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Hot Chocolate Muffins

Hot chocolate muffins bake up soft and cocoa-rich with semisweet chocolate chips and a toasted marshmallow topping. The batter comes together with a quick stir, then the muffins bake in a standard 12-cup pan.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 standard 12-cup muffin pan

Method
 

Make the muffin batter
  1. Heat the oven to 375°F and line a standard 12-cup muffin pan with paper liners.
  2. Whisk the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
  3. In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla until combined.
  4. Pour the egg mixture into the flour mixture and stir just until no dry streaks remain, then fold in the chocolate chips.
  5. Divide the batter evenly among the muffin cups and bake for 15 minutes.
Bake and top the muffins
  1. Carefully remove the pan from the oven and scatter the mini marshmallows over the muffins, dividing them evenly.
  2. Return the pan to the oven and bake for 3 to 5 minutes, until a toothpick inserted into the center of a muffin comes out with a few moist crumbs.
  3. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack.

Notes

Stir the batter only until no dry streaks remain to keep the muffins tender. Store covered in the refrigerator for up to 4 days; freeze for up to 3 months.