Jumbo S'mores Muffins

A campfire treat made into jumbo muffin. These are filled with graham cracker chucks, mini marshmallows, chocolate.

It is the summertime where I live. The highs have been in the 80's almost everyday and we even had a few 90's.

When it comes to the summer I think of going to the beach or when I was younger, camping. Yes, even in the Louisiana summers we would go camping.

What do you make around the campfire, s'mores. The melted chocolate and almost burnt marshmallows, yum.

These muffins are like your traditional s'mores with the graham crackers, marshmallows, and chunks of chocolate.

But without the campfire, wilderness and mosquitoes.  They are also miniature so you could bring them to a cookout.

Recipes you may like
Carrot Cake Doughnut Muffins
Jumbo Bananas Fosters Muffins
Marbled Chocolate Orange Muffins



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Jumbo S'mores Muffins

Time-
Prep: 10 minutes
Baking- 15 to 17 minutes


Ingredients

2 cups Unbleached All Purpose Flour
1 cup Finely Crush Graham Crackers,1 pack
1/2 cup Unsalted Butter, melted and cooled
1 cup Granulated Cane Sugar
1/2 Cup Dark Brown Sugar, can use light
1 1/2 cups Buttermilk*,
1 Tablespoon Baking Powder
1/2 teaspoon Baking Soda
2 teaspoons Pure Vanilla Extract
1 1/2 teaspoons Fine Sea Salt
2 large eggs
1/2 cup Lightly Crushed Graham Crackers
2 cups Milk Chocolate Chunks, can use chips
2 cups Mini Marshmallows



*For butter, can use vegan butter
*For buttermilk, can use milk alternative with two tablespoons vinegar or lemon juice. Let sit for 5 to 10 minutes.

1. Preheat oven to 350 degrees and coat muffin tin or place muffin lines to the cups. Set aside.
2. In a large bowl, combine unbleached flour, crushed graham crackers, baking powder and salt.
3. In a separate bowl, beat together brown sugar, granulated sugar and butter. Add in eggs and beat until well combined.
4. Add vanilla extract to buttermilk in a measuring cup.
5. Slowly add in the buttermilk mixture to the dry and gently fold until combined. Gently fold in 3/4 of the chocolate, graham crackers and 3/4 of the marshmallows.
6. Scoop out batter into prepared muffin tin and add the rest of the chocolate and marshmallows to the tops.
7. Bake for 15 to 17 minutes or until a toothpick comes clean. Rotate pan halfway through.
8. Let the muffins cool in the pan for 10 to 15 minutes then let cool completely before storing.

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