Smoremuffins Recipes

Steps:

• In a large bowl, combine the dry ingredients. Combine egg, buttermilk and oil; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips and 1 cup marshmallows., Fill greased jumbo muffin cups three-fourths full. Sprinkle with remaining marshmallows. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• 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 400° for 14-16 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• In a large bowl, combine the dry ingredients.
• Combine egg, buttermilk and oil; mix well.
• Stir into dry ingredients just until moistened.
• Fold in chocolate chips and 1 cup marshmallows.
• Fill greased jumbo muffin cups three fourths full.
• Sprinkle with remaining marshmallows.
• Bake at 375 degrees for 18-20 or until a toothpick comes out clean.
• Cool for 5 minutes before removing from pan to wire rack.
• Serve warm.

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Toss the chocolate chips with 2 teaspoons flour in a small bowl; set aside.
• Whisk the remaining flour, the graham cracker crumbs, baking powder and salt in a large bowl. Whisk the sugar, melted butter, milk, vanilla and eggs in a medium bowl until smooth; stir into the flour mixture until just combined. Stir in the chocolate chip mixture.
• Divide the batter among the muffin cups, filling them three-quarters of the way. Tap the bottom of the pan lightly on the counter to smooth out the batter. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
• Top each muffin with 1 tablespoon marshmallow cream. Let set 10 minutes.

Steps:

• Preheat oven to 350°F. Mix crumbs, sugar and baking powder in medium bowl. Add milk, egg and honey; stir just until moistened. Stir in 1/2 cup of the chopped chocolate.
• Spoon batter evenly into greased muffin pan, filling each cup 2/3 full. Mix remaining chopped chocolate, marshmallows and crumbled grahams; sprinkle evenly over batter in pan. Press lightly into batter.
• Bake 22 minutes or until lightly browned. Let stand in pan on wire rack 5 minutes; remove from pan. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 42 miniature muffin tins with paper liners.
• Mix graham cracker crumbs with butter in a bowl until evenly combined. Spoon graham cracker mixture into the prepared muffin cups, pressing into the bottom and up the sides creating a crust.
• Place 1 chocolate square onto each crust and top each with 3 miniature marshmallows.
• Bake in the preheated oven until marshmallows are puffy and chocolate is melted, about 6 minutes.

Steps:

• In a small mixing bowl, cream butter and sugars until light and fluffy.
• Beat in egg.
• Stir in sour cream.
• Combine the flour,graham cracker crumbs, salt, baking powder, cinnamon, and baking soda.
• Add to creamed mixture alternately with milk just until moistened.
• Fold in chocolate chips.
• Coat six muffin cups with cooking spray.
• Fill one-fourth full with batter.
• Spoon 1 Tbsp marshmellow creme into each muffin cup.
• Top with remaining batter.
• Bake at 400 degrees for 14-16 minutes or until a toothpick comes out clean.
• Cool for 5 minutes before removing from pan to wire rack.
• Serve warm.
• Note: Fill empty muffin cups halfway with water before baking.

Steps:

• Preheat oven to 350°F. Mix graham crumbs, sugar and baking powder in large bowl; set aside. Beat egg, milk and honey with wire whisk until well blended. Add to graham mixture; stir just until moistened. Stir in 1 cup of the graham snacks.
• Spoon batter evenly into 12 medium muffin cups sprayed with cooking spray. Toss remaining 1/2 cup graham snacks with the marshmallows. Sprinkle evenly over batter; press lightly into batter.
• Bake 16 to 20 min. or until toothpick inserted in centers comes out clean. Let stand 5 min. in pan; remove from pan to wire racks. Cool slightly.

Steps:

• In a bowl, whisk the flour and next 5 ingredients togehter until well blended; set aside.
• In a big bowl, whisk the egg until lightly beaten; then whisk in the yogurt until smooth.
• Whisk in the milk, melted butter, and vanilla.
• Using a wooden spoon, stir in the chocolate chips and marshmallows; then stir in flour mixture until the chips and marshmallows are evenly distributed in the batter (don't over mix).
• Fill muffin cups that have been sprayed with nonstick cooking spray 3/4 full.
• Bake in a 400 degree oven for 15-17 minutes or until muffins have firm, rounded, lightly browned tops; a pick should come out with a few crumbs attached.
• Place pan on a wire rack to cool 10 minutes.
• Turn out muffins; cool on wire rack 5 minutes.
• Cool muffins completely before storing in an air-tight container or freezing them in freezer bags.