Print

Gingerbread S’mores Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Moist, warmly spiced gingerbread muffins loaded with chocolate chips and gooey marshmallows for a fun s’mores twist. Perfect for holiday baking, gifting, or enjoying with a cozy drink.

Ingredients

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

Instructions

  1. Preheat oven to 325°F (165°C). Grease and flour 36 muffin cups.
  2. Blend molasses, coffee, and eggs in a bowl until smooth.
  3. In a separate bowl, whisk flour, baking soda, cinnamon, ginger, allspice, nutmeg, and salt.
  4. Beat shortening and sugar until creamy.
  5. Add the coffee mixture alternately with the dry ingredients, mixing after each addition.
  6. Stir in vanilla, then fold in chocolate chips and marshmallows.
  7. Fill muffin cups about 3/4 full.
  8. Bake for 20 minutes or until a toothpick comes out clean.
  9. Let muffins cool for 10 minutes before serving.

Notes

Use dark chocolate chips for richer flavor.

Sprinkle extra marshmallows on top for a stronger s’mores effect.

Add crushed graham crackers to the batter or as a topping.

Replace half the shortening with oil for a lighter texture.

Recipe can be halved easily for a smaller batch.

Nutrition

Find it online: https://chocolatecoveredamy.com/gingerbread-smores-muffins/