Smores Muffins Recipes

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.

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:

• For the graham cracker crust: Preheat the oven to 350 degrees F. Line two standard 12-cup muffin tins with paper liners.
• In a small bowl, stir together the graham cracker crumbs, butter and sugar until well combined. Press a heaping tablespoon of the crust mixture into the bottom of each muffin cup and bake until golden and just set, 5 to 7 minutes. Set aside to cool.
• For the cupcakes: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the buttermilk, water and oil and whisk to combine. Add the eggs and vanilla extract and whisk until smooth. Divide the batter among the muffin cups, filling them about two-thirds full. Bake until a toothpick inserted into the center comes out with a few crumbs attached, 12 to 15 minutes.
• Let cool in the tins on a wire rack for about 5 minutes, then remove the cupcakes from the tins and allow to cool completely.
• For the marshmallow frosting: Combine the egg whites, sugar and cream of tartar in a heatproof mixing bowl set over a pan of simmering water. Whisk constantly until the sugar has dissolved and the egg whites are warm and smooth to the touch, 3 to 5 minutes. Transfer to the bowl of a stand mixer fitted with the whisk attachment and beat on low speed, gradually increasing to medium and then finally up to high. Beat until stiff, glossy peaks form, 7 to 10 minutes. Turn the mixer to low and whisk in the vanilla.
• Spread the frosting on the cupcakes. With a handheld pastry torch, lightly brown the frosting. Decorate each cupcake with a graham cracker piece and a shard of chocolate.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour 36 muffin cups.
• Blend molasses, coffee, and eggs together in a bowl until smooth.
• Combine flour, baking soda, cinnamon, ginger, allspice, nutmeg, and salt in a medium bowl.
• Beat shortening and sugar in a bowl with an electric mixer until creamy. Add coffee mixture alternately with flour mixture, mixing between each addition, until batter is combined. Stir in vanilla extract. Fold in chocolate chips and marshmallows.
• Fill prepared muffin cups about 3/4 full of batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool for 10 minutes before serving.

Steps:

• Preheat oven to 375°. Line 12 muffin cups with foil liners., Using a sharp knife, cut each dinner roll into 4 pieces. In a shallow bowl, mix cracker crumbs and sugar. In a large microwave-safe bowl, microwave butter until melted. Dip 3 pieces of dough in butter, then roll in crumb mixture to coat; place in a prepared muffin cup. Repeat until all muffin cups are filled. Sprinkle tops with 3/4 cup chocolate chips and marshmallows., Toss remaining dough pieces with remaining butter, rewarming butter if necessary. Place 2 additional dough pieces in each cup; sprinkle with remaining chocolate chips., Bake until golden brown, 15-20 minutes. Cool 5 minutes before removing from pan to a wire rack. Mix icing ingredients; spoon over tops. Serve warm.

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:

• 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.