Description
Deliciously rich and indulgent S’mores Muffins combining the classic flavors of graham crackers, chocolate, and marshmallows in a moist cocoa muffin, perfect for a nostalgic treat or dessert.
Ingredients
Scale
Streusel Topping
- 3 tbsp unsalted butter, melted
- 3/4 cup graham cracker crumbs
- 1 1/2 tbsp sugar
Dry Ingredients
- 2 cups all purpose flour (240 grams)
- 1/3 cup cocoa powder (33 grams)
- 1/2 cup sugar (100 grams)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup chocolate chunks or semi-sweet chocolate chips
Wet Ingredients
- 4 tbsp unsalted butter, melted
- 4 oz chocolate, melted
- 1/2 cup vegetable oil
- 1/2 cup whole milk (or substitute with preferred milk)
- 1/2 cup Greek yogurt
- 2 large eggs
- 1 tbsp vanilla extract
Mix-ins and Garnish
- 1 cup mini marshmallows
- Additional chocolate chunks for garnish
- Additional mini marshmallows for garnish
Instructions
- Prepare streusel topping: In a small bowl, melt 3 tbsp butter in the microwave for 30 seconds until fully melted. Add graham cracker crumbs and 1 1/2 tbsp sugar, then mix until the texture resembles wet sand. Refrigerate while preparing muffin batter.
- Preheat oven and prepare pan: Preheat oven to 425°F. Spray a muffin tin with baking spray and line with muffin liners.
- Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and kosher salt. Stir in chocolate chunks to coat them with the flour mixture.
- Melt chocolate and butter: In another bowl, combine 4 tbsp melted butter and 4 oz melted chocolate. Microwave in 30-second intervals until fully melted, stirring to combine smoothly.
- Combine wet ingredients: Add vegetable oil, milk, Greek yogurt, eggs, and vanilla extract to the melted chocolate and butter mixture. Whisk together until smooth and well blended.
- Add dry ingredients to wet: Pour dry mixture all at once into the wet ingredients bowl, then add mini marshmallows on top.
- Gently fold batter: Using a large spatula, gently fold the batter just until the dry ingredients are incorporated. Avoid over mixing; the batter will remain lumpy.
- Fill muffin tin: Using an ice cream scoop, fill muffin cups all the way to the top with batter.
- Add garnishes: Top each muffin with additional chocolate chunks and mini marshmallows.
- Sprinkle streusel: Generously sprinkle the prepared graham cracker streusel over the tops of each muffin.
- Bake muffins: Bake at 425°F for 7 minutes. Then reduce temperature to 350°F and bake for an additional 13 minutes.
- Cool: Remove muffins from oven and cool in the tin for 5-10 minutes. Use a knife or offset spatula to remove muffins and transfer to a wire rack to cool completely.
Notes
- Do not over mix the batter to keep muffins light and fluffy.
- You can substitute whole milk with any plant-based or lower-fat milk if preferred.
- Using semi-sweet chocolate chips works best for balanced sweetness.
- Allow muffins to cool completely for best texture before serving.
- Store muffins in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
Keywords: s'mores muffins, chocolate muffins, marshmallow muffins, graham cracker muffins, dessert muffins, chocolate dessert, easy baking
