Irresistible S’mores Muffins
A warm, chocolatey aroma and little pockets of toasted marshmallow goodness make these Irresistible S’mores Muffins a cozy treat for any day. They taste like a campfire memory wrapped in a tender muffin crumb, and they are surprisingly simple to pull together when you crave something both nostalgic and new. Why Irresistible S’mores Muffins Deserves…
A warm, chocolatey aroma and little pockets of toasted marshmallow goodness make these Irresistible S’mores Muffins a cozy treat for any day. They taste like a campfire memory wrapped in a tender muffin crumb, and they are surprisingly simple to pull together when you crave something both nostalgic and new.
Why Irresistible S’mores Muffins Deserves a Spot in Your Kitchen
- They capture the classic campfire trio of chocolate, marshmallows, and graham cracker in a portable, bakery-style muffin. Perfect for lunchboxes or an after-school pick-me-up.
- The texture is a glorious contrast: moist, cocoa-rich crumb dotted with melty chocolate and gooey marshmallow surprises.
- These muffins are quick to mix and bake, making them an excellent weekend project when you want a special treat without a long commitment.
- Topping them with chopped graham crackers gives a crunchy, aromatic finish that makes each bite sing.
- If you enjoy exploring muffin variations, you might like my take on air-fryer blueberry muffins for another speedy favorite.
Gathering Your Ingredients (and what each one does)
- 1 cup all-purpose flour — the structure of the muffin, light and tender if not overmixed.
- 1/2 cup graham cracker crumbs — brings authentic s’mores flavor and a toasty note in the batter.
- 1/2 cup sugar — sweetens while helping the crumb stay moist.
- 1/2 cup unsweetened cocoa powder — for a deep chocolate backbone; use good-quality cocoa for the best flavor.
- 1 tsp baking powder — adds lift so the muffins are fluffy rather than dense.
- 1/2 tsp baking soda — works with the wet ingredients to give an extra little rise and tender crumb.
- 1/4 tsp salt — balances the sweetness and enhances chocolate flavor.
- 1/2 cup milk — hydrates the batter; whole or 2 percent yield the richest results.
- 1/2 cup vegetable oil — keeps muffins moist and gives a soft crumb.
- 1 large egg — binds the ingredients and adds richness.
- 1 tsp vanilla extract — lifts and rounds the chocolate notes.
- 1 cup mini marshmallows — the gooey, melty pockets everyone loves.
- 1/2 cup chocolate chips — for molten chocolate bits scattered through each bite.
- 1/2 cup chopped graham crackers (for topping) — adds crunch and a sunny, toasty finish.
If you enjoy making different muffin styles from scratch, you can see a great method for wholesome muffin bases in this guide to homemade English muffins.
Let’s Get Cooking: Step-by-Step for S’mores Muffins
These instructions are straightforward and friendly. Have your liners ready and your marshmallows on standby; things move quickly once you mix the wet and dry ingredients. For another muffin technique that focuses on whole-grain batter, check out this blueberry bran muffins recipe for inspiration.
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix the flour, graham cracker crumbs, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the mini marshmallows and chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Sprinkle the chopped graham crackers on top of each muffin.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for a few minutes before removing from the pan. Enjoy your S’mores Muffins!
My Favorite Tricks for Perfect S’mores Muffins
- Toast the chopped graham crackers briefly in a 350°F oven for 4 to 6 minutes before using them as a topping to intensify their aroma and crunch.
- Fold the marshmallows in gently and fill the cups only two thirds full so the marshmallows do not overflow and burn. You want delightful gooey bits, not sticky oven mess.
- If you prefer extra-melty centers, press a few extra chocolate chips into the top of each muffin right before baking. They will sink just enough to create a molten pocket.
- Use room-temperature wet ingredients so the batter comes together quickly and evenly for a consistent rise.
- For even baking, rotate the muffin tin halfway through if your oven has hot spots.
Creative Twists to Try
- Use half milk and half strong brewed espresso for an adult mocha-s’mores flavor.
- Swap the mini marshmallows for marshmallow fluff swirled into the batter for ribbons of gooey sweetness.
- For a salty-sweet note, add a pinch of flaky sea salt on top right after baking.
- Try a savory-sweet brunch board by pairing these with a contrasting option like buffalo chicken egg muffins to satisfy every craving.
- Fold in chopped toasted nuts for extra texture and nuttiness.
How to Enjoy These Warm S’mores Muffins
Serve them warm so the chocolate and marshmallow are soft and tempting. Place a few on a small wooden board with extra graham cracker crumbs scattered around for rustic charm. A glass of cold milk or a mug of hot cocoa complements the sweetness beautifully, or pair them with a simple fruit salad to add brightness. If you are bringing a batch to a potluck, arrange them in a lined basket to keep them snug and cozy.
Saving Leftovers and Reheating Tips
- Room temperature: Store muffins in an airtight container at room temperature for up to two days. Place a piece of parchment paper between layers to prevent sticking.
- Refrigeration: If you prefer refrigeration, keep them covered and use within five days. Let them come to room temperature before serving for the best texture.
- Freezing: Wrap individually in plastic wrap and place in a freezer bag for up to three months. Thaw at room temperature or gently rewarm.
- Reheating: Microwave for 10 to 15 seconds to revive gooey centers, or warm in a 325°F oven for 5 minutes to crisp the topping.
Your Questions Answered
Q: Can I make these muffins without chocolate chips?
A: Yes. You can omit the chips or replace them with chopped chocolate bars or white chocolate for a sweeter variation. The cocoa powder still provides rich chocolate flavor.
Q: Will the marshmallows melt and disappear while baking?
A: Mini marshmallows will soften and create pockets of goo, but folding them in gently and not overfilling the cups helps keep some marshmallow texture. You can add a couple of extra minis on top mid-bake if you want visible toasted marshmallow tops.
Q: Can I substitute butter for the vegetable oil?
A: You can melt butter and use it instead for a richer flavor, though oil keeps the muffins slightly more tender and moist. Use an equal volume when substituting.
Q: How do I prevent the tops from getting too brown?
A: If the tops brown too quickly, tent a piece of foil over the muffin tin for the last few minutes of baking or reduce the oven temperature by 10 to 15 degrees.
Conclusion
These Irresistible S’mores Muffins are a joyful little escape into familiar flavors, wrapped up in a soft, chocolatey muffin. I hope you make a batch and enjoy the warm, sticky goodness straight from the oven. For more baking inspiration as the weather cools, check out 27 Irresistible Baking Recipes to Welcome the Chill in the Air. If you like exploring different muffin styles, this savory twist is fun to compare with your s’mores batch at Italian Turkey Muffins – My Kitchen Thoughts. And for a fun nod to the original idea in a cafe setting, see how others are celebrating the flavor in this feature Introducing Bakers + Baristas irresistible S’mores Muffin! Give these a try and tell me which twist becomes your new favorite.
S'mores Muffins
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix the flour, graham cracker crumbs, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the mini marshmallows and chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Sprinkle the chopped graham crackers on top of each muffin.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for a few minutes before removing from the pan.
