Simple Irresistible S’mores Muffins Recipe You’ll Love

There’s something magical about combining all the classic s’mores flavors into a soft, moist muffin that you can enjoy anytime. These simple irresistible smores muffins bring together the perfect balance of chocolate, gooey marshmallow, and crunchy graham cracker in a handheld treat you’ll want to make on repeat.

this Recipe

Whether you’re craving a cozy breakfast or a nostalgic dessert, these smores muffins are easy to whip up and guaranteed to hit the spot. You’ll love how the classic campfire favorite transforms into a tender muffin with melty pockets of chocolate and marshmallow goodness.

Why You’ll Love This Recipe

• Quick and easy to prepare with simple ingredients you probably already have.
• Perfectly moist muffins with gooey chocolate and toasted marshmallow tops.
• Great for breakfast, snacks, or a fun dessert that kids and adults adore.
• Customizable by adding nuts or different chocolates if you want to mix it up.
• Freezes well for make-ahead treats that taste fresh when reheated.

Ingredients

Gather these simple ingredients to bring the irresistible s’mores flavor to your muffins.

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup milk (whole or 2%)
• 1/3 cup vegetable oil or melted butter
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup mini marshmallows, plus extra for topping
• 3/4 cup semisweet chocolate chips
• 3/4 cup crushed graham crackers (about 6 sheets)

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 18-20 minutes
• Total Time: 35 minutes
• Servings: 12 muffins
• Calories: Approximately 280 per muffin

How to Make Simple Irresistible S’mores Muffins – Recipe You’ll Make on Repeat

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until evenly combined.
3. In a separate medium bowl, beat the eggs then add the milk, vegetable oil, and vanilla extract; whisk until smooth.
4. Pour the wet ingredients into the dry ingredients and gently fold until just combined—do not overmix to keep muffins tender.
5. Fold in the mini marshmallows, chocolate chips, and crushed graham crackers, distributing them evenly throughout the batter.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full for nice dome tops.
7. Top each muffin with a few extra mini marshmallows and a sprinkle of crushed graham crackers for that signature s’mores crunch.
8. Bake for 18-20 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but not wet batter.
9. Remove from oven and allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or serve warm for melty goodness.

Tips for the Best Results

• Use fresh baking powder and soda to ensure the muffins rise properly and stay fluffy.
• Don’t overmix the batter; a few lumps are okay to keep it tender and moist.
• For extra gooey marshmallows on top, broil the muffins for 30 seconds after baking—watch closely to avoid burning.
• Try adding chopped nuts like walnuts or pecans for crunchy texture variations.
• Use mini marshmallows instead of large ones for even distribution and convenient topping.

Storage and Reheating

Store leftover smores muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To keep longer, freeze the muffins in a sealed bag or container for up to 2 months.

When ready to enjoy, thaw frozen muffins overnight in the fridge, then warm gently in the microwave for 15-20 seconds or in a 350°F oven for 5-7 minutes to restore that melty chocolate and marshmallow texture.

Frequently Asked Questions

Can I use different types of chocolate in these smores muffins?

Absolutely! Feel free to substitute semisweet chocolate chips with milk chocolate, dark chocolate, or even white chocolate chips depending on your preference. Just keep the quantity the same.

What if I don’t have mini marshmallows?

If mini marshmallows aren’t available, chop larger marshmallows into small pieces to distribute evenly in the batter and on top. This helps achieve the signature gooey texture.

Can I make these muffins gluten-free?

Yes, you can replace the all-purpose flour with a gluten-free baking blend. Make sure the blend contains xanthan gum or another binder for the best texture.

Is it possible to make these muffins dairy-free?

Definitely! Use a plant-based milk like almond or oat milk and substitute vegetable oil or coconut oil for butter. Choose dairy-free chocolate chips to keep the recipe fully dairy-free.