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S'mores Muffins

Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings 12 muffins
Author Julie Espy {White Lights on Wednesday}


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}
  • cup all-purpose flour
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoons baking soda
  • teaspoon salt
  • 1 cup semi-sweet chocolate chips


  • Marshmallow Fluff


  1. Preheat oven to 350 degrees F.
  2. 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.
  3. Add milk, eggs, vanilla, and bourbon. Whisk to combine.
  4. 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.
  5. 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.
  6. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. 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.