This recipe is my answer to craving a campfire s’more on a rainy Tuesday morning. I discovered this combination the same winter I kept finding half-empty bags of miniature marshmallows in the pantry and a box of graham crackers that needed rescuing. Turning those classic s’more elements into a quick muffin felt like a small, joyful act: melting chocolate pockets, toasted marshmallow bites, and the gentle sweetness of graham crumbs woven into tender muffin crumb. These muffins are lightly crisp on top, soft and moist inside, and the marshmallow centers add a playful, gooey surprise that always gets a cheer at home.

What I love most is how these bring back memories of campfires without the effort of lighting one. They make the house smell like toasted sugar and chocolate while delivering that nostalgic, childhood flavor in a portable form. I first baked them for a weekend brunch, and even the most skeptical teenager in the family declared them a keeper. They’re great warm from the oven with a pat of butter or cooled and packed into lunchboxes for a sweet afternoon treat.

Ingredients

• All-purpose flour (1½ cups): Choose a reliable brand like King Arthur or Gold Medal for consistent crumb and structure; spoon and level the cup to avoid packing excess flour.
• Graham cracker crumbs (½ cup, about 4 sheets): Freshly crushed gives the best flavor — buy Nabisco-style honey grahams or use whole-wheat graham crackers for a nuttier note; they add both aroma and a hint of crunch.
• Brown sugar (¼ cup, packed): Use light brown sugar for that molasses warmth; it helps keep the muffins moist and complements the toasted marshmallows.
• Baking soda (1 teaspoon) and salt (½ teaspoon): The soda gives a gentle lift while salt balances the sweetness; measure precisely for even rise.
• Egg (1 large): Room temperature egg binds and enriches the batter — take it out of the fridge 15 minutes before mixing.
• Buttermilk (1½ cups): Provides tang and tenderness; if you don’t have buttermilk, make a quick substitute with 1½ cups milk plus 1½ tablespoons white vinegar, let sit 5 minutes.
• Canola oil (¼ cup): Neutral oil keeps muffins moist and extends shelf life; you can substitute light olive oil for subtle fruitiness.
• Vanilla extract (1 teaspoon): Use pure vanilla for best flavor — it rounds out the chocolate and graham notes.
• Semisweet chocolate chips (¾ cup): I prefer mini chips for even distribution; Ghirardelli or Guittard mini chips melt into small pockets of chocolate.
• Miniature marshmallows (1¼ cups, divided): Small marshmallows melt more evenly and create those signature gooey centers; reserve a few to nest on top before baking.
• Cooking spray: Nonstick spray or a light brush of oil prevents sticking and makes removal simple.

Instructions

Prepare and preheat: Preheat oven to 375 degrees F. Generously spray a 12-cup muffin tin with cooking spray or line with paper liners. Preheating ensures the batter receives an immediate oven spring, giving taller tops and that slightly domed shape. Mix dry ingredients: In a large bowl, whisk together 1½ cups all-purpose flour, ½ cup graham cracker crumbs, ¼ cup packed brown sugar, 1 teaspoon baking soda, and ½ teaspoon salt. Whisking aerates the flour and evenly distributes leavening so the muffins rise uniformly. Combine wet ingredients: In a separate bowl, whisk 1 large egg, 1½ cups buttermilk, ¼ cup canola oil, and 1 teaspoon vanilla extract until fully combined. Room-temperature wet ingredients emulsify more readily, producing a smooth batter. Fold wet into dry: Add the wet mixture to the dry, stirring gently until just combined. Avoid over-mixing — stop when you no longer see streaks of flour. Overworked gluten results in dense muffins, so a few lumps are fine. Add chocolate and marshmallows: Fold in ¾ cup semisweet chocolate chips and 1 cup miniature marshmallows. The chips and marshmallows should be evenly distributed but leave enough air in the batter for lift. Portion and top: Divide batter evenly among the 12 muffin cups, filling each about 3⁄4 full. Press 2–3 miniature marshmallows on top of each muffin to caramelize into glossy, toasted peaks during baking. Bake and cool: Bake for 13–15 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs (avoid poking a marshmallow pocket). Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Storage Tips

Store cooled muffins in an airtight container at room temperature for up to 48 hours; place a paper towel under the lid to absorb excess moisture. For longer storage, freeze individually wrapped muffins in plastic wrap, then place in a zip-top freezer bag for up to 3 months. Thaw overnight in the fridge or at room temperature for an hour, then warm briefly in a low oven to refresh the marshmallow texture. Avoid refrigerating unwrapped muffins as they can dry out; always allow full cooling before sealing to prevent condensation.

Ingredient Substitutions

If you don’t have buttermilk, make a quick substitute with 1½ cups milk plus 1½ tablespoons white vinegar or lemon juice, let sit 5 minutes. Swap canola oil for melted butter for a slightly richer flavor, or use coconut oil for mild tropical notes. For a chocolate switch, use chopped dark chocolate or milk chocolate chips; white chocolate will make an extra-sweet variant. To make these nut-free, avoid adding chopped nuts; to make them heartier, fold in ¼ cup oats without changing the liquid ratios.

Serving Suggestions

Serve warm with a light dusting of graham cracker crumbs or a smear of softened butter. Pair with coffee for brunch or with cold milk for a nostalgic dessert feel. For a party platter, halve the muffins and arrange with fresh berries and a small bowl of whipped cream. They also make a whimsical addition to a holiday breakfast table alongside cinnamon-spiced dishes and seasonal fruit.

Cultural Background

The classic s’more is a North American campfire treat composed of graham crackers, chocolate, and toasted marshmallow. The name 's’more' is a contraction of 'some more,' reflecting how quickly people ask for seconds. Transforming it into a baked good follows a long tradition of adapting familiar handheld treats into pastries — think cookie bars or pie-inspired muffins — making campfire flavors accessible year-round and in urban kitchens without an open flame.

Seasonal Adaptations

In summer, add fresh strawberries for a fruity contrast; in autumn, fold in a teaspoon of pumpkin pie spice for warmth. For winter holidays, sprinkle a pinch of flakey sea salt on top of the marshmallow before baking or add a handful of crushed peppermint candies after baking for a festive touch. The base batter is forgiving — imagine toasted coconut in the tropics or a smear of dulce de leche for a richer twist.

Meal Prep Tips

Double the batch and freeze extra muffins for quick breakfasts. Portion batter into silicone muffin trays and freeze before baking; store the frozen cups in a bag and bake from frozen adding 2–3 minutes to the baking time. This gives you fresh-baked texture on demand. Pack cooled muffins in paper-lined containers for transport to picnics or school lunches to prevent sticking and preserve the top texture.

These s’more muffins combine nostalgia, speed, and flexibility — a dependable treat that adapts to your pantry and schedule. I hope they become a small ritual in your home, too, whether for a cozy weekend or a midday pick-me-up.