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.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 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
As I pulled the first s'more muffin out of the oven, the sweet, nostalgic aroma of graham crackers and chocolate wafted through the kitchen. The golden-brown tops were dotted with melted marshmallow creme, looking like miniature campfires.
With each bite, I was transported back to carefree summer nights spent around a crackling fire, roasting marshmallows and assembling s'mores. The soft and fluffy muffin texture perfectly complemented the gooey marshmallow and rich chocolate chips, creating a symphony of flavors that melted in my mouth. It was as if I was experiencing the joy of childhood all over again, but this time in a convenient and portable form.
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.
- Yield: 6 muffins.
