Double Chocolate-Marshmallow Rocky Road Muffins

Set oven rack in center position and preheat oven to 375 degrees F. Line 12-cup standard muffin tin with paper liners, place tin on baking sheet and set aside.

Melt chocolate and butter together over double boiler or by placing in microwave on high for 20 - 25 seconds, stirring, and returning to microwave for additional 15 - 20 seconds. Stir until smooth and set aside.

In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt.

In a separate small bowl, whisk together until well blended the buttermilk (or yogurt), egg and vanilla.

Make a well in the center of the dry ingredients and pour in the buttermilk (or yogurt) mixture and the melted chocolate mixture. Stir gently until ingredients are partially mixed, add 1/2 cup chocolate chips, and stir until just mixed. Do not overmix! Batter should be a bit lumpy and spongy.

Place a heaping tablespoon or more of batter in each prepared muffin cup so that the base is well covered. Nestle a marshmallow deeply into the center of each cup, pushing it down into the batter. With the rest of the batter, finish filling the cups, surrounding and covering the marshmallows. The batter will mound up a bit in each cup.

Top each muffin with a sprinkling of chopped almonds and chocolate chips.

Put filled pan, still on baking sheet, in oven on center rack and bake for 20 minutes. The marshmallow may bubble up from the tops.

Remove and cool muffins, still in pan, for 3 or 4 minutes, then carefully remove from pan and allow to cool on rack. Serve slightly warm or at room temperature.