This recipe for S'mores Muffins is the kind of discovery that becomes a seasonal favourite almost overnight. I first developed it on a rainy afternoon when the kids begged for something sweet but portable after school. I wanted all the comforting flavors of a campfire s'more — crunchy graham, melty chocolate, and pillowy marshmallow — without the fuss of an open flame. The result was a tender, moist muffin with a faint graham aroma, pockets of melted milk chocolate, and soft marshmallow pockets that give a wink of toasted campfire nostalgia.

What makes these muffins special is the texture contrast and how forgiving the batter is. The crushed graham crackers folded into the dry mix add both flavor and a subtle crumbly texture, while the buttermilk and oil keep the crumb tender and moist for hours. I remember bringing a pan to a neighborhood bake sale; strangers kept asking for the recipe, and my daughter announced they were officially more popular than cupcakes. These are best eaten warm, ideally within a couple of hours of baking, when the marshmallows are melty and the chocolate is soft.

Ingredients

• All-purpose flour: 1 3/4 cups. Use a spoon-and-level method when measuring to avoid a dense crumb. King Arthur or Gold Medal both work well and deliver a reliable texture.
• Crushed graham crackers: 1.5 ounces (about 3 full sheets, crushed). These bring authentic graham flavor; pulse in a food processor or place in a bag and crush with a rolling pin.
• Light brown sugar: 1/4 cup. Adds a gentle molasses note that complements the graham and chocolate.
• Granulated sugar: 1/4 cup. Balances the sweetness and helps with muffin structure.
• Baking powder: 2 teaspoons. Provides lift; make sure it’s fresh for best rise.
• Baking soda: 1/2 teaspoon. Works with the buttermilk for gentle leavening and flavor balance.
• Salt: 1/4 teaspoon. Essential for flavor contrast.
• Freshly ground nutmeg: a pinch. Optional, but it gives a subtle warmth that enhances the chocolate.
• Buttermilk: 3/4 cup. Contributes tenderness and a slight tang; you can make a substitute by adding 3/4 tablespoon lemon juice to 3/4 cup milk and letting it sit 5 minutes.
• Vegetable oil: 1/2 cup. Keeps the crumb moist for hours; can substitute with melted coconut oil for a slight flavor shift.
• Large eggs: 2. Room temperature eggs incorporate more easily and help create a smooth batter.
• Vanilla extract: 1 teaspoon. Adds depth and rounds the sweetness.
• Milk chocolate chips: 5 ounces plus extra for topping. Standard chocolate chips melt into pockets of gooey chocolate. Nestle or other common brands are ideal.
• Miniature marshmallows: 2 ounces plus extra for topping. The mini size creates even distribution and soft pockets rather than large melted globs.

Instructions

Preheat and prepare: Preheat the oven to 425°F. Line 12 standard or 8 large muffin cups with paper liners, or lightly grease the tins. A high initial oven temperature gives the muffins an early burst of steam for taller domes; lowering the temp after a few minutes prevents over-browning. Combine dry ingredients: In a large bowl, whisk together 1 3/4 cups all-purpose flour, 1.5 ounces crushed graham crackers, 1/4 cup light brown sugar, 1/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and a pinch of freshly ground nutmeg. Whisking aerates the mix and ensures even distribution of leaveners so every muffin rises consistently. Add the wet ingredients: Make a well in the center of the dry mix and add 3/4 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract. Whisk gently until just combined. Avoid overmixing; a few small streaks of flour are fine and help keep the crumb tender. Fold in chocolate and marshmallows: Gently fold in 5 ounces milk chocolate chips and 2 ounces miniature marshmallows using a rubber spatula. Over-folding can develop gluten and make muffins tough; fold until chips and marshmallows are evenly distributed. Portion the batter: Using an ice cream scoop or large spoon, transfer batter into prepared tins, filling each cup to about three quarters full. Top each muffin with a few extra chocolate chips and a couple of mini marshmallows for the classic appearance and extra gooeyness. Bake: Bake at 425°F for 5 minutes, then reduce heat to 350°F without opening the oven and continue baking for 10 to 15 minutes. Standard muffins usually finish in 10 to 12 minutes; large muffins will need 12 to 15 minutes. Test with a toothpick — melted chocolate on the probe is fine, but there should be no raw batter. Cool: Allow muffins to cool in the pan for 5 minutes, then remove to a wire rack to cool slightly. These are best enjoyed warm so the marshmallows remain soft; if storing, cool completely before refrigerating or freezing to prevent condensation.

Storage Tips

Store cooled muffins in an airtight container at room temperature for up to 24 hours; beyond that, refrigeration helps maintain freshness for up to 3 days but can slightly dry the crumb. For longer storage, freeze fully cooled muffins individually wrapped in plastic wrap and placed in a resealable freezer bag for up to 3 months. To reheat from frozen, unwrap and place in a preheated 325°F oven for 8 to 12 minutes until warmed through and marshmallows are soft. Avoid microwaving straight from frozen as it can make the crumb gummy. Use parchment or silicone liners for reheating to prevent sticking.

Ingredient Substitutions

If you prefer a lighter flavor, swap milk chocolate for semi-sweet chocolate or use chopped dark chocolate for a more sophisticated contrast. For a dairy-free version, use dairy-free chocolate chips and a plant-based buttermilk alternative (soy or almond milk mixed with a splash of vinegar) and replace vegetable oil with an equal amount of neutral oil. To reduce sweetness, cut granulated sugar to 3 tablespoons and keep the brown sugar for depth. If miniature marshmallows aren’t available, roughly chop larger marshmallows and fold them in carefully so they don’t clump.

Serving Suggestions

Serve warm with a smear of softened butter or alongside a small bowl of extra chocolate chips and extra marshmallows for dipping. These pair beautifully with coffee, hot chocolate, or a cold glass of milk. For an adult brunch, top the muffins with a sprinkle of flaky sea salt to balance the sweetness. Plate them on a wooden board for a picnic or stack them in a tiered stand for casual entertaining; the visual appeal of toasted marshmallow tops makes them a hit at potlucks.

Cultural Background

The flavors in these muffins draw directly from the classic American campfire treat: the combination of graham crackers, chocolate, and marshmallows became popular in the early 20th century and evolved into the s'more. Baking those flavors into handheld cakes is a natural evolution that captures nostalgia while making the treat accessible any time of year. This variant celebrates the dessert’s Americana roots while using modern baking techniques to ensure consistent results without the unpredictability of an open flame.

Seasonal Adaptations

In colder months, add a pinch of cinnamon and increase nutmeg slightly for warming spices, or swap in dark chocolate and top with a sprinkle of toasted hazelnuts for a winter twist. In summer, use mini toasted marshmallows and add a smear of fruit jam beneath the chocolate for a quick berry-s'more variation. For holiday gatherings, fold in crushed peppermint candy with semi-sweet chips for a festive finish.

Meal Prep Tips

To prep ahead, measure and combine all dry ingredients into a sealed container and keep refrigerated for up to 24 hours. When ready to bake, whisk in wet ingredients and fold in chips and marshmallows. You can also portion batter into a lined muffin tin, cover tightly with plastic, and refrigerate for up to 12 hours; add an extra minute or two to the bake time if baking from cold. For large batches, freeze baked muffins individually and reheat as needed for weekday breakfasts and lunchbox treats.

These S'mores Muffins are one of those small, joyful things that bring a little campfire magic into everyday life. Whether you make them for a crowd or a quiet weekend treat, they’re quick, reliable, and loved by adults and kids alike. Give them a try warm straight from the oven — you’ll see why they disappear so fast.