Description
These S’mores Chocolate Chip Muffins are irresistibly creamy and gooey, blending the classic campfire treat into a soft and fluffy muffin.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup graham cracker crumbs
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup plain Greek yogurt
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1 cup mini marshmallows, plus extra for topping
- 2 graham crackers, crushed for garnish
Instructions
- Preheat Oven: Set oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cavity.
- Combine Dry Ingredients: Whisk together flour, graham cracker crumbs, both sugars, baking powder, baking soda, and salt in a large bowl until evenly distributed.
- Blend Wet Ingredients: In a separate bowl, whisk eggs, milk, Greek yogurt, melted butter, and vanilla extract until smooth and fully combined.
- Integrate Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients and gently stir just until incorporated; avoid overmixing to maintain tender texture.
- Add Chocolate Chips and Marshmallows: Fold chocolate chips and mini marshmallows into the batter with a spatula.
- Portion and Garnish: Spoon batter evenly into prepared muffin cups, filling each about three-quarters full. Sprinkle additional mini marshmallows and crushed graham crackers on top.
- Bake: Transfer tin to oven and bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin (avoiding marshmallow pockets) emerges clean.
- Cool Muffins: Allow muffins to cool in the tin for 5 minutes, then move to a wire rack for complete cooling.
- Toast Marshmallow Topping (Optional): For a toasted effect, briefly broil muffins on high for 1–2 minutes after baking, watching closely to prevent burning.
Notes
- For the best flavor, use high-quality chocolate chips.
- Do not over-mix the batter to ensure tender muffins.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg