Chocolatey S’mores Muffins: Your New Favorite Summer Treat

Chocolatey S’mores Muffins are a delightful dessert capturing the essence of classic s’mores with gooey marshmallows and graham cracker streusel.

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Prep Time 20

Cook Time 20

Cooling Time 10

Total Time 50

Servings: 12 muffins

Course: Desserts

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffins

1 ½ cups all-purpose flour Provides structure for your muffins.
½ cup cocoa powder Contributes to the rich chocolate flavor.
¾ cup sugar Sweetens these muffins perfectly.
2 teaspoons baking powder Essential leavening agent.
½ teaspoon baking soda Essential leavening agent.
½ teaspoon kosher salt Enhances overall flavor.
6 tablespoons unsalted butter Adds moisture and flavor.
⅓ cup vegetable oil Increases richness.
¾ cup whole milk Contributes to the tender texture.
½ cup greek yogurt Provides moisture and tang.
2 large eggs Binds ingredients together.
1 teaspoon vanilla extract Elevates the overall flavor.
1 cup chocolate chunks/chips Introduces melty chocolate bursts.

For the Streusel Topping

1 cup graham cracker crumbs Adds crunchy texture.
¼ cup sugar Sweetens the streusel.
6 tablespoons unsalted butter Creates a crumbly topping.

For the Marshmallow Element

1 cup mini marshmallows Essential for classic s’mores flavor.

Equipment

muffin tin
mixing bowls
whisk
spatula
Ice cream scoop

Method

Step‑by‑Step Instructions

Melt 3 tablespoons of unsalted butter and mix with 1 cup of graham cracker crumbs and ¼ cup of sugar. Chill the mixture.
Preheat oven to 425°F (220°C) and prepare muffin tin with cooking spray and liners.
In a medium bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Fold in chocolate chunks.
In another bowl, melt 3 tablespoons of unsalted butter and 3 ounces of chocolate. Stir in vegetable oil, milk, yogurt, eggs, and vanilla extract until smooth.
Combine the dry and wet ingredients gently until just mixed. Avoid overmixing.
Fold in mini marshmallows gently, reserving some for topping.
Fill muffin cups ¾ full and sprinkle with reserved marshmallows and graham cracker streusel.
Bake at 425°F (220°C) for 7 minutes, then reduce to 350°F (175°C) and bake for an additional 13 minutes.
Cool muffins in the tin for 5-10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

These Chocolatey S’mores Muffins can be frozen and reheated for later enjoyment.

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