Hot chocolate muffins

dairy-free hot chocolate muffins

Before we get all Christmassy round here we going for a little wander into warm cosy food – food to eat in front of a roaring fire after a crisp walk in the cold, and what could be more cosy than a steaming mug of marshmallow topped hot chocolate turned into muffin form?

This muffin recipe is an absolute revelation, the texture is spot on, not too cakey like many egg free muffin recipes. The crumb is perfectly light, moist and tender.

dairy-free and egg-free double chocolate muffins

The rich chocolate muffin, studded with deep dark chocolate chunks contrasts wonderfully with the gooey part toasty melted marshmallow top, all finished off with a little sprinkle of hot chocolate powder for an added little cocoa hit. Magically the marshmallow remains soft and gooey for days on end enabling these beauties to appear freshly made even when they’ve been prepared in advance. Serve slightly warmed for an added touch of luxury.

Hot Chocolate Muffins

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, can be vegetarian and vegan)

egg-free hot chocolate muffins with marshmallow top

 Makes 12

2 cups plain flour

2/3 rds cup caster sugar

1 tbsps baking powder

1/4 tsp salt

2 tbsps cocoa powder

1/2 cup melted dairy free margarine

2/3 rds cup dairy free milk

1 cup dairy free yogurt

1/3 cup dairy free chocolate, chopped

6 large marshmallows, halved. Or  3 or 4 small ones per muffin (vegetarian if desired)

1 tsp hot chocolate powder, optional

  1. Preheat the oven to 190 degrees centigrade. Line a muffin tin with paper liners.
  2. In a large bowl mix together the flour, sugar, baking powder, cocoa powder and salt. Stir in the chopped chocolate
  3. Combine the wet ingredients; melted margarine, milk and yogurt. Pour the wet into the dry and gently mix until it is just combined with no lumps of raw flour remaining.
  4. 2/3rds fill each muffin case and bake for 15 minutes.
  5. Remove from the oven, place the marshmallows on top and sprinkle with hot chocolate powder ( if using)
  6. Return to the oven for a further 5 minutes until the muffins are cooked through and the marshmallows have puffed up.
  7. Remove from the oven, press the marshmallow down a bit so that it adheres nicely to the muffin, cool on a wire rack.

marshmallow topped vegan hot chocolate muffins

Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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