I Want S’more Muffins!!


Photo courtesy Taste of Home

In case you missed it, Saturday was National S’more Day, an annual celebration of one of the most delicious summertime staples.  With that in mind, this SacFoodie sought out an interesting twist on an old favorite with this fun “I Want S’more Muffins” recipe from Taste of Home.

The recipe says it makes six s’more muffins.  Be prepared to fill the tins generously and risk overflow on the edges or just plan on making seven.  After baking mine for nearly the full time (16 minutes), I found that the marshmallow creme toasted nicely in the oven, creating that fresh-from-the campfire taste.  During the taste test, my husband I and I also discovered that the crème separated the muffins into pieces, which while delicious, was not ideal.  If I did this recipe again, I would replace the creme with mini marshmallows. 

Fresh from the oven!

I Want S’more Muffins

Prep: 20 min. Bake: 15 min.

 Yield: 6 Servings


3 tablespoons butter, softened

1/4 cup packed brown sugar

4 teaspoons sugar

1 egg

1/3 cup sour cream

3 tablespoons 2% milk

2/3 cup all-purpose flour

1/2 cup graham cracker crumbs

1/4 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon ground cinnamon

1/8 teaspoon baking soda

1/3 cup milk chocolate chips

6 tablespoons marshmallow creme


In a small bowl, cream butter and sugars until light and fluffy. Beat in the egg, then the sour cream and milk. Combine the flour, graham cracker crumbs, salt, baking powder, cinnamon and baking soda; beat into creamed until moistened. Fold in chocolate chips.

 Coat six muffin cups with cooking spray; fill one-fourth full with batter. Spoon 1 tablespoon marshmallow creme into each muffin cup. Top with remaining batter.

Bake at 400° for 14-16 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins. 

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