Is this breakfast or dessert!? These soft, moist S’mores muffins are a treat and loaded with graham cracker crumbs, milk chocolate and marshmallow cream. The perfect way to start the day!
This one is utterly delicious and easy to throw together on a Saturday morning. I have an unhealthy relationship with S’mores. Why does the flavor combination of graham crackers, chocolate and marshmallows have to be so good!?
This recipe makes approximately 12-14 muffins. They also freeze up well in an airtight container or gallon-sized freezer bag for a treat at a later date.
Let’s talk variations. I used marshmallow cream for this recipe. I placed on the inside AND on the top. You can omit the top scoop for aesthetic purposes. Don’t have marshmallow cream? Stir in a couple of mini marshmallows instead. It will still taste MARVELOUS.
Also, I HAVE to include a bite photo. Look at all that deliciousness! Had to show off how moist it is. Enjoy!
S’mores Brekke Muffins
Ingredients
- 6 tbsp butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 eggs
- 2/3 cup sour cream
- 1-1/3 cup AP flour
- 3/4 cup graham cracker crumbs
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp baking soda
- 1/3 cup milk
- 2/3 cup milk chocolate chips
- 1 cup marshmallow cream, divided into tablespoons
Instructions
- Preheat oven to 375°. Place 12 muffin liners into a muffin tin OR coat the muffin tin cups with nonstick cooking spray.
- In the base of your stand mixer, cream together the butter and sugars until pale, light and fluffy. Beat in the eggs, one at a time. Add the sour cream and continue mixing until combined.
- In a separate bowl, whisk together the dry ingredients. Add to the creamed mixture, alternating with the milk until all is incorporated. Fold in the chocolate chips.
- Fill each cup 1/4 with batter. Spoon 1 tbsp of marshmallow fluff into each muffin cup and top with the remain batter, about 2/3 full in each cup. Place another 1/2 tbsp of marshmallow fluff on the top.
- Bake 18-20 minutes, until a toothpick comes out clean. Cool for 5-10 minutes in pan and then place on a wire rack. Serve warm.
