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Hot Chocolate Muffins

Hot chocolate muffins bake up tender and cocoa-rich, with semisweet chocolate chips throughout and toasted-soft mini marshmallows on top. Bake them in a standard 12-cup muffin pan for a cozy treat with a classic hot cocoa finish.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling 5 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

For the muffins
  • 2 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 0.75 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 2 eggs large
  • 1 cup buttermilk
  • 0.5 cup neutral oil such as canola or vegetable oil
  • 1 tsp vanilla extract
  • 0.75 cup semisweet chocolate chips
For the topping
  • 36 mini marshmallows

Equipment

  • 1 standard 12-cup muffin pan

Method
 

Make the muffins
  1. Heat the oven to 375°F.
  2. Line a standard 12-cup muffin pan with paper liners.
  3. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  4. In a medium bowl, whisk the eggs, buttermilk, oil, and vanilla until combined.
  5. Pour the egg mixture into the flour mixture and stir just until no dry flour remains.
  6. Fold in the chocolate chips.
  7. Divide the batter evenly among the muffin cups.
Finish and bake
  1. Bake for 16 minutes.
  2. Place 3 mini marshmallows on each muffin.
  3. Bake for 2–4 minutes more, until the muffins spring back lightly and a toothpick inserted into the cake comes out with a few moist crumbs.
  4. Cool the muffins in the pan for 5 minutes.
  5. Transfer the muffins to a wire rack.

Notes

For tender muffins, stir only until no dry flour remains before folding in the chocolate chips. Store covered in the refrigerator for up to 4 days; freeze for up to 2 months. For a dairy-free variation, use dairy-free buttermilk and dairy-free chocolate chips.