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Jane’s Patisserie’s S’mores Muffins

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.

From the book

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. 

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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.

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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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From the book: Jane’s Patisserie: Celebrate! Bake every day special

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