Joshua just received the new Taste of Home Cookbook. This is the first recipe he and I made together from it. It was lots of fun to make together—and the muffins turned out great! Bart, Alyssa, and I all loved how the marshmallow crème rose from the center of the muffins and toasted—it really tasted like a toasted marshmallow. Joshua loved the texture and flavor of the muffin itself.
Ingredients:
6 tablespoons butter, softened
1/2 cup packed brown sugar
2 tablespoons + 2 teaspoons sugar
2 eggs
2/3 cup sour cream
1 1/3 cup all-purpose flour
1 cup graham cracker crumbs
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
6 tablespoons 2% milk (we used buttermilk instead)
1 cup semisweet chocolate chips
12 tablespoons marshmallow crème
Directions:
In a small bowl, cream butter and sugars until light and fluffy. Beat in egg. Stir in sour cream. Combine the flour, graham cracker crumbs, salt, baking powder, cinnamon and baking soda; add to creamed mixture alternately with milk just until moistened. Fold in chocolate chips.
Coat twelve muffin cups with cooking spray; fill one-fourth full with batter. Spoon 1 tablespoon marshmallow crème into each muffin cup. Top with remaining batter.
Bake at 400° for 14-16 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 12 muffins.
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