S'mores Muffins

Nothing screams summer more than making s'mores with friends and family! Making these super easy desserts is always a favorite childhood (& even adulthood) memory of mine. I don't care how old you are....you are never too old to pull up a chair to a bonfire and make a s'more.

Don't have a bonfire? Well then this recipe is perfect for you! These muffins will give you all the feels of making a s'more over a bonfire, but in the comfort of your kitchen!

What you will need:

- 1 cup milk chocolate chips
- 1 cup all purpose flour
- 1.5 cups graham cracker crumbs (approx. 15 whole crackers)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1 stick unsalted butter, melted
- 1/2 cup whole milk
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 3/4 cup marshmallow cream

Now put it all together:

1. Preheat oven to 350. Line a 12-cup muffin pan* with liners and spray with non-stick spray. Toss chocolate chips with 2 teaspoons of flour in a small bowl; set aside.

2. Whisk remaining flour, graham crack crumbs (I pulsed the graham crackers in my ninja to get a fine texture), baking powder, and salt in a large bowl. In a medium bowl, combine melted butter, milk, vanilla, and eggs until the mixture is smooth.  Stir the butter mixture into the flour mixture until combined. Stir in the chocolate chip mixture.

3. Divide batter among the muffin tins, filling only 3/4 of the way. Tap bottom of pan on counter to smooth out the batter.  Bake until muffins are slightly browned and a toothpick comes out clean, 18-20 minutes. Let muffins cool 5 min in the pan and then move to a cooling rack to finish cooling (5 to 10 min).

4. Top each muffins with 1/2 to 1 tablespoon of marshmallow cream.  Plop the cream in the middle of the muffin because it will start to spread out from the warmth of the muffin.

If you want to get festive you could grate fresh chocolate over the top of the muffins!

*Recipes says it will make 12 muffins, but my batter came out to 16 muffins. I followed the recipe perfectly and filled each muffin tin 3/4 full.
**Recipe adapted from Food Network Magazine.