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S’mores Muffins Recipe

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4.1 from 4 reviews

Delicious and indulgent S’mores Muffins featuring a rich cocoa and chocolate base, topped with gooey mini marshmallows, chocolate chunks, and a buttery graham cracker streusel. Perfectly moist and packed with classic s’mores flavors, these muffins make a delightful treat for breakfast or dessert.

  • Total Time: 1 hour 30 minutes including chilling and cooling
  • Yield: 16 muffins

Ingredients

Streusel Topping

  • 3 tbsp unsalted butter, melted
  • 3/4 cup graham cracker crumbs
  • 1 1/2 tbsp sugar

Dry Ingredients

  • 2 cups all purpose flour (240 grams)
  • 1/3 cup cocoa powder (33 grams)
  • 1/2 cup sugar (100 grams)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup chocolate chunks or semi-sweet chocolate chips (plus more for garnish)

Wet Ingredients

  • 4 tbsp unsalted butter, melted
  • 4 oz chocolate, melted
  • 1/2 cup vegetable oil
  • 1/2 cup whole milk (or milk of choice)
  • 1/2 cup Greek yogurt
  • 2 large eggs
  • 1 tbsp vanilla extract

Mix-ins and Garnish

  • 1 cup mini marshmallows (plus more for garnish)

Instructions

  1. Make the streusel topping: In a small bowl, melt 3 tablespoons of unsalted butter in the microwave for 30 seconds or until fully melted. Add 3/4 cup graham cracker crumbs and 1 1/2 tablespoons sugar. Mix together until the texture resembles wet sand. Chill in the refrigerator while preparing the muffins.
  2. Preheat and prepare muffin tin: Preheat your oven to 425°F (220°C). Spray a muffin tin generously with baking spray and line with muffin liners for easy removal.
  3. Mix dry ingredients: In a medium bowl, whisk together 2 cups flour, 1/3 cup cocoa powder, 1/2 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt. Stir in 1/2 cup chocolate chunks to coat them in the dry mix.
  4. Melt chocolate and butter: In a separate medium bowl, microwave 4 tablespoons of unsalted butter and 4 ounces of chocolate in 30-second increments until smooth and fully melted. Stir well to combine.
  5. Combine wet ingredients: Add 1/2 cup vegetable oil, 1/2 cup whole milk, 1/2 cup Greek yogurt, 2 large eggs, and 1 tablespoon vanilla extract to the melted chocolate and butter mixture. Whisk all wet ingredients thoroughly to combine.
  6. Add dry ingredients to wet: Pour the dry ingredient mixture all at once into the wet ingredients bowl and stir lightly.
  7. Add marshmallows and fold batter: Gently fold in 1 cup mini marshmallows using a large spatula. Carefully fold just until no large streaks of flour remain; the batter should be lumpy and not overmixed.
  8. Fill muffin tin: Using an ice cream scoop for accuracy, fill each muffin cup to the top with batter.
  9. Add garnish: Top each muffin with a few additional chocolate chunks and more mini marshmallows for an extra gooey top.
  10. Sprinkle streusel: Generously sprinkle the chilled graham cracker streusel evenly over the top of each muffin for added texture and flavor.
  11. Bake the muffins: Bake at 425°F (220°C) for 7 minutes. Then reduce oven temperature to 350°F (175°C) and continue baking for an additional 13 minutes, until a toothpick inserted near the center comes out clean or with a few moist crumbs.
  12. Cool and serve: Remove muffins from oven and let cool in the pan for 5-10 minutes. Use a knife or offset spatula to carefully remove muffins from the tin and transfer to a wire rack to cool completely before serving.

Notes

  • Do not overmix the batter to keep muffins light and tender.
  • Use semi-sweet chocolate chips for the best balance of sweetness.
  • You can substitute milk with almond, oat, or soy milk if preferred.
  • For crispier tops, you can broil the muffins for 1-2 minutes after baking if desired.
  • Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/smores-muffins-recipe/