S’mores Muffins

Bring everyone’s favorite camping treat into the kitchen for breakfast with these S’mores Muffins. You get a graham cracker crust that is topped with a chocolate muffin and filled with marshmallow creme. They are the perfect way to have s’mores indoors all year round!

For more chocolate breakfast treats, make sure you try these Chocolate Banana Muffins or these Cocoa Oatmeal Muffins.

I remember back when I thought s’mores were just toasted marshmallows and melted chocolate sandwiched between two graham crackers. Boy, was I missing out.

If that’s all that s’mores are, then I would miss out on pancakes and brownies and indoor s’mores and even cheese balls. As much as I love those traditional s’mores, I think my life would be missing something without all of the other ways to get your s’mores fix.

Especially now that it’s getting quite chilly outside, and there’s no way I’ll stand out in the wind, rain and snow so that I can toast a marshmallow.

And what would life be without s’mores for breakfast? Ok, technically, these are breakfast because they are muffins, but they could definitely fall into the dessert category, too. A graham cracker crust with chocolate muffins filled and topped with marshmallow creme? I’m pretty sure this is my idea of a pretty awesome breakfast.

I’m thinking you need to bake up a batch of these this weekend!!

Ingredients

• Graham Cracker Crumbs: You can buy these at the grocery store, or make your own by running some graham crackers in a food processor.
• Butter: I usually use unsalted, but you can use either here.
• Sugar: A little bit of sugar will go in the crusts, and the rest in the mufifns.
• Egg: You just need one large egg.
• Yogurt: The yogurt makes the texture of these muffins perfect, and it gives them the perfect amount of moisture.
• Milk: I use 2%, but any should work.
• Oil: I like to use vegetable oil since it is a neutral flavor, but feel free to swap in another neutral oil.
• Vanilla: This gives the muffins some extra flavor.
• Flour: I just use all-purpose flour.
• Cocoa Powder: This is what gives the muffins their chocolate flavor.
• Baking Soda: The baking soda will give the muffins the perfect lift.
• Salt: The salt will balance the flavors.
• Chocolate Chips: I like to use mini chocolate chips to make sure each bite has that extra burst of chocolate.
• Marshmallow Creme: No, this is a really hard ingredient to measure because it is so sticky, but don’t get too worried about this. Just eyeball it!

How to Make S’mores Muffins

1: Mix together the crust ingredients.

2: Press it into a prepared muffin tin with liners.

3: Whisk the wet ingredients together in a large bowl. This is the egg, yogurt, sugar, milk, oil, and vanilla extract.

4: In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.

5: Add the dry ingredients to the wet ingredients and stir just until combined.

6: Fold in the chocolate chips.

7: Top each of the cups (on top of the crust) with some of the batter.

8: Add about 1/2 tablespoon of the marhsmallow creme to each cup.

9: top with more batter.

10: Add another scoop of marshmallow creme to each , then sprinkle with graham cracker crumbs, if desired.

11: Bake the muffins until they are set.

12: Leave in the pan for about 10 minutes before removing and serving.

Tips and Tricks

As with all muffins, do not overstir the batter.

Store these muffins at room temperature in a covered container. They are best the day that they are made, but are still good several days later.

Don’t skip the cupcake liners. These muffins are difficult to get out of the pan without the liners.

More Muffin Recipes

Oatmeal Muffins
Apple Cinnamon Muffins
Cinnamon Muffins
Red Velvet Muffins
Banana Muffins
Easy Morning Glory Muffins

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S’mores Muffins

5 from 1 vote

Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 33 minutes minutes

Servings: 18 muffins

Course: Breakfast

Cuisine: American

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Bring everyone’s favorite camping treat into the kitchen for breakfast with these S’mores Muffins. You get a graham cracker crust that is topped with a chocolate muffin and filled with marshmallow creme. They are the perfect way to have s’mores indoors all year round!

1x2x3x

Ingredients

Crust:

• ▢ 1 1/4 cups graham cracker crumbs
• ▢ 1/3 cup butter melted
• ▢ 3 tablespoons sugar

Muffins:

• ▢ 1 large egg
• ▢ 1 cup granulated sugar
• ▢ 1 cup plain Greek yogurt
• ▢ 1/2 cup milk
• ▢ 1/2 cup vegetable oil
• ▢ 1 teaspoon vanilla extract
• ▢ 2 cups all-purpose flour
• ▢ 1/2 cup cocoa powder
• ▢ 1 teaspoon baking soda
• ▢ 1/4 teaspoon salt
• ▢ 3/4 cup mini chocolate chips
• ▢ 1 1/4 cups marshmallow creme
• ▢ Additional graham cracker crumbs for topping

Instructions

• Preheat the oven to 400ºF. Line 18 muffin cups with liners.
• In a bowl, combine the graham cracker crumbs, melted butter, and 3 tablespoons of sugar. Mix to combine. Divide the mixture evenly between the 18 muffin cups and press the crumbs into the bottom.
• Crack the egg into a large bowl and whisk to loosen. Add the sugar, Greek yogurt, milk, vegetable oil, and vanilla, and whisk to combine.
• In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
• Pour the dry ingredients into the wet ingredients and mix just until combined. Fold in the chocolate chips.
• Add about a tablespoon of the batter to each muffin cup on top of the crust. Top with about 1/2 tablespoon of the marshmallow cream. (This can get a bit messy – don’t worry about measuring the amount perfectly because it is really sticky.) Take the remaining muffin batter and fill each cup equally. It will go to the top of the cups. Top each with another 1/2 tablespoon of marshmallow creme, then sprinkle with a little bit of graham cracker crumbs.
• Bake in the preheated oven for about 18 minutes, or until set. Let the muffins cool before removing from the tins to serve.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1muffin, Calories: 314kcal (16%), Carbohydrates: 43g (14%), Protein: 5g (10%), Fat: 15g (23%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 7g, Cholesterol: 23mg (8%), Sodium: 167mg (7%), Fiber: 1g (4%), Sugar: 25g (28%)

Keywords: breakfast, muffins, s’mores muffins, s’mores recipe