Hot Chocolate Marshmallow Cream Cheese Muffins
Double chocolate muffins with a surprise marshmallow cream cheese center and chocolate chip topping. These bakery-style treats combine rich cocoa batter made with chocolate milk, a frozen marshmallow fluff filling that stays creamy during baking, and a generous sprinkle of mini chips and mallow bits. Perfect for breakfast indulgence, afternoon snacks, or kids' lunchboxes. The cream cheese filling creates pockets of sweet, fluffy contrast against the tender chocolate muffin base.
Ingredients
- 8 oz cream cheese, at room temperature
- 1 7oz container marshmallow fluff
- 2 cups all-purpose flour
- 3 tsp baking powder
- ¼ cup unsweetened cocoa powder
- ½ tsp salt
- ¾ cup granulated sugar
- 1 egg
- 1 cup chocolate milkregular milk plus 2 TBSP cocoa1:1same
less chocolate flavor
- ⅓ cup plus 1 TBSP vegetable oil
- 1 ½ cups mini chocolate chips
- 1 ½ cups mallow bitsmini marshmallows chopped1:1same
different texture
Instructions
- 1
Spray two 12-cup muffin pans with baking spray
- 2
Whisk together cream cheese and marshmallow fluff
- 3
Put cream cheese mixture in freezer until ready to use
- 4
Preheat oven to 375F
- 5
Stir together flour, baking powder, cocoa powder, salt, and sugar in large bowl
- 6
Make a well in the center of dry ingredients
- 7
Beat egg with fork in small bowl or measuring cup
- 8
Stir chocolate milk and oil into beaten egg
- 9
Pour wet ingredients all at once into well in flour mixture
- 10
Mix quickly and lightly with fork until moistened but do not beat
- 11
Divide batter into muffin cups, filling each halfway
- 12
Scoop heaping tablespoon of marshmallow cream cheese into center of each muffin
- 13
Top each muffin with mini chocolate chips and mallow bits
- 14
Bake for 22-24 minutes until knife inserted in chocolate part comes out clean
Tips
Freeze the marshmallow cream cheese mixture to prevent it from mixing into the batter during assembly.
Don't overmix the muffin batter - lumps are normal and ensure tender muffins.
Test doneness by inserting knife into chocolate portion only, as cream cheese center will always appear wet.
Good to Know
Store covered at room temperature for 2 days or refrigerate for up to 5 days
Cream cheese filling can be made 1 day ahead and kept frozen
Serve at room temperature or slightly warm
Common Mistakes
Don't overmix batter to avoid tough, dense muffins
Keep cream cheese mixture frozen to prevent melting into batter during assembly
Substitutions
less chocolate flavor
different texture
FAQ
Can I make these without the cream cheese filling?
Yes, simply omit the filling and add extra chocolate chips or mallow bits to the batter for similar flavor.
How long do these muffins keep?
Store covered at room temperature for 2 days or refrigerate up to 5 days. The cream cheese filling stays fresh longer when chilled.
Can I freeze these muffins?
Yes, wrap individually and freeze up to 3 months. Thaw at room temperature or microwave briefly before serving.