smores muffins recipe

1 cup milk chocolate chips
1 cup all purpose flour
18 crushed graham crackers (cinnamon recommended. does not need to be extremely fine; some small chunks are acceptable)
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1 stick unsalted butter, melted
1/2 cup whole milk
1 teaspoon vanilla extract
2 large eggs
apply marshmallow cream afterwards to your liking

1. preheat the oven to 350°f. line a 12 cup muffin pan with paper liners. toss the chocolate chips aside with 2 teaspoons of flour (taken from the measured cup) in a small bowl; set aside.

2. (solids bowl) whisk the remaining flour, the graham cracker crumbs, baking powder, and salt in a large bowl. (liquids bowl) whisk the sugar, melted butter, milk, vanilla extract, and eggs in a medium bowl until smooth; stir into flour mixture until just combined. stir in chocolate chip mixture.

2.5. i recommend warming the mixing bowl so the butter does not attempt to resolidify. i use a metal mixing bowl so it ditches the heat from the butter quite easily, especially with the added cold of the milk and eggs.

3. divide the batter among the muffin cups, filling them three quarters of the way (amount of muffins varies on size of tins. feel free to add more batter for size over quantity). tap the bottom of the pan lightly on the counter to smooth out the batter. bake until the muffins are lightly browned and a toothpick (butter knife if you have none) inserted into the center comes out clean, 20-25 minutes (note: look for the difference between batter and melted chocolate. the latter is fine. don't burn them). Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.

3.5. (i don't use any sort of rack. i wait for them to cool a decent amount and then, while they're still warm, move them to a cake pan for storage while applying marshmallow cream on top.)

4. top each muffin with about 1 tablespoon marshmallow cream. let set 10 minutes.

4.5. (baked sweets are typically much better after they've had time to sit and allow the flavors to blend. if you're having company over, bake them at least one day prior. day old muffins are much better than fresh ones.)