Chocolate Marshmallow Nut Muffins
Indulge your sweet tooth with these decadent Chocolate Marshmallow Nut Muffins, a heavenly combination of rich cocoa, gooey mini marshmallows, crunchy nuts, and melty chocolate chips. Perfectly moist and bursting with texture in every bite, this easy-to-follow recipe takes just 15 minutes to prepare and yields 12 bakery-style muffins that are ideal for breakfast, brunch, or dessert. Made with a fragrant mix of buttermilk and vanilla, these muffins bake to perfection in under 20 minutes, filling your kitchen with an irresistible aroma. Whether you’re hosting a gathering or treating yourself, these muffins strike the perfect balance between fudgy decadence and nutty crunch. Try them warm for an extra-luxurious experience, or save them as a grab-and-go snack for chocolate lovers.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 0.75 cups granulated sugar
- 0.25 cups brown sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cup mini marshmallows
- 0.5 cups chopped nuts (walnuts or pecans)
- 0.5 cups semi-sweet chocolate chips
- 0.75 cups buttermilk
- 0.25 cups vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
Stir in the mini marshmallows, chopped nuts, and chocolate chips until evenly distributed throughout the dry mixture.
In a separate medium bowl, whisk together the buttermilk, vegetable oil, vanilla extract, and egg until smooth.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix; some lumps are okay.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy these delightful Chocolate Marshmallow Nut Muffins as a sweet breakfast treat or dessert!
Nutrition Facts
Calories |
3276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.2 g | 184% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 35.9 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 2248 mg | 98% | |
| Total Carbohydrate | 520.5 g | 189% | |
| Dietary Fiber | 57.4 g | 205% | |
| Total Sugars | 276.8 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 474 mg | 36% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 2627 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
