Give Me S'more Muffins!

This Thursday night is the Lag B'Omer the 33rd night of the Omer. It is a night of celebration with singing, music, and bonfires. 

I think many will agree that you can't have a bonfire without toasting some marshmallows and if you're going to be toasting marshmallows you're going to be making s'mores. 

For those of you unfamiliar with s'mores it is a sandwich of graham cracker, chocolate, and marshmallow. To make one simply roast a skewered marshmallow over a flame, place a piece of chocolate on top of a graham cracker, place the perfectly charred marshmallow on top of the chocolate and then place another graham cracker on top. Carefully press the sandwich together while simultaneously pulling the skewer out of the marshmallow. The pressing of the crackers will cause the marshmallow to get shmushed (yes that is the technical term) and it will cause the graham crackers to adhere to one another and for the chocolate to slightly melt. The next step is kind of obvious, devour your sandwich of sticky ooey gooey yumminess. 

If you're not going to be roasting marshmallows this Thursday night or at any point this summer, but you still want to experience the delicious combination that is chocolate, graham cracker, and toasted marshmallow then you're going to want to make these muffins. 

A simple vanilla and cinnamon scented batter filled with chunks of chocolate, graham cracker bits, and marshmallows that burst through the top of the muffins to caramelize and get deliciously toasty while the muffins bake. 

These muffins are the perfect addition to your Lag B'Omer celebrations, a birthday party, a BBQ, or just any Monday to make it a truly special Muffin Monday. 

If you are going to be making s'mores and you want your chocolate to really melt use half chocolate-coated biscuits like these in place of graham crackers. You get chocolate all over the s'more and the chocolate is in a thin layer so it really melts unlike a thick piece of chocolate bar.

S'more Muffins 

2 cups flour 

1 Tbsp baking powder 

3/4 tsp salt 

1/4 tsp cinnamon 

1/2 cup milk of your choice 

1/3 cup oil 

2 eggs 

1 tsp vanilla extract 

1/3 cup sugar 

3 graham crackers or 5 lotus biscuits broken into small pieces 

1/2 cup chocolate chips/chunks or 1 chocolate bar broken into small pieces 

12 marshmallows / 3/4 cup marshmallow fluff 

Topping 

1 1/2 graham crackers or 3 lotus biscuits crushed fine crumbs

2 Tbsp chocolate chips/chunks 

Preheat your oven to 200°C/400°F

Line a standard-size muffin tin with paper liners. 

In a large bowl mix together the flour, baking powder, salt, and cinnamon.

In a liquid measuring cup mix together the milk, oil, eggs, and vanilla. Add the wet ingredients to the dry ingredients along with the sugar. Mix until just combined. Make sure not to overmix your batter or else your muffins will be dense and chewy. Fold in the graham cracker/biscuit chunks and chocolate. 

Scoop 1 tablespoon of the batter into each well of the prepared muffin tin, top with 1 marshmallow or 1 tablespoon of marshmallow fluff, and then top each marshmallow with another tablespoon of batter. Make sure that the marshmallows are fully covered in batter. Top each muffin with a sprinkling of cracker/biscuit crumbs and a few chocolate chips. If you want to take these muffins over the top - sprinkle a little bit of flaky salt over the top of each muffin before baking. 

Bake for 15-18 minutes. 

Allow the muffins to cool for 5 minutes in the muffin tin before popping out and cooling on a rack. The marshmallows will burst through the batter and some might overflow onto the muffin pan if this happens just run a knife around the outside of each muffin to carefully release them from the pan. 

These muffins are great when fresh, but they will also keep for 3 days in an air-tight container just be sure to pop one in the microwave for a few seconds before enjoying.

Yield: 12 muffins