Tag Archives: smores

Smore’s Streusel Chocolate Muffins

After making a few variations of muffins over the years, I’ve learnt that a winning secret ingredient for a moist crumb (which is what we live for in muffins!) is yoghurt. When I got my hands on the new Nutriday Double Cream Plain Yoghurt, I just HAD to concoct an absolutely decadent muffin and on that note, I introduce you to the Smore’s Streusel Chocolate Muffin!

It’s  eye-rolling divine moist chocolate muffin, filled with pools of chocolate and to complement it with the Smore’s elements is a crunchy streusel topping made up of crushed biscuit, cinnamon,  brown sugar and chocolate chips, finally topped with toasted marshmallow. To even out the sweetness, it’s best served with dollops of Nutriday Double Cream Plain Yoghurt  which is a total game changer!

Smore’s Streusel Chocolate Muffins


Chocolate Muffins:

  • 130g roughly chopped, good quality chocolate
  • 115g butter
  • 150g caster sugar
  • 90g Nutriday Double Cream Plain Yoghurt, room temperature
  • 1 teaspoon vanilla extract
  • 2 eggs, room temperature
  • 40g cocoa powder
  • 60g flour
  • 1 teaspoon bicarbonate of soda
  • 1 big pinch of salt
  • An extra cup of roughly chopped, good quality chocolate


  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 50g crushed biscuit (I used Lotus biscuits)
  • 1/4 cup roughly chopped chocolate/chocolate chips


  • Marshmallows (mini marshmallows or cut the bigger marshmallows in quarters like I did)


  • Preheat the oven to 220C and prepare a muffin pan with muffin wrappers.
  • To make the muffins: In a bain marie or in a heatproof bowl over simmering water, melt the butter and chocolate and allow to cool slightly
  • In a separate bowl mix the sugar, yoghurt, eggs and vanilla then pour in the slightly cooled chocolate butter mixture and combine.
  • In a larger bowl, sift the flour, cocoa powder, bicarb and salt. Gently fold in the wet ingredients, careful to not over mix.
  • To make the streusel: Combine all the streusel ingredients in a small bowl
  • Fill the muffin 3/4 way with the batter and top each with the prepared streusel.
  • Bake for 5min in the 220C preheated oven (this will allow them to rise nicely) then reduce the temperature to 175C and bake for another 17 minutes.
  • Remove from the oven and allow them to cool in the pan for a few minutes before popping them on to a wire rack to cool completely.
  • Finally, top with some marshmallows and either blow torch them or pop them for a few minutes in the oven on a preheated oven on grill until they’re golden.
  • Serve with a dollop of Nutriday Double Cream Plain Yoghurt or as is 🙂
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