Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
S'mores Muffins
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- Level: Easy
- Total: 2 hr
- Active: 25 min
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 340
- Total Fat
- 15 g
- Saturated Fat
- 8 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 1 g
- Sugar
- 31 g
- Protein
- 4 g
- Cholesterol
- 55 mg
- Sodium
- 208 mg
- Level: Easy
- Total: 2 hr
- Active: 25 min
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 340
- Total Fat
- 15 g
- Saturated Fat
- 8 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 1 g
- Sugar
- 31 g
- Protein
- 4 g
- Cholesterol
- 55 mg
- Sodium
- 208 mg
Ingredients
Directions
- 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.
