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“A muffin version of the Southern cola cake; get your sweet tooth on.”
18 20 muffins

Ingredients Nutrition


  1. Position rack in center of oven; preheat oven to 400°.
  2. Prepare muffin tin: spray indentations/rims with cooking spray.
  3. Place the chocolate and butter in the top of a double boiler set over simmering water.
  4. Stir constantly until half the chocolate and butter is melted.
  5. Remove the top of the double boiler; then continuing stirring, away from the heat, until the butter and chocolate are completely smooth; cool for 10 minutes.
  6. Meanwhile, whisk the flour, sugar, baking powder, and salt together; set aside.
  7. In a big bowl, whisk the egg, milk, and vanilla until smooth; whisking all the while, slowly pour in the cooled chocolate mixture, continue whisking until well blended.
  8. Use a wooden spoon to stir in half the flour mixture; gently stir in the cola; when foaming subsides, stir in the remaining flour mixture and the mini marshmallows just until the flour is moistened.
  9. Fill the prepared tins ¾ full; bake 20 minutes or until the muffins have rounded cracked tops and a pick inserted in the center comes out with a few moist crumbs attached.
  10. Set the pan on a wire rack to cool for 10 minutes; gently rock each muffin back and forth to release it.
  11. Remove muffins from the pan and cool 5 minutes on the rack before serving.
  12. *Black Cherry Cola Muffins: substitute black cherry soda for the cola; add ½ cup pitted fresh black cherries with the marshmallows; proceed as directed.
  13. *Dr Pepper Muffins: substitute Dr Pepper for the cola.
  14. *Pecan Cola Muffins: add ½ cup chopped toasted pecan pieces with the flour, proceed as directed.

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