Pin Soft, chewy cookie muffins infused with warm chai spices, studded with chocolate and graham cracker pieces, and topped with gooey toasted marshmallows are a playful twist on the classic campfire treat. These muffins combine all the flavors of s’mores with aromatic chai spices for a comforting dessert everyone will love.
Growing up, s’mores were a staple at family campouts, and the addition of chai spices makes these muffins uniquely special—a treat my family now requests for every cool-weather get-together. The gooey marshmallow tops always delight kids and adults alike.
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Ingredients
- All-purpose flour: 2 cups (250 g)
- Graham cracker crumbs: 1 cup (100 g)
- Baking soda: 1 tsp
- Baking powder: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 1/2 tsp
- Ground cardamom: 1/2 tsp
- Ground ginger: 1/2 tsp
- Ground cloves: 1/4 tsp
- Ground allspice: 1/4 tsp
- Ground black pepper: 1/4 tsp
- Unsalted butter (melted and cooled): 1 cup (225 g)
- Brown sugar (packed): 3/4 cup (150 g)
- Granulated sugar: 1/2 cup (100 g)
- Large eggs (room temperature): 2
- Pure vanilla extract: 2 tsp
- Milk: 1/4 cup (60 ml)
- Semisweet chocolate chips or chopped chocolate: 1 1/4 cups (210 g)
- Large marshmallows (or mini marshmallows): 12 large (or 24 mini)
- Coarsely chopped graham crackers (extra, for topping): 1/2 cup (50 g)
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Instructions
- Prep the pan:
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease.
- Combine dry ingredients:
- In a medium bowl, whisk flour, graham cracker crumbs, baking soda, baking powder, salt, cinnamon, cardamom, ginger, cloves, allspice, and black pepper.
- Mix wet ingredients:
- In a large bowl, whisk melted butter, brown sugar, and granulated sugar until combined. Add eggs one at a time, mixing after each. Stir in vanilla and milk.
- Make the batter:
- Gradually add the dry mixture to the wet, stirring just until combined. Avoid overmixing.
- Fold in mix-ins:
- Stir in chocolate chips and chopped graham crackers.
- Fill muffin tin:
- Divide batter evenly (about 3/4 full per cup).
- Bake partway & add toppings:
- Bake for 12 minutes. Remove and gently press a marshmallow (or 2 mini) into each muffin and sprinkle with extra graham pieces.
- Finish baking:
- Return to oven for 4 minutes, until marshmallows are puffed and muffins are set.
- Toast marshmallows:
- Broil on high for 1-2 minutes for golden tops, watching closely.
- Cool & serve:
- Cool in pan for 5 minutes, then transfer to a rack. Serve warm or at room temperature.
Pin My kids love making these muffins together, especially adding the marshmallows before the final bake. It’s a sweet excuse for family time in the kitchen and brings out memories of fireside stories and sticky fingers.
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Required Tools
12-cup muffin tin, mixing bowls, whisk, spatula, measuring cups and spoons, wire rack.
Nutritional Information (per serving)
Calories: 310, Total Fat: 14 g, Carbohydrates: 44 g, Protein: 4 g.
Serving and Pairing Ideas
Enjoy with chai tea, coffee, or cold milk for a true s’mores-inspired moment. These muffins are perfect for dessert tables or cozy snacks.
Pin 
Let the muffins cool slightly before enjoying for the perfect gooey marshmallow texture. These treats are guaranteed to charm at any gathering!
Recipe Q&A
- → Which spices create the chai flavor in these muffins?
Ground cinnamon, cardamom, ginger, cloves, allspice, and black pepper contribute to the classic warm chai profile.
- → What type of chocolate works best for these muffins?
Semisweet chocolate chips or chopped chocolate give the best balance, but dark or milk chocolate can be used too.
- → Can these muffins be made gluten-free?
Yes, simply substitute gluten-free flour and graham crackers to enjoy these treats without gluten.
- → How do I achieve a perfectly toasted marshmallow topping?
Broil muffins for 1-2 minutes after baking; watch closely for golden, puffed marshmallow tops without burning.
- → Which drinks pair well with these muffins?
Chai tea, coffee, or cold milk are classic choices to complement the spiced, sweet flavor of these muffins.
- → What is the texture like inside these muffins?
The muffins are soft and chewy, with pockets of melty chocolate and slightly crunchy graham crackers.
