Look, I know these sound completely over-the-top (marshmallows AND two kinds of chocolate chips AND glacé cherries?), but sometimes you need a muffin that's basically a candy bar in pastry form. Perfect for when you want to bring something to the office that'll make people forget about your last Zoom meeting mishap.
Preheat your oven to 190°C (375°F) and line a 12-cup muffin tin with paper liners. Trust me, these babies will stick without them.
In a large bowl, whisk together the sifted flour, cocoa powder, and brown sugar. Make sure there are no lumps (honestly, cocoa powder is the worst for this). Stir in both types of chocolate chips.
In a separate bowl, whisk together the melted butter, egg, and milk until well combined. The butter shouldn't be hot enough to scramble the egg, but it's fine if it's still warm.
Pour the wet ingredients into the dry ingredients and fold together gently until just combined. The batter will look a bit rough and that's exactly what we want - overmixing leads to tough muffins. (Don't worry if there are still a few flour streaks visible. Better undermixed than tough!)
Divide the batter evenly among the muffin cups (an ice cream scoop works brilliantly for this) and bake for 18-20 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.
While the muffins are cooling, make your topping by melting the chocolate and butter together in a double boiler or microwave. Stir until smooth, then fold in half of the cherries and peanuts.
Once the muffins are completely cool, spoon the chocolate mixture over each one, then go wild with the remaining cherries, peanuts, and marshmallows. These are meant to be absolutely ridiculous-looking.
These keep for about 3 days in an airtight container, though the marshmallows might get a bit chewy. If you're feeling fancy (or want to use up leftover Easter eggs), you can substitute some of the chocolate chips with chopped chocolate eggs.
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