S'mores Muffins

Finally a way to have s’mores for breakfast. Soft and fluffy muffins with chocolate, crunchy graham topping, and gooey marshmallow filling. These decadent s’mores muffins are the perfect thing to add to your next brunch spread. They will have everyone asking for s’more!

S’mores Muffins

1 egg

240 grams plain yogurt (full fat or low fat)

80 ml vegetable oil

1 teaspoon vanilla extract

260 grams all-purpose flour

100 grams granulated sugar

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

170 grams chocolate chips

200 grams marshmallow fluff

180 grams Golden Grahams cereal

Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners.

In a large bowl whisk together the egg, yogurt, oil, and vanilla extract. 

In another large bowl whisk the flour with the sugar, baking powder, baking soda, and salt. Gently stir in the chocolate chips. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. The batter will be thick.

Scoop about 2 tablespoons of batter into each muffin cup. Place marshmallow fluff into a pastry bag, and pipe 1 tablespoon on top of the batter, try to not let the fluff touch the sides of the paper liner. Scoop remaining batter into the liners covering the marshmallow fluff. Sprinkle the Golden Grahams on the top of each muffin.

Place in the oven and bake for about 15 - 20 minutes or until lightly golden around the edges. Transfer to a wire rack and let cool for about 10 minutes before removing from pan.