There’s something magical about s'mores that brings back memories of campfires and cozy nights. These simple irresistible s'mores muffins capture that classic flavor in an easy-to-make treat you can enjoy anytime, no fire needed. Whether you’re baking for a snack or a dessert, these muffins are sure to satisfy your sweet tooth.
With moist chocolatey batter, crunchy graham cracker bits, and toasted marshmallows on top, these s'mores muffins combine all the best parts of the campfire favorite into a portable, delicious package. You’ll love how easy they are to make and how quickly they disappear!
Why You'll Love This Recipe
- Quick and easy to prepare with simple pantry ingredients.
- Perfectly balanced flavors of chocolate, marshmallow, and graham cracker.
- Moist, tender crumb with gooey melted marshmallow topping.
- Great for breakfast, snack, or dessert – crowd-pleaser for all ages.
- Can be made ahead and freezes well for busy days.
Ingredients
Gather these ingredients for the base and the signature s'mores toppings.
- 1 ¾ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsweetened cocoa powder
- 1 cup milk (whole or 2%)
- ⅓ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup mini marshmallows, plus extra for topping
- ¾ cup graham cracker crumbs
- ½ cup semi-sweet chocolate chips
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 12 muffins
- Calories: Approximately 280 per muffin
How to Make Simple Irresistible S'mores Muffins
- Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, sugars, baking powder, baking soda, salt, and cocoa powder until evenly combined.
- In a separate bowl, beat the eggs, then add the milk, vegetable oil, and vanilla extract, mixing well.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; be careful not to overmix to keep muffins tender.
- Fold in the mini marshmallows, chocolate chips, and graham cracker crumbs, reserving a small handful of marshmallows and crumbs for topping.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Sprinkle the reserved mini marshmallows and graham cracker crumbs on top of each muffin for that signature s'mores look.
- Bake for 18 to 20 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs and the marshmallows on top are golden and slightly toasted.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or enjoy warm for gooey goodness.
Tips for the Best Results
- Use whole milk for richer flavor and moister muffins.
- Don’t overmix the batter to keep the muffins light and tender.
- For extra gooey marshmallows, broil the tops for 30 seconds after baking but watch carefully to avoid burning.
- Graham cracker crumbs add texture; pulse them slightly coarser if you want more crunch.
- Store leftovers in an airtight container at room temperature to keep the marshmallows soft.
Storage and Reheating
Store your s'mores muffins in an airtight container at room temperature for up to 2 days to maintain freshness. For longer storage, freeze the muffins wrapped individually in plastic wrap and placed in a freezer-safe bag for up to 3 months.
To reheat, thaw frozen muffins at room temperature or microwave for 15 to 20 seconds until warm and soft. You can also warm them briefly in a 350°F oven for 5 minutes to refresh the toasted marshmallow topping.
Frequently Asked Questions
Can I use regular marshmallows instead of mini marshmallows?
Yes, you can chop regular marshmallows into small pieces before folding them into the batter. Mini marshmallows work best for even distribution and that classic melty texture on top.
Are these muffins gluten-free?
This recipe uses all-purpose flour, so it is not gluten-free. However, you can substitute a gluten-free baking blend for a gluten-free version, but texture may vary slightly.
Can I make these muffins dairy-free?
To make dairy-free s'mores muffins, use a plant-based milk like almond or oat milk and a dairy-free chocolate chip alternative. The marshmallows should also be checked for gelatin-free options.
How do I prevent marshmallows from burning on top?
Keep a close eye on the muffins while baking and remove them as soon as the marshmallows turn golden. If broiling to toast marshmallows, only broil for 20-30 seconds and watch carefully to avoid burning.