Rocky Road English Muffins
Chocolate-based muffins are packed with gooey marshmallows, crunchy sliced almonds, and melty chocolate chips.
Ingredients
- ¼ cup warm water
- 2 tsp dry active yeast
- 2 tbsp honey or granulated sugar to activate the yeast
- 1¼ cup warm whole milk
- 3 tbsp melted butter
- 3 ¼ cup all purpose flour
- ½ cup cocoa powder
- 1 tsp salt
- ½ cup chocolate chips
- ½ cup mini marshmallows
- ½ cup sliced almonds
Instructions
- In a large mixing bowl, combine ¼ cup of warm water with 2 tsp of dry active yeast and 2 tbsp of granulated sugar or honey. Stir until sugar is dissolved and let stand 5 mins until foamy. If your house is cold, you may need to set it it in the oven TURNED OFF but with the oven light on to activate.
- Once the yeast has bloomed, add 1 ¼ cup warm milk, 3 tbsp melted butter, 3¼ cups all purpose flour, ½ cup cocoa powder,1 tsp salt, followed by the chocolate chips, almond slices and marshmallows. Stir until combined, gently bringing together with your hands if needed until a dough ball forms, do not knead the dough!
- Add a drizzle of olive oil to your mixing bowl and return your dough ball to the oiled bowl. Cover with plastic wrap and let rise in a warm, dry place for an hour, it should have doubled in size.
- Carefully remove the risen dough from the bowl and place on a lightly floured counter. Gently cut the dough into 8 even pieces and gently tuck edges into the shape of a ball. Cover dough balls with plastic wrap to let rise for another 30 minutes.
- Preheat oven to 350℉. Place a lightly greased cast iron skillet over medium high heat. Dip each side of the dough ball into a bowl of corn meal (or crushed graham crackers) before pan frying for 1-2 minutes each side, until a golden brown crust forms. Reduce heat to medium low if they are cooking too quickly.
- Bake at 350 F for 10-13 minutes to ensure they are cooked all the way through. Allow to cool some before slicing and serving.