Rocky Road Muffins©


  • 8 tablespoons vegetable oil
  • 9.1oz-260g plain flour (sifted)
  • 1 ½ tablespoons baking powder
  • 2.4oz-70g cocoa powder (sifted)
  • 3.5oz-100g white chocolate chunks
  • 3 Medium Eggs (Free Range)
  • 5.6oz-160g caster sugar
  • 3.5oz-100g mini marshmallows
  • 9.4 fl oz-280ml whole milk
  • Pinch of Salt
  • 3x (approx 80g-2.8oz)chocolate fudge bars (cut into chunks)
  • 1.7oz-50g dark chocolate with honeycomb pieces (or regular milk chocolate chunks)
  • 2 tablespoons maple syrup
  • 100g-3.5oz digestive biscuits (broken up roughly)
  • 50g-1.7oz chopped hazelnuts


  1. Pre-heat oven to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven. Grease a 12-hole loose bottom muffin tin (or use paper cases) and set to one side
  2. Start by adding all of the dry ingredients into a large mixing bowl and combine with a wooden spoon. Set to one side
  3. In a separate mixing bowl, add the eggs and beat lightly (using an electric hand whisk/stand mixer or fork) until frothy- but do not over mix
  4. Add the milk, maple syrup and the oil to the egg mix and whisk again until well combined
  5. Make a well in the middle of the dry ingredients and pour in the egg milk and combine carefully/lightly using a wooden spoon until thoroughly mixed- again, do not over mix as it will knock out the air and make them stodgy
  6. Spoon the mixture equally into each of the 12 holes/cases and pop into the oven for 20 minutes (or until you can insert a skewer into the centre of one and it comes out clean)
  7. Remove from the oven and allow to cool in the tin for 5 minutes before removing and allowing them to cool completely

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