I Want S'more Muffins
The s'more flavors in these fun muffins with marshmallow creme in the middle are sure to bring back fond childhood memories.
The s'more flavors in these fun muffins with marshmallow creme in the middle are sure to bring back fond childhood memories.
- 1/4 teaspoon salt
- 1 egg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 2/3 cup all-purpose flour
- 1/4 cup packed brown sugar
- 3 tablespoons butter softened
- 4 teaspoons sugar
- 1/3 cup sour cream
- 3 tablespoons 2% milk
- 1/2 cup graham cracker crumbs
- 1/3 cup milk chocolate chips
- 6 tablespoons marshmallow creme
- Carbohydrate 42.3556095874781 g
- Cholesterol 35.177048617154 mg
- Fat 15.5729349325753 g
- Fiber 0.960594455651851 g
- Protein 3.4748645157923 g
- Saturated Fat 9.38705958452646 g
- Serving Size 1 1 serving (87g)
- Sodium 1094.58219465912 mg
- Sugar 41.3950151318262 g
- Trans Fat 1.14079420847314 g
- Calories 321 calories
Step-by-step
- 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 400degrees 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.
Graham cracker crumbs perform the heavy lifting in this batter by absorbing moisture and mimicking the structural integrity of crushed campfire crackers. Butter must be properly softened to 65 degrees Fahrenheit before creaming with brown and white sugars to incorporate the air pockets necessary for rising. Sour cream introduces crucial acidity that reacts cleanly with the baking soda while adding milkfat to tenderize the crumb structure. Standard muffin tins require thorough coating with nonstick spray to prevent the sticky marshmallow center from adhering to the metal surface during baking.
- Bake at 400 degrees Fahrenheit for precisely 14 to 16 minutes until a tester inserted near the edge emerges clean.
- Cool the baked goods inside the pan for 5 minutes to let the interior structure set before transferring them to a wire rack.
- Substitute regular dairy components with plant-based yogurt and margarine at a 1:1 ratio if adapting for dietary restrictions.
Proper creaming technique guarantees the batter supports the dense center filling without collapsing. Standard baking soda provides the necessary lift when combined with the acidic sour cream.
