Best Magic Marshmallow Muffins Recipes

MAGIC MARSHMALLOW MONKEY BREAD MUFFINS

Steps:

• Preheat oven to 350 degrees F. Liberally grease 8 cavities in a standard-size muffin pan with cooking spray; set aside.
• Open the can of biscuits and cut each biscuit into three equal pieces (think of a peace sign to help get them equally-sized). Flatten each piece with the heels of your hands and set aside for a moment.
• Take three miniature marshmallows and dip them into a bowl of melted butter, coating them gently. Remove them with a slotted spoon and drop them into the bowl of cinnamon sugar, dredging them until they're coated in cinnamon sugar.
• Place a miniature marshmallow in the middle of each biscuit piece. Pinch the biscuit together to completely enclose the marshmallow inside. Once the marshmallow is filled within the biscuit piece, gently coat the biscuit pieces in the butter, then roll them carefully in the cinnamon sugar. Place three biscuit pieces into one muffin cavity - that's one monkey bread muffin. Repeat with remaining marshmallows and biscuits.
• Bake for approx. 11-15 minutes or until muffins are golden and bubbly. Remove from the oven and allow them to set briefly, about 5-10 minutes, before serving. You can enjoy these at room temperature, but I prefer them warm. This recipe is very easily doubled!

MAGIC MARSHMALLOW CRESCENT PUFFS

Steps:

• Heat oven to 375°F. Spray 16 medium muffin cups with cooking spray. In small bowl, mix granulated sugar, flour and cinnamon.
• Separate dough into 16 triangles. For each roll, dip 1 marshmallow into melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in muffin cup.
• Bake 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills.) Cool in pan 1 minute. Remove rolls from muffin cups; place on cooling racks set over waxed paper.
• In small bowl, mix powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle glaze over warm rolls. Sprinkle with nuts. Serve warm.

MAGIC MARSHMALLOW CRESCENT PUFFS

Steps:

• Preheat oven to 375°F.
• Combine sugar, flour and ground cinnamon.
• Dip marshmallow in to melted margarine.
• Roll in sugar-cinnamon mixture.
• Wrap a crescent triangle around marshmallow, completely covering it.
• Squeeze edges of dough tightly to seal.
• Dip in margarine and place in muffin tin.
• Repeat for all marshmallows and crescent triangles.
• Place muffin pans on aluminum foil.
• Bake at 375°F for 10-15 minutes or until golden brown.
• Immediately remove from muffin tins and drizzle with a powdered sugar glaze and nuts if desired.

MARSHMALLOW MUFFINS

Steps:

• Preheat oven to 350°F
• Grease a 12-cup muffin pan or line with 12 muffin paper liners.
• Using scissors, cut the marshmallows in half.
• Sift together the flour, cocoa, baking powder and salt into a large bowl. Stir in the sugar and marshmallows.
• Lightly beat the eggs in a large bowl, then beat in the milk and oil.
• Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.
• Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 25 minutes, until well risen and firm to the touch.
• Let the muffins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.

MAGIC MUFFINS

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• In a large mixing bowl, combine all ingredients.
• Stir together until all ingredients are moistened.
• Pour batter into greased or paper-lined muffin pans,filling cups 3/4 full.
• Bake 18 to 20 minutes or until center is firm to the touch.

MAGIC MARSHMALLOW MUFFINS

Steps:

• Grease 12 muffin cups or line with cupcake liners.
• In mixing bowl, combine Bisquick, 3 tablespoons sugar, milk, egg, and 2 tablespooons melted butter.
• Stir well. Batter will be slightly lumpy.
• Spoon into muffin cups.
• Melt remaining 2 tablespoons butter.
• Mix cinnamon and 1/4 cup sugar in small bowl.
• Dip marshmallows in melted butter, then roll in cinnamon sugar mix.
• Push 1 coated marshmallow into center of each muffin cup, making sure that it is completely covered by batter.
• (Marshmallow may leakout if not completely covered).
• Bake at 400°F for 15-20 minutes.