Gooey, chocolatey, and delicious. All the best parts of a s'more transformed into an easy vegan muffin recipe!
We released our Vegan Chocolate Chip Muffin recipe last week and you all seemed just as excited as we were to bake them! Who doesn't get excited over chocolate chip muffins? Here is another way to use that incredible recipe with a nostalgic and delicious twist!
Check out a few of other recipes that are the perfect addition to any day or any camping trip!
Anyone who knows me, knows that I have a huge love for camping! Sitting by a campfire in the mountains is one of my favorite places to be. This is my last day of work until I start Spring Break. So, my fiancé and I will be going camping this weekend! I will definitely be baking a batch of these delicious muffins to bring for our weekend! I can already picture us munching on these for the car ride and then once our camp is set up, we'll make a couple mugs of hot cocoa to enjoy with these sweet S'more Muffins.
Yield: 12 muffins
Prep time: 15 minutes
Bake time: 18-20 minutes
Author: Kitchen Potatoes
· 1 batch of Vegan Chocolate Chip Muffin batter, unbaked
· a pinch of salt
· 2 tbsp flour
· ¼ cup vegan graham cracker crumbs*
· 2 tbsp brown sugar
· 2 tbsp vegan butter, melted
· 2 tbsp vegan chocolate chips
· ½ cup vegan mini marshmallows*
· ½ cup powdered sugar
· 1 tbsp vegan milk
Preheat oven to 350°F. Spray muffin tin with cooking spray.
Fill muffin tin with Vegan Chocolate Chip Muffin Batter, filling each cup ⅔ full. Do not overfill muffin tin.
To make the graham cracker streusel combine salt, flour, graham cracker crumbs, and brown sugar in a small bowl.
Thoroughly mix melted vegan butter into graham cracker streusel mixture. Add chocolate chips and stir to combine.
Sprinkle the graham cracker streusel on top of each muffin and top each muffin with a couple mini marshmallows.
Bake muffins for approximately 18-20 minutes. Remove muffins from oven once a tester toothpick comes out of the center clean. Immediately after removing from the oven, place the muffins, while still in their muffin tin, on a cooling rack.
Once muffins have cooled (approximately 20 minutes), remove muffins from muffin tin and place muffins on cooling rack to cool completely.
Once the muffins have cooled completely, prepare the glaze by mixing the powdered sugar and milk in a small bowl. Mix thoroughly until all clumps are smooth. If the glaze is too thick, add more milk, half a tablespoon at a time. If the glaze is too thin, add more powdered sugar, ¼ cup at a time. Once the glaze is your desired consistency, drizzle over muffins. Allow glaze to set for approximately 10 minutes, then serve!
* If you can only find whole graham crackers, simply grind them in a food processor until they are a fine crumb.
* If you can only find full sized vegan marshmallows, simply cut them in small pieces.