Rocky Road Muffins
Author: 
Recipe type: Breakfast/Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 2 cups (300grams) self rising flour
  • 1 teaspoon baking powder
  • 3 Tablespoons cocoa powder
  • 60 grams Cinnamon Bun marshmallows, quartered
  • 75 grams semi-sweet chocolate chips
  • ½ cup pecans, chopped roughly
  • ⅔ cup (150 grams) light brown sugar
  • ¾ cup (200 ml) whole milk
  • 2 large eggs
  • 75 grams (~5 Tablespoons) unsalted butter, melted
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit. Grease or line a 12-cup muffin pan with paper liners and set aside.
  2. In a large bowl, combine the flour, baking powder, cocoa powder, and marshmallows. Set aside.
  3. Reserve about ⅓ of the chocolate chips and pecans and add the rest to the flour mixture.
  4. In a separate bowl, whisk the brown sugar, milk, eggs, and butter.
  5. Stir the egg mixture into the dry ingredients until just combined.
  6. Using a large cookie scoop, portion out the batter evenly among the muffins cups and sprinkle chocolate and nuts on top.
  7. Bake for 18-20 minutes, or until a toothpick comes out clean.
  8. Cool for 5 minutes then transfer to a wire rack to cool completely.
Notes
I actually got 16 muffins out of this recipe instead of 12.
Recipe by Poet in the Pantry at http://poetinthepantry.com/2011/11/21/muffinmonday-rocky-road-muffins/