Easy Chocolate Muffins With Snickers and M&M’s

This has got to be the go-to recipe for someone who loves Chocolate, Snickers, M&M;’s and the idea of throwing them all together to bake some cute and delicious Muffins! If you fall into this group, then I’m sure you won’t be able to resist the idea of making a batch right now, just so you could indulge in a few yourself, without lashing out at mine by licking your computer screen!:)

Using Candies in recipes is a baker’s favorite pass time. It adds color and flavor, both at once, at the same time bringing out the child in you so you can enjoy being 5 again! I was drawn to these Candy Bar Muffins (adapted from Woman’s Day magazine; photo by Dasha Wright) because they are very easy to make, do not need any elaborate ingredients nor prep time, and look beautiful wrapped in tiny containers waiting to find a place in my Picnic Basket. Yes, these are perfect Picnic treats, unless you like Cocoa Brownies better. They also look really pretty with the molten caramel and colorful M&M;’s on the top – makes it inviting enough to go grab a couple right out of the hamper. Plus, kids would love these, not to mention they would adore you for being such a terrific Mom!

Mini Candy Bar Muffins

Ingredients
Yields about 20 mini muffins

1/2 stick of butter
2 oz unsweetened baking chocolate
3/4 cups sugar
2 medium-sized eggs
1 tsp vanilla extract
1/2 cup all-purpose flour
1 bag (13 oz) Snickers Mini candy bars
a small bag of M&M;’s candies

Method
Heat oven to 350 degrees F. Line minature muffin pan with paper liners and keep ready.

Melt butter and chocolate in a medium saucepan over low heat or in a large bowl in the microwave. Stir to blend well.

Whisk in sugar, eggs and vanilla until combined. Stir in flour just until combined. Do not beat or blend like a cake batter, just enough to break the flour lumps.

Spoon 1 measuring tablespoon batter into each muffin cup. Press in a Snickers bar almost flush with surface; sprinkle with 4 or 5 M&M;’s on the top to add color.

Bake in the pre-heated oven for about 10-12 minutes, until risen and tops look shiny with the molten Snicker bars.

Cool in pan on a wire rack for 5 minutes; Remove each muffin gently from the pan, using tip of a knife if needed, and transfer to rack to cool completely. Repeat with remaining batter.

Few Notes:
These are mini muffins, and will not take as much bake time as regular muffins. So keep a watch on them to avoid over-baking which can make them dry.

To ensure even baking, fill any empty cups in the muffin pan with water half-way through. This way heat is distributed evenly and your muffins won’t get hard and dry.

When you add the flour, make sure you don’t beat and blend like cake batter; you only want to fold it in and mix everything together, maintaining its dropping consistency.

Toblerone, Reese or Almond Joy would be great alternatives to Snicker’s if you like. Use different kinds of candies so you’ll always have something for everyone.

Related Recipes
Chocolate Peanut Butter Bars
Raspberry & Choco-Chip Muffins
Vegan Pineapple Muffins