S’mores Chocolate Chip Muffins

These s’mores chocolate chip muffins capture everything wonderful about the classic campfire treat in a convenient, tasty baked good. The combination of graham crackers, melted chocolate chips, and mini marshmallows creates a warm and nostalgic flavor perfect for breakfast or a snack. I first made these on a rainy afternoon when camping was out of the question, and now they have become a go-to comfort food in my kitchen.

I love how simple it is to mix up the batter yet still get that classic s’mores taste with a fluffy muffin texture. My kids are obsessed with the toasted marshmallow topping—it feels like a special treat even on a weekday morning.

Ingredients

• All-purpose flour: essential for the muffin structure choose unbleached for better flavor
• Graham cracker crumbs: add the iconic crunchy s’mores base crush them finely for even texture
• Granulated sugar and light brown sugar: contribute sweetness and a subtle caramel note don’t substitute with powdered sugar here
• Baking powder and baking soda: work together to provide lift and fluffiness check expiration for best rise
• Salt: enhances the other flavors and balances sweetness
• Large eggs: bind everything and add richness use room temperature for smooth mixing
• Whole milk: adds moisture and tenderness opt for full-fat for best results
• Plain Greek yogurt: gives a slight tang and makes the muffins super moist look for thick, creamy yogurt
• Unsalted butter: melted and cooled for richness and buttery flavor use real butter, not margarine
• Vanilla extract: deepens overall flavor choose pure vanilla for best aroma
• Semisweet chocolate chips: provide melty bursts of chocolate quality matters here—avoid imitation chips
• Mini marshmallows: bring that gooey campfire feel splash on the top too for toasting
• Crushed graham crackers for garnish: add an attractive finishing touch and extra crunch

Instructions

Preheat Oven:

Set your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing each cavity This prevents sticking and helps muffins keep their shape

Combine Dry Ingredients:

Whisk together the flour graham cracker crumbs both sugars baking powder baking soda and salt in a large bowl Aim to distribute each ingredient thoroughly to ensure even flavor and rising

Blend Wet Ingredients:

In a separate bowl whisk the eggs whole milk Greek yogurt melted cooled butter and vanilla extract until the mixture is smooth and uniform This smooth base will hydrate the dry ingredients evenly

Integrate Wet and Dry Mixtures:

Pour the wet mixture into the bowl with the dry ingredients Stir gently until just combined Overmixing can cause tough muffins so stop as soon as no dry streaks remain

Add Chocolate Chips and Marshmallows:

Fold in the semisweet chocolate chips and mini marshmallows Carefully incorporate them into the batter without smashing the marshmallows This preserves their gooey texture during baking

Portion and Garnish:

Use a spoon or an ice cream scoop to divide the batter evenly among the prepared muffin cups Fill about three quarters full to allow space for rising Then sprinkle extra mini marshmallows and crushed graham crackers on top This gives a beautiful golden topping and enhances the s’mores vibe

Bake:

Transfer the muffin tin to the oven Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean Avoid inserting where marshmallows have melted to prevent false positives The tops should turn light golden brown

Cool Muffins:

Let the muffins cool in the tin for about five minutes This brief cooling helps the muffins set Transfer them to a wire rack to cool completely Removing them while warm can cause breakage

Toast Marshmallow Topping Optional:

For a toasted marshmallow finish place the muffins under the broiler on high for one to two minutes Keep a close eye to avoid burning This step adds a nostalgic campfire aroma and crispy texture on top

My favorite ingredient has to be the graham cracker crumbs Their crumbly texture and sweet flavor are what instantly transport me back to summer nights around a campfire. One family memory is handing these muffins out at our last camping trip, where the kids gleefully compared opinions on who got the biggest melted marshmallow pocket.

Storage Tips

Store cooled muffins in an airtight container at room temperature for up to three days wrapping them individually with plastic wrap keeps them fresher For longer storage freeze completely cooled muffins in freezer bags for up to three months Thaw overnight at room temperature or warm gently before serving

Ingredient Substitutions

Use plant-based milk like almond or oat milk for a dairy-free version though it changes texture slightly Swap vanilla extract for maple syrup for a deeper flavor variation Try coconut oil in place of butter to make it dairy-free but melt carefully so it blends well

Serving Suggestions

Enjoy warm with a pat of butter or a drizzle of honey for breakfast Serve with a hot cup of coffee or rich cocoa for an easy dessert Pair with fresh berries or sliced bananas to add a fruity contrast

These muffins balance nostalgic flavors with ease of preparation making them a perfect treat for any occasion.

FAQs about Recipes

→ What ingredient gives these muffins a tender texture?

The combination of Greek yogurt and melted butter adds moisture and tenderness to the muffins.

→ Can I use regular milk instead of whole milk?

Yes, regular milk can be substituted, but whole milk helps achieve a richer flavor and softer crumb.

→ How do I prevent marshmallows from melting too much?

Folding mini marshmallows gently into the batter and adding extra on top helps retain some texture. Avoid inserting a toothpick through marshmallow pockets when testing doneness.

→ What’s the purpose of graham cracker crumbs in the muffin batter?

Graham cracker crumbs add a subtle crunch and classic s’mores flavor throughout the muffins.

→ Is it necessary to toast the marshmallow topping?

Toasting is optional but adds a warm, caramelized flavor and a slightly crispy texture to the marshmallow topping.

→ How long should the muffins cool before serving?

Let muffins cool in the tin for 5 minutes, then transfer to a wire rack for complete cooling to set their shape and texture.