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.
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.