# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 tablespoons granulated sugar
→ Cheesy & Savory Mix
06 - 1 cup shredded sharp cheddar cheese
07 - 2 medium jalapeños, seeded and finely diced
08 - 1/2 cup mini marshmallows
09 - 1/2 cup crushed graham crackers
→ Wet Ingredients
10 - 1/2 cup unsalted butter, cold and cubed
11 - 2 large eggs
12 - 1 cup whole milk
13 - 1 teaspoon vanilla extract
→ Topping
14 - 1/4 cup mini chocolate chips
15 - 1/4 cup mini marshmallows
16 - 2 tablespoons crushed graham crackers
# Method Steps:
01 - Preheat oven to 400°F and line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.
03 - Add cold, cubed butter to the dry mixture. Using a pastry cutter or your fingertips, work the butter into the flour until it forms coarse crumbs.
04 - Fold in shredded cheddar cheese, diced jalapeños, mini marshmallows, and crushed graham crackers until distributed throughout the mixture.
05 - In a separate bowl, whisk together eggs, whole milk, and vanilla extract until smooth.
06 - Pour wet ingredients into the dry mixture. Stir gently using a spatula until just combined; avoid overmixing to maintain a tender crumb.
07 - Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full.
08 - Sprinkle mini chocolate chips, additional mini marshmallows, and crushed graham crackers over each muffin.
09 - Bake for 16 to 18 minutes, or until muffins are golden brown and a toothpick inserted in the center comes out clean.
10 - Allow muffins to rest in the pan for 5 minutes, then transfer them to a wire rack to cool. Serve warm for optimal gooey texture.
