Raspberry-Marshmallow Muffins


Preparation info

  • Makes


    • Difficulty


    • Ready in

      40 min

Appears in

Madhouse Cookbook: Delicious Recipes for the Busy Family Kitchen

Madhouse Cookbook

By Jo Pratt

Published 2013

  • About

These muffins are fun, yummy (who doesn’t love a marshmallow?) and irresistible when still warm from the oven. And, if you do happen to have any left over a day or so later, don’t throw them out, because they can be used to make a delicious granola for breakfast.


  • 2⅓ cups self-rising flour
  • ½ cup plus 1 tablespoon sugar
  • cups fresh or thawed raspberries
  • ¾ cup mini marshmallows
  • cup milk
  • ½ cup butter, melted
  • 1 egg, beaten


    1. Heat the oven to 350°F and line a 12-hole muffin pan with paper cupcake cases or lightly grease a silicone muffin tray.
    2. Put the flour, sugar, raspberries and marshmallows in a mixing bowl and lightly mix together so the raspberries are coated in flour. This prevents the raspberries from sinking to the bottom of the muffins while they are baking.
    3. Mix together the milk, butter and egg, then gently mix the liquid mixture into the flour mixture. Spoon the batter into the muffin cases or tray and bake the muffins 25 minutes, or until risen and golden.
    4. Leave the muffins to cool in the pan a few minutes, then transfer to a wire rack. Serve warm or cold. (If they are not all eaten straightaway, store in an airtight container a couple of days.)