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Rocky Road Muffins

adapted from Susannah Blake's Muffin Magic
5 from 2 votes
Servings 12


  • 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
  • 1/2 cup pecans chopped roughly
  • 2/3 cup 150 grams light brown sugar
  • 3/4 cup 200 ml whole milk
  • 2 large eggs
  • 75 grams ~5 Tablespoons unsalted butter, melted


  • Preheat the oven to 400 degrees Fahrenheit. Grease or line a 12-cup muffin pan with paper liners and set aside.
  • In a large bowl, combine the flour, baking powder, cocoa powder, and marshmallows. Set aside.
  • Reserve about 1/3 of the chocolate chips and pecans and add the rest to the flour mixture.
  • In a separate bowl, whisk the brown sugar, milk, eggs, and butter.
  • Stir the egg mixture into the dry ingredients until just combined.
  • Using a large cookie scoop, portion out the batter evenly among the muffins cups and sprinkle chocolate and nuts on top.
  • Bake for 18-20 minutes, or until a toothpick comes out clean.
  • Cool for 5 minutes then transfer to a wire rack to cool completely.


I actually got 16 muffins out of this recipe instead of 12.