# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup graham cracker crumbs
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon salt
06 - 1 1/2 teaspoons ground cinnamon
07 - 1/2 teaspoon ground cardamom
08 - 1/2 teaspoon ground ginger
09 - 1/4 teaspoon ground cloves
10 - 1/4 teaspoon ground allspice
11 - 1/4 teaspoon ground black pepper
→ Wet Ingredients
12 - 1 cup unsalted butter, melted and cooled
13 - 3/4 cup brown sugar, packed
14 - 1/2 cup granulated sugar
15 - 2 large eggs, room temperature
16 - 2 teaspoons pure vanilla extract
17 - 1/4 cup milk
→ Mix-Ins & Toppings
18 - 1 1/4 cups semisweet chocolate chips or chopped chocolate
19 - 12 large marshmallows or 24 mini marshmallows
20 - 1/2 cup coarsely chopped graham crackers, extra for topping
# Directions:
01 - Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners or lightly grease each cup.
02 - Whisk together all-purpose flour, graham cracker crumbs, baