S’mores Chocolate Chip Muffins (Printable Version)
Fluffy muffins with chocolate chips, mini marshmallows, and graham cracker crunch in every bite.
# What You'll Need:
→ Dry Ingredients
01 -
1 1/2 cups all-purpose flour
02 -
1 cup graham cracker crumbs
03 -
1/2 cup granulated sugar
04 -
1/4 cup packed light brown sugar
05 -
1 teaspoon baking powder
06 -
1/2 teaspoon baking soda
07 -
1/4 teaspoon salt
→ Wet Ingredients
08 -
2 large eggs
09 -
1/2 cup whole milk
10 -
1/2 cup plain Greek yogurt
11 -
1/2 cup unsalted butter, melted and cooled
12 -
1 teaspoon vanilla extract
→ Add-ins and Garnish
13 -
1 cup semisweet chocolate chips
14 -
1 cup mini marshmallows, plus extra for topping
15 -
2 graham crackers, crushed for garnish
# Step-by-Step Guide:
01 -
Set oven temperature to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cavity.
02 -
Whisk all-purpose flour, graham cracker crumbs, granulated sugar, light brown sugar, baking powder, baking soda, and salt in a large bowl until evenly combined.
03 -
In a separate bowl, whisk eggs, whole milk, Greek yogurt, melted butter, and vanilla extract until smooth and homogenous.
04 -
Pour wet ingredients into dry and stir gently until just combined, taking care not to overmix to ensure a tender crumb.
05 -
Incorporate semisweet chocolate chips and mini marshmallows into the batter using a spatula.
06 -
Spoon batter evenly into muffin cups, filling about three-quarters full. Top with additional mini marshmallows and crushed graham crackers.
07 -
Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted near the center (avoiding marshmallow pockets) comes out clean.
08 -
Allow muffins to cool for 5 minutes in the tin before transferring to a wire rack to cool completely.
09 -
For a toasted marshmallow effect, briefly broil muffins on high for 1 to 2 minutes post-baking, monitoring carefully to avoid burning.
# Additional Notes:
01 -
To maintain a tender texture, avoid overmixing the batter once wet and dry ingredients are combined.