What's quick, easy, and sure to bring on the smiles? Muffins, of course! For recipes that are sweet, savory, or just over the top, look no further than The Ultimate Muffin Book. From classics like Berry and Corn Muffins to new favorites like Margarita and savory Quiche Lorraine Muffins, Bruce Weinstein and Mark Scarbrough once again take an American fun-food classic to new heights by offering more than 600 recipes and variations for absolutely every muffin imaginable. Peanut Butter Chocolate Chip, anyone? Or luscious Hazelnut? Or what about Pizza Muffins for kids of all ages? Low-fat, nonfat, gluten-free, dense, and decadent -- they're all here, as well as baking tips, an ingredients guide, and a witty history of how the muffin came to be an American institution. Muffins. Is there a better way to make everyone in your life smile?

Here, the wonderful flavor of the campout favorite jumps right into muffin tins. Graham crackers, marshmallows, and chocolate bake up into a treat worthy of kids of any age. Whip these up for your next bake sale, then stand back and watch the smiles.

Ingredients

Nonstick spray or paper muffin cups
1 cup all-purpose flour
1 cup graham cracker crumbs (see Note)
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, at room temperature
3/4 cup yogurt (regular, low-fat, or nonfat)
3/4 cup milk (whole, low-fat, or nonfat)
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
2 teaspoons vanilla extract
2/3 cup semisweet chocolate chips
3/4 cup mini marshmallows

Instructions

1. Position the rack in the center of the oven and preheat the oven to 400°F. To prepare the muffin tins, spray the indentations and the rims around them with nonstick spray, or line the indentations with paper muffin cups. If using silicon muffin tins, spray as directed, then place the tins on a baking sheet.


2. Whisk the flour, graham cracker crumbs, sugar, baking powder, baking soda, and salt in a medium bowl until well blended. Set aside.


3. In a large bowl, whisk the egg until lightly beaten, then whisk in the yogurt until smooth. Whisk in the milk, melted butter, and vanilla extract. Using a wooden spoon, stir in the chocolate chips and mini marshmallows, then stir in the prepared flour mixture until the chips and marshmallows are evenly distributed in the batter. Do not overmix.


4. Fill the prepared tins three-quarters full. Use additional greased tins or small, ovensafe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 20 minutes, or until the muffins have firm, rounded, lightly browned tops. A toothpick inserted in the center of one muffin should come out with a few moist crumbs attached, provided it doesn't hit a melted chocolate chip and come out too gooey to tell.


5. Set the pan on a wire rack to cool for 10 minutes. Gently tip each muffin to one side to make sure it isn't stuck. If one is, gently rock it back and forth to release it from the tin. Cool the muffins for 5 minutes more on the rack before serving. If storing or freezing them, cool them completely before sealing in an airtight container or in freezer-safe plastic bags. The muffins will stay fresh for up to 2 days at room temperature or up to 2 months in the freezer.

Note: 8 whole graham crackers crushed in a food processor fitted with the chopping blade yield about 1 cup of crumbs.

Chocolate Iced S'mores Muffins: Top the cooled muffins with Chocolate Icing (page 223).

Peanut S'mores Muffins: Reduce the chocolate chips to 1/3 cup. Add 1/3 cup chopped, roasted, unsalted peanuts with the remaining chocolate chips.

Rainbow S'mores Muffins: Substitute M&M candies for the chocolate chips.

White Chocolate Chip S'mores Muffins: Substitute white chocolate chips for the semisweet chocolate chips.