Save A whimsical fusion of classic campfire smores, spicy jalapeños, and cheesy biscuit muffins—sweet, spicy, gooey, and savory in every bite.
I first made these for a summer bonfire, and the fun blend of campfire treats and cheesy muffins was a hit with my friends. Now, they're my go-to recipe for gatherings where I want to surprise everyone with something unique.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tbsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Granulated sugar: 2 tbsp
- Shredded sharp cheddar cheese: 1 cup (110 g)
- Jalapeños (seeded and finely diced): 2 medium
- Mini marshmallows: 1/2 cup (120 ml)
- Crushed graham crackers: 1/2 cup (50 g)
- Unsalted butter (cold and cubed): 1/2 cup (115 g)
- Eggs: 2 large
- Whole milk: 1 cup (240 ml)
- Vanilla extract: 1 tsp
- Mini chocolate chips (for topping): 1/4 cup (30 g)
- Mini marshmallows (for topping): 1/4 cup (25 g)
- Crushed graham crackers (for topping): 2 tbsp
Instructions
- Preheat oven:
- Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Mix dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Cut in butter:
- Add the cold butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter in until the mixture resembles coarse crumbs.
- Combine cheesy & savory mix:
- Stir in cheddar cheese, diced jalapeños, marshmallows, and crushed graham crackers.
- Mix wet ingredients:
- In a separate bowl, whisk together eggs, milk, and vanilla extract.
- Combine wet and dry:
- Pour the wet ingredients into the dry mixture. Stir gently until just combined—do not overmix.
- Fill muffin cups:
- Divide the batter evenly among the prepared muffin cups.
- Add toppings:
- Sprinkle each muffin with mini chocolate chips, extra marshmallows, and crushed graham crackers.
- Bake:
- Bake for 16–18 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Cool & serve:
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool further. Serve warm for the gooey smores effect.
Save My kids love helping sprinkle the toppings before baking, and sharing these around the campfire has become a fun weekend tradition for the whole family.
Required Tools
12-cup muffin tin, mixing bowls, whisk, pastry cutter or fork, wire rack
Nutritional Information
Calories: 220, Total Fat: 10 g, Carbohydrates: 27 g, Protein: 5 g (per muffin, estimated)
Serving Suggestions
Serve with a drizzle of honey or a dab of butter for a sweet-savory finish, or pair with hot chocolate for extra campfire nostalgia.
Save Enjoy these muffins fresh out of the oven for the ultimate gooey smores experience—don't forget your napkins!
Kitchen Questions
- → Can I use pepper jack cheese instead of cheddar?
Yes, swapping in pepper jack adds extra spice and complements the jalapeños beautifully.
- → Is there a way to make this vegetarian-friendly?
Use vegetarian or kosher gelatin-free marshmallows to ensure the muffins suit various diets.
- → How can I adjust the heat level?
Leave some or all jalapeño seeds in for extra heat, or add more diced chilies for bold flavor.
- → What is the best serving method?
Serve muffins warm for optimal gooey texture, and consider a drizzle of honey or dab of butter for sweetness.
- → How should leftovers be stored?
Keep muffins in an airtight container. Reheat briefly in a toaster oven for best flavor and texture.
- → Are there any allergen considerations?
Check for wheat, dairy, eggs, and gelatin in ingredients; review labels for specific dietary needs.