Save A wildly fun, colorful loaf blending the best of muffins and cake, packed with chocolate chips, sprinkles, and a swirl of peanut butter for a monster-sized treat.
The first time I made this loaf, my kids were amazed by its colorful swirls and gooey texture. It quickly became a favorite at our birthday parties and celebratory breakfasts.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 ½ tsp
- Baking soda: ½ tsp
- Salt: ½ tsp
- Cinnamon (optional): 1 tsp
- Unsalted butter, melted and slightly cooled: ½ cup (115 g)
- Granulated sugar: 1 cup (200 g)
- Eggs: 2 large
- Whole milk or buttermilk: 1 cup (240 ml)
- Vanilla extract: 1 tsp
- Mini chocolate chips: ½ cup (90 g)
- Rainbow sprinkles: ½ cup (80 g)
- Creamy peanut butter: ⅓ cup (85 g)
- Chopped walnuts or pecans (optional): ½ cup (70 g)
- Mini marshmallows: ½ cup (90 g)
Instructions
- Prepare loaf pan:
- Preheat oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
- Mix dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Mix wet ingredients:
- In a separate bowl, whisk the melted butter and sugar until well combined. Add eggs, one at a time, beating well after each. Stir in milk and vanilla extract.
- Combine batter:
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Add mix-ins:
- Gently fold in chocolate chips, sprinkles, nuts (if using), and marshmallows.
- Batter layering:
- Pour half the batter into the prepared loaf pan. Dollop half the peanut butter over the batter and swirl gently with a knife. Add the remaining batter and repeat with the rest of the peanut butter, swirling again.
- Bake:
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool:
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Save My family loves slicing into the loaf while it’s still a little warm and searching for the extra gooey marshmallow pockets. It’s the highlight of our weekend brunches!
Required Tools
Mixing bowls, whisk, 9x5-inch loaf pan, parchment paper, measuring cups and spoons, spatula, knife (for swirling).
Allergen Information
Contains: Wheat (gluten), eggs, milk, peanuts (or tree nuts if using walnuts or pecans), and possible soy (in chocolate chips).
Nutritional Information
Calories: 325, Total Fat: 15 g, Carbohydrates: 43 g, Protein: 5 g per serving.
Save Enjoy this Chaos Cake Monster Muffin Loaf slightly warm for ultimate gooey goodness. Each slice is sure to brighten any day!
Recipe FAQ
- → Can I make it nut-free?
Absolutely! Skip nuts and use sunflower seed butter instead of peanut butter for a nut-free treat.
- → What can I use instead of chocolate chips?
Try white chocolate or butterscotch chips for different flavor twists in this colorful loaf.
- → How do I achieve gooey marshmallow pockets?
Serve the loaf slightly warm so the marshmallows melt, creating delicious gooey bites.
- → Can I use oil instead of butter?
Yes, substitute melted butter with an equal amount of neutral oil for a slightly different texture.
- → Is this suitable for vegetarians?
Yes, all ingredients listed fit a vegetarian diet. Always verify marshmallow and sprinkle brands for additives.
- → What pan size should I use?
A 9x5-inch loaf pan works best to achieve the proper rise and soft interior.