White Chocolate And Marshmallow Muffins
From parkerfamily 14 years ago
- 45 minutes to make
- Serves 6
These muffins will satisfy any sweet tooth. I find the marshmallow melts and leaks through the muffin, but absolutely delicious. Makes 6 large texas sized muffins. Double for 12.
Ingredients
- 2 cups all-purpose flour shopping list
- 1 tablespoon baking powder shopping list
- 1/2 teaspoon salt shopping list
- 250g white chocolate melts / drops / chunks shopping list
- 4 tablespoons butter shopping list
- 1 large egg shopping list
- 3/4 cup caster sugar shopping list
- 1 teaspoon vanilla essence shopping list
- 6 marshmallows shopping list
How to make it
- Turn oven on to bake and set at 190 degrees celcius / or 375 degrees farenheit. Grease or line muffin trays before beginning.
- In a large mixing bowl, whisk together flour, baking powder and salt. Set aside.
- Add half of the white chocolate melts and all of the butter to the top of a double boiler, making sure the water in the bottom is not touching the chocolate and butter.
- Stir constantly until half of the chocolate and butter is melted. Remove from the heat and continue stirring until smooth. Set aside and cool for 10 minutes.
- Whisk egg and sugar until thick and pale yellow (approx. 2 minutes). Whisk in the cooled chocolate mix until smooth. Whisk in milk and vanilla essence.
- Stir in remaining white chocolate melts. Stir in flour mixture just until moistened.
- 1/2 fill greased / lined muffin trays with muffin mix. Press in one marshmallow per muffin. Cover with remaining mixture. Note: Muffin trays should be 3/4 full.
- Bake at 120 degrees celcius, or 375 degrees farenheit for 20 minutes.
- Cool on a wire rack.
- Note: Before putting muffins in the oven, I have dusted with pink sugar glitter for effect. Completely optional.
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