Introduction

These Banana S’mores Muffins combine the comforting flavors of ripe bananas with the nostalgic taste of s’mores. Soft, moist, and studded with chocolate and marshmallows, they make a delightful treat for breakfast or snack time.

A chocolate cupcake with a rich, slightly cracked dark brown top, wrapped in a white and brown ridged paper liner, sits centered on a white plate. On top of the cupcake is a layer of small, glossy caramelized nut clusters, mixed with fluffy white mini marshmallows that add a soft texture contrast. The background shows blurred similar cupcakes, all placed on a smooth white marbled surface. The overall look is warm and inviting with close-up fine details on the topping and cupcake texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup packed light brown sugar
2 tablespoons unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
2/3 cup mashed ripe banana (about 2 medium-sized bananas)
1/2 cup sour cream
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon cinnamon
3/4 cup graham cracker crumbs
2/3 cup whole milk
1 cup miniature chocolate chips, divided
1 cup miniature marshmallow bits, divided

Instructions

Step 1: Preheat your oven to 400°F. Line a muffin pan with 16 cupcake liners or spray the pan thoroughly with nonstick baking spray.
Step 2: In a large bowl, beat together the melted butter and brown sugar until smooth. Add the egg, vanilla extract, mashed banana, and sour cream, then beat again until combined.
Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and graham cracker crumbs.
Step 4: Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Stir gently until just combined—avoid over-mixing.
Step 5: Fold in 3/4 cup of the chocolate chips and 3/4 cup of the marshmallow bits by hand.
Step 6: Spoon the batter evenly into the prepared muffin liners. Sprinkle the tops with the remaining chocolate chips and marshmallow bits for a gooey finish.
Step 7: Bake for about 16 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 3 to 4 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use very ripe bananas for the best natural sweetness and flavor.
For a nutty twist, add chopped toasted walnuts or pecans to the batter.
If miniature marshmallow bits are unavailable, chop regular marshmallows into small pieces before adding.
To enhance the s’mores flavor, try tossing the graham cracker crumbs with a bit of melted butter before mixing them into the dry ingredients.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat gently in the microwave for 15-20 seconds to enjoy the gooey chocolate and marshmallows.

How to Serve

A group of muffins arranged on a round wooden board with bark edges, each muffin wrapped in a white paper liner. The muffins have a light golden brown top, drizzled with dark chocolate sauce that flows down the sides. On top of the chocolate drizzle, small white mini marshmallows and crumbled light brown cookie pieces are scattered, creating texture and contrast. The board is placed on a white marbled texture background, making the muffins stand out clearly in the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of miniature marshmallow bits?

Yes, you can chop regular marshmallows into small pieces before folding them into the batter. This helps distribute them evenly and ensures a gooey texture in each muffin.

Can I substitute sour cream with yogurt?

Yes, plain Greek yogurt works well as a substitute for sour cream and will keep the muffins moist with a slight tanginess.

Banana S’mores Muffins Recipe

Print Recipe

★★★★★

4.7 from 119 reviews

These Banana S’mores Muffins combine the classic flavors of s’mores with moist banana-infused muffin batter. With a perfect blend of cinnamon, graham cracker crumbs, chocolate chips, and marshmallow bits, these muffins bake up soft and flavorful, ideal for breakfast or a sweet snack.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes
Yield: 16 muffins 1x
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

2/3 cup packed light brown sugar
2 tablespoons unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
2/3 cup mashed ripe banana (2 medium sized)
1/2 cup sour cream
2/3 cup whole milk

Dry Ingredients

2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon cinnamon
3/4 cup graham cracker crumbs

Add-ins

1 cup miniature chocolate chips, divided
1 cup miniature marshmallow bits, divided

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 400°F (204°C). Line a muffin pan with 16 cupcake liners or spray the pan well with nonstick baking spray to prevent sticking.
Mix Wet Ingredients: In a mixing bowl, beat together the melted butter and brown sugar until well combined. Add in the egg, vanilla extract, mashed banana, and sour cream, and beat again until smooth and fully incorporated.
Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and graham cracker crumbs until evenly distributed.
Incorporate Dry and Wet Ingredients: Alternate adding the flour mixture and the whole milk into the wet ingredients, stirring gently after each addition. Be careful not to over-mix; just combine until no dry flour pockets remain.
Add Chocolate and Marshmallows: Fold in 3/4 cup of the miniature chocolate chips and 3/4 cup of the miniature marshmallow bits by hand, distributing them evenly throughout the batter.
Fill Muffin Liners and Top: Spoon the batter evenly into the prepared muffin liners, filling each about 3/4 full. Sprinkle the tops with the remaining 1/4 cup chocolate chips and 1/4 cup marshmallow bits to create a delicious topping.
Bake: Place the muffin pan in the preheated oven and bake for 16 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cool and Store: Allow the muffins to cool in the pan for 3 to 4 minutes. Then, carefully remove them from the pan and transfer to a wire rack to cool completely. Store the cooled muffins in a sealed container to maintain freshness.

Notes

Ensure bananas are ripe for best sweetness and moisture.
Do not over-mix the batter to keep muffins light and tender.
You can substitute sour cream with Greek yogurt for a tangy flavor and added protein.
If miniature marshmallow bits are unavailable, chop regular marshmallows into small pieces.
Store muffins at room temperature for up to 3 days or freeze for longer storage.

Keywords: banana s’mores muffins, banana muffins, s’mores recipe, chocolate chip muffins, marshmallow muffins, easy muffin recipe, breakfast muffins