How do you make S’mores Chocolate Chip Muffins: 12 Irresistible Treats?

S’mores Chocolate Chip Muffins: 12 Irresistible Treats is made by following the step-by-step instructions on this page. Each step is numbered and tested multiple times in a home kitchen for reliable results.

How do you store leftover S’mores Chocolate Chip Muffins: 12 Irresistible Treats?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, most components can be frozen for up to 3 months. Reheat gently to maintain the best texture and flavor.

What substitutions can I make for S’mores Chocolate Chip Muffins: 12 Irresistible Treats?

Common substitutions are listed in the recipe notes section. You can adapt most ingredients based on dietary preferences or what you have available. The tested variations section on this page covers the most popular swaps.

S'mores Chocolate Chip Muffins: 12 Irresistible Treats

Description

S’mores Chocolate Chip Muffins are a delicious combination of chocolate, graham crackers, and marshmallows, capturing the essence of a classic s’more in muffin form.

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

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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

Prep Time: 20 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 200
Sugar: 10g
Sodium: 150mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg