
Nothing takes me back to summer campfires like these S’mores Chocolate Chip Muffins with their graham crumb base, melty chocolate chips, and a gooey toasted marshmallow crown. They are a fast way to bring the outdoors inside for breakfast, dessert, or a cozy snack any time of year.
These muffins first appeared in our house for a rainy-day treat When my niece declared they tasted like her favorite s’mores but better they instantly became a birthday breakfast request
Ingredients
- All-purpose flour: This makes up the muffin’s light crumb Choose fresh flour for best rise
- Graham cracker crumbs: These are the soul of the s’more flavor Seek out finely ground crumbs for even mixing
- Granulated sugar and light brown sugar: A mix gives sweet depth plus that classic chewy muffin texture Make sure brown sugar is moist and clump-free
- Baking powder and baking soda: These leaven for a lofty muffin Always check they are not expired for good results
- Salt: Balances sweetness and highlights the chocolate flavor Use fine sea salt for even flavoring
- Eggs: Bring structure and moisture Let eggs come to room temp for even blending
- Whole milk and Greek yogurt: Provides moisture and tenderness Use whole-milk yogurt for the richest muffin
- Unsalted butter: Melted and cooled for rich taste and a soft crumb Look for a sweet cream butter
- Vanilla extract: Sharpens all the classic s’mores notes Try to use pure extract rather than imitation
- Semisweet chocolate chips: Give deep chocolate puddles Use a high quality chip for best melt
- Mini marshmallows: These are what make the tops gooey and caramelized Fresh mini marshmallows melt more evenly
- Crushed graham crackers for topping: Adds texture and a visual cue to the s’mores flavor Use crackers that snap cleanly no staleness
Instructions
- Preheat and Prepare Tin:
- Set your oven to 350 degrees Fahrenheit Place paper liners in a 12-cup muffin tin or grease each cup well This ensures the muffins come out easily without sticking
- Mix Dry Ingredients:
- In a large bowl thoroughly whisk together flour graham cracker crumbs granulated sugar brown sugar baking powder baking soda and salt Blend until no clumps remain so your batter is even
- Combine Wet Ingredients:
- In a separate bowl whisk eggs milk Greek yogurt melted butter and vanilla extract until fully combined and smooth Make sure butter has cooled to prevent scrambling the eggs
- Combine Wet and Dry:
- Pour the wet mixture into the dry bowl Using a spatula gently fold the ingredients together Mix just until you no longer see dry streaks Overmixing leads to dense muffins
- Add Chocolate and Marshmallows:
- Fold in the semisweet chocolate chips and mini marshmallows so they are scattered throughout the batter You want them evenly dispersed for gooey bites in every muffin
- Fill Muffin Cups:
- Scoop the batter into the prepared muffin cups Fill each about three quarters full for a nice dome on top This helps the muffins rise tall and stay moist
- Add Toppings:
- Press a few more mini marshmallows and a generous sprinkle of crushed graham cracker onto each muffin This ensures a toasted sweet crust after baking
- Bake:
- Bake muffins for eighteen to twenty two minutes until a toothpick inserted into the center comes out mostly clean Avoid sticking into melted marshmallow pockets for best results
- Cool and Finish:
- Let muffins cool in the tin for five minutes then move to a wire rack to cool completely so the bottoms do not become soggy
- Toast Marshmallows Top Optional:
- If you love that campfire flavor pop muffins under the broiler for one to two minutes Watch closely as marshmallows toast quickly and can burn fast

My favorite part is the way the marshmallows bubble and caramelize on top Nothing beats watching my family sneak into the kitchen just for the warm smell of toasted sugar
Storage Tips
Store muffins in an airtight container at room temperature for up to two days If you want to keep them longer refrigerate but let them come to room temperature before enjoying for soft texture Reheat slightly in the microwave for gooey chocolate
Ingredient Substitutions
If you prefer a sweeter muffin use milk chocolate chips For a dairy-free version replace butter with melted coconut oil use plant yogurt and swap dairy milk for any non-dairy alternative Gluten-free all-purpose flour also works well but check your graham crackers too
Serving Suggestions
Serve these muffins warm for the true gooey s’mores experience They pair perfectly with a mug of hot cocoa or a tall glass of cold milk For parties set out with extra marshmallows and chocolate squares for decorating
Recipe Roots
S’mores are a cherished American treat said to date back to early 20th-century Girl Scout campfires These muffins capture all that nostalgia in a form you can easily bake up no firepit required Every bite brings me back to singalongs and sticky hands
Seasonal Adaptations
Add a dash of cinnamon in fall for warmth Top with pastel marshmallows at Easter for a festive look Use crushed peppermint candy in winter for a holiday twist
Success Stories
Friends have made these for birthday classrooms and backyard parties always with rave reviews One batch inspired my neighbor to host a backyard s’mores night purely for the muffins My biggest breakfast crowd-pleaser by far
Freezer Meal Conversion
Cool muffins completely before freezing individually wrapped Thaw at room temperature or reheat in a low oven for fresh-baked taste The marshmallows stay soft even after freezing

The best part is cracking into the gooey marshmallow crown while the muffins are still warm It is a foolproof way to bring campfire delight to your kitchen.
Recipe FAQs
- → How do I achieve gooey muffins?
Press a few extra chocolate chips and mini marshmallows into the tops before baking for a gooey center and top.
- → Can I use milk chocolate chips?
Absolutely! Swapping semisweet for milk chocolate chips will provide a sweeter, creamier flavor.
- → How do I toast the marshmallow topping?
After baking, briefly broil muffins on high for 1–2 minutes, watching carefully to avoid burning.
- → How should these muffins be stored?
Keep muffins in an airtight container at room temperature for up to 2 days to maintain freshness.
- → What allergen information should I consider?
Contains wheat, milk, eggs, and soy. Check ingredient labels for possible nut traces.
- → Can I use plain yogurt instead of Greek yogurt?
Yes, plain yogurt can be substituted, though Greek yogurt adds extra richness to the muffins.