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Banana S’mores Muffins Recipe

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4.4 from 116 reviews

Banana S’mores Muffins combine the classic campfire flavors of graham crackers, chocolate, and marshmallows with ripe bananas for a moist, delicious twist. These muffins feature a tender crumb with gooey pockets of melted chocolate and marshmallow, perfect for breakfast or a fun snack.

Ingredients

Scale

Wet Ingredients

  • 2/3 cup packed light brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2/3 cup mashed ripe banana (2 medium-sized)
  • 1/2 cup sour cream
  • 2/3 cup whole milk

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1 teaspoon cinnamon
  • 3/4 cup graham cracker crumbs

Mix-ins & Toppings

  • 1 cup miniature chocolate chips, divided
  • 1 cup miniature marshmallow bits, divided

Instructions

  1. Preheat the oven: Set your oven to 400°F (204°C). Line a muffin pan with 16 cupcake liners or spray the pan thoroughly with nonstick baking spray to prevent sticking.
  2. Mix wet ingredients: In a large bowl, beat together the melted butter and light brown sugar until smooth. Add the egg, vanilla extract, mashed banana, and sour cream, then beat again thoroughly until combined.
  3. Combine dry ingredients: In a separate bowl, stir together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and graham cracker crumbs evenly.
  4. Incorporate dry and wet mixtures: Add the flour mixture to the wet ingredients alternately with the whole milk, starting and ending with the flour mixture. Mix gently until just combined to avoid over-mixing, which can toughen the muffins.
  5. Add chocolate and marshmallow bits: Fold in 3/4 cup of the miniature chocolate chips and 3/4 cup of the miniature marshmallow bits by hand to keep the batter light and airy.
  6. Fill muffin liners and add toppings: Spoon the batter evenly into the prepared muffin liners. Sprinkle the remaining chocolate chips and marshmallow bits over the batter to create a melted, gooey topping.
  7. Bake the muffins: Place the muffin pan in the oven and bake for 16 minutes, or until a toothpick inserted into the center comes out clean except for melted chocolate or marshmallow remnants.
  8. Cool and store: Allow the muffins to cool in the pan for 3 to 4 minutes, then carefully remove them and transfer to a wire rack to cool completely. Store fully cooled muffins in a sealed container to maintain freshness.

Notes

  • Do not overmix the batter to keep muffins tender and moist.
  • Use ripe bananas for the best flavor and natural sweetness.
  • Miniature marshmallow bits melt better than large marshmallows, giving the muffins a true s’mores feel.
  • Store muffins at room temperature in an airtight container for up to 3 days or freeze for longer storage.

Keywords: Banana muffins, S'mores muffins, Graham cracker muffins, Chocolate chip muffins, Marshmallow muffins, Breakfast muffin, Easy muffin recipe

Find it online: https://miarosetti.com/banana-smores-muffins-recipe/