Recipes>Marshmallow Recipes
Jane’s Patisserie’s S’mores Muffins
by Jane Dunn from Jane’s Patisserie: Celebrate! Bake every day special
Easy
Makes 12
These s’moreish muffins from Jane’s Patisserie feature the classic combination of gooey marshmallow, melty chocolate and crunchy cookie. Perfect for Bonfire Night and beyond.
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From the book
Jane’s Patisserie: Celebrate!
Jane Dunn
Jane’s Patisserie: Celebrate! Bake every day special
The brand-new cookbook from baking sensation Jane’s Patisserie
Celebrate every occasion with a bake, from birthdays to Christmas, Easter to Halloween
Featuring cookies to cheesecakes, traybakes to desserts, and much more
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Introduction
A s’more is typically a combination of biscuit, marshmallow and chocolate, so can you imagine anything better than a muffin version? Here I’ve created a vanilla muffin, studded with chocolate-chip biscuit pieces and topped with marshmallow fluff and a sprinkling of biscuit crumb. These beauties encapsulate all things autumnal and ‘bonfire’ and I am here for it. I used dark chocolate chips in my muffins, but you can use milk or even white if you prefer. I kept the digestive biscuits in quite large chunks, but again you can switch for your favourite biscuit and choose your chunk size! Marshmallow fluff is the way to go, as normal marshmallows can dissolve – but if you want, you can add a normal-sized marshmallow on top of each baked muffin and grill it until melted.
Tags
Ingredients
| 200g | self-raising flour |
|---|---|
| ½ tsp | sea salt |
| 125g | soft light brown sugar |
| 150ml | buttermilk |
| 2 | eggs |
| 125ml | sunflower oil/vegetable oil |
| ½ tsp | vanilla extract |
| 200g | dark chocolate chips |
| 150g | biscuits, chopped |
| 200g | marshmallow fluff |
| For the topping: | |
| 50g | biscuits, crushed to fine crumbs |
| 1 tsp | soft light brown sugar |
| 15g | unsalted butter, melted |
Essential kit
You will need: a muffin tin and 12 muffin cases.
Method
Prep: 30 minutes. Bake: 22-25 minutes. Cool: 1 hour. Decorate: 15 minutes. Lasts: 2+ days, at room temperature.
Preheat the oven to 190ºC/170ºC fan and get 12 muffin cases ready.
In a large bowl, add the flour, sea salt and sugar and mix briefly to combine. Add the buttermilk, eggs, oil and vanilla extract and whisk lightly until just combined. Finally, fold through the chocolate chips and chopped biscuits.
Divide the mixture equally between the 12 muffin cases. Dollop a teaspoon of marshmallow fluff onto each muffin.
In a large bowl, mix the biscuit crumbs, sugar and melted butter together to make a crumble topping. Sprinkle the crumble over the marshmallow fluff and the muffins.
Transfer the muffins to the oven and bake for 22–25 minutes. Leave to cool fully on a wire rack.
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Ingredients
Method
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