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 weekend campfire-themed party, and everyone loved how the gooey marshmallows paired with spicy jalapeños and rich cheddar cheese in a biscuit muffin. It instantly became a requested recipe for gatherings.
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)
- Large eggs: 2
- 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 & Prep:
- Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Combine Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Add 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.
- Mix Cheesy & Savory:
- Stir in cheddar cheese, diced jalapeños, marshmallows, and crushed graham crackers.
- Prepare Wet Ingredients:
- In a separate bowl, whisk together eggs, milk, and vanilla extract.
- Combine Mixtures:
- Pour the wet ingredients into the dry mixture. Stir gently until just combined. Do not overmix.
- Portion Batter:
- 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 We love sharing these muffins on movie nights as a quirky twist to classic smores. My kids help with sprinkling the toppings, and it has turned into a fun family baking tradition.
Required Tools
12-cup muffin tin, mixing bowls, whisk, pastry cutter or fork, and wire rack are all you need for this easy snack.
Allergen Information
Contains wheat, dairy, eggs, marshmallows (may include gelatin), and chocolate (may contain soy, dairy). Always double-check labels for potential allergens.
Nutritional Information
Each muffin has about 220 calories, 10 g total fat, 27 g carbohydrates, and 5 g protein.
Save Enjoy these cheesy, spicy smores biscuit muffins warm for the best gooey texture. They're guaranteed to surprise and delight at any gathering.
Common Questions
- → How spicy are these muffins?
Jalapeños add a gentle heat, which balances well with the sweetness. For extra kick, keep some seeds when dicing.
- → Can I substitute the cheddar cheese?
Yes, pepper jack works for a bolder flavor. Any melting cheese like Monterey Jack or Colby is also suitable here.
- → Are these muffins suitable for vegetarians?
They use dairy and eggs, but ensure marshmallows are vegetarian or kosher if needed as some contain gelatin.
- → What is the best way to serve these muffins?
Serve warm for gooey texture. A dab of butter or drizzle of honey complements the savory-sweet blend.
- → How should leftovers be stored?
Keep in an airtight container at room temperature for a day or refrigerate for up to three days. Reheat before serving.
- → Can I make them ahead for parties?
Yes, bake in advance and reheat gently in a toaster oven or microwave. Add toppings after reheating for best texture.