Double Chocolate-Marshmallow Rocky Road Muffins

  • Rating ****

These moist, ultra-chocolate muffins become tiny molten marshmallow volcanoes as they bake. For a less marshmallowy, more fudgy effect, use halved marshmallows in place of whole ones.


  • 2 ounces unsweetened chocolate, chopped
  • 6 tablespoons unsalted butter
  • 1 3/4 cups all-purpose flour
  • 2/3 cup sugar
  • 1/3 cup unsweetened cocoa powder (not Dutch process)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cup buttermilk or unsweetened yogurt
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup fine quality bittersweet chocolate chips, plus more for topping
  • 12 regular-sized marshmallows
  • 1/4 cup chopped almonds


Set oven rack in center position and preheat oven to 375 degrees F.

Line a 12-cup standard muffin tin with paper liners, place tin on baking sheet and set aside.

Melt the chocolate and butter together over a double boiler or by placing in a microwave on high for 20 to 25 seconds, stirring, and returning to the microwave for an additional 15 to 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 the ingredients are partially mixed, add 1/2 cup chocolate chips, and stir until just mixed. Do not overmix. The 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 the filled pan, still on the baking sheet, in the oven on the center rack and bake for 20 minutes. The marshmallow may bubble up from the tops.

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

Recipe reprinted by permission of All rights reserved.

RecID 10231

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