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.
