Not surprisingly, my taste test of these lovely little pillows of sweetness didn’t involve Rice Krispies squares, s’mores or hot chocolate, but incorporating them into a new muffin recipe.

I know, I probably bake too many muffins as it is, but when I came across these marshmallow muffins that Mihl created, I knew I had to come up with my own version. They were just too tempting to resist. I mean, isn’t a marshmallow muffin a genius idea? Besides, I had my trial package of Dandies to use up!

Packed with chunks of rich dark chocolate and gooey baked marshmallows, these muffins are probably one of the most decadent of my recipe collection, but they’re definitely worth trying if you’ve got some vegan marshmallows on hand, or if you’re craving something creative and sweet. I can imagine these would be a hit at a birthday party, too. Enjoy!

Chocolate marshmallow muffins

Yield: 10 muffins

Ingredients:

• 1 cup unbleached AP flour
• 1/2 cup whole wheat pastry flour
• 1/2 cup cocoa powder
• 1/4 cup Sucanat
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp sea salt
• 1 cup nondairy milk
• 1/4 cup canola or sunflower oil
• 1/4 cup pure maple syrup
• 1 tbsp apple cider vinegar
• 1 tsp pure vanilla extract
• 1/4 cup chopped dark chocolate
• 12 vegan marshmallows, chopped

Directions:

1. Preheat the oven to 350F and line a muffin pan with paper muffin liners.
2. In a large bowl, whisk together the unbleached flour, whole wheat flour, cocoa, baking powder, baking soda and salt.
3. In another bowl, whisk together the nondairy milk, oil, maple syrup, vinegar and vanilla extract until well blended.
4. Add the milk mixture to the flour mixture and stir until just blended. Gently fold in the chocolate and marshmallows.
5. Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Bake at 350F for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to cool for 10 minutes before transferring them to a wire rack to cool completely.