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I needed summer campfire flavors without an actual fire, so I started making S’mores Muffins. Mini marshmallows get golden and gooey on top of soft, fluffy muffins. Chopped chocolate melts into warm pockets, and the buttery graham cracker crumble adds that perfect crunch. You get all the marshmallow and chocolate in every bite. You’ll wish you made more.
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I bake these for school snacks, lunchboxes, potlucks, and bake sales because kids love them and they travel well. They’re also perfect for summer picnics, Memorial Day, and 4th of July when you want s’mores flavor without a campfire. Store them at room temperature for 3 days or freeze for up to 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make S’mores Muffins with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll have warm, gooey S’mores Muffins ready in about 30 minutes from start to finish.
Preheat and Prep Your Muffin Tin
Set your oven to 375°F and line a 12-cup muffin tin with paper liners. I like using silicone baking cups because they’re reusable and the muffins pop right out without sticking.
Mix the Dry Ingredients
Whisk together the all-purpose flour, a tsp salt, granulated sugar, and baking powder in a large bowl until everything’s evenly distributed. Don’t skip this step because it helps incorporate air and prevents lumps.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Combine the Wet Ingredients
In a separate medium bowl, whisk together the 3/4 cup milk, large egg, vegetable oil, and vanilla extract until smooth. The egg should be fully incorporated with no streaks.
Room temperature ingredients mix together more easily, so I take my egg and milk out of the fridge about 20 minutes before I start baking.
Fold Everything Together
Pour your wet ingredients into the flour mixture and stir just until you no longer see any dry flour streaks. Don’t overmix or you’ll end up with tough, dense muffins instead of light, fluffy ones.
Gently fold in the 1/2 cup miniature marshmallows and chopped chocolate or chocolate chips until they’re evenly distributed throughout the batter.
Fill the Muffin Cups
Divide the batter evenly among your prepared muffin cups, filling each about three-quarters full. I use a cookie scoop to portion the batter because it ensures all the muffins are the same size and bake evenly. Top each muffin with a few extra marshmallows and chocolate pieces for that gooey, melty top.
Make the Graham Cracker Crumble
In a small bowl, mix the graham cracker crumbs and a tablespoon of light brown sugar, then stir in the melted butter until the mixture looks crumbly and clumps when squeezed. Sprinkle this mixture evenly over the tops of all your muffins. An offset spatula helps spread it into an even layer.
The crumble will get golden and buttery in the oven, giving you that essential s’mores crunch and best flavor.
Bake Until Golden
Bake for 15 to 20 minutes, or until the muffin tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. I always grab my cake tester to check doneness because it leaves a smaller hole and is reusable.
The marshmallows on top of the muffins will puff up and get lightly toasted. Let them cool in the pan for 5 minutes to set properly while you bake the remaining batter. I transfer the muffins to this wire rack so air can circulate around them and the bottoms don’t get soggy.
Serve Warm
Serve them warm to enjoy the melty chocolate and that toasted marshmallow flavor at its best. Enjoy!
A cupcake carrier is perfect for transporting them to potlucks or giving them as gifts without ruining the graham cracker topping.
S’mores Muffins
Ingredients
- ½ cup all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ¾ cup milk
- 1 large egg
- ½ cup vegetable oil
- ½ cup granulated sugar
- 1 ½ teaspoons vanilla extract
- ½ cup mini marshmallows
- ½ cup chopped semi-sweet chocolate or chocolate chips
Graham Cracker Crumble:
- ½ cup crushed graham crackers
- 1 tablespoon light brown sugar
- 2 tablespoons melted butter
Instructions
- Set your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
- In a large mixing bowl, whisk together the flour, salt, granulated sugar, and baking powder.½ cup all-purpose flour, ½ teaspoon salt, ½ cup granulated sugar, 2 teaspoons baking powder
- In a separate bowl, whisk the milk, egg, vegetable oil, and vanilla extract until well blended.¾ cup milk, 1 large egg, ½ cup vegetable oil, 1 ½ teaspoons vanilla extract
- Pour the wet ingredients into the dry ingredients and stir just until combined—do not overmix. Gently fold in the mini marshmallows and chopped chocolate.½ cup mini marshmallows, ½ cup chopped semi-sweet chocolate
- Divide the batter evenly into the prepared muffin cups, filling each about ¾ full. Top each muffin with a few extra marshmallows and chocolate pieces for gooey goodness.
- In a small bowl, mix the crushed graham crackers and brown sugar, then stir in the melted butter until crumbly. Sprinkle the mixture evenly over the tops of the muffins.½ cup crushed graham crackers, 1 tablespoon light brown sugar, 2 tablespoons melted butter
- Bake for 15 to 20 minutes, or until the muffin tops are golden and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
- Serve warm to enjoy the melty chocolate and toasted marshmallow flavor!
Notes
- Don’t overmix the batter: Stir just until the dry ingredients disappear, to keep your muffins light and tender rather than dense and rubbery.
- Use mini marshmallows: They distribute more evenly throughout the batter than large marshmallows and give you gooey pockets in every bite.
- Add extra toppings before baking: Press a few more marshmallows and chocolate pieces on top of each muffin before the crumble so they get golden and melty on the surface.
- Crush graham crackers finely: Use a food processor or place them in a zip-top bag and crush with a rolling pin until you get fine crumbs that stick together with the butter.
- Check for doneness carefully: The marshmallows can make it tricky to test, so aim for a toothpick that comes out with just a few moist crumbs, not wet batter.
- Flash-freeze for better storage: Freeze muffins on a baking sheet for 1 hour before transferring to containers so they don’t stick together and you can grab just one or two at a time.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
How to Store Leftovers
Store cooled muffins in an airtight container at room temperature for up to 3 days. The marshmallows will lose some of their gooeyness as they sit, but the muffins stay soft and delicious.
For longer storage, wrap each muffin individually in plastic wrap, then place them all in a container or zip-top freezer bag and freeze for up to 2 months. I love using freezer-safe glass containers because they stack neatly and help prevent freezer burn on the muffins.
To reheat, let frozen muffins thaw at room temperature for about an hour, then warm them in the microwave for 15 to 20 seconds to restore that just-baked texture. You can also reheat them in a 300°F oven for about 5 minutes if you want the graham cracker topping to crisp up again.
The chocolate and marshmallows will get melty and warm, just like when they were fresh from the oven.
What to Serve With S’mores Muffins
I love serving them with hot chocolate or cold milk for the ultimate s’mores experience. Fresh fruit, like strawberries or sliced bananas, balances the sweetness and adds a refreshing contrast. They’re also great alongside scrambled eggs and bacon for a complete breakfast spread at brunch gatherings.
For an extra-indulgent treat, split a warm muffin in half and spread a little butter or cream cheese on it. You can also serve them with vanilla yogurt and berries for a fun breakfast parfait that kids love at birthday parties. A scoop of vanilla ice cream on a warm muffin turns it into an incredible dessert.
More Easy Dessert Recipes for You to Try at Home
If you loved these muffins, check out these other crowd-pleasing, soft baked dessert recipes.
