Ultimate Chocolatey S’mores Muffins
Have you ever had a S’mores muffin? Fluffy, moist, and super chocolatey, they are loaded with mini marshmallows and topped off with a toasty graham cracker streusel. Everything you love about summer in muffin form! They’re easy to make with just two bowls—and there’s one secret trick that keeps those marshmallows from vanishing into the tops of the batter. This is the summer s’mores muffin glow-up you didn’t know you needed.
Yes theres tons of s’mores desserts out there but have you ever had them in muffin form?
While testing I really wanted to make sure that all elements of a perfect s’more were shining through:
- lots of melty chocolate
- gooey marshmallows
- graham cracker taste
These are based off of my triple chocolate muffins (omg they are so good), so that checked the chocolate box. Next came the marshmallows- stuffing the batter with mini marshmallows and adding them to the top solved that problem.
Then it came to the graham cracker situation. I wasn’t sure how to add them into the recipe- I could have added them to the batter but it probably would have given it a weird texture. Or I could have made a graham cracker crust on the bottom of the muffin but it could separate after baking.
In the end I decided to make a graham cracker streusel and it was THE BEST DECISION. Buttery, crunchy, and toasty, this was exactly what this muffin needed. Even as a trained professional baker I was so shocked at how well this worked and will 10000% be using this on so many other recipes.
Definitely going to use it over these decadent S’mores brownies or this fancy looking but super easy S’mores pie! I am also seriously considering making this Cookie skillet into a s’mores cookie skillet, drool!
All three of these things come together to make the most perfect summer muffin. They smell like a campfire, bake up in under 30 minutes, and disappear even faster.
Lemme show you how to make them!
But first, use this marshmallow trick
I wanted to make sure these muffins had gooey marshmallows right on top—but if you’ve ever baked with them, you know they can melt away fast. The fix? Freeze them first! This simple trick keeps the marshmallow garnish intact while they bake, so you get that perfect chocolate + graham cracker + toasty marshmallow combo in every single bite.
Freeze the marshmallows in a shallow bowl or on a single layer if you can (the more surface area the faster they freeze) for 30 minutes at least. One hour is best!
Make the muffins
A couple things I want to point out here while prepping this recipe:
- Add the dry into the wet because its easier to mix. The first rule of making muffins is: Do Not Over mix! Over mixing leads to too much gluten development and makes a dense and tough muffin. Adding the dry ingredients into the wet leaves less room for it to get stuck on the bottom of the bowl which can make you over mix.
- You can alternatively just coat the chocolate chips in flour but I like shortcuts. I have found that just throwing them into the dry ingredients works too! No need for more flour that can mess up the ratios of the recipe and less mess. WIN WIN.
- Spray the whole muffin tin and fill the it all the way up. The topping is sticky after it’s baked so spraying helps release. Also, you want the muffin to bake over the rim of the tin so it creates that gorgeous bakery style ridge.
Lastly, don’t be afraid to really be super generous with the streusel. It makes a mess yes, but its worth it! The more streusel, the crunchier the tops will be!
Bakery style muffins
To get bakery style muffins- you know, the ones with the high rounded tops, you have to bake on two temperatures. First bake for 7 mins on 425, and then finish baking at 350 for 13 minutes.
The initial high heat cooks the tops of the muffins first creating that rounded high top. Then turning the oven lower bakes the center of the muffin.
Cooling
Let the muffins cool for just 10 minutes in the muffin tin. The melty marshmallows and the streusel will be sticky which makes it harder to take out of the tin.
Use a kitchen knife or an offset spatula to go around the muffin to help it come out. If they sit too long in the tin, it will be much harder for you to get them out once cooled completely!
I can’t wait for you to try these! I know you will love them as much as I did.
S’mores Muffins
Ingredients
Graham Cracker Streusel
- 3 tbsp butter, unsalted, melted
- 3/4 cup graham cracker crumbs
- 1 1/2 tbsp sugar
S'mores Muffins
- 2 cups all purpose flour, 240grams
- 1/3 cup cocoa powder, 33g
- 1/2 cup sugar, 100g
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup chocolate chunks, or chips (semi sweet is best!) Plus more for garnish
- 4 tbsp unsalted butter, melted
- 4 oz chocolate melted
- 1/2 cup vegetable oil
- 1/2 cup whole milk, can sub for other milk
- 1/2 cup greek yogurt
- 2 eggs, large
- 1 tbsp vanilla extract
- 1 cup mini marshmallows, plus more for garnish
Instructions
- In a small bowl, melt the 3 tbsp butter in the microwave for 30 seconds or until fully melted. Add the 3/4 cup graham crackers and 1 1/2 tbsp sugar. Mix to combine. The mixture should be like wet sand. Set in the refrigerator while you make the muffins.
- Preheat the oven to 425° F. Spray a muffin tin with baking spray all over and then line with muffin liners.
- Take out 2 medium sized bowls. In one bowl, add the 2 cups flour, 1/3 cup cocoa powder, 1/2 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp kosher salt. Mix lightly with a whisk. Add the 1/2 cup chocolate chips and lightly mix to coat.
- In the second bowl, add the 4 tbsp butter and 4 oz chocolate and microwave for 30 seconds at a time until fully melted. Mix well to melt all the chocolate.
- Then add in the 1/2 cup vegetable oil, 1/2 cup milk, 1/2 cup greek yogurt, 2 eggs, and 1 tbsp vanilla extract. Mix well with the whisk. All at once, add the dry ingredients into the wet ingredients.
- Add in the 1 cup mini marshmallows on top of the dry ingredients.
- Using a large spatula, lightly and gently fold in the flour taking care not to over mix or mix too hard. You want the flour to JUST mix in till there are no mare large streaks. The batter will be lumpy.
- Using an ice cream scoop for accuracy, scoop the batter into the prepared muffin tin all the way to the top.
- Add a couple more chocolate chunks and more marshmallow to the top of each muffin.
- Sprinkle the streusel generously over the tops.
- Bake for 7 minutes on 425, then lower the temperature to 350°F and continue to bake for another 13minutes.
- Take the muffins out and let them cool for 5-10 minutes in the tin, then using a knife or off set spatula remove and cool completely on a wire rack.
