These were a huge hit this morning! Easy to whip up and perfect anytime!
I Want S'More Muffins
(Taste of Home)
3 Tbsp. butter, softened
1/4 cup packed brown sugar
4 tsp. sugar
1 egg
1/3 cup sour cream
2/3 cup all-purpose flour
1/2 cup graham cracker crumbs
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. ground cinnamon
1/8 tsp. baking soda
3 Tbsp. 2% milk
1/3 cup milk chocolate chips
6 Tbsp. marshmallow creme
(although I needed more)
*****
In a medium bowl, cream butter and sugars until light and fluffy. Beat in egg. Stir in sour cream. Combine the flour, graham cracker crumbs, salt, baking powder, cinnamon and baking soda; add to creamed mixture alternately with the milk just until moistened. Fold in the chocolate chips. Coat six muffin cups with cooking spray (this recipe actually made 9 muffins for me). Fill each muffin cup one-fourth full with batter. Spoon 1 tablespoon marshmallow creme into each muffin cup; top with remaining batter. Bake at 400F for 14-16 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan. Serve warm.
(Taste of Home)
3 Tbsp. butter, softened
1/4 cup packed brown sugar
4 tsp. sugar
1 egg
1/3 cup sour cream
2/3 cup all-purpose flour
1/2 cup graham cracker crumbs
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. ground cinnamon
1/8 tsp. baking soda
3 Tbsp. 2% milk
1/3 cup milk chocolate chips
6 Tbsp. marshmallow creme
(although I needed more)
*****
In a medium bowl, cream butter and sugars until light and fluffy. Beat in egg. Stir in sour cream. Combine the flour, graham cracker crumbs, salt, baking powder, cinnamon and baking soda; add to creamed mixture alternately with the milk just until moistened. Fold in the chocolate chips. Coat six muffin cups with cooking spray (this recipe actually made 9 muffins for me). Fill each muffin cup one-fourth full with batter. Spoon 1 tablespoon marshmallow creme into each muffin cup; top with remaining batter. Bake at 400F for 14-16 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan. Serve warm.
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