Well, at least, I hope I’m saying hello to you. I hope you are reading this and not wondering “hey, why hasn’t Jess sent me a new super awesome recipe lately?”
Last Thursday I experienced a technical malfunction that could better be described as oh, I don’t know, the most terrifying technical meltdown the likes of which I never knew I could experience until that very moment.
Long story short, all my email subscriptions are gone. Poof. Kaput. I’ve been sending a multitude of spazzy emails filled with words like “URGENT” and “HELP” to the people who run the plugin I use for this purpose, and as of yet I still have not received any word back.
This makes me sad, friends.
I love all my lovely subscribers! NOW I HAVE TO FIND YOU ALL OVER AGAIN!
BLEGH TO THE MAX.
But I shall find you. I shall share and post and network until I’ve re-connected with all of my friends. Since you are all the coolest people ever and enjoy my addictions to alliteration, caps lock, and ellipsis.
So, I hope that you find this post one way or another, because I really really want you to see these Stuffed S’mores Muffins and drop whatever it is you are doing and go make them.
Make them right noooooowwww.
After last week’s success with the Jam Filled Doughnut Muffins, I knew I wanted to try out another stuffed muffin recipe. But which way would I go with flavors?
I could stuff almost anything into a muffin: jam, jelly, nutella, cookie butter (yeah, just tried that stuff and DUDE that will be happening soon) but my eyes just happened to fall on a lonely jar of fluff sitting in my pantry.
Oh hello there, Fluff. You look so lonely. Would you like to make some new friends?
Say hello to graham cracker crust, chocolate-chocolate chip muffin batter, and graham cracker crumble. We’re all so happy you’re here!
Just in time to make some s’mores.
Yes. I did just have a conversation with marshmallow fluff. Do you not have in-depth conversations with various foodstuffs in your pantry?
Don’t answer that.
Regardless of how I came up with this recipe, I now have marvelous S’mores Stuffed Muffins to share with you. Rich, chocolatey, muffins, surrounded by a graham cracker crust and crumb topping, and stuffed with just enough marshmallow fluff to make you feel like you’re sitting around a campfire.
You know you want some. And then s’mores.
(cue epic eye roll).
Okay I promise I’ll keep my lame jokes to myself. I’m off to go retrieve all of my subscribers in some way, shape, or form; but I’ll be back on Wednesday with a super easy, kid-friendly, no-bake Easter treat.
Stuffed S’mores Muffins
for the graham cracker crust:
- 3/4 cup graham cracker crumbs
- 3 tbsp sugar
- 3 tbsp melted butter
for the muffin batter:
- 1 1/2 cups cups flour
- 1/2 cup cocoa powder
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 tbsp baking powder
- 1/4 cup vegetable oil
- 1 egg
- 1 cup milk
- 1 tsp salt
- 1 cup chocolate chips
for the filling:
- approximately 1/3 cup marshmallow fluff
for the graham cracker crumble:
- 1/4 cup flour
- 1/4 cup graham crackers
- 3 tbsp brown sugar
- 1 1/2 tbsp melted butter
- Preheat the oven to 350 degrees and grease one 12 cup muffin pan with cooking spray.
- Make the crust: Combine all crust ingredients well, and press approximately 1 tbsp of graham cracker crust into the bottom of each muffin cavity.
- Make the crumble: Combine all crumble ingredients and set aside until ready to use.
- Make the muffin batter: Combine flour, cocoa powder, both sugars, baking powder, and salt in a large bowl. In a separate, smaller bowl, whisk together vegetable oil, egg, and milk. Pour wet ingredient mixture over dry ingredient mixture and stir until a few streaks of flour remain. Fold in chocolate chips.
- Drop 2 tbsp of muffin mix over the graham cracker crusted muffin cavities. Place 1 1/2 tsp of fluff in the center, then top with another 1 tbsp of muffin mix. Sprinkle graham cracker crumble generously over the top of the muffins.
- Bake at 350 for 18 minutes, or until the muffins spring back when gently pressed with a finger and a toothpick inserted into a muffin comes out with only a few crumbs attached.
- Let cool in pan for 10 minutes before carefully running a butter knife around the edges to gently release muffins and set to cool on a wire cooling rack.
Makes 12 muffins