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S’mores Muffins

S’mores Muffins

S’mores Muffins are everything you love about the classic campfire treat—graham crackers, melty chocolate, and gooey marshmallows—baked into a soft, chocolatey muffin. These sweet and indulgent muffins are perfect for breakfast, snacks, or dessert, and guaranteed to bring the nostalgia!
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 Muffins
Calories 280 kcal

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.
Keyword S’mores Muffins