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Chocolatey S’mores Muffins

Irresistibly Chocolatey S’mores Muffins for Sweet Memories

Indulge in these Chocolatey S’mores Muffins, blending fluffy texture with gooey marshmallows for a nostalgic treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Streusel
  • 1/2 cup Graham Cracker Crumbs Use gluten-free for gluten-free option.
  • 4 tablespoons Unsalted Butter Can substitute with coconut oil for dairy-free muffins.
  • 2 tablespoons Sugar
For the Muffins
  • 1 3/4 cups All-Purpose Flour Substitute with gluten-free blend for gluten-free option.
  • 3/4 cup Sugar Use brown sugar for richer flavor.
  • 1/2 cup Cocoa Powder Dutch-process cocoa enhances richness.
  • 2 teaspoons Baking Powder Do not substitute with baking soda directly.
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Kosher Salt
  • 1 cup Chocolate Chunks or Chips Semi-sweet recommended.
  • 4 tablespoons Vegetable Oil Melted coconut oil or butter can be used as substitute.
  • 1 cup Whole Milk Any milk or non-dairy alternative can work.
  • 1/2 cup Greek Yogurt Sour cream is a good alternative.
  • 2 large Eggs Substitute with flax eggs for a vegan version.
  • 1 teaspoon Vanilla Extract Using pure extract yields the best flavor.
  • 1 cup Mini Marshmallows Freeze before use to prevent melting during baking.

Equipment

  • muffin tin
  • mixing bowls
  • spatula
  • whisk
  • Ice cream scoop

Method
 

Step-by-Step Instructions for Ultimate Chocolatey S’mores Muffins
  1. In a small bowl, melt 4 tablespoons of unsalted butter until just melted, then combine it with ½ cup of graham cracker crumbs and 2 tablespoons of sugar. Cover and refrigerate the streusel mixture.
  2. Preheat your oven to 425°F (220°C) and line a standard muffin tin with paper liners, lightly spraying them with cooking spray.
  3. In a large bowl, whisk together 1 ¾ cups of all-purpose flour, ½ cup of cocoa powder, ¾ cup of sugar, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of kosher salt. Stir in 1 cup of chocolate chunks.
  4. In a separate bowl, melt 4 tablespoons of unsalted butter with 4 ounces of chocolate. Whisk in ⅓ cup of vegetable oil, 1 cup of whole milk, ½ cup of Greek yogurt, 2 eggs, and 1 teaspoon of vanilla extract until smooth.
  5. Gently fold the wet ingredients into the dry ingredients using a spatula, then add 1 cup of mini marshmallows.
  6. Using a large ice cream scoop, fill each muffin cup to the top with batter, adding extra chocolate chips and mini marshmallows on top if desired.
  7. Sprinkle the chilled graham cracker streusel over the muffin batter in each cup.
  8. Bake in the preheated oven at 425°F for the first 7 minutes, then reduce to 350°F (175°C) and bake for an additional 13 minutes.
  9. Remove from the oven and let cool in the tin for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 150IUCalcium: 20mgIron: 1.5mg

Notes

For storage, keep muffins in an airtight container for up to 3 days or freeze for up to 3 months. Reheat in the microwave for 10-15 seconds for best results.

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