Print

Banana S’mores Muffins: The Ultimate Comfort Bake

A close-up of a freshly baked banana s'mores muffin topped with toasted marshmallows and chocolate chips.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Combine the moist goodness of banana bread with the gooey, chocolatey delight of s’mores in these easy-to-make muffins. A perfect treat for any time.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 2 medium)
  • 1/2 cup buttermilk
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup mini marshmallows
  • 1/4 cup graham cracker crumbs
  • 1/4 cup mini marshmallows, for topping

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and mashed bananas.
  4. Mix in the buttermilk until just combined. Do not overmix the batter.
  5. Gently fold the dry ingredients into the wet ingredients until just incorporated. Fold in the chocolate chips and the first portion of mini marshmallows (1/2 cup).
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Sprinkle the tops of the batter with graham cracker crumbs.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Remove the muffins from the oven. Immediately top each muffin with the remaining 1/4 cup of mini marshmallows. Return the pan to the oven for 1 to 2 minutes, just until the marshmallows are puffed and lightly golden. Watch them closely to prevent burning.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moist banana muffins, use very ripe, spotty bananas.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • You can substitute milk chocolate chips for semi-sweet if you prefer a sweeter flavor profile.
  • These make great unique breakfast muffins or an after-dinner dessert.

Nutrition

Find it online: https://kitchenuser.net/banana-smores-muffins-recipe/