# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 cup graham cracker crumbs
03 - 1/2 cup granulated sugar
04 - 1/4 cup packed light brown sugar
05 - 1 teaspoon baking powder
06 - 1/2 teaspoon baking soda
07 - 1/4 teaspoon salt
→ Wet Ingredients
08 - 2 large eggs
09 - 1/2 cup whole milk
10 - 1/2 cup plain Greek yogurt
11 - 1/2 cup unsalted butter, melted and cooled
12 - 1 teaspoon vanilla extract
→ Add-Ins & Topping
13 - 1 cup semisweet chocolate chips
14 - 1 cup mini marshmallows, plus extra for topping
15 - 2 graham crackers, crushed for garnish
# Directions:
01 - Set oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cavity.
02 - Whisk together flour, graham cracker crumbs, both sugars, baking powder, baking soda, and salt in a large bowl until evenly distributed.
03 - In a separate bowl, whisk eggs, milk, Greek yogurt, melted butter, and vanilla extract until smooth and fully combined.
04 - Pour the wet mixture into the dry ingredients and gently stir just until incorporated; avoid overmixing to maintain tender texture.
05 - Fold chocolate chips and mini marshmallows into the batter with a spatula.
06 - Spoon batter evenly into prepared muffin cups, filling each about three-quarters full. Sprinkle additional mini marshmallows and crushed graham crackers on top.
07 - Transfer tin to oven and bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin (avoiding marshmallow pockets) emerges clean.
08 - Allow muffins to cool in the tin for 5 minutes, then move to a wire rack for complete cooling.
09 - For a toasted effect, briefly broil muffins on high for 1–2 minutes after baking, watching closely to prevent burning.
