The Best Easy S’mores Muffins Recipe: Fluffy, Gooey, and Perfect for Summer

Imagine biting into a soft, fluffy muffin that delivers all the nostalgic flavors of a campfire s’more, right in your hand. Our S’mores Muffins are exactly that – a perfect blend of moist, chocolatey cake, pockets of melted mini marshmallows, and a delightful crunch from a toasted graham cracker streusel. This isn’t just any muffin; it’s a taste of summer, elevated and baked to perfection. They’re surprisingly simple to make, requiring just two bowls, and we’ll share a clever trick to ensure those gooey marshmallows stay beautifully on top, making these the ultimate s’mores muffin experience you didn’t know you needed.

Why These S’mores Muffins Are Your New Summer Obsession

While there’s no shortage of fantastic s’mores desserts out there – from pies to brownies – transforming this beloved campfire treat into a convenient, handheld muffin form is pure genius. These muffins aren’t just an afterthought; they’re a carefully crafted culinary experience designed to bring every essential s’mores element to the forefront. We’ve spent considerable time perfecting this recipe to ensure each bite delivers that magical combination we all crave. It’s the ideal way to enjoy the classic s’mores taste without the need for a bonfire!

The Essential Elements of a Perfect S’mores Muffin:

• Rich, Melty Chocolate: We ensure there’s an abundance of chocolate, not just mixed into the batter, but also generously sprinkled on top, guaranteeing luscious pockets of melted chocolate throughout.
• Gooey, Toasted Marshmallows: From mini marshmallows folded into the batter to a gorgeous topping of perfectly toasted, gooey marshmallows, this recipe nails the signature sweetness and texture.
• Authentic Graham Cracker Taste: Instead of a crumbly crust or soggy inclusions, we’ve developed a genius graham cracker streusel that provides an irresistible buttery, sweet, and crunchy finish.

Our journey to perfecting these muffins began with a proven base: our beloved triple chocolate muffins. This foundation immediately solved the “lots of melty chocolate” requirement, giving us a wonderfully rich and moist chocolate muffin as our canvas. Next, we tackled the marshmallow challenge. By generously folding mini marshmallows into the batter and adding extra to the tops before baking, we ensured maximum gooey goodness. But the true game-changer, and perhaps the most innovative part of this recipe, was figuring out how to incorporate the graham cracker element.

The Secret to S’mores Muffins: The Graham Cracker Streusel

Integrating graham crackers into a muffin presented a unique challenge. Adding them directly to the batter might result in an unappealing, mushy texture. A bottom crust, while a tempting idea, could potentially separate from the muffin during or after baking, compromising the structural integrity and eating experience. After careful consideration and extensive testing, the decision was made: a buttery, crunchy, and perfectly toasted **graham cracker streusel**. And let me tell you, it was undeniably THE BEST DECISION.

This streusel isn’t just a topping; it’s an integral part of the s’mores experience, adding a sublime crunch and a distinct graham flavor that elevates the entire muffin. Even as a trained professional baker, I was genuinely amazed at how flawlessly this streusel complemented the chocolate and marshmallows. It’s a technique I am now 10000% certain to incorporate into countless other recipes. Its irresistible texture and flavor make it versatile enough to enhance even the most decadent treats.

In fact, I’m already envisioning it atop these indulgent S’mores brownies or perhaps adding a rustic elegance to this surprisingly easy S’mores pie. I’m also seriously contemplating transforming my popular Cookie skillet recipe into a heavenly s’mores cookie skillet. Just thinking about it makes my mouth water!

These three core components—the rich chocolate base, the irresistible gooey marshmallows, and the innovative graham cracker streusel—harmonize beautifully to create the most perfect summer muffin. They fill your kitchen with the cozy aroma of a campfire, bake up in under 30 minutes, and typically disappear even faster. Ready to create this magic? Let’s get baking!

Pro Tip: The Marshmallow Freezing Trick for Perfect Tops

One common challenge when baking with marshmallows is their tendency to melt away completely into the batter or disappear from the top, leaving you with little to no gooey, toasted perfection. To ensure your muffins boast those inviting, golden-brown marshmallows right on top, we employ a simple yet highly effective secret: **freeze them first!** This simple trick dramatically slows down the melting process. As the muffin bakes, the frozen marshmallows slowly thaw and toast, rather than dissolving instantly. This guarantees you achieve that picture-perfect combination of melty chocolate, crispy graham cracker streusel, and beautifully toasted marshmallows in every single, delightful bite.

