Fair warning: Do NOT taste the batter. It's possible that you will not bother to bake muffins and your family will find you sitting in the kitchen, possessively hugging the mixing bowl and clutching a spoon, preheated oven abandoned. And then *queue dramatic music*: You will have to share.
1/2 cup or 115g unsalted butter, browned then cooled – Instructions here.
1/4 cup or 60g granulated sugar
1/2 cup or 100g dark brown sugar
2 cups or 250g all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
3/4 cup or 180ml milk
1 teaspoon vanilla extract
6 1/3 oz or 180g dark chocolate (or equivalent amount of good quality dark chocolate chips)
1 cup or 50g mini marshmallows
Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin pan by greasing lightly or lining with muffin papers.
Brown your butter, if you haven’t done so already. Kayle has great instructions right here, so I refer you to her site. Just follow this link: How to brown butter.
Chop the dark chocolate into little chunks and set aside a small handful for topping the muffins before baking.
In a large mixing bowl, whisk together your flour, salt, two sugars and baking powder.
Whisk the cooled browned butter, eggs, vanilla extract and milk in a smaller mixing bowl. If your milk and eggs are quite cold, the butter will probably try to solidify again. Just keep whisking and it will break into little bitty pieces and get rather fluffy. This is not a big deal.
|Browned butter is liquid gold. Except brown.|
Pour your wet ingredients into your dry ones and stir a couple of times.
Add in the dark chocolate and marshmallows and fold to combine.
Divide the batter between the muffin cups and top with the reserved chocolate bits.
Bake in your preheated oven for about 20-25 minutes or until the muffins are golden and a toothpick inserted comes out clean.
Allow the muffins to cool for a few minutes in the pan then remove them to a wire rack to cool completely.
This recipe was muffin-fied from this fabulous cookie recipe from The Cooking Actress.
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