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Banana S’mores Muffins Recipe

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★★★★★

4.9 from 149 reviews

Delight in these moist and flavorful Banana S’mores Muffins, combining the sweetness of ripe bananas with the classic campfire treat elements of graham crackers, chocolate chips, and marshmallows. Perfect for breakfast, snack time, or a cozy dessert, these muffins offer a fun, twist on traditional s’mores with a tender crumb and melty marshmallows inside and on top.

Ingredients

Scale

Wet Ingredients

  • 2/3 cup packed light brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2/3 cup mashed ripe banana (about 2 medium-sized bananas)
  • 1/2 cup sour cream
  • 2/3 cup whole milk

Dry Ingredients

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1 teaspoon cinnamon
  • 3/4 cup graham cracker crumbs

Mix-ins and Toppings

  • 1 cup miniature chocolate chips, divided (3/4 cup for batter, 1/4 cup for topping)
  • 1 cup miniature marshmallow bits, divided (3/4 cup for batter, 1/4 cup for topping)

Instructions

  1. Preheat the oven: Set your oven to 400°F (204°C). Prepare a muffin pan by lining it with 16 cupcake liners or by spraying it generously with nonstick baking spray to prevent sticking.
  2. Mix wet ingredients: In a large bowl, beat together the melted butter and light brown sugar until smooth and creamy. Add the egg, vanilla extract, mashed banana, and sour cream, beating the mixture again until all ingredients are nicely combined.
  3. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, table salt, cinnamon, and graham cracker crumbs. This ensures the leavening agents and spices are evenly distributed throughout the flour.
  4. Incorporate dry and wet mixtures: Alternately add the flour mixture and the whole milk to the wet ingredients, mixing gently each time until just combined. Avoid over-mixing to keep the muffins tender and soft.
  5. Add mix-ins: Fold in 3/4 cup of the miniature chocolate chips and 3/4 cup of the miniature marshmallow bits by hand, ensuring even distribution without overworking the batter.
  6. Fill muffin cups and top: Spoon the batter evenly into the prepared muffin liners. Sprinkle the remaining 1/4 cup chocolate chips and 1/4 cup marshmallow bits over the tops of each muffin to create a melty, appetizing crust.
  7. Bake: Place the muffin pan in the preheated oven and bake for 16 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden and puffed.
  8. Cool and store: Allow the muffins to cool in the pan for 3-4 minutes to set. Then gently remove them and transfer to a wire rack to cool completely. Store the muffins in a sealed container at room temperature for up to 3 days, or refrigerate for longer freshness.

Notes

  • Do not overmix the batter to keep the muffins light and fluffy.
  • Use ripe bananas for best sweetness and moisture.
  • If miniature marshmallow bits are unavailable, chop regular marshmallows into small pieces.
  • For extra gooey tops, broil for 1-2 minutes after baking, watching carefully to prevent burning.
  • These muffins freeze well for up to 2 months; thaw before serving.
  • Adjust sweetness by reducing brown sugar slightly if preferred.

Keywords: banana muffins, s'mores muffins, graham cracker muffins, chocolate chip muffins, marshmallow muffins, breakfast muffin recipe, easy muffin recipe

Find it online: https://cookedbycleo.com/banana-smores-muffins-recipe/