Just in case you didn’t know, today is Meghan’s birthday. Meghan is the totally awesome cook and writer behind The Tasty Fork. She’s really cute and super fun and I just really like her a whole lot! Okay. I’m good now.
So to celebrate Miss Meghan’s birthday, a whole bunch of us are coming to her virtual birthday party and bringing all kinds of goodies. Meghan will eat just about anything, but what girl can resist a s’more? They’re happy and gooey, and I may have stuck a little booze in mine. It’s a party people!!
Be sure to head over to The Tasty Fork to see all the recipes we’re bringing to Meghan’s party.
These muffins came from any early morning phone call from Mike. He was at one of his stores and called to tell me they had S’mores Muffins. To which my brain immediately said, “I can make those!” Only the sentence escaped my mouth as I thought it. One promise to Killer later, and I had baking on my agenda for the day.
I tried to be slick and put some marshmallow fluff in the middle of my cupcake batter, you know like swirled into the muffin. DON’T DO THIS! The fluff just melts into the muffins and they have big holes inside the wrapper. Not cool. Oh and if you have some extra batter, you can make these cupcakes – they’re perfect for summer. And if you decide to just dunk your muffin in fluff…I won’t judge you. Maybe Meghan will have a whole bowl of Marshmallow Fluff at her party! A girl can dream. 🙂
One Year Ago: Frozen Chocolate “Soufflés”
S'mores Muffins
Ingredients
Bourbon Brown Butter Graham Cracker Cupcakes:
- ½ cup unsalted butter
- 3/4 cup graham cracker crumbs 4 to 5 cracker sheets
- 1 cup milk
- 2 eggs
- 2 teaspoons vanilla
- 2 tablespoons bourbon {or whiskey I’m using Jack Daniel’s}
- 1½ cup all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoons baking soda
- ⅛ teaspoon salt
- 1 cup semi-sweet chocolate chips
Assembly:
- Marshmallow Fluff
Instructions
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Preheat oven to 350 degrees F.
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Brown the butter: Melt butter in a medium sauce pan over medium heat. Continue cooking, swirling the pan occasionally, until the butter stops foaming. Browned bits will start to form at the bottom of the pan and the butter will have a nutty smell, about 5 minutes. Remove from heat and pour into a large bowl. Stir in graham crackers.
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Add milk, eggs, vanilla, and bourbon. Whisk to combine.
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In a medium bowl, combine flour, sugars, baking powder, baking soda, and salt. Add flour mixture to butter mixture in two additions; mix after each addition until just combined. Fold in chocolate chips.
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Pour batter into paper lined muffin tin cups, until ⅔ full. Bake until golden brown, 21 to 24 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
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Cut top off muffins. Smear a generous dollop of marshmallow fluff on top of the bottom half of the muffin. Put the top back on the muffin; repeat with remaining muffins.
Recipe Notes
On hot days, the marshmallow fluff will ooze out the sides of the muffin. Wait to add the fluff until ready to eat.
