Hot cocoa on the go without the fuss and mess of spillage? Try these hot cocoa muffins instead!
These ooey gooey hot cocoa muffins are easy to make and can double up as either breakfast or dessert! They are moist and fluffy and have a are complete with a perfectly toasted marshmallow to resemble the all time favorite winter drink!
Ooo goodness it’s getting chilly here in Vancouver. And although a majority of people think that it snows quite a bit over here in the Western Canada, it has only snowed twice this winter!
It actually rains more than anything here. So winter consists of lots of wind chill, gloomy skies and looming grey clouds.
I wish I could have a mug of it every morning before school but being the clumsy person I am…its not exactly the smartest idea for me to bring a cup of it with me on the bus. And let’s just say that there has been one too many accidents involving wet backpacks and soggy textbooks for me to ever try it again 😉
But I guess something good came out of these mishaps because I decided to bake up a batch of hot cocoa inspired muffins to satisfy my love for hot chocolate without the risk of causing a mess!
Lil bun said that these muffins reminded her of the hot cocoa cookies and claims that she can have more of these because muffins are “better for you that cookies” 😛
What’s your favorite way to warm up on a cold day?
Hope everyone has a wonderful week!
PS: we don’t have penguins around here or live in igloos either…that’s up further up North 🙂
- ½ cup vegetable oil
- ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup buttermilk (see note)
- 1¾ cups all purpose flour
- ½ cup cocoa powder (unsweetened)
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chips
- 6 giant marshmallows cut in half
- Preheat the oven to 350F
- In a medium bowl, whisk the oil and sugar until smooth. Whisk in the eggs, buttermilk and vanilla.
- Sift the flour, cocoa powder, baking powder, baking soda, cinnamon and salt in a large bowl. Pour in the liquid ingredients ⅓ at a time. Mix until just combined between each addition. Fold in the chocolate chips.
- Prepare your muffin tins by lining or greasing them. Fill each prepared tin ¾ full and top with half a marshamallow.
- Bake at 350F for 20-25 minutes or until a toothpick comes out clean when inserted into the center.