This is a bit of a short post, as I am so inundated with exciting (and at the same time aggravating) college papers. I am even writing one on (you guessed it!) food! But I couldn't just not tell you how amazing these muffins were.
Do you enjoy s'mores? I do. But s'mores, as delicious as they are, are messy and not easily transportable...until now.
Behold - the beauty that is the s'mores muffin! Sweet, but not overtly so, and perfect (in my opinion) for a quick breakfast or snack on the go. I am usually of this opinion when it comes to muffins, but my friends, I kid you not. These are all the fun of s'mores with less mess, more ease of transport, and thus more enjoyment.
The recipe is from Elle's New England Kitchen, and I am so impressed with how well all of these ingredients blend together. I was a bit concerned about putting actual big chunks of graham crackers into the muffin mix, but they absorb liquid just enough to make them chewy and delicious and a great change in texture amidst the soft muffin.
I hope you enjoy testing out this muffin recipe! Like I said, I am on a bit of a muffin kick, so be prepared for both French Breakfast Muffins AND Maple Banana Oat Muffins!
Smore's Muffins Via Elle's New England Kitchen
1 1/2 cups flour
1/2 cup cocoa powder
1 tbsp baking powder
1/4 tsp salt
1/2 cup brown sugar
1 cup mini marshmallows
1/2 cup milk chocolate chips
3 whole graham crackers, broken into small/medium chunks
1 cup milk
1/4 cup + 2 tbsp vegetable oil
1 tsp vanilla extract
1. Preheat oven to 400 degrees F. Grease 12-cup muffin pan.
2. Mix together flour, brown sugar, baking powder, cocoa powder, and salt in a large bowl
3. Gently fold in the marshmallows, chocolate chips, and graham cracker chunks.
4. Combine eggs, milk, vegetable oil and vanilla extract in a separate bowl.
5. Mix wet ingredients into dry ingredients. Do not overmix.
6. Fill cups 3/4 of the way full and bake at 400 degrees for 17-18 minutes.
7. Let cool in pan 5 minutes, then promtly remove to wired rack.