S More Muffins
Indulge in the cozy, campfire-inspired flavors of S’more Muffins, a decadent treat that combines graham cracker crumbs, rich cocoa powder, and gooey marshmallows in every bite. These easy-to-make muffins bring together the nostalgia of s’mores with the convenience of a handheld dessert, perfect for breakfast, snacks, or dessert. Mini marshmallows melt into the batter for a soft, chewy texture, while semisweet chocolate chips add bursts of sweetness. Topped with crunchy graham cracker pieces for the perfect finishing touch, these muffins bake to perfection in just 20 minutes. Enjoy them warm for an ooey-gooey marshmallow effect that will have you coming back for s’more! Perfect for parties, picnics, or simply satisfying your sweet tooth, these muffins are a must-try.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups graham cracker crumbs
- 0.5 cups granulated sugar
- 0.25 cups light brown sugar
- 0.25 cups unsweetened cocoa powder
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cups buttermilk
- 0.25 cups vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.75 cups semisweet chocolate chips
- 1 cups mini marshmallows
- 0.25 cups graham cracker pieces (for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the all-purpose flour, graham cracker crumbs, granulated sugar, light brown sugar, cocoa powder, baking powder, baking soda, and salt.
In a medium bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
Create a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the chocolate chips and mini marshmallows until evenly distributed throughout the batter.
Using a spoon or a cookie scoop, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Sprinkle the tops of the muffins with the additional graham cracker pieces for a crunchy texture.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out with just a few moist crumbs.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve slightly warm for the best gooey marshmallow effect, and enjoy!
Nutrition Facts
Calories |
3668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.9 g | 181% | |
| Saturated Fat | 53.8 g | 269% | |
| Polyunsaturated Fat | 34.1 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 4270 mg | 186% | |
| Total Carbohydrate | 593.0 g | 216% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 324.0 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 658 mg | 51% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 2413 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
