Bring the classic camping treat indoors with these irresistible S’mores Muffins! With a graham cracker crust, a rich chocolate muffin base, and a gooey marshmallow cream filling, these muffins are the perfect way to enjoy s’mores any time of the year. Whether for breakfast, a sweet snack, or a fun treat, these muffins will have everyone coming back for more!

Why You’ll Love This Recipe

S’mores Muffins combine all the flavors of the beloved campfire treat but in a breakfast-friendly muffin form. The graham cracker crust adds that familiar crunch, the chocolate muffin brings deep, rich flavor, and the marshmallow creme filling makes each bite feel like a sweet, melty surprise. The best part? You don’t need a campfire to enjoy them, making these muffins perfect for year-round enjoyment. S’mores Muffins

Ingredients

For the Crust:

1 ¼ cups graham cracker crumbs
⅓ cup butter, melted
3 tablespoons sugar

For the Muffins:

1 large egg
1 cup granulated sugar
1 cup plain Greek yogurt
½ cup milk
½ cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
½ cup cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
¾ cup mini chocolate chips
1 ¼ cups marshmallow creme
Additional graham cracker crumbs for topping

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Prepare the Crust

Preheat your oven to 400°F (200°C). Line 18 muffin cups with liners.
In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined.
Divide the graham cracker mixture evenly between the muffin cups and press it down into an even layer at the bottom.

Step 2: Make the Muffin Batter

In a large bowl, crack the egg and whisk it to loosen. Add the sugar, Greek yogurt, milk, vegetable oil, and vanilla extract, then whisk until fully combined.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients and mix just until combined. Be careful not to overmix.
Fold in the mini chocolate chips to the batter.

Step 3: Assemble the Muffins

Add about a tablespoon of muffin batter on top of the graham cracker crust in each muffin cup.
Spoon about ½ tablespoon of marshmallow creme on top of the batter in each muffin cup. Don’t worry about it being perfectly measured, as the marshmallow will spread out as it bakes.
Add the remaining muffin batter evenly on top of the marshmallow creme in each cup. The muffin cups will be filled to the top.
Top each muffin with another ½ tablespoon of marshmallow creme and a sprinkle of graham cracker crumbs.

Step 4: Bake and Serve

Bake the muffins in the preheated oven for 18 minutes or until the muffins are set and a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan before removing them to serve.

Servings and Timing

Servings: 18 muffins
Prep time: 15 minutes
Cook time: 18 minutes
Total time: 33 minutes

Variations

Mini muffins: You can make mini versions of these muffins by using a mini muffin tin. Reduce the baking time to about 10-12 minutes.
Add nuts: For an added crunch, fold in some chopped nuts, such as walnuts or pecans, into the muffin batter.
Marshmallow topping variation: If you prefer a more toasted marshmallow flavor, you can place the muffins under the broiler for 1-2 minutes after they bake to give the marshmallow a golden brown finish (just watch closely to avoid burning!).
Dairy-free version: Use non-dairy yogurt and milk to make these muffins dairy-free.

Storage/Reheating

Storage: Store any leftover muffins in an airtight container at room temperature for up to 2-3 days. For longer freshness, keep them in the fridge for up to 1 week.
Freezing: These muffins freeze well. Place them in a freezer-safe container or bag for up to 2-3 months. To reheat, microwave for 15-20 seconds or warm in the oven at 350°F for 5-10 minutes.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, you can use regular yogurt in place of Greek yogurt, but the muffins may be slightly less dense.

Can I make these muffins without marshmallow creme?

Yes, you can use mini marshmallows instead of marshmallow creme. Place them on top of the batter before baking. The marshmallows will melt into the muffins, but they won’t have the same gooey effect as the marshmallow creme.

Can I use almond milk instead of regular milk?

Absolutely! You can swap regular milk for almond milk or any other dairy-free milk of your choice.

How do I prevent the marshmallow creme from sinking into the batter?

To keep the marshmallow creme from sinking, make sure to add a layer of muffin batter at the bottom before adding the marshmallow. This will help hold the marshmallow in place.

Can I make these muffins ahead of time?

Yes, you can prepare these muffins the night before and store them in an airtight container. They’ll stay fresh for the next day.

Can I make these muffins gluten-free?

You can try using a gluten-free flour blend, but the texture may vary. Make sure the flour blend is suitable for baking.

How do I know when the muffins are done?

The muffins are done when the tops are set and a toothpick inserted into the center comes out clean or with a few crumbs attached.

Can I use dark chocolate chips instead of mini chocolate chips?

Yes, you can use dark chocolate chips or any other chocolate you prefer. Dark chocolate will give the muffins a more intense, rich flavor.

How long can I store these muffins?

These muffins will stay fresh for up to 3 days at room temperature or 1 week in the fridge.

Can I add a topping on these muffins?

You can add a drizzle of melted chocolate, extra marshmallow creme, or a dusting of graham cracker crumbs for extra flavor and decoration.

Conclusion

S’mores Muffins are a fun, delicious way to enjoy the flavors of s’mores without a campfire. With a crunchy graham cracker crust, rich chocolate muffin, and gooey marshmallow filling, these muffins are perfect for breakfast or any sweet occasion. They’re quick to make, full of flavor, and will quickly become a family favorite!