Mississippi Mud Muffins

My husband and I are a huge fan of the Martha White Strawberry Cheesecake Muffins, so when Martha White contacted me to try some new recipes with some of their mixes, I jumped at the chance. These Mississippi Mud Muffins immediately jumped out to me as I will use any excuse I can to eat chocolate for breakfast! These were so decadent and chocolatey and they could definitely double as dessert too! I love that these start with the mix and that you can take them to the next level by adding just a few ingredients, making these a quick and easy breakfast (or dessert).

Disclaimer: I was provided the muffin mixes and a gift card to buy the other ingredients. All opinions are my own.

Mississippi Mud Muffins
Source: Martha White

Ingredients:
1 large egg
1/3 cup canola oil
3/4 cup milk
2 (7.4 oz.) packages Martha White Chocolate Chocolate Chip Muffin Mix
1 1/2 cups Mini Marshmallows
2/3 cup Hot Fudge Topping
Optional: 3/4 cup chopped toasted pecans

Directions:
Preheat oven to 350 degrees. Line muffin tin with muffin liners or spray muffin tin with cooking spray, set aside.

In a medium sized bowl, add egg, oil, and milk. Whisk together. Add in muffin mix and stir until just incorporated.

Spoon batter into prepared muffin cups, filling approximately 3/4 of the way full.

Bake for 15 minutes, until muffins have puffed up and are just under baked. Remove from oven and press the mini marshmallows into the tops of each muffin (I used approximately 5-7 marshmallows per muffin). Return to the oven and bake for 5-7 minutes more, until marshmallows are lightly toasted and the muffins spring back when touched.

Let muffins cool in the pan for a few minutes, then remove from the pan. Heat hot fudge topping and drizzle over top of each muffin. Top with pecans if using. Serve muffins warmed or at room temperature. Store leftovers in an airtight container.