These Halloween spider web muffins are soft, chocolatey and perfect for kids to enjoy. They're topped with marshmallow spider webs and decorative black spiders.
As we creep on into October, now is the perfect time to get into spooky baking with these fun chocolate spider web muffins! These moist chocolate chip muffins are topped with gooey marshmallow webs and creepy spider decorations, and they're sure to be a hit at any Halloween event. Whether you're planning a party, hosting a family get-together, or simply want to try some Halloween baking at home, these spider muffins are exactly what you need!
Below you'll find all the details you need to get this recipe right on the first try- I hope you find it helpful. If you'd prefer simple, condensed instructions, feel free to skip straight to the recipe card, which you'll find at the end of the post. Enjoy!
Here's what you'll need
- Homemade buttermilk: Whole milk plus a little apple cider vinegar or lemon juice will create homemade buttermilk, which we need to keep our muffins super moist and soft.
- Eggs: These will act as a binder and also help the muffins to rise. I used 2 medium eggs, plus an additional egg yolk for more moisture.
- Butter: I used to use oil in my muffins to get a softer crumb but hacks like adding the extra egg yolk and using buttermilk will achieve a super soft crumb without compromising on flavour! Chocolate muffins in particular can be quite bland, so using melted butter helps to add richness and a nice buttery flavour.
- Vanilla extract: 2 teaspoons. If you want a stronger chocolate flavour, you can also add a pinch of espresso powder to the batter (don't worry, the muffins won't taste like coffee at all).
- Caster sugar: This is just a finer version of granulated white sugar and will improve the texture of your muffins. It's also known as superfine sugar.
- Self-raising flour: To get nice tall, fluffy muffins. Self-raising flour is plain flour with raising agents already added to it- if you don't have any, just use plain flour then add 2 teaspoons of baking powder to the recipe separately.
- Cocoa powder: Use unsweetened cocoa powder. Some people try to use hot chocolate powder for baking but the two will produce very different results!
- Salt: To balance out the sweetness. You can omit this if you're using salted butter.
- Chocolate chips: Adding milk chocolate chips to the batter adds some extra sweetness, flavour and texture.
- Marshmallows: To melt for the spider web topping. Mini ones melt a bit easier than large ones.
Baking tools
- Muffin tin and cases: You'll need a muffin tin with 12 holes and 12 liners. Make sure to use actual muffin cases and not cupcake cases; otherwise, the baking time will differ.
- Food scale: To weigh your ingredients out. Cups are not that accurate for baking so I always use metric measurements.
- Utensils: A wooden spoon or hand whisk, a few teaspoons and a tablespoon.
- Mixing bowls: A large one to make the cake batter, a small one to make your homemade buttermilk, and a heatproof one to melt the marshmallows.
- Toothpick: Or butter knife, to check if the muffins are done.
- Cooling rack: This will help the spider web muffins breathe after they come out of the oven, preventing greasy bottoms.
- Spider decorations: I couldn't find edible spider decorations and it felt like a lot of work to make my own for an otherwise super easy recipe, so I used plastic Halloween rings. If you can find edible ones, go for it!
How to make Halloween spider web muffins step by step
Step 1: Preheat your oven to 160°C (or 140°C for fan ovens) and line a muffin tin with 12 muffin liners. You can use cupcake liners if you prefer but you'll need to keep an eye on them in the oven as they will bake faster.
Step 2: In a small mug or bowl, mix together 150ml of whole milk and ½ a tablespoon of apple cider vinegar or lemon juice. Let it sit at room temperature for about 5 minutes- it will thicken and curdle a little.
Step 3: Give the milk mixture another quick mix and add it to a large bowl, along with 2 eggs and 1 egg yolk, 150g of melted butter, 180g caster sugar and 2 teaspoons of vanilla extract. Mix well until smooth.
Step 4: Add 230g of self-raising flour, 4 tablespoons of cocoa powder and a pinch of sea salt to the bowl. Mix well to make a smooth chocolate muffin batter.
