Why You’ll Love This Recipe

I enjoy this recipe because the flavor is incredibly rich—deep molasses and spices give the muffins a cozy gingerbread warmth, while the chocolate and marshmallows add fun pockets of sweetness. I like that the recipe makes a large batch, making it perfect for gatherings, gifting, or freezing for later. These muffins also stay wonderfully moist thanks to the molasses and coffee.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups light molasses
2 cups brewed coffee
2 eggs, lightly beaten
5 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup shortening
1 cup white sugar
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1 cup miniature marshmallows

Directions

1. I preheat the oven to 325 degrees F (165 degrees C) and grease and flour 36 muffin cups.

2. I blend the molasses, coffee, and eggs in a bowl until smooth.

3. In a separate bowl, I whisk together the flour, baking soda, cinnamon, ginger, allspice, nutmeg, and salt.

4. I beat the shortening and sugar with an electric mixer until creamy.

5. I add the coffee mixture alternately with the flour mixture, mixing after each addition until the batter is combined.

6. I stir in the vanilla extract, then fold in the chocolate chips and marshmallows.

7. I fill the muffin cups about 3/4 full.

8. I bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.

9. I let the muffins cool for 10 minutes before serving.

Servings and Timing

This recipe makes 36 muffins.
Prep time: 15 minutes
Cook time: 20 minutes
Additional time: 10 minutes
Total time: 45 minutes

Variations

I sometimes swap the semisweet chocolate chips for dark chocolate or use a mix for more depth. For a stronger s’mores effect, I sprinkle a few extra marshmallows on top before baking. I also like adding crushed graham crackers to the batter or as a topping. When I want a slightly lighter texture, I replace half of the shortening with oil.

Storage/Reheating

I store the muffins in an airtight container at room temperature for up to 3 days. They also freeze beautifully for up to 2 months; I thaw them at room temperature or warm them gently in the microwave for a few seconds to revive the gooey marshmallow texture.

FAQs

Can I halve the recipe?

Yes, I halve all the ingredients for a smaller batch.

Can I use butter instead of shortening?

Yes, softened butter works well and adds great flavor.

Can I replace the coffee?

Yes, I use hot water or milk if I prefer.

Do the marshmallows melt completely?

They melt into sweet pockets, creating a soft, chewy texture inside the muffins.

Can I use mini chocolate chips?

Yes, they distribute evenly throughout the batter.

Can I add nuts?

Chopped pecans or walnuts mix in nicely.

Can I use blackstrap molasses?

I prefer light molasses because blackstrap is more bitter.

How do I prevent the muffins from sticking?

Greasing and flouring the pans well helps, or I use paper liners.

Can I make these as mini muffins?

Yes, I reduce the bake time to about 10–12 minutes.

Can I add a streusel topping?

Absolutely, a cinnamon-sugar crumble makes them even more delicious.

Conclusion

I love how these gingerbread s’mores muffins blend classic holiday spice with the charm of s’mores. They’re moist, warmly spiced, and dotted with chocolate and marshmallows—perfect for sharing, gifting, or enjoying with a cozy cup of coffee.