Chocolate Chip S’mores Muffins

I didn’t know s’mores could get any better until I tried them in muffin form. Growing up, we’d make s’mores around the campfire every summer, but let’s be honest—they’re messy and you can only make them when you have a fire going.

These s’mores muffins give you all those familiar flavors without the fuss. No campfire needed, no sticky fingers, and you can eat them any time of day. Plus, they’re way easier to pack in a lunchbox than trying to wrap up a real s’more.

What Kind of Graham Crackers Should I Use?

Any standard graham crackers from the grocery store will work perfectly for making your own crumbs for these muffins. You can use regular honey graham crackers, cinnamon-flavored ones, or even chocolate graham crackers if you want to amp up the chocolate flavor. To make the crumbs, just toss a few whole crackers into a food processor and pulse until you get a fine, sandy texture. If you don’t have a food processor, you can place the crackers in a sealed plastic bag and crush them with a rolling pin – just make sure the pieces are small and even so they mix well into your batter.

Options for Substitutions

These s’mores muffins are pretty forgiving when it comes to swaps, so here are some easy substitutions:

• Sour cream: No sour cream? Greek yogurt works perfectly as a 1:1 substitute and will give you the same tangy flavor and moist texture.
• Graham cracker crumbs: You can make your own by crushing about 4-5 graham crackers in a food processor or sealed bag with a rolling pin. Digestive biscuits or even crushed vanilla wafers work too.
• Milk chocolate chips: Feel free to use dark chocolate chips, semi-sweet chips, or even chopped chocolate bars. Mini chocolate chips work great too and distribute more evenly.
• Marshmallow creme: If you can’t find marshmallow creme, you can use mini marshmallows instead – about 1/2 cup should do it. Just press them gently into the batter.
• 2% milk: Any milk you have on hand works fine – whole milk, 1%, or even buttermilk will work. Non-dairy milk like almond or oat milk are good options too.
• Brown sugar: You can substitute with regular white sugar, but you’ll lose some of that rich molasses flavor that makes these taste more like s’mores.

Watch Out for These Mistakes While Baking

The biggest mistake when making s’mores muffins is overmixing the batter, which leads to tough, dense muffins instead of light and fluffy ones – mix just until the ingredients are barely combined, even if the batter looks a bit lumpy.

Another common error is adding the marshmallow creme too early or mixing it in completely, when you should actually dollop it on top of the batter in each muffin cup and gently swirl it with a toothpick for that gooey s’mores effect.

Don’t forget to line your muffin tin with paper liners or grease it well, since the marshmallow creme can make these muffins extra sticky and difficult to remove.

Finally, resist the urge to overbake them – check for doneness at the minimum baking time since the marshmallow topping can brown quickly and the muffins will continue cooking slightly after you remove them from the oven.

What to Serve With S’mores Muffins?

These s’mores muffins are pretty much perfect on their own, but they’re amazing with a cold glass of milk for that classic campfire treat experience. I love serving them alongside hot coffee or cocoa for a cozy breakfast or afternoon snack – the warm drink really brings out all those sweet, chocolatey flavors. They also make a great addition to a brunch spread with fresh fruit like strawberries or bananas to balance out the sweetness. For an extra special treat, try warming them up slightly and serving with a scoop of vanilla ice cream for dessert!

Storage Instructions

Keep Fresh: These s’mores muffins taste best when stored in an airtight container at room temperature for up to 3 days. The marshmallow creme stays nice and gooey, and the graham cracker flavor really comes through after they’ve had time to settle.

Freeze: You can definitely freeze these muffins for up to 3 months in a freezer-safe container or bag. I like to wrap each one individually in plastic wrap first to keep them from sticking together and to maintain that soft texture.

Warm Up: Pop a frozen muffin in the microwave for about 30-45 seconds to bring it back to life, or let it thaw at room temperature for about an hour. A quick 10-second zap in the microwave even works great for room temperature muffins when you want that fresh-baked warmth and melty chocolate chips.

Preparation Time	15-20 minutes
Cooking Time	14-16 minutes
Total Time	29-36 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 8-10 g
• Fat: 30-35 g
• Carbohydrates: 90-100 g

Ingredients

• 3 tbsp butter, at room temperature
• 1/4 cup firmly packed brown sugar
• 4 tsp granulated sugar
• 1 large egg
• 1/3 cup sour cream
• 3 tbsp 2% milk
• 2/3 cup all-purpose flour
• 1/2 cup crushed graham crackers
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1/4 tsp cinnamon, ground
• 1/8 tsp baking soda
• 1/3 cup milk chocolate chips
• 6 tbsp marshmallow creme

Step 1: Prepare Wet Ingredients

• 3 tbsp butter, at room temperature
• 1/4 cup firmly packed brown sugar
• 4 tsp granulated sugar
• 1 large egg
• 1/3 cup sour cream
• 3 tbsp 2% milk

In a small bowl, cream the butter, brown sugar, and granulated sugar together until the mixture is light and fluffy.

Add the egg and beat until fully incorporated, then mix in the sour cream and 2% milk.

I find that letting the butter come fully to room temperature makes this step so much easier and helps achieve a smoother batter.

Step 2: Combine Dry Ingredients and Mix Into Wet Ingredients

• 2/3 cup all-purpose flour
• 1/2 cup crushed graham crackers
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1/4 tsp cinnamon, ground
• 1/8 tsp baking soda

In a separate bowl, whisk together the all-purpose flour, crushed graham crackers, salt, baking powder, cinnamon, and baking soda.

Gradually beat the dry mixture into the wet batter until just moistened.

Avoid over-mixing to keep the muffins tender.

Step 3: Fold in Chocolate Chips

• 1/3 cup milk chocolate chips

Gently fold the milk chocolate chips into the batter until they are evenly distributed.

Step 4: Assemble Muffins with Marshmallow Creme Filling

• batter (from Step 3)
• 6 tbsp marshmallow creme

Coat six muffin cups with cooking spray.

Fill each muffin cup one-fourth full with the prepared batter (from Step 3).

Spoon 1 tablespoon of marshmallow creme into the center of each muffin.

Top with the remaining batter, covering the marshmallow creme completely.

For an extra gooey center, I like to gently press the marshmallow down into the batter before adding the top layer.

Step 5: Bake and Cool the Muffins

• assembled muffins (from Step 4)

Bake the muffins in a preheated oven at 400°F (200°C) for 14-16 minutes, or until a toothpick inserted in the center comes out clean.

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to finish cooling.

Serve warm for the best gooey marshmallow experience.