S’more Muffins

Who doesn’t love s’mores? Toasted marshmallow, melted chocolate, and crunchy graham crackers are a favorite at our house. Once we even made s’mores over our gas stovetop because it was raining outside – we love our s’mores.

While making chocolate chip muffins for breakfast one morning a bag of mini marshmallows caught my eye. I thought…. why not?


These s’more muffins are so good, your kids will be asking for s’more!

S’more Muffins





  • 1 cup whole wheat flour
  • 3/4 cup white flour (I use all whole wheat)
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 3/4 cup of milk
  • 1/4 cup applesauce (substituted for oil)
  • 1 cup chocolate chips (If you like more or less chocolate chips you can adjust the recipe accordingly.)
  • 1 cup mini marshmallows
  • 3 graham crackers broken into small pieces but not crushed


  1. Mix together flours, baking powder, and salt.
  2. Add egg, milk, applesauce and mix until moistened. (Do not over mix.)
  3. Mix in chocolate chips, marshmallows, and graham crackers.
  4. Fill muffin cups 2/3 full with batter.
  5. Bake at 350 degrees for about 15 minutes or until muffins are golden brown and don’t sink when you press lightly on the top of the muffin.



  1. Girl, get outta town!! Is it too forward to tell you I love you? LOL! We LOVE S’mores around here, and S’more muffins takes it to this Mama’s Happy Place 🙂 Thank you!

  2. I am definitely making these. Question- did you use all whole wheat flour or whole wheat and white whole wheat?

    • TheHappyHousewife says:

      I ground soft white wheat berries otherwise known as whole wheat pastry flour. If I wasn’t grinding my own wheat I would have used 1/2 whole wheat, 1/2 white.

  3. I was making waffles for my fiancé and my roommate one morning for breakfast and got the idea to make “S’more Waffles”. So I threw some crushed graham crackers, mini marshmallows, and chocolate chips into the batter. I prefer things less sweet, but they devoured them. I will have to try this recipe next time!

  4. So what total amounts of whole wheat and white flour do you use then? I’m confused, lol!

    • TheHappyHousewife says:

      I use 1 3/4 cups wheat flour. But I grind my own so it is “lighter” than store bought whole wheat flour. If you are using whole wheat flour purchased from the store I would use 1 cup whole wheat flour and 3/4 cup white flour.
      Hope that helps.


  5. These sound so good!

  6. These didn’t work for me at all, but I think it was user error. I used 1 cup Whole Wheat Graham flour instead of a WW pastry flour or White-Wheat flour. They were too dense and grainy and didn’t cook in the 20 minutes as stated. Also, the recipe didn’t indicate a yield. Is it supposed to be 12?

  7. I made these this week & just have to say they are wondeful!!

    The only thing I changed was to use a full cup of milk as my batter was a little thick. This could be because I reconstituted evaporated skim milk (for the first time! was out of milk & had already promised the muffins) but whatever…it worked great!

    Thanks for sharing!

  8. These look great! Quick question…how can I print the recipe?

  9. Could you freeze these?

  10. Why helloooo s’more muffins!

  11. Do you think these could be frozen?

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