There’s something magical about the combination of chocolate, marshmallow, and graham cracker that makes every bite a nostalgic delight. These irresistible s'mores muffins bring that campfire classic into your kitchen with a twist that’s perfect for breakfast, snack time, or dessert.
Whether you’re craving a quick sweet treat or looking to impress guests with a cozy homemade baked good, this recipe for s'mores muffins is an absolute winner. You’ll love how easy it is to whip up these muffins and how every bite bursts with gooey, melty goodness.
Why You'll Love This Recipe
- Easy to prepare with common pantry ingredients you likely have on hand.
- Perfect balance of sweet chocolate, toasted marshmallows, and crunchy graham cracker bits.
- Versatile for breakfast, dessert, or an anytime treat.
- Moist, tender crumb with gooey, melty centers.
- Great for sharing or making ahead and freezing for later.
Ingredients
Gather these simple ingredients to create your irresistible s'mores muffins. The combination of chocolate, marshmallow, and graham cracker flavors is what makes these special.
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup milk (whole or 2%)
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows
- 1 cup semisweet chocolate chips
- 3/4 cup graham cracker crumbs, plus extra for topping
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Total Time: 35 minutes
- Servings: 12 muffins
- Calories: Approximately 280 per muffin
How to Make Irresistible S'mores Muffins
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and graham cracker crumbs.
- In a separate medium bowl, beat the eggs, then add the milk, vegetable oil, and vanilla extract, mixing until combined.
- Pour the wet ingredients into the dry ingredients and gently fold together just until combined; don’t overmix. Fold in the chocolate chips and mini marshmallows.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle a few extra marshmallows and graham cracker crumbs on top of each muffin for a toasty finish.
- Bake for 18-20 minutes, or until the tops are golden and a toothpick inserted near the center comes out with just a few moist crumbs and melted chocolate.
- For an extra toasty marshmallow top, switch your oven to broil for the last 1-2 minutes, watching carefully to avoid burning.
- Remove from oven and let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy warm or at room temperature for the perfect gooey s'mores muffin experience.
Tips for the Best Results
- Use fresh baking powder and soda to ensure your muffins rise properly and stay light.
- Don’t overmix the batter to keep the muffins tender and fluffy.
- Mini marshmallows work best for even distribution and melting throughout the muffins.
- For a richer flavor, try swapping half the milk for buttermilk.
- Broil briefly at the end for that authentic toasted marshmallow topping, but watch closely to prevent burning.
Storage and Reheating
Store your s'mores muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To keep them fresh longer, wrap individually and freeze for up to 3 months.
To reheat, warm muffins in the microwave for 15-20 seconds or in a 350°F oven for 5-7 minutes. This will revive the gooey chocolate and marshmallow texture, making them taste freshly baked.
Frequently Asked Questions
Can I use regular marshmallows instead of mini marshmallows?
Yes, but you’ll want to chop regular marshmallows into smaller pieces for even distribution. Mini marshmallows melt more evenly and create a better texture throughout the muffins.
Are these muffins suitable for freezing?
Absolutely! These s'mores muffins freeze well. Just wrap them tightly or store in an airtight container, then thaw at room temperature or warm before serving.
Can I substitute the vegetable oil with butter?
You can substitute melted butter for the vegetable oil in equal amounts. This will add a richer flavor and slightly denser texture, which many people enjoy.
What’s the best way to get a toasted marshmallow topping?
The easiest way is to sprinkle extra mini marshmallows on top and broil the muffins for 1-2 minutes at the end of baking. Watch closely as marshmallows toast very quickly under the broiler.
