Description
S’mores Muffins combine all the flavors of your favorite campfire treat in a fun, breakfast-friendly form. With a graham cracker crust, rich chocolate muffin base, and gooey marshmallow creme filling, these muffins are the perfect way to enjoy s’mores year-round. Whether as a snack, dessert, or breakfast treat, these irresistible muffins are sure to become a family favorite!
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
Instructions
- Prepare the Crust: Preheat your oven to 400°F (200°C) and line 18 muffin cups with liners. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture evenly into the bottom of each muffin cup.
- Make the Muffin Batter: In a large bowl, whisk together the egg, sugar, Greek yogurt, milk, vegetable oil, and vanilla extract until well combined. In a separate bowl, mix the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the mini chocolate chips.
- Assemble the Muffins: Spoon about a tablespoon of muffin batter on top of the graham cracker crust in each muffin cup. Add ½ tablespoon of marshmallow creme on top of each batter-filled cup. Add the remaining muffin batter on top of the marshmallow creme, filling each cup to the top. Top with another ½ tablespoon of marshmallow creme and a sprinkle of graham cracker crumbs.
- Bake and Serve: Bake at 400°F (200°C) 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 for a few minutes before transferring to a wire rack.
Notes
- Variations: Use a mini muffin tin and bake for 10-12 minutes for bite-sized versions. Fold in chopped nuts like walnuts or pecans for added texture. For a toasted marshmallow flavor, broil the muffins for 1-2 minutes after baking to give the marshmallow a golden brown finish.
- Dairy-free: Swap Greek yogurt and milk for dairy-free alternatives.
- Storage: Keep leftovers in an airtight container at room temperature for 2-3 days or in the fridge for up to 1 week. Freezing: Freeze muffins for up to 2-3 months. Reheat in the microwave for 15-20 seconds or in the oven at 350°F for 5-10 minutes.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 17g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
