S’mores Muffins are a sweet and moist honey honey muffin filled with marshmallow cream, topped with a graham cracker crumble, and milk chocolate. The ultimate dessert for breakfast!
Why You’ll Love S’mores Muffins
- Enjoy Anytime! These sweet muffins are just as good for a breakfast treat as they are for dessert or an afternoon snack!
- Easy To Make! This recipe has a few steps but they are all super easy and straightforward!
- Soft and Moist! The base of this recipe is a honey wheat muffin that is super moist and packed with flavor! It’s filled with delicious marshmallow cream and topped with a graham cracker streusel and milk chocolate. All the flavors of a campfire s’mores in a breakfast treat!
Ingredients List:
Make sure to scroll down to the recipe card at the bottom of this post for the full ingredient list and recipe.
For the Crumb Topping You Need:
- 4 full sized graham crackers, crushed (3/4 cup crumbs)
- 2 tablespoons light brown sugar
- 3 tablespoons butter, melted
For the Muffins You Need:
- Flours: All purpose flour AND whole wheat flour are used in this recipe. I use a combination of both because baking with all whole wheat I find will sometimes produce a drier result, but combining the two gives you that nutty flavor and extra fiber from the whole wheat flour without compromising the texture!
- Kosher salt
- Baking powder
- Buttermilk
- Large egg
- Vegetable oil
- Honey
- Vanilla extract
- Marshmallow creme. This is also the same as Marshmallow Fluff.
- Milk Chocolate. You can use pieces of a milk chocolate bar, like Hershey’s or you can simply use milk chocolate chips.
Instructions / How To Make S’mores Muffins
- Make the Graham Cracker Streusel: In a medium bowl combine the graham cracker crumbs, brown sugar, and melted butter. Stir to combine and streusel comes together. You will use this later to top the muffins!
- Make the Muffin Batter: In a large bowl whisk together the all purpose flour, whole wheat flour, salt, and baking powder. Then whisk up the wet ingredients (buttermilk, egg, oil, honey, and vanilla extract) until it’s smooth. Add the wet into the dry and that’s the batter! No mixer necessary!
- Assemble the Muffins: place 2 tablespoons of batter into each of the lined muffin tins. Spoon a heaping tablespoon of marshmallow creme on top of the batter. Then spoon the remaining batter evenly on top of the muffins.
- Sprinkle the streusel evenly on top of the batter and then bake them at 375°F until the tops are golden and set up!
- When the muffins come out of the oven immediately press the milk chocolate evenly into the tops!
How To Store S’mores Muffins
Muffins, in my opinion, are best warm out of the oven…I don’t think anyone can argue with me. But you can ABSOLUTELY store these airtight at room temperature for up to 3 days. You can also freeze these airtight for up to a month and thaw them at room temperature.
How To Reheat Muffins
To reheat muffins just pop them in the microwave for 10 seconds to make these warm and yummy. And don’t forget that spread of butter!
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S’mores Muffins
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 32 minutes
- Yield: 6 large muffins 1x
- Category: Muffins
- Method: Oven
- Cuisine: Breakfast
Description
S’more Muffins are the ultimate way to enjoy dessert for breakfast!
Ingredients
Scale
Streusel
- 4 full-sized graham crackers, crushed (3/4 cup crumbs)
- 2 tablespoons light brown sugar
- 3 tablespoons butter, melted
Muffins
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/2 cup buttermilk
- 1 large egg
- 1/2 cup vegetable oil
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1/2 cup marshmallow creme
- 1/4 cup broken milk chocolate pieces or milk chocolate chips
Instructions
- Preheat the oven to 375°F. Line a large muffin tin with cupcake liners or coat with nonstick spray. Set aside.
- Streusel: In a medium bowl combine the graham cracker crumbs, brown sugar, and melted butter. Stir to combine and set aside.
- Muffins: In a large bowl whisk together the all-purpose flour, whole wheat flour, salt, and baking powder. Set aside.
- In a medium bowl whisk together the buttermilk, egg, oil, honey, and vanilla until smooth.
- Add the buttermilk mixture into the flour mixture and stir until combined and smooth.
- To Assemble: Place 2 tablespoons of the batter into each lined muffin tin. Spoon a heaping tablespoon of marshmallow creme on top of the batter and then spoon remaining batter evenly on top of all muffins.
- Sprinkle the reserved graham streusel evenly on top of the muffin batter.
- Bake for 15-17 minutes, or until the tops are golden and set.
- When the muffins come out of the oven, immediately press the milk chocolate evenly into tops.
- Allow the muffins to cool in the muffin tin for 5 minutes and then transfer to a wire rack to cool completely.
Notes
Store at room temperature for up to 3 days.
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Does this recipe make 12 muffins? They look delicious!
It will make 6 large muffins 🙂
Ooh yum! Have you tried with regular flour?
These look amazing! Could I use an actual marshmallow instead of the creme?
yes you can!