S’mores Muffins

Why You’ll Love This Recipe

These muffins are packed with everything you love about s’mores without needing a campfire. They’re soft, moist, and loaded with melted chocolate and pockets of marshmallow in every bite. Easy to make and perfect for parties, lunchboxes, or weekend baking, they’re guaranteed to be a crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Brown sugar
• Eggs
• Vegetable oil or melted butter
• Buttermilk or whole milk
• Vanilla extract
• Graham cracker crumbs
• Chocolate chips or chopped milk chocolate
• Mini marshmallows

Directions

1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, brown sugar, and graham cracker crumbs.
3. In another bowl, whisk together the eggs, oil or melted butter, buttermilk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the chocolate chips and most of the mini marshmallows, reserving a few for the tops.
6. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
7. Sprinkle the reserved marshmallows and a few extra chocolate chips on top.
8. Bake for 18–22 minutes, or until the muffins are golden and a toothpick inserted into the center comes out with a few moist crumbs.
9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
10. Serve warm for the best gooey marshmallow texture.

Servings and timing

This recipe makes 12 muffins.
Prep time: 15 minutes
Cook time: 18–22 minutes
Total time: 35–40 minutes

Variations

• Double chocolate: Add cocoa powder to the batter for an extra chocolatey muffin.
• Peanut butter twist: Swirl peanut butter into the batter before baking.
• Stuffed version: Place a piece of chocolate in the center of each muffin for a molten middle.
• Crunchy topping: Sprinkle crushed graham crackers over the batter before baking.
• Mini muffins: Bake in a mini muffin tin for 10–12 minutes.

Storage/Reheating

Store the muffins in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5 days. Freeze for up to 3 months in a freezer-safe container. Reheat in the microwave for 10–15 seconds to soften the marshmallows and melt the chocolate.

FAQs

Can I use large marshmallows?

Yes, simply cut them into smaller pieces before adding them to the batter.

Why did my marshmallows melt away?

Marshmallows can dissolve into the batter during baking. Adding a few on top during the last few minutes of baking helps create a gooey finish.

Can I use dark chocolate?

Absolutely. Dark chocolate adds a richer flavor that balances the sweetness of the marshmallows.

Can I make these muffins ahead of time?

Yes, they stay fresh for several days and freeze well for longer storage.

Can I use graham cracker pieces instead of crumbs?

Yes, crushed graham crackers work just as well and add a bit more texture.

Can I make these gluten-free?

Yes, use a gluten-free all-purpose flour blend and gluten-free graham crackers.

Why are my muffins dense?

Overmixing the batter can make the muffins dense. Mix only until the ingredients are incorporated.

Can I add extra chocolate?

Definitely. Chocolate chunks, chocolate chips, or a chocolate filling all work well.

How do I know when the muffins are done?

Insert a toothpick into the center. It should come out with a few moist crumbs but no wet batter.

What can I serve with S’mores Muffins?

They pair wonderfully with coffee, hot chocolate, milk, vanilla ice cream, or fresh berries.

Conclusion

S’mores Muffins are a fun and delicious twist on the classic campfire favorite. With their soft crumb, melty chocolate, gooey marshmallows, and crunchy graham cracker flavor, these muffins are perfect for satisfying sweet cravings any time of year. Whether served warm from the oven or enjoyed as a snack, they’re sure to become a family favorite.

S’mores Muffins

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S’mores Muffins bring all the nostalgic flavors of the classic campfire treat into a soft, bakery-style muffin. Filled with rich chocolate, gooey marshmallows, and crunchy graham cracker crumbs, they’re perfect for breakfast, dessert, or an anytime snack.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins
• Category: Breakfast
• Method: Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Brown sugar
• Eggs
• Vegetable oil or melted butter
• Buttermilk or whole milk
• Vanilla extract
• Graham cracker crumbs
• Chocolate chips or chopped milk chocolate
• Mini marshmallows

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Instructions

1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar, brown sugar, and graham cracker crumbs.
3. In another bowl, whisk together the eggs, vegetable oil or melted butter, buttermilk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the chocolate chips and most of the mini marshmallows, reserving a few marshmallows for the tops.
6. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
7. Sprinkle the reserved marshmallows and a few extra chocolate chips over the tops.
8. Bake for 18–22 minutes, or until the muffins are golden and a toothpick inserted into the center comes out with a few moist crumbs.
9. Cool the muffins in the pan for 5 minutes before transferring them to a wire rack.
10. Serve warm for the best gooey marshmallow texture.

Notes

• Cut large marshmallows into smaller pieces if mini marshmallows are unavailable.
• For extra gooey tops, add a few marshmallows during the last few minutes of baking.
• Dark chocolate, peanut butter swirls, or extra graham cracker crumbs make delicious variations.
• Use gluten-free flour and gluten-free graham crackers for a gluten-free version.
• Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• Freeze for up to 3 months and reheat in the microwave for 10–15 seconds before serving.

Nutrition

• Serving Size: 1 muffin
• Calories: 290 kcal
• Sugar: 22 g
• Sodium: 240 mg
• Fat: 12 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 35 mg