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24th Oct 2023

Treat your kids with these Halloween Marshmallow Muffins

Sarah McKenna Barry

Brought to you by Dr.Oetker

Serve these tasty muffins up at your Halloween party, or have them on hand for trick-or-treaters.

Halloween is almost here, it’s safe to say that there’s some serious excitement in the air.

As well as offering our little ones a chance to reset after the first few months back at school, the Halloween break is also a perfect opportunity to spend some quality time with our kids – and get prepped for spooky season!

This Halloween, we’re clamping down on screen-time and getting busy in the kitchen, and what better way to make the most of the break than with a delicious Halloween recipe from Dr.Oetker and celebrity baker Louise Lennox?


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These Halloween Marshmallow Muffins will go down well at Halloween parties or with trick or treaters. They take less than 40 minutes to make, and the super simple steps make them ideal for baking with little ones.

So, grab your helper, gather your ingredients and get aproned up for a spot of baking this Halloween.


280g Plain Flour
140g Caster Sugar
2 tsp Dr.Oetker Baking Powder
1 Large Egg
110mls Sunflower Oil
170g Whole Milk
2 tsp Dr.Oetker Madagascan Vanilla Extract
Dr.Oetker Extra Strong Orange Food Colour Gel
75g Dr.Oetker Heart Shaped Mallows
1 ½ tbsp Water
150g Dr.Oetker Fine Cooks Chocolate White
45g Dr.Oetker The Spooks of Halloween Sprinkles
Dr.Oetker The Spooks of Halloween Decorating Icing
18 Dr.Oetker The Spooks of Halloween Baking Cases


  • In a large bowl, sieve the plain flour and baking powder. Add the sugar and mix together.
  • Break the egg into a separate bowl. Whisk in the sunflower oil, milk, vanilla extract in with the egg. Then, fold into the flour mixture using a fork until just combined.
  • Line two muffin tins with the 18 Halloween baking cases. Divide the mixture evenly between them.
  • Bake for 15 – 18 minutes until risen and golden brown. Once cooled, remove from the baking tray and allow to cool completely.
  • Use an apple corer to remove the middle of each muffin. Place the marshmallows into a microwavable bowl and add the water. Cook in the microwave for 30 seconds. Then whisk until smooth. Stir in the sprinkles. Fill a piping bag or zip lock bag with the marshmallow mix, cut off the corner, filling each muffin hole. Use a leftover piece of muffin from the apple corer to cover the hole and marshmallow filling.
  • Melt the white chocolate following the instructions on the back of the packet. Add a few drops of orange gel food colouring and mix. Spread a teaspoon of the orange-coloured chocolate over each muffin and allow the chocolate to harden in the fridge.
  • To decorate, use the writing icing tubes to make pumpkin faces on each muffin.
  • Serve and enjoy.