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 your blog.
This month I was assigned to Jamie’s blog, Our Eating Habits. I have actually been assigned to her blog once before. I made Irish Soda Farls for the SRC special event celebrating St. Patrick’s Day and Easter in last February. Jamie lives Canada with her husband and three children. In addition to food, she also loves Christmas, Disney, and homeschooling her children. This time, I got to choose from all of Jamie’s recipes and decided on her Jumbo S’mores Muffins. Well actually, Evan decided. He has been on a muffin kick recently and starts many weekend mornings asking if we can make muffins. He rarely actually eats the muffins, but has fun mixing up the batter with his favorite whisk. These muffins had the added bonus of me pulling out the food processor to grind up the graham crackers into crumbs. The kids love to take turns pushing to pulse button. The graham crackers are mixed into the batter with mini marshmallows and chocolate chips to create that s’mores flavor.
I also pinned her Amish Dumplings, Biscoff Scones, One Pot Cheesy Smoked Sausage Pasta Skillet, Chocolate Chip Yogurt Muffins, Mozzarella Basil Biscuits, Pork Souvlaki, Newfoundland Snowballs, Spinach Enchiladas, Macaroni and Cheese Pizza, Newfoundland Caramel Pudding, Pistachio Spinach Chicken Salad, and Arroz con Pollo Burritos.
I used these jumbo silicone muffin cups to make the S’mores Muffins. You can also use regular sized muffin tins, but the baking time may be a bit shorter.
These muffins are best the day they are made. With time, the marshmallows on the top will become melty and sticky.
Check out what everyone else in Group C made:
Adapted from Our Eating Habits
~8 large muffins
1 1/2 cups all purpose flour
1/2 cup graham cracker crumbs
1/4 cup packed light brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
1/4 cup vegetable oil
3/4 cup semisweet chocolate chips
1 1/4 cups miniature marshmallows, divided
Preheat oven to 375 degrees F. Grease large muffin tins or arrange large silicone muffin cups on a baking sheet.
In a large bowl, whisk together the flour, graham cracker crumbs, brown sugar, baking soda, and salt. Mix in the egg, buttermilk, and vegetable oil to form a smooth batter. Fold in the chocolate chips and 1 cup of the marshmallows.
Fill the prepared muffin tins 3/4 full, then add the remaining 1/4 cup marshmallows to the tops of the batter.
Bake in preheated oven until golden, the marshmallows on the top are bubbly, and toothpick inserted in the center comes out dry, 18-20 minutes.
Best served within a few hours of baking.