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.
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.
Notes
Spraying the tin and also using cups will help the muffins release. The marshmallows and the streusel will be sticky!
Serving: 1muffin, Calories: 305kcal, Carbohydrates: 34g, Protein: 4g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 35mg, Sodium: 220mg, Potassium: 132mg, Fiber: 2g, Sugar: 17g, Vitamin A: 198IU, Calcium: 67mg, Iron: 2mg
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