Description

Indulge in these Decadent Gooey Baked S’mores Muffins, a delightful treat combining the nostalgic flavors of graham crackers, marshmallows, and chocolate. Perfect for dessert or a sweet snack, these muffins feature a moist buttermilk batter studded with mini marshmallows and milk chocolate chips, topped with a melting square of rich chocolate. Baked to perfection, they offer a gooey, melty center and a slightly crunchy top, capturing the magic of a classic campfire s’more in muffin form.

Ingredients

Scale

Dry Ingredients

1 cup graham cracker crumbs
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1 cup buttermilk
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract

Mix-ins and Toppings

1 cup mini marshmallows
1/2 cup milk chocolate chips
12 chocolate squares

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent sticking and ensure easy removal of the muffins.
Combine Dry Ingredients: In a large bowl, mix together graham cracker crumbs, all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until evenly blended.
Mix Wet Ingredients: In a separate bowl, whisk together buttermilk, melted unsalted butter, eggs, and vanilla extract until smooth and homogeneous.
Combine Wet and Dry: Pour the wet mixture into the dry ingredients and gently fold using a spatula until just combined. Avoid overmixing to keep the muffins tender.
Add Marshmallows and Chocolate Chips: Fold mini marshmallows and milk chocolate chips into the batter carefully to distribute them evenly without deflating the mixture.
Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
Add Chocolate Squares: Place one chocolate square on top of each filled muffin cup, gently pressing it slightly into the batter for a melty topping.
Bake the Muffins: Bake in the preheated oven for 18 to 22 minutes or until a toothpick inserted into the center comes out with a few moist crumbs, indicating doneness.
Cool and Serve: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before enjoying to avoid burning and to set their structure.

Notes

Use room temperature eggs for better mixing.
Do not overmix the batter to keep muffins light and fluffy.
For extra gooeyness, you can add an extra marshmallow or chocolate chip in the center of each muffin before baking.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Reheat muffins gently in the microwave for 10-15 seconds to re-melt the chocolate before serving.