Smore Jumbo Muffins Recipes

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.

S'MORES MUFFINS

Steps:

• In a bowl, whisk the flour and next 5 ingredients togehter until well blended; set aside.
• In a big bowl, whisk the egg until lightly beaten; then whisk in the yogurt until smooth.
• Whisk in the milk, melted butter, and vanilla.
• Using a wooden spoon, stir in the chocolate chips and marshmallows; then stir in flour mixture until the chips and marshmallows are evenly distributed in the batter (don't over mix).
• Fill muffin cups that have been sprayed with nonstick cooking spray 3/4 full.
• Bake in a 400 degree oven for 15-17 minutes or until muffins have firm, rounded, lightly browned tops; a pick should come out with a few crumbs attached.
• Place pan on a wire rack to cool 10 minutes.
• Turn out muffins; cool on wire rack 5 minutes.
• Cool muffins completely before storing in an air-tight container or freezing them in freezer bags.

S'MORE MUFFINS

Steps:

• Preheat oven to 350°F. Mix crumbs, sugar and baking powder in medium bowl. Add milk, egg and honey; stir just until moistened. Stir in 1/2 cup of the chopped chocolate.
• Spoon batter evenly into greased muffin pan, filling each cup 2/3 full. Mix remaining chopped chocolate, marshmallows and crumbled grahams; sprinkle evenly over batter in pan. Press lightly into batter.
• Bake 22 minutes or until lightly browned. Let stand in pan on wire rack 5 minutes; remove from pan. Serve warm.

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.

JUMBO FLUFFY WALNUT APPLE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Coat top and insides of jumbo muffin pan with cooking spray, or line with muffin papers.
• In a large bowl, cream together 1/2 cup butter, 1 1/4 cups sugar, vanilla, and salt until light and fluffy. Beat in eggs, one at time. Mix together the 1 3/4 cups of flour, baking powder, and 1/2 teaspoon cinnamon. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in apples and walnuts. Scoop into muffin cups to fill 3/4 full. Lightly sprinkle the tops with cinnamon crumble.
• To make Cinnamon Crumble: In a small bowl, combine 1/4 cup white sugar, 1/2 teaspoon of cinnamon, 3 tablespoons all-purpose flour, and 2 tablespoons cubed butter. Mix together using a pastry blender, or two butter knives. The crumble topping should resemble small peas.
• Bake in preheated oven for 30 minutes, or until tops are golden brown, and a toothpick inserted into the center comes out clean. If they are browning too quickly, cover with tin foil. Remove from pans, and cool on wire rack.

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 IN A CUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 42 miniature muffin tins with paper liners.
• Mix graham cracker crumbs with butter in a bowl until evenly combined. Spoon graham cracker mixture into the prepared muffin cups, pressing into the bottom and up the sides creating a crust.
• Place 1 chocolate square onto each crust and top each with 3 miniature marshmallows.
• Bake in the preheated oven until marshmallows are puffy and chocolate is melted, about 6 minutes.

JOHN'S JUMBO COFFEE-CAKE MUFFINS

Steps:

• Prepare streusel: In a medium bowl, stir together brown sugar, flour, cinnamon, and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
• Prepare muffins: Preheat oven to 350 degrees. Butter and flour two jumbo 6-cup muffin pans. In a small bowl, whisk together flour, baking powder, and baking soda; set aside.
• Using an electric mixer, beat together butter, sour cream, granulated sugar, and vanilla on medium speed until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat in flour mixture just until combined.
• Divide half the batter among muffin cups; top with half the streusel. Cover with remaining batter; top with remaining streusel. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes. Cool in pan 5 minutes, then transfer to a rack to cool completely. Dust with confectioners' sugar before serving.