S’mores Muffins
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.
- 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
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar, brown sugar, and graham cracker crumbs.
- In another bowl, whisk together the eggs, vegetable oil or melted butter, buttermilk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the chocolate chips and most of the mini marshmallows, reserving a few marshmallows for the tops.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Sprinkle the reserved marshmallows and a few extra chocolate chips over the tops.
- 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.
- Cool the muffins in the pan for 5 minutes before transferring them to a wire rack.
- 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
Find it online: https://thefamilycooking.com/smores-muffins/
