S’mores Muffins with Graham Cracker Crumble
These S’mores Muffins have all the s’mores flavors with chocolate, marshmallows, and a little graham cracker, but the difference is—no sticks or smoke required. It’s a great baking activity for summer and fall, and perfect for breakfast, snack, or a lunchbox surprise!
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If you’re looking for other muffin recipes, check out my Corndog Mini Muffins—they’re great for lunchboxes and kid snacks!
How to Make S’mores Muffins
Ingredients you’ll need for thE MUFFINS
Ingredients you’ll need for graham cracker crumble
Step by Step Guide
1. Set your oven to 375°F and line or grease a 12-cup muffin tin.
2. Mix dry ingredients. In a big bowl, whisk together flour, salt, sugar, and baking powder.
3. Mix wet ingredients. In a separate bowl, whisk milk, egg, oil, and vanilla.
4. Add dry to wet and stir until just combined—don’t overmix!
5. Add the goodies. Gently fold in mini marshmallows and chopped chocolate.
6. Fill muffin cups. Divide the batter evenly (about ¾ full). Add a few more marshmallows and chocolate bits on top.
7. Top with crumble. Mix your graham cracker crumbs, brown sugar, and melted butter. Sprinkle that over each muffin.
8. Pop them in the oven for 15–20 minutes, until golden and a toothpick comes out clean.
9. Let them sit in the pan for 5 minutes before moving to a rack. Serve warm.
Serve and Enjoy!
Important Recipe Notes
- Don’t overmix the batter. Stir until just combined to keep your muffins soft and fluffy.
- Mini marshmallows may melt into the batter—that’s totally okay! They add gooey pockets of sweetness. For extra marshmallow on top, gently press a few into each muffin before baking.
- Use chocolate chips or chopped chocolate. Either works great! Semi-sweet adds the perfect balance to the sweet marshmallows.
- Crush graham crackers finely for the crumble topping so it sticks well and bakes into a crispy, golden layer.
- Best served warm! These are extra gooey and delicious fresh from the oven—but still tasty at room temp.
- Keep leftovers in an airtight container at room temperature for up to 3 days. You can rewarm them in the microwave for that fresh-baked feel.
S’mores Muffins with Graham Cracker Crumble
Ingredients
For the Muffins
- ½ cup all-purpose flour
- ½ tsp salt
- 2 tsp baking powder
- ¾ cup milk
- 1 large egg
- ½ cup vegetable oil
- ½ cup granulated sugar
- 1 ½ tsp vanilla extract
- ½ cup mini marshmallows
- ½ cup chopped semi-sweet chocolate (or chocolate chips)
For Graham Cracker Crumble
- ½ cup crushed graham crackers
- 1 tbsp light brown sugar
- 2 tbsp melted butter
Instructions
- Set your oven to 375°F and line or grease a 12-cup muffin tin.
- Mix dry ingredients. In a big bowl, whisk together flour, salt, sugar, and baking powder.
- Mix wet ingredients. In a separate bowl, whisk milk, egg, oil, and vanilla.
- Add dry to wet and stir until just combined—don’t overmix!
- Add the goodies. Gently fold in mini marshmallows and chopped chocolate.
- Fill muffin cups. Divide the batter evenly (about ¾ full). Add a few more marshmallows and chocolate bits on top.
- Top with crumble. Mix your graham cracker crumbs, brown sugar, and melted butter. Sprinkle that over each muffin.
- Pop them in the oven for 15–20 minutes, until golden and a toothpick comes out clean.
- Let them sit in the pan for 5 minutes before moving to a rack. Serve warm.
Check Out More S’mores Recipe Ideas!
Toasted Marshmallow S’mores Cupcakes
