Muffin Monday: Rocky Road Muffins

The minute I saw this in my inbox, I threw my healthiness out the window. This muffin was made to be enjoyed in its oozy gooey sinful form. So with a giggle, I bought some white self rising flour & the rest of the sweet ingredients.

I really felt like a mad scientist putting this concoction together. Sure it was a little more time consuming than most recipes I’ve done so far, but who would complain about chopping up chocolates? Not me for sure!

What I pulled out of the oven was a golden brown, sticky, & saccharine treat. Moist, a bit dense of course, with the walnuts, marshmallows, and chocolate proving that this isn’t just reserved for its ice cream counterpart.

Rocky Road Muffins


  • 2 cups self rising flour
  • 1 tsp baking powder
  • 3 tbsp cocoa powder
  • 3 oz semi sweet baking chocolate, chopped
  • 1/2 cup walnuts
  • 1/4 cup mini marshmallows
  • 2/3 cup brown sugar
  • 3/4 cup milk
  • 2 eggs
  • 5 tbsp butter

Cooking Directions

  1. Preheat the oven to 400F. Grease or line a 12 hole muffin pan.
  2. In a large bowl, combine the flour, baking powder, cocoa powder and marshmallows. Set aside.
  3. Reserve about 1/3 of the chocolate chunks and walnuts and add the rest to the flour mixture.
  4. In a separate bowl, combine sugar, milk, eggs and butter.
  5. Stir the egg mixture into the dry ingredients just until combined.
  6. Spoon dollops into muffin cases and sprinkle chocolate and nuts on top. Press them gently into the batter
  7. Bake for 18-20 minutes or until a toothpick comes out clean.
  8. Cool for 5 minutes and transfer to wire rack


Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

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16 thoughts on “Muffin Monday: Rocky Road Muffins

    • These have been my favorite sweet muffins so far! Thanks for this recipe. I had fun!