Step 5: Stir in 150g of chocolate chips. I used milk chocolate chips but dark or white would work too.
Step 6: Divide the muffin batter equally between your 12 cases. Bake for 20-25 minutes, or until a toothpick through the middle comes out clean.
Step 7: Transfer the muffins to a wire rack to cool.
Step 8: Add 100g of mini marshmallows to a small heatproof bowl. Microwave for around 20-30 seconds then give them a quick stir until gooey.
Step 9: Use a teaspoon to stretch the marshmallow over the cooled muffins to look like spider webs. This can get pretty messy so be patient and take your time! Alternatively, you can let the melted marshmallows cool for a minute or two then use your fingers to stretch them over the muffins. I personally did not enjoy the feeling of doing it this way at all, but kids might prefer it.
Step 10: Top with your spider decorations and enjoy! I got my spider rings from a Hobbycraft Halloween pack.
Tips for the perfect spider muffins
- Make sure to use a deep-hole muffin tin and actual muffin cases. If you use cupcake cases, the batter will bake a lot faster and your muffins might end up dry or burnt.
- Adding a pinch of espresso powder to the batter will enhance the chocolate flavour without making your muffins taste like coffee.
- If you want your muffins to have edible spiders rather than using decorations, you can make them using black fondant.
- These muffins can be baked 180°C for 15-20 minutes instead but I recommend baking low and slow as per the recipe for a lovely soft texture.
FAQs
These will keep in an airtight container in the fridge for up to 4 days. In my experience, lining your container with some kitchen paper helps to prevent muffins from getting soggy.
Yes, you can freeze them with their marshmallow topping or add it after defrosting. They can be frozen in an airtight container or freezer bag for up to 3 months. When you're ready to eat them, let them sit out at room temperature for an hour or so on a wire rack or plate. Do not refreeze.
Yes, you can use 150ml of rapeseed or sunflower oil instead of melted butter, although the muffins will taste slightly more bland.
More Halloween desserts:
- Beetlejuice cupcakes
- Halloween fairy cakes
- Mummy puff pastries
- Halloween Oreo brownies
- Black velvet cupcakes
- Halloween rocky road
I hope you like these Halloween spider web muffins. If you make them at home, please leave a comment and/or rating below to let me know how it goes. Enjoy!
Halloween Spider Web Muffins
Ingredients
Muffins:
- 150 ml Whole milk
- ½ Tablespoon Apple cider vinegar (or lemon juice)
- 2 Medium Eggs + 1 egg yolk
- 150 g Butter, melted
- 180 g Caster sugar
- 2 Teaspoons Vanilla extract
- 230 g Self-raising flour
- 4 Tablespoons Cocoa powder
- Pinch Sea salt
- 150 g Milk chocolate chips
Topping:
- 100 g Mini white marshmallows
- Spider decorations (edible or decorative)
Instructions
Muffins:
- Preheat your oven to 160℃ (140℃ for fan ovens) and line a muffin tin with 12 muffin cases.
- Mix the milk and apple cider vinegar together in a small bowl or mug and leave it to sit for 5 minutes. It will curdle and become thicker.
- Add the milk mixture to a large bowl along with the eggs and egg yolk, the melted butter, the sugar and the vanilla extract. Whisk together until smooth.
- Add all of the flour, cocoa powder and salt. Mix well until you have a smooth muffin batter then stir in the chocolate chips.
- Divide the batter between your 12 muffin cases and bake for 20-25 minutes, until a toothpick through the middle comes out clean. Then transfer them to a wire rack to cool.
Topping:
- Melt the marshmallows in the microwave for around 20-30 seconds until gooey.
- Use a teaspoon to stretch the melted marshmallow over the muffins to look like spider webs. This can get really messy so take your time! If the marshmallow starts to set, pop it back in the microwave for 10-20 seconds until it becomes smooth again.
- Top each muffin with a decorative or edible spider and enjoy!
Video
Notes
- Store in an airtight container in the fridge for up to 4 days.
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