Ultimate Chocolatey S'mores Muffins That Steal the Show

Ultimate Chocolatey S’mores Muffins are a nostalgic treat with rich chocolate, gooey marshmallows, and graham cracker streusel.

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Prep Time 15

Cook Time 20

Cooling Time 10

Total Time 45

Servings: 12 muffins

Course: Desserts

Cuisine: American

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Graham Cracker Streusel

0.5 cups graham cracker crumbs Adds texture to the streusel; substitute with crushed cookies if needed.
4 tablespoons unsalted butter, melted Provides moisture and flavor; margarine can be used as an alternative.
2 tablespoons sugar Sweetens the streusel; feel free to use brown sugar for a deeper flavor.

For the Muffins

1.5 cups all-purpose flour Gives the muffins structure; can be swapped for a gluten-free flour blend.
0.33 cups cocoa powder Infuses that rich chocolate flavor; go for Dutch-processed cocoa for a more intense taste.
2 teaspoons baking powder Essential for rising; ensure it's fresh for best results.
0.5 teaspoons baking soda Essential for rising; ensure it's fresh for best results.
0.5 teaspoons kosher salt Enhances flavor; use table salt in the same quantity if necessary.
1 cups semi-sweet chocolate chunks Adds richness and delightful texture; choose dark or milk chocolate based on preference.
0.33 cups vegetable oil Keeps muffins moist and tender; coconut oil is a great substitute.
1 cups whole milk Provides moisture; any type of milk, including non-dairy options, can work.
0.5 cups Greek yogurt Contributes to moisture and a tender crumb; regular yogurt or buttermilk may be used instead.
2 large eggs Ensures structure; replace with flax eggs for a vegan option.
2 teaspoons vanilla extract Boosts flavor; pure extract is recommended for best taste.
1 cups mini marshmallows Deliver that essential s’mores flavor; consider using marshmallow bits if you like.

Equipment

muffin tin
Mixing bowls
Whisk
Spatula
Ice Cream Scoop

Method

Step-by-Step Instructions

In a medium bowl, melt 4 tablespoons of unsalted butter. Mix in ½ cup of graham cracker crumbs and 2 tablespoons of sugar with a fork until the mixture resembles wet sand. Refrigerate to firm up while you prepare the muffins.
Preheat your oven to 425°F (218°C) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together 1 ½ cups of all-purpose flour, ⅓ cup of cocoa powder, ¾ cup of sugar, 2 teaspoons of baking powder, ½ teaspoon of baking soda, ½ teaspoon of kosher salt, and 1 cup of semi-sweet chocolate chunks.
In another bowl, melt 4 ounces of chocolate along with the melted butter from the streusel. Stir in ⅓ cup of vegetable oil, 1 cup of whole milk, ½ cup of Greek yogurt, 2 large eggs, and 2 teaspoons of vanilla extract. Whisk until smooth.
Carefully fold the dry ingredients into the wet mixture using a spatula. Mix until just combined.
Fill each muffin well to the top. Press a few extra chocolate chunks and mini marshmallows into the batter, followed by a generous sprinkle of the chilled graham cracker streusel.
Place the muffin tin in the preheated oven at 425°F and bake for 7 minutes. Lower the temperature to 350°F (177°C) and continue baking for another 13 minutes or until muffins are domed and a toothpick inserted comes out clean.
Once baked, remove the muffin tin from the oven and let it cool for 5-10 minutes. Transfer the muffins to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 80mgIron: 1mg

Notes

Expert tips include freezing marshmallows before baking and avoiding overmixing the batter to maintain the fluffy texture.

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