For best results, spread your mini marshmallows in a shallow bowl or, even better, in a single layer on a parchment-lined tray. The more surface area exposed, the faster they will freeze solid. Freeze them for a minimum of 30 minutes, but an hour is truly ideal for ensuring they hold their shape and toast beautifully during baking.

How to Make Your S’mores Muffins: A Step-by-Step Guide

Creating these delightful s’mores muffins is a straightforward process, broken down into easy steps to ensure success. We’ll start by preparing the star streusel, then move onto the muffin batter itself, combining wet and dry ingredients with care. Remember, baking is a joyful science, and following these steps will lead to bakery-quality results right in your home kitchen!

A few crucial points to keep in mind while you’re preparing this recipe will help ensure your S’mores Muffins turn out perfectly:

• Mixing Method Matters: Dry into Wet, and Don’t Overmix! It’s generally easier and safer to add the dry ingredients into the wet ingredients. This minimizes the risk of pockets of dry flour getting stuck at the bottom of the bowl, which often leads to overmixing as you try to incorporate them. The cardinal rule of muffin making is: Do Not Overmix! Overmixing develops too much gluten, resulting in a dense, tough, and chewy muffin rather than the light, fluffy texture we’re aiming for. Mix only until the ingredients are just combined and a few streaks of flour remain – a lumpy batter is a happy batter!
• Chocolate Chip Coating: While some recipes suggest coating chocolate chips in extra flour to prevent sinking, I prefer a simpler, less messy shortcut that works just as effectively. Simply tossing your chocolate chips directly into the dry ingredients and giving them a quick stir before combining with the wet mixture is usually enough to prevent them from congregating at the bottom of your muffins. This avoids adding unnecessary extra flour that could alter the recipe’s carefully balanced ratios. It’s a win-win for ease and perfect chocolate distribution!
• Prepare Your Muffin Tin Properly and Fill to the Brim: Always spray your entire muffin tin generously with baking spray, even if you’re using liners. This is especially important for these S’mores muffins because the melted marshmallows and streusel on top become quite sticky after baking, making removal tricky. Furthermore, to achieve those coveted, gorgeous bakery-style muffin tops with their appealing rounded domes, you absolutely must fill the muffin cups all the way to the very top. Don’t be shy; this allows the batter to bake up and over the rim, creating that professional, high-domed appearance.

Finally, when it comes to the graham cracker streusel, don’t be afraid to be incredibly generous! Yes, it might create a bit of a glorious mess on your baking sheet, but trust me, it is absolutely worth it. The more streusel you pile on top, the crunchier, sweeter, and more satisfyingly textured your muffin tops will be. This abundance of streusel ensures that signature s’mores crunch in every bite.

Achieving Those Perfect Bakery-Style Muffin Tops

If you’ve ever admired those impressive, high-domed muffins you see at your local bakery, you’ll be thrilled to learn their secret: it’s all about baking at two different temperatures. This simple technique is remarkably effective. You’ll start by baking your muffins at a high temperature of 425°F for the initial 7 minutes. This intense burst of heat causes the muffin batter to rise rapidly and sets the tops quickly, creating that beautiful, rounded dome. Following this, you’ll reduce the oven temperature to 350°F and continue baking for another 13 minutes. This lower temperature allows the center of the muffin to cook through evenly without burning the already-risen tops. The result is a uniformly baked muffin with that desirable, professional-looking crown.

Cooling Your S’mores Muffins: An Essential Step

Proper cooling is just as important as proper baking, especially with these wonderfully sticky S’mores muffins. Allow the muffins to cool in their tin for about 5 to 10 minutes immediately after taking them out of the oven. During this brief cooling period, the melted marshmallows and the buttery streusel will begin to set slightly, making them less prone to sticking. Trying to remove them too soon will likely result in a mess, as the toppings are incredibly gooey. Once slightly cooled, use a thin kitchen knife or an offset spatula to carefully run around the edges of each muffin. This gentle separation will help them release smoothly from the tin without tearing. If you leave them in the tin for too long until they are completely cold, the sticky toppings will firm up and make removal much more challenging, potentially damaging your beautiful muffins.

I truly can’t wait for you and your family to try this recipe! I know you will absolutely love these S’mores Muffins as much as I do. They are the perfect treat to bring a bit of summer joy to any day.

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S’mores Muffins

Prep:

10 minutes
mins

Cook:

20 minutes
mins

Freezing time:

1 hour
hr

Total:

1 hour
hr
30 minutes
mins

Servings:

16
muffins

These S’mores muffins are the perfect summer dessert or snack! Fluffy, moist, and super chocolatey, they are loaded with mini marshmallows and topped off with a buttery, toasty graham cracker streusel. Everything you love about summer in muffin form! They’re easy to make with just two bowls—and there’s one secret trick that keeps those marshmallows beautifully intact on top. This recipe is destined to become your family’s favorite new muffin recipe!

