centre and pour in the rice milk, butter and egg. Mix gently to combine, but don’t over mix or the muffins will turn out chewy.
4. Spoon a few tablespoons of mixture into each muffin hole then top with a marshmallow and press down slightly. Spoon the rest of the mixture over each one, making sure to cover the marshmallow completely.
5. Bake for 20-22 minutes on the middle shelf. Cool slightly on a wire rack but try to eat as soon as possible. They are best enjoyed warm so that the marshmallow is still gooey in the centre.