Tulo

S'mores Muffins Recipe

A dozen s'mores muffins in paper liners with golden toasted marshmallow tops and melted chocolate chips visible along the crumb.
Photo by Anna Zanovelli Bacci on Pexels

Graham cracker crumbs mixed right into the batter give these muffins that distinct toasty-honey flavor instead of relying on a crust alone, and holding the marshmallows back until the last few minutes of baking keeps them from melting into a puddle, so they puff and brown like they would over a fire.

Prep
15 min
Cook
20 min
Total
35 min
Servings
12

Ingredients

Servings12
  • 2 cups all-purpose flour
  • 1 cup graham cracker crumbs
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, melted
  • 2 eggs large eggs
  • 1 cup whole milk
  • 1 tsp vanilla extract
  • 1 1/2 cups mini marshmallows, divided
  • 3/4 cup mini chocolate chips
  • 1/4 cup graham crackers, crushed, for topping

Nutrition per serving

Calories
294
Protein
5g
Carbs
52g
Fat
8g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Preheat the oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners.
  2. 2In a large bowl, whisk together the flour, graham cracker crumbs, granulated sugar, brown sugar, baking powder, and salt.
  3. 3In a separate bowl, whisk the melted butter, eggs, milk, and vanilla until smooth.
  4. 4Pour the wet ingredients into the dry ingredients and fold with a spatula until just combined; a few streaks of flour are fine.
  5. 5Fold in the mini chocolate chips and 1/2 cup of the mini marshmallows, mixing just until distributed.
  6. 6Divide the batter evenly among the muffin cups, filling each about three-quarters full.
  7. 7Bake for 15 minutes, until the tops are just starting to set and lightly golden at the edges.
  8. 8Remove the pan from the oven and scatter the remaining marshmallows and crushed graham crackers over each muffin top.
  9. 9Return to the oven and bake for 3 to 5 more minutes, until the marshmallows are puffed and a toothpick inserted into the center of a muffin comes out clean.
  10. 10For extra toasting on the marshmallows, switch the oven to broil for 30 to 60 seconds, watching constantly so they color rather than burn.
  11. 11Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to finish cooling before serving.

Tips & variations

  • Crush graham crackers in a zip-top bag with a rolling pin, or pulse them in a food processor, for both the batter and the topping.
  • Swap the mini chocolate chips for chopped chocolate bar pieces for bigger melty pockets, closer to an actual s'more.
  • Swirl a spoonful of marshmallow fluff into the top of each muffin before baking for extra gooeyness alongside the toasted topping.
  • Standard-size marshmallows work fine if snipped into quarters with kitchen scissors coated in nonstick spray so they don't stick to the blades.

Storage & reheating

Store cooled muffins in an airtight container at room temperature for up to 2 days; the marshmallow topping gets sticky and tacky after that, so refrigerate for up to 5 days if keeping them longer. Warm briefly in the microwave, about 10 to 15 seconds, to soften the marshmallow topping again. Muffins can be frozen without the marshmallow topping for up to 2 months; thaw and add fresh marshmallows and graham crumbs, then broil briefly before serving.

Tips from the Tulo kitchen

  • Coat the measuring cup with nonstick spray before scooping the marshmallows so they don't stick and tear.
  • Use paper liners rather than a greased pan; the melted marshmallow topping can fuse muffins to bare metal and make them hard to remove cleanly.

FAQ

Why did the marshmallows melt into a flat puddle instead of staying puffed?

This usually happens when marshmallows are added at the very start of baking instead of during the last few minutes, or when the oven runs hot; add them partway through and watch closely near the end.

Can I use large marshmallows instead of mini ones?

Yes, snip regular marshmallows into quarters with scissors lightly coated in nonstick spray so they don't stick to the blades, then use them the same way as the minis.

Can these muffins be made ahead?

Bake and cool the muffins without the marshmallow topping up to a day ahead, store covered at room temperature, then add fresh marshmallows and graham crumbs and broil for about a minute before serving so the topping stays fresh and toasted.

Why are my muffins dense instead of fluffy?

Overmixing the batter once the flour is added develops gluten, which makes muffins dense and tough; stop folding as soon as the streaks of flour disappear.