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Ingredients

Graham Cracker Streusel

• 
  ▢
  
  
  
  3
  tbsp
  
  
  butter,
  unsalted, melted

• 
  ▢
  
  
  
  3/4
  cup
  
  
  graham cracker crumbs

• 
  ▢
  
  
  
  1 1/2
  tbsp
  
  
  sugar

S’mores Muffins

• 
  ▢
  
  
  
  2
  cups
  
  
  all purpose flour,
  240grams

• 
  ▢
  
  
  
  1/3
  cup
  
  
  cocoa powder,
  33g

• 
  ▢
  
  
  
  1/2
  cup
  
  
  sugar,
  100g

• 
  ▢
  
  
  
  2
  tsp
  
  
  baking powder

• 
  ▢
  
  
  
  1/2
  tsp
  
  
  baking soda

• 
  ▢
  
  
  
  1/2
  tsp
  
  
  kosher salt

• 
  ▢
  
  
  
  1/2
  cup
  
  
  chocolate chunks,
  or chips (semi sweet is best!) Plus more for garnish

• 
  ▢
  
  
  
  4
  tbsp
  
  
  unsalted butter,
  melted

• 
  ▢
  
  
  
  4
  oz
  
  
  chocolate melted

• 
  ▢
  
  
  
  1/2
  cup
  
  
  vegetable oil

• 
  ▢
  
  
  
  1/2
  cup
  
  
  whole milk,
  can sub for other milk

• 
  ▢
  
  
  
  1/2
  cup
  
  
  greek yogurt

• 
  ▢
  
  
  
  2
  
  
  eggs,
  large

• 
  ▢
  
  
  
  1
  tbsp
  
  
  vanilla extract

• 
  ▢
  
  
  
  1
  cup
  
  
  mini marshmallows,
  plus more for garnish

Instructions

 

• In a small bowl, melt the 3 tbsp butter in the microwave for 30 seconds or until fully melted. Add the 3/4 cup graham crackers and 1 1/2 tbsp sugar. Mix to combine. The mixture should be like wet sand. Set in the refrigerator while you make the muffins.
• Preheat the oven to 425° F. Spray a muffin tin with baking spray all over and then line with muffin liners.
• Take out 2 medium sized bowls. In one bowl, add the 2 cups flour, 1/3 cup cocoa powder, 1/2 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp kosher salt. Mix lightly with a whisk. Add the 1/2 cup chocolate chips and lightly mix to coat.
• In the second bowl, add the 4 tbsp butter and 4 oz chocolate and microwave for 30 seconds at a time until fully melted. Mix well to melt all the chocolate.
• Then add in the 1/2 cup vegetable oil, 1/2 cup milk, 1/2 cup greek yogurt, 2 eggs, and 1 tbsp vanilla extract. Mix well with the whisk. All at once, add the dry ingredients into the wet ingredients.
• Add in the 1 cup mini marshmallows on top of the dry ingredients.
• Using a large spatula, lightly and gently fold in the flour taking care not to over mix or mix too hard. You want the flour to JUST mix in till there are no mare large streaks. The batter will be lumpy.
• Using an ice cream scoop for accuracy, scoop the batter into the prepared muffin tin all the way to the top.
• Add a couple more chocolate chunks and more marshmallow to the top of each muffin.
• Sprinkle the streusel generously over the tops.
• Bake for 7 minutes on 425, then lower the temperature to 350°F and continue to bake for another 13 minutes.
• Take the muffins out and let them cool for 5-10 minutes in the tin, then using a knife or off set spatula remove and cool completely on a wire rack.

Notes

For easy removal and to prevent sticking, remember to generously spray the muffin tin with baking spray, even if using paper liners. The melted marshmallows and the delicious streusel topping can be quite sticky!

Serving:
1
muffin

,

Calories:
305
kcal

,

Carbohydrates:
34
g

,

Protein:
4
g

,

Fat:
17
g

,

Saturated Fat:
7
g

,

Polyunsaturated Fat:
4
g

,

Monounsaturated Fat:
4
g

,

Trans Fat:
0.3
g

,

Cholesterol:
35
mg

,

Sodium:
220
mg

,

Potassium:
132
mg

,

Fiber:
2
g

,

Sugar:
17
g

,

Vitamin A:
198
IU

,

Calcium:
67
mg

,

Iron:
2
mg

Course:
Bread & Breakfast

Author:

Sam Adler

Cuisine:
American

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