So last Friday the 10th was National S’mores Day, so of course I chose S’mores Muffins to bring into work the Monday after. I went the ambitious route and made my own marshmallows and graham crackers because GO BIG OR GO HOME, right? That pretty much sums up my philosophy on baking, along with, you can never have too much cinnamon.
S’more Muffins (9 of 750)
From 750 Best Muffin Recipes by Camilla Saulsbury
Makes 12 muffins (or 41 mini muffins)
- 1 1/2 cups all-purpose flour
- 1/2 cup graham cracker crumbs (I increased this to 1 cup divided)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup packed dark brown sugar
- 1 egg
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups buttermilk (or milk with a splash of lemon or vinegar)
- 3/4 semisweet chocolate chips
- 1 1/2 cups mini marshmallows, divided (I used homemade marshmallows and reduced this to 1 cup)
- Preheat oven to 375F.
- In a large bowl, whisk together flour, (1/2 cup) graham cracker crumbs, baking soda, and salt.
- In a medium bowl, whisk together brown sugar, egg, oil, and vanilla until well blended. Whisk in buttermilk until blended.
- Add the egg mixture to the flour mixture and stir until just blended. Gently fold in chocolate chips and 1 cup of the marshmallows.
- Divide batter equally among prepared muffin cups. Sprinkle with remaining marshmallows and gently press into batter (I skipped this step).
- Bake in preheated oven for 18 to 21 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.
- Optional step: brush the tops with melted butter and roll in the remaining 1/2 cup of graham cracker crumbs.
These muffins were pretty great. They stayed moist overnight and were surprisingly light even though they were loaded with rich ingredients. And they definitely felt like breakfast, not dessert, which is what they could have easily turned into, considering the chocolate and marshmallows.
The homemade graham cracker crumbs were a winner – much better than anything storebought. The homemade marshmallows…needed some work. The book recommends leaving the marshmallows out on a plate for a day or two until they get stale – this ensures that they hold their shape better when baking. I tried that, but since my marshmallows weren’t loaded with preservatives, they didn’t really get stale quickly enough and ended up melting when they baked. Oops. They still tasted good, but could’ve probably used more of a marshmallow presence.
I’ll have to revisit these muffins again and see what I can do about getting the marshmallows to stay solid while baking…