S'mores Muffins
S'mores Muffins are my go-to when I want campfire flavors without lighting an actual fire. The mini marshmallows get golden and toasted on top while staying gooey inside, the chopped chocolate create warm melty pockets throughout, and the buttery graham cracker crumble adds that perfect crunch. I bake them for school snacks, potlucks, bake sales, summer picnics, and patriotic holidays like Memorial Day and 4th of July because they're kid-friendly dessert and travel well. Store them at room temperature for up to 3 days or freeze for up to 3 months.
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
Calories: 233kcalCarbohydrates: 23gProtein: 2gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 21mgSodium: 221mgPotassium: 85mgFiber: 1gSugar: 15gVitamin A: 106IUCalcium: 70mgIron: 1mg
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