One of the breakfast items we sell at work is Rocky Road muffins, a take on the American ice cream flavour by the same name; chocolate ice cream loaded with chunks of walnuts and frozen marshmallow. Obviously, I was intrigued by the concept. For the last few days I”ve been sick with a nasty cold (and still am, unfortunately), and honestly at that point anything with chocolate sounded amazing.
Anyway, long story short, it was amazeballs. It was rich, intensely chocolatey, and just what I needed to forget about my cold for a few dreamy seconds (sigh). I concluded that I needed to make this stuff for myself, so here’s my own recipe for these babies. If you do decide to try it out, just make sure you have someone else to share these guys with or risk eating them all yourself and feeling guilty afterward. I promise I won’t tell anyone, though…
Rocky Road Muffins
Makes 8 muffins
145 g All Purpose flour
75 g dark cocoa powder
2 g salt
6 g baking powder
180 g sugar
100 g eggs (2 large)
135 g vegetable or canola oil
75 g buttermilk
3 g vanilla extract
76 g semi-sweet chocolate chips
35 g walnuts, chopped
35 g mini marshmallows, plus more for garnish
Preheat oven to 350F. In a bowl of a stand mixer, whisk together flour, cocoa powder, salt, baking powder, and sugar until there are no lumps. In another bowl whisk together eggs, oil, buttermilk, and vanilla extract. With mixer running on low, slowly stream in wet ingredients into dry ingredients. Mix just until everything is combined.
With a rubber spatula, fold in chocolate chips, walnuts, and mini marshmallows until combined. Divide batter between lined muffin molds, filling molds 3/4 full. Top each muffin with 3 or 4 mini marshmallows. Bake 350F for 20-22 minutes, then let cool completely in pans before removing and storing.