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Hot Chocolate Muffins

Hot chocolate muffins bake up soft and chocolatey, with semisweet chocolate chips folded into the batter and mini marshmallows pressed onto the hot tops. A quick bake in a standard muffin pan gives them a tender crumb with a cozy hot-cocoa finish.
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Prep Time 15 minutes
Cook Time 22 minutes
Resting and cooling 15 minutes
Total Time 52 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

For the muffins
  • 2 cup all-purpose flour
  • 0.5 cup cocoa powder unsweetened natural
  • 0.75 cup granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 2 eggs large
  • 1 cup buttermilk
  • 0.5 cup neutral oil
  • 1 tsp vanilla extract
  • 0.75 cup chocolate chips semisweet
For the topping
  • 0.75 cup marshmallows mini

Equipment

  • 1 12-cup standard muffin pan

Method
 

Make the muffins
  1. Heat the oven to 375°F.
  2. Line a 12-cup standard muffin pan with paper liners.
  3. Whisk the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
  4. In a medium bowl, whisk the eggs, buttermilk, oil, and vanilla until combined.
  5. Pour the egg mixture into the flour mixture and fold just until no dry streaks remain.
  6. Fold in the chocolate chips.
  7. Divide the batter evenly among the muffin cups.
  8. Bake for 18 to 22 minutes, until a toothpick inserted into the center of a muffin comes out with a few moist crumbs.
Top the muffins
  1. Immediately press the mini marshmallows gently onto the hot muffin tops.
  2. Let the muffins rest in the pan for 5 minutes.
  3. Transfer the muffins to a wire rack.
  4. Cool for at least 10 minutes before serving.

Notes

For tender muffins, fold the batter only until no dry streaks remain. Store covered in the refrigerator for up to 3 days; freeze for up to 2 months. For a dairy-free swap, use dairy-free buttermilk and chocolate chips, and check that the marshmallows are dairy-free.