Marshmallow Muffins Recipes

Steps:

• In a small bowl, cream butter and sugars until light and fluffy. Beat in the egg, then the sour cream and milk. Combine the flour, graham cracker crumbs, salt, baking powder, cinnamon and baking soda; beat into creamed until moistened. Fold in chocolate chips., Coat six muffin cups with cooking spray; fill one-fourth full with batter. Spoon 1 tablespoon marshmallow creme into each muffin cup. Top with remaining batter. , Bake at 400° for 14-16 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• Preheat oven to 350°F
• Grease a 12-cup muffin pan or line with 12 muffin paper liners.
• Using scissors, cut the marshmallows in half.
• Sift together the flour, cocoa, baking powder and salt into a large bowl. Stir in the sugar and marshmallows.
• Lightly beat the eggs in a large bowl, then beat in the milk and oil.
• Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.
• Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 25 minutes, until well risen and firm to the touch.
• Let the muffins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.

Steps:

• Creating the Gift in a Jar:
• Wash and thoroughly dry a 1-quart wide-mouth canning jar.
• Layer the ingredients in the jar as listed above starting with the flour, baking powder, cocoa powder, sugar, marshmallows and then chocolate chips - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
• Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
• MARSHMALLOW MUFFINS GIFT TAG:
• Additional ingredients to be added by the recipient: 1 1/4 cup milk, 5 tbsp melted butter and 1 egg.
• MARSHMALLOW MUFFIN INSTRUCTIONS:
• Preheat oven to 375.
• In a large bowl, combine the milk, butter and egg.
• Add the contents of the jar, and stir until just mixed; do not overstir.
• Spoon the batter into greased or papered muffin tins, filling each cup two-thirds full.
• Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
• Cool for 10 minutes in the tin, then transfer to a wire rack and cool completely.
• Serve immediately or store in an airtight container for up to 1 week.

Steps:

• Grease 12 muffin cups or line with cupcake liners.
• In mixing bowl, combine Bisquick, 3 tablespoons sugar, milk, egg, and 2 tablespooons melted butter.
• Stir well. Batter will be slightly lumpy.
• Spoon into muffin cups.
• Melt remaining 2 tablespoons butter.
• Mix cinnamon and 1/4 cup sugar in small bowl.
• Dip marshmallows in melted butter, then roll in cinnamon sugar mix.
• Push 1 coated marshmallow into center of each muffin cup, making sure that it is completely covered by batter.
• (Marshmallow may leakout if not completely covered).
• Bake at 400°F for 15-20 minutes.

Steps:

• 1. Preheat oven to 350F. In a bowl, add your nuts, coconut, and raisins. Cut off the top of cake mix and add 2 Tbsp of cake mix to your ingredients. Stir thoroughly to make sure all ingredients are coated. This will ensure even distribution to your muffins.
• 2. In your stand up mixer, or using a hand mixer and a bowl, add your cake mix. Add the rest of the ingredients. Mix for 2-3 minutes.
• 3. Fold in your nut mixture.
• 4. Spray muffin tins with non-stick cooking spray. Using a 1/4 c measure scoop batter into muffin tins. Bake for 17-19 minutes (mine took 17).
• 5. Meanwhile, as muffins are baking, you can start on your spiced marshmallow cream. In a small bowl, combine hot water and salt. Nuke for 30 seconds until all salt is dissolved.
• 6. Using your mixer, beat the marshmallow creme, shortening, confectioners' sugar, and vanilla until light and fluffy. Add the salt mixture and beat for 1 more minute. Using your pastry bag or a plastic bag, insert star pastry tip, add cream, and chill until ready to use.
• 7. Remove muffins from the oven. Let rest on a cookie rack for 1-2 minutes, then remove from tins and let them cool thoroughly. Using a citrus corer or whatever you prefer. Insert citrus corer into the top of muffins. Make a hole thru the muffin, but ensuring you don't go all the way thru to the bottom.
• 8. Continue with the rest of the muffins. Fill with marshmallow creme. **Note: if you don't have a pastry bag, a Ziploc bag with the corner snipped works just fine. **
• 9. Enjoy!! **Note: I have made the marshmallow cream without the canned pumpkin as well. The cream is very good either way. Without the pumpkin, they have a more striking appearance.

Steps:

• Preheat oven to 375 degrees fahrenheit
• Grease a 12 cup muffin pan and set aside.
• In a large saucepan put milk and marshmallows together over medium heat and stir until melted completely. Set aside to cool.
• Assemble dry ingredients in a medium size bowl and put aside.
• After the marshmallow mixture has cooled down pour into a large mixing bowl then add the eggs and oil and whisk until well combined.
• Add the dry ingredients slowly and mix until just combined with other ingredients.
• Pour batter into greased muffin cups and then add chocolate chips at your own discretion into each container.
• Bake for approximately 15 minutes or until lightly browned on top
• Remove from oven and wait 10 minutes before putting on a plate to cool.