Rich Chocolate Peppermint & Marshmallow Muffins

These Rich Chocolate Peppermint & Marshmallow Muffins are gooey on the inside, super fluffy, and packed with the cosy flavours of vanilla, peppermint, and melted marshmallow. They’re incredibly easy to make and the perfect winter bake to enjoy with your favourite hot drink.

Ingredients:

200g plain flour

140 g soy yogurt

 60 g melted vegan butter

 55 g neutral oil

 100 g white sugar

 1 teaspoon vanilla extract

 80 ml water

 190 g plain flour or 00 flour

 50 g cocoa powder

 1 teaspoon baking powder

 Half a teaspoon baking soda

 A pinch of salt

 50 to 100 g chocolate chips if you want them extra chocolatey

Instructions:

1. Preheat your oven to 180°C and line a muffin tray or muffin moulds.

2. In a bowl, whisk together the yogurt, melted butter, oil, sugar, vanilla and water until smooth.

3. Add the flour, cocoa powder, baking powder, baking soda and salt. Fold the mixture gently until just combined. Try not to overmix the batter.

4. Spoon a little batter into each muffin case, then place a marshmallow in the centre.

5. Add a few chocolate chips if you like, and cover the top with a little more batter.

6. Bake for about 10 minutes.

7. Let the muffins cool for around 10 minutes before serving.

Storage:

Keep the muffins in an airtight container at room temperature for up to two days.If you want them to last a little longer, store them in the fridge for three to four days. They also freeze well for up to three months. Just let them thaw at room temperature or warm them gently in the oven.

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