S’mores Muffins

A recipe for S’mores Muffins! These easy muffins are packed with crushed graham crackers, mini marshmallows, and milk chocolate chips for a fun breakfast treat.

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Secret Recipe Club

Secret Recipe Club time again and I’m sharing a recipe for S’mores Muffins!

For those who haven’t seen my previous Secret Recipe Club posts, this club includes three group of bloggers who are assigned a different blog each month and secretly make a recipe to post on their specified Monday reveal day.

I look forward to my assignment email every month and discovering new blogs. It is also fun to see what someone chooses from yours.

This month I was assigned to Jamie’s blog, Our Eating Habits (no longer active at the time of this update). I have actually been assigned to her website once before. I made Irish Soda Farls for the SRC special event celebrating St. Patrick’s Day and Easter.

S’mores Muffins

This recipe is inspired by Jamie’s Jumbo S’mores Muffins! Crushed graham crackers are mixed right into the batter along with mini marshmallows and milk chocolate chips to recreate that iconic s’mores flavor.

Simply whisk together all the ingredients to form a thick batter, transfer to prepared muffin tins, and bake in a 425˚F (220˚C) oven for 5 minutes.

Reduce the heat to 350˚F (180˚C) and continue to bake until just set and a toothpick inserted in the center comes out clean, about 10-12 minutes.

These S’mores Muffins are best the day they are made, especially warm from the oven. With time, the mini marshmallows will develop a sticky texture.

Looking for more muffin recipes?

Try my:

• Green Tea Muffins
• Tangelo Muffins
• Cherry Blossom Muffins

A Few S’mores Muffins Tips

Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.

Finely crush the graham crackers before adding to the flour mixture. I like to use a food processor to quickly create a fine texture. If unavailable, you can also place them in a ziplock bag and hit with a rolling pin until completely crushed.

Take care to not overmix the batter. Blend together the wet and dry ingredients just until combined with no streaks of flour remaining. Over-mixing will create a tougher muffin and it won’t rise as well.

If the batter is too loose, add a little more flour (be careful not to add too much). If it is too dry, mix in a little more buttermilk. It should be a thick batter, not pourable, but enough to easily scoop and drop into the tin.

These muffins can be baked in standard muffin tins, but I often like to make them larger using Tulip Baking Cups or jumbo silicone muffin tins. The exact baking time may vary based on the size of the tins.

Fill each muffin tin about 3/4 full. I like to use a standard ice cream scoop to transfer the batter to each of the prepared muffin tins. I have found this to be the easiest way to get a consistent size.

If you don’t use liners in the muffin tins, grease them with oil to keep the muffins from sticking and falling apart.

Bake the muffins just until cooked through. Test by inserting a toothpick in the center. It is done once the toothpick comes out clean (there may be some melted chocolate).

Check out what everyone else made:

• Pumpkin Pie Smoothie from Herbivore Cucina
• Lime Crusted Salmon with Sweet Potatoes and Peas from Sew You Think You Can Cook
• Basundi (Thickened Milk Dessert) from Lynsey Lou’s
• Somali Corn in Coconut Turmeric Sauce from Where is my Spoon
• Strawberry Jelly Pudding from The Big Sweet Tooth
• Olive Oil Cupcakes from Our Table for Seven
• Spicy Bacon Chickpea Burgers from Join Us, Pull Up a Chair
• Jalapeño Poppers from Loving Life 
• Peanut Butter Pie from Tea and Scones 
• Sunshine Soup from Cook with Sara

This recipe was originally posted in September 2016 and updated in November 2024.

S’mores Muffins Recipe

Adapted from Our Eating Habits

Print Pin

S’mores Muffins

A recipe for S'mores Muffins! These easy muffins are packed with crushed graham crackers, mini marshmallows, and milk chocolate chips for a fun breakfast treat.

Course Breakfast

Cuisine American

Keyword breakfast, brunch, chocolate, graham cracker, marshmallow, muffin, s’mores

Prep Time 10 minutes minutes

Cook Time 17 minutes minutes

0 minutes minutes

Total Time 27 minutes minutes

Servings 8 -12 Muffins

Ingredients

• 1 3/4 cups (220 grams) all-purpose flour
• 1.5 ounces (42 grams, about 3 sheets) crushed graham crackers
• 1/4 cup (50 grams) light brown sugar
• 1/4 cup (50 grams) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Pinch freshly ground nutmeg
• 3/4 cup (177 milliliters) buttermilk
• 1/2 cup (120 milliliters) vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 5 ounces (142 grams) milk chocolate chips plus more for topping
• 2 ounces (57 grams) miniature marshmallows plus more for topping

Instructions

• Preheat oven to 425˚F (220˚C). Line 8 large or 12 standard muffin tins with liners or lightly grease.
• In a large bowl, whisk together the flour, crushed graham crackers, brown sugar, granulated sugar, baking powder, baking soda, salt, and nutmeg.
• Make a well in the center and add the buttermilk, vegetable oil, eggs, and vanilla extract.
• Whisk together just until combined without any lumps.
• Gently fold in the milk chocolate chips and miniature marshmallows.
• Transfer the batter into each prepared muffin tin until 3/4 full. If desired, top each muffin with a few more chocolate chips and miniature marshmallows.
• Bake in preheated oven for 5 minutes, then reduce heat to 350˚F (180˚C) and bake for another 10-15 minutes, until a toothpick inserted in the center comes out clean (melted chocolate is fine). It will be closer to 10-12 minutes for regular-sized muffins and 12-15 minutes for large.
• Cool in the pan for 5 minutes before removing to a wire rack.
• These S'mores Muffins are best served the day they are made, especially within a couple of hours of baking.