Feel like you’re sitting around a summer campfire with these S’mores Muffins. They are grain free and dairy free muffins that taste like a graham cracker with chocolate chunks mixed in and topped with marshmallows.
Make-ahead
Beginner-friendly
You’ll Learn: How to get that nostalgic s’mores flavor in muffin form
Worth It: It builds a freezer stash for stress-free treats later
Bonus: Simple swaps to match what’s in your pantry
Why You’ll Love this Recipe
- Nostalgic Treat – There is something so special about sitting around a campfire in the summer and making s’mores. I don’t know who decided to put graham crackers, chocolate, and marshmallows together, but they are a genius. It is a perfect combination.
- Taste of s’mores without the fire – I added everything I love about s’mores into these muffins. I used honey and cinnamon to make the base of the muffin like a honey graham cracker instead of creating a graham cracker crust. Then I swirled in some dark chocolate chips and finally topped with marshmallows to get the full s’more taste.
- Perfect for brunch – these s’mores muffins are the best treat to bring to a brunch. I love making these to bring to friends and family. Enjoy at a Sunday brunch and make it a muffin Monday with the extras!
Serving Suggestions
These s’mores muffins are great as part of a brunch spread. I like to make them with these blueberry yogurt muffins, carrot cake muffins, peanut butter and jelly muffins, or lemon blueberry scones. To balance out the sweet, I love making a savory dutch baby or cheeseburger breakfast casserole.
These muffins are also so tasty with coffee. Make this iced shaken espresso or cold brew coffee to pair with a muffin for an incredible combo. Add a bit of peppermint mocha latte syrup for extra chocolate deliciousness.
Ingredients
- Eggs – I use a large egg for this recipe. Make sure your eggs are at room temperature for the best results
- Coconut Oil – if your coconut oil is solidified, make sure you melt it before adding it
- Honey – the honey sweetens the muffins and adds to the graham cracker flavor
- Vanilla extract – a little vanilla goes a long way to enhance all of that s’mores taste
- Almond flour and coconut flour – I used a combination of these two grain free flours to make these muffins
- Baking powder and baking soda – these help the muffins to rise and make them nice and flurry
- Cinnamon – the cinnamon helps create a graham cracker taste
- Salt – a little salt makes such a difference to intensify all of the flavors in the muffins
- Dark chocolate chunks – I prefer chocolate chunks to cocoa powder for melty chocolate in every bite. I love using dark chocolate or semi sweet to add a little bitterness
- Mini or full size marshmallows – the marshmallows will melt into a marshmallow creme, so you can use any size in this recipe
Ingredient Substitutions
If you do not have coconut oil, you could use vegetable oil instead.
If you are not worried about this recipe being grain free, you can use all purpose flour in place of the flour blend. If you need gluten free muffins but not grain free, substitute your favorite gluten free flour.
For a sweeter muffin, use a milk chocolate in place of dark chocolate. To take it to the next level, you could add a drizzle of melted chocolate on top of the muffins. You could even make a streusel topping with melted butter and graham cracker crumbs to sprinkle on top.
How to Make
Step 1: Preheat oven and mix batter
To begin, preheat oven to 350F and line a muffin pan with muffin tin liners or parchment paper, or spray the pan with cooking spray. Then, add eggs, melted and cooled coconut oil, honey, and a teaspoon vanilla extract to a large mixing bowl and whisk to combine.
In a separate medium bowl stir and combine almond flour, coconut flour, baking powder, baking soda, 1/4 teaspoon salt, and cinnamon. Next, fold the flour mixture into the wet ingredients and mix thoroughly. Finally, fold in chocolate chunks.
Step 2: Fill muffin cups and top
Then, add about 1/4 cup of batter to each of 10 muffin tin slots. Top each muffin with additional chocolate chunks and marshmallows – the marshmallows will melt as the muffins cook so the more you add, the more marshmallow taste your muffins will have :).
Step 3: Bake and cool
Next, bake at 350F for 26 minutes. To check if they are done, insert a toothpick to see if it is baked through. Finally, remove the muffins from the oven and transfer to a wire rack. Allow them to cool completely before enjoying them!
Storing, Freezing, and Reheating
Once prepared, store these muffins at room temperature in an airtight container for up to 5 days. If you want to store them for longer, allow them to cool completely and then store in an airtight container in the freezer for up to 4 months. I allow the muffins to defrost on my counter and then reheat in a toaster oven. You could also reheat in the microwave.
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
S’mores Muffins
Ingredients
- 4 eggs
- 1/4 cup coconut oil melted and cooled
- 1/2 cup honey
- 1 tsp vanilla extract
- 1.5 cups almond flour
- 1 tbsp coconut flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup chocolate chunks + more for topping
- 1/3 cup mini marshmallows or full marshmallows cut up
Instructions
- Preheat oven to 350F and line a muffin tin with muffin tin liners or parchment paper
- Add eggs, melted and cooled coconut oil, honey, and vanilla extract to a large mixing bowl and whisk to combine
- In a separate mixing bowl mix and combine almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon
- Fold dry ingredients into the wet ingredients and mix thoroughly
- Fold in chocolate chunks
- Add about 1/4 cup of batter to each of 10 muffin tin slots
- Top each muffin with additional chocolate chunks and marshmallows – the marshmallows will melt as the muffins cook so the more you add, the more marshmallow taste your muffins will have 🙂
- Bake at 350F for 26 minutes
- Remove from the oven and allow to cool completely before enjoying!
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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