S'mores Muffins

These S'mores muffins, with a Graham cracker infused batter filled with marshmallow creme and bittersweet chocolate chips are a fun treat reminiscent of the S'mores you remember enjoying by the campfire. 

These S'mores muffins are made with a batter that is almost dough-like in texture, resulting in a muffin that resembles a very soft cookie. 

The batter/dough is filled with a big spoonful of marshmallow creme, sprinkled with large bittersweet chocolate chips, and topped with more of the dough and a few sprinkles of sea salt. 

They puff up quite a bit in the oven but will collapse somewhat while cooling. 

Ingredients List:

You will need a cup of Graham cracker crumbs, which you make from approximately 9 full-sized Graham crackers (depending on "shrinkflation" these days). Just pulse the crackers in a mini food processor until you have finely ground crumbs. 

You will also need a cup of all purpose flour, brown sugar, vanilla, an egg, butter, baking powder, and salt. 

You will also need marshmallow creme. In my area, my grocery stores seem to only carry the Jet-Puffed brand, which I used and was totally happy with, but if you can get ahold of Marshmallow Fluff, definitely try it. I hear it's a little creamier. You can also make your own marshmallow creme if you are adventurous. King Arthur Baking has a recipe. 

Finally, you will need bittersweet chocolate chips (60% cacao). I love the extra large ones from Ghirardelli. 

I finished these muffins with a light sprinkling of flaked sea salt. 

How to make these Muffins:

First, whisk together the Graham cracker crumbs, the flour, salt, and baking soda in one bowl. 

In another bowl, cream together the butter, sugar, egg, and vanilla. 

Add the dry ingredients to the wet ingredients and stir with a rubber spatula until just combined. 

After reserving some of the batter/dough, divide the rest of it among the cavities of a muffin pan. Dollop each with a heaping tablespoon of the marshmallow creme and sprinkle each with some of the bittersweet chocolate chips. 

Finally, divide the reserved batter among the prepared muffins and bake. 

To remove these muffins from the pan while keeping them intact, let them cool in the pan for about 10 minutes. Then, run a thin knife around the edges of the muffins and, one-by-one, gently nudge them out of the tilted pan and onto a wire rack. 

These s'mores muffins are wonderful both warm and at room temperature. If you need to rewarm them to get the marshmallow creme and chocolate chips all melty again (my favorite way to enjoy these), just give them a  20 second spin in the microwave and serve with a fork. 

If you are serving these for dessert, a scoop of vanilla ice cream on top would be amazing. 

There's a reason why s'mores are iconic. Maybe it's childhood memories, just the combination of flavors, or perhaps the melty chocolate and marshmallow mess they make... or it's the combination of all of these things. Seriously, one of my favorite podcasts, The Sporkful, has six segments on the topic of s'mores! 

Who doesn't remember roasting marshmallows on the ends of deconstructed wire hangers and smashing them between layers of Graham crackers and pieces of a Hershey Bar. How charred did you let your marshmallow get? How long did you wait until the chocolate melted before you took your first bite? 

The first recipe for s'mores first appeared at least 95 years ago in a Girl Scout guidebook and was named "Some More" (source, Food and Wine). 

More S'mores Recipes:

S'mores Brownies

Indoor S'mores Bars

Welcome to this month's Muffin Monday. Be sure to check out everyone's fabulous muffin recipes!

• 4 Ingredient, Small Batch, Nutella Muffins from A Day in the Life on the Farm
• Blueberry Oatmeal Muffins from Jolene's Recipe Journal
• Crawfish Cornbread Muffins from Food Lust People Love
• S'mores Muffins from Karen's Kitchen Stories
• Sourdough Mango Banana Muffins from Zesty South Indian Kitchen

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

S'mores Muffins

Yield: 12 muffins

Author: Karen's Kitchen Stories

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

These S'mores muffins, with a Graham cracker infused batter filled with marshmallow creme and bittersweet chocolate chips are a fun treat reminiscent of the S'mores you remember enjoying by the campfire.

Ingredients

• Nonstick baking spray or butter for coating the muffin pan
• 1 stick (8 tablespoons) usalted butter
• 3/4 cup light brown sugar, packed
• 1 teaspoon pure vanilla extract
• 1 large egg
• 130 grams (1 cup) unbleached all purpose flour
• 1 cup finely processed (in the food processor) Graham cracker crumbs (from about 9 full-sized crackers)
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 cup marshmallow creme
• 3/4 cup bittersweet chocolate chips
• Flaked sea salt

Instructions

1. Spray a 12-cavity muffin tin with non stick oil or grease with butter. Heat your oven to 350 degrees F. 
2. In a large bowl, cream the butter with the brown sugar with an electric mixer for about 5 minutes, until fluffy.
3. Beat in the vanilla and the egg.
4. In another bowl, whisk together the flour, Graham cracker crumbs, baking powder, and kosher salt.
5. Add the flour mixture to the butter mixture and stir with a rubber spatula until the flour mixture is just incorporated.
6. Set aside 1/2 cup of the batter for topping the muffins.
7. Divide the rest of the batter among the muffin cavities.
8. Top each with a heaping tablespoon of the marshmallow creme.
9. Sprinkle each generously with the chocolate chips.
10. Divide the remaining batter among the muffin cavities and sprinkle lightly with the sea salt.
11. Bake for 15 minutes, until golden brown and puffed up.
12. Cool in the pan for 10 minutes. Run a slim paring knife around the rim of each muffin and gently turn out to cool on a wire rack.
13. Serve warm.

Nutrition Facts

Calories

289.6

Fat (grams)

12.39

Sat. Fat (grams)

8.36

Carbs (grams)

42.6

Fiber (grams)

0.96

Net carbs

41.65

Sugar (grams)

25.41

Protein (grams)

3.17

Sodium (milligrams)

212.07

Cholesterol (grams)

35.86

https://www.karenskitchenstories.com/2022/07/smores-muffins-muffinmonday.html

Karen's Kitchen Stories

muffins, s'mores

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This recipe was adapted from One Pan and Done. It's an amazing cookbook full of quick and easy recipes that use a minimal amount of pots and pans. Everything I've tried so far has been delicious.