The other day a fellow blogger was looking for s’mores recipes for a recipe roundup that she was planning on doing. I thought, hmmm, I think I may have a couple and so I looked. You know what? I had more than a couple, I had several and I only shared like three of them with her because I didn’t want to look like I had some sort of crazy fixation with s’mores but you know what? I think I do have some crazy ass fixation with s’mores because since then all I have been able to think about is s’mores recipes. I currently have about five ideas running through my head all about s’more-y goodness. One of those recipes that popped into my head was for S’mores Muffins because you know what’s better than a s’more? A s’more muffins first thing in the morning warm and yummy fresh out of the oven.
Once I had the idea of a s’mores mufiin in my head I decided I wanted to go with a brown sugar and cinnamon based muffin batter to provide the warmth and flavor of what would have been the graham cracker in a normal s’more. Then of course I needed to add the marshmallow but the thing with regular mini marshmallows is that they would just melt and dissolve into the batter if you cooked them. That’s where Jet-Puffed Mallow Bits come in. I have used these before in my S’mores Cookies and they are perfect. Since they are really tiny and the dried marshmallows, like the ones in the little hot chocolate packets or cereal they hold up to baking. They do not dissolve into nothingness and they maintain there shape while providing the necessary marshmallow flavor. Finally, I used mini chocolate chips as the chocolate to get the most chocolate I could throughout the muffins.
- 2 c. all-purpose flour
- 1/4 c. sugar
- 1/2 c. dark brown sugar
- 2 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. vanilla
- 1 c. milk
- 1/2 c. oil
- 2 eggs
- 3/4 c. mini chocolate chips
- 3/4 c. Jet-Puffed Mallow Bits
- Preheat oven to 400° and line muffin pan with liners.
- In a large bowl add the first seven dry ingredients and stir together with a fork making sure to break up the brown sugar completely. Form a well in the center of the dry ingredients and add all of the wet ingredients. Stir together until completely combined and minimal lumps remain. Stir in the chocolate and marshmallows. You can reserve some of the marshmallows and chocolate and sprinkle them on the tops of the muffins before baking as I did. Sprinkle the tops of the muffins with some cinnamon-sugar.
- Place the pans in the oven and bake for 16-18 minutes or until a tester comes out clean. Cool the muffins in the pan for 5 minutes and then transfer to a wire rack to finish cooling or enjoy still warm.
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