Best 7 I Want Smore Muffins Recipes

I WANT S'MORE MUFFINS

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.

S'MORES MUFFINS

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.

S'MORE JUMBO MUFFINS

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.

I WANT S'MORE MUFFINS

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.

S'MORE MUFFINS

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.

TEDDY WANT S'MORE MUFFINS

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 minute or until toothpick inserted in centers comes out clean.
• Let stand 5 minute in pan; remove from pan to wire racks.
• Cool slightly.

BASIC MUFFIN RECIPE

Steps:

• Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.
• Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g golden caster sugar and whisk until you have a smooth batter.
• Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.
• Stir in 100g chocolate chips or dried fruit if using.
• Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.
• Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.