Recipe: Triple Chocolate Chip and Marshmallow Muffins

If you've been following us for a while on our various social media profiles, you will know just how much we both like chocolate and cake and all things yummy..

It's my final week working for my current employer, so I thought as a little goodbye I'd bake! Now, I'm not much of a baker.. I LOVE to bake.. but they never look pretty.. they just taste amazing. so my cakes come with a note not to judge a book by it's cover! (you'll see..) As you can see from the photo above.. I was competing against a pro.. The chef behind the mouth watering chocolate recipes in the book 'Chocolate Box' by Love Food certainly knows what they're doing! Check the book out The Chocolate Box - Love Food, you can grab this recipe along with over a hundred more including Cappuccino Souffle Puddings, White Chocolate Cookies and Ginger Chocolate Fudge for under £5!!!.. it's every chocolate lover's dream!

Here's what my final (second batch) muffins looked like.. not bad eh?

Now the original recipe didn't include marshmallows... but it's 3 for 2 at Tesco on bakery stuff so I thought why not! So I've included them as an extra, you can choose whether or not to add them.

Ingredients: (Makes 12)

• 250g / 9oz plain flour
• 25g / 1oz cocoa powder (I used Green and Black's)
• 2 tsp baking powder (thats teaspoon not tablespoon, don't get confused like I usually do!)
• 1/2 tsp bicarbonate of soda
• 100g / 3 1/2oz plain/dark chocolate chips (I used dark)
• 100g / 3 1/2oz white chocolate chips ( I couldn't find these so used white chocolate decorative stars.. same thing really...)
• 50g pink and white mixed mini marshmallows
• 2 eggs
• 300ml / 10fl oz soured cream
• 85g / 3oz light muscovado sugar
• 85g / 3oz butter.

Method

1. Preheat the oven to 200C / 400F/ Gas mark 6.
2. Line a 12-cup muffin tray with paper muffin cases and set aside.
3. Measure out the flour, cocoa powder, baking powder and bicarbonate of soda and then sift together in a large bowl.
4. Measure out the chocolate chips and marshmallows and add them to the flour mix.
5. Set the large bowl aside
6. In a medium sized bowl, beat the eggs 
7. Measure out the sour cream, sugar and butter and add to the eggs, mixing thoroughly with a whisk.
8. Add this wet mixture to the dry bowl, stirring together gently until fully combined.
9. Use two spoons, divide the entire mixture between the muffin cases, doesn't matter how full they get!
10. Bake in the oven for 20 minutes or until well risen and firm.
11. Remove from the oven and transfer to a cooling rack. Serve warm or cold (best with vanilla pod ice-cream!)

Careful not make the mistake I made and read 300ml of soured cream as 100ml... this is what happens..

Although still really tasty, they didn't rise as much and aren't as fluffy!

My second batch definitely worked out better. I'll be serving those first.. the rest will be back ups, it's first come first served!

Have you tried these muffins before? Do you have the Chocolate Box recipe book? 

I'm definitely going to have to try some more recipes soon!