There’s something undeniably nostalgic about the smell of toasted marshmallows and melting chocolate. It takes me straight back to childhood camping trips with my cousins, when we’d stay up too late chasing fireflies and our faces were sticky with graham cracker crumbs before bedtime. Those summer nights had a kind of magic that you just can’t replicate. But one morning, after a particularly long stretch of gray winter days, I found myself craving that campfire sweetness. The kind of bite that reminds you of warmth, flickering light, and a sky full of stars. I didn’t have a bonfire, but I did have a muffin tin—and that’s how these s’mores muffins were born.
At first, I thought I’d just toss a few chocolate chips and marshmallows into my usual muffin batter and call it a day. But oh, how wrong I was. The first batch was a gooey mess, marshmallows disappearing into the batter like ghosts. So I started experimenting, one morning at a time, scribbling notes on the back of my grocery list. It took me several tries (and a few sticky pans), but eventually, I found the right balance—a soft, tender muffin with a golden graham cracker crumb topping, rich chocolate pockets, and just enough toasted marshmallow to make it feel like a real treat. It’s a muffin that tells a story, one bite at a time.
Why You’ll Love This Recipe:
- Campfire flavor, no fire required
- Easy enough for weekday baking, special enough for weekends
- Family-friendly and fun to make with kids
- No stand mixer needed
- Great for breakfast, snacks, or dessert
- Freezer-friendly and portable for school or picnics
Ingredients You’ll Need:
- All-purpose flour – A staple for muffins. I’ve also tried this recipe with half whole wheat flour and it adds a little nuttiness without drying things out too much.
- Graham cracker crumbs – These go into the batter and the topping. If you don’t have graham crackers on hand, digestive biscuits work beautifully. I’ve even crushed vanilla wafers in a pinch.
- Granulated sugar – Keeps the muffin light and just sweet enough. I’ve tried brown sugar, too—it adds a hint of molasses, which can be lovely.
- Baking powder + baking soda – A combo gives just the right lift and crumb. Be sure they’re fresh—flat muffins are often a result of old leavening agents.
- Salt – Just a pinch to balance the sweetness.
- Buttermilk – This makes the muffins tender and gives a subtle tang. No buttermilk? Stir a tablespoon of lemon juice or vinegar into a cup of milk and let it sit for 5 minutes.
- Unsalted butter – Melted and slightly cooled. I find melted butter gives the best flavor here and makes it easier to mix by hand.
- Egg – Just one. Make sure it’s at room temperature so it blends smoothly.
- Vanilla extract – Adds warmth and depth. Don’t skip it.
- Semi-sweet chocolate chips – I like semi-sweet for balance, but use milk chocolate if you want it extra indulgent. Chopped chocolate bars work, too.
- Mini marshmallows – These go on top right at the end. If you mix them in too early, they’ll dissolve. Trust me, I learned that the hard way.
- For the crumb topping: A mix of graham crumbs, sugar, and butter. It gives that lovely campfire crunch on top.
How to Make It (Step-by-Step Instructions):
Start by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease them—I prefer liners for these because of the sticky marshmallow topping. In a large mixing bowl, whisk together the flour, graham cracker crumbs, sugar, baking powder, baking soda, and salt. This is your dry mix, and it’s the foundation of that soft crumb we’re aiming for.
In a separate bowl, combine the buttermilk, melted butter, egg, and vanilla. I like to whisk these together gently until they’re smooth and well blended. Don’t overmix—just enough so the butter doesn’t pool on top.
Now pour the wet ingredients into the dry and use a wooden spoon or spatula to stir just until the batter comes together. A few lumps are fine. Overmixing leads to dense muffins, and no one wants that. Gently fold in your chocolate chips, taking care not to overwork the batter.
Scoop the batter evenly into your muffin cups—about ¾ full. If you fill them too high, the marshmallows you’ll add later will slip off the top. Trust me, I’ve chased runaway marshmallows across the oven floor more times than I’d like to admit.
Before baking, mix your crumb topping in a small bowl. Just graham cracker crumbs, a bit of sugar, and melted butter until it clumps like wet sand. Sprinkle it generously over each muffin. This adds a little crunch and a lot of flavor.
Bake the muffins for about 15–17 minutes. You’ll know they’re close when your kitchen smells like a chocolatey dream. Around the 12-minute mark, pull the tin out briefly and add a few mini marshmallows to the top of each muffin. This trick keeps them from disappearing into the batter. Pop the tray back in for the final few minutes until the marshmallows are puffed and lightly golden.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. That cooling time helps them set without steaming from the bottom up.
Expert Tips for the Best Results:
After a few too many sunken muffins and scorched marshmallows, I’ve found that timing and layering are everything here. Don’t add the marshmallows too early or they’ll vanish into the batter, and don’t skip the crumb topping—it anchors the whole muffin and brings that graham cracker magic to the surface. Let your muffins cool before biting in—the chocolate will be molten right out of the oven. And if you’re tempted to mix everything together quickly, take a breath. Gentle mixing keeps the crumb light and fluffy. These muffins reward patience.
Variations & Substitutions:
Once, when I ran out of chocolate chips, I chopped up a few leftover Halloween chocolate bars—and honestly, it might’ve been better than the original. I’ve also swapped in crushed Biscoff cookies for the graham crackers, which added a lovely spiced note. You can use plain yogurt instead of buttermilk if that’s what you have, and I’ve even tried baking these as mini muffins for a brunch spread. Just reduce the baking time a little and keep an eye on the marshmallows—they toast fast.
Serving Suggestions:
I like to serve these s’mores muffins still warm, maybe with a little smear of salted butter if I’m feeling indulgent. They’re perfect for a lazy Sunday breakfast, tucked into a lunchbox as a surprise treat, or set out with coffee when friends drop by. They’ve also become a birthday breakfast request in our house—something about the toasted marshmallow just makes it feel like a celebration. I’ve even packed them in picnic baskets for park days, where they taste just as good in the shade of a tree as they do around a campfire.
Storage & Reheating Instructions:
Once cooled, I store these in an airtight container at room temperature for up to 3 days. The crumb topping stays crisp the first day, then softens slightly—but the flavor holds up beautifully. For longer storage, I freeze them individually wrapped in foil or parchment, then tuck them into a zip-top bag. When I’m ready for one, I warm it in the toaster oven for about 8 minutes. The marshmallow won’t be as puffed as fresh, but the chocolate gets wonderfully melty again, and that’s what matters.
Recipe FAQs (Answered by Clara):
Can I make these ahead of time?
Yes, and I often do. You can bake them the night before and store them loosely covered. A quick warm-up in the morning brings them back to life.
Can I use regular-sized marshmallows?
You can, but I recommend snipping them into smaller pieces with kitchen scissors. Otherwise, they melt unevenly and can make the muffins collapse.
Do I need muffin liners?
I strongly suggest them for this recipe. The melted chocolate and marshmallow can get sticky, and liners save you the headache of prying them out of the pan.
Can I make this recipe gluten-free?
I haven’t personally tested it with gluten-free flour, but readers have told me a 1:1 gluten-free blend works well. Just be sure to use gluten-free graham crackers too.
Why add the marshmallows later?
If you add them at the beginning, they melt away completely. Adding them partway through baking keeps them toasty and intact.
These s’mores muffins are more than just a fun baking project—they’re a way to bring a little warmth and whimsy into your kitchen, even when the weather isn’t cooperating. I hope they remind you of good times, whether that’s campfires from years past or just the joy of something sweet shared with people you love. If you try them, let me know how they turn out. I’d love to hear what twists you come up with, or how your family enjoys them. And most of all, I hope you enjoy the process—sticky fingers, warm chocolate, and all.
Nutrition Information (Per Muffin, approx.):
Calories: 265
Fat: 11g
Carbohydrates: 38g
Sugar: 19g
Protein: 4g
Fiber: 1g
Sodium: 190mg
S’mores Muffins
Ingredients
Dry Ingredients:
- 1½ cups all-purpose flour
- ½ cup crushed graham crackers about 4 full sheets
- ½ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- 2 large eggs
- ½ cup buttermilk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Mix-Ins & Toppings:
- ¾ cup chocolate chips or chunks
- ½ cup mini marshmallows plus extra for topping
- ¼ cup crushed graham crackers for garnish
- Optional: additional chocolate pieces or Hershey’s bar chunks for topping
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with liners or grease lightly.
- Mix the dry ingredients: In a large bowl, whisk together the flour, crushed graham crackers, cocoa powder, sugar, baking powder, baking soda, and salt.
- Whisk the wet ingredients: In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla extract.
- Combine: Pour the wet ingredients into the dry and stir until just combined. Do not overmix.
- Fold in mix-ins: Gently fold in chocolate chips and mini marshmallows.
- Fill the muffin cups: Divide the batter evenly into the muffin cups, filling about ¾ full. Top each muffin with a few more mini marshmallows, chocolate chunks, and a sprinkle of crushed graham crackers.
- Bake: Bake for 16–18 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (avoid overbaking to keep them soft).
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Serve: Enjoy warm or at room temperature for maximum gooey marshmallow goodness.
Notes
- Toast the tops with a kitchen torch after baking for that “campfire” finish.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Swap chocolate chips with chopped milk chocolate bars for extra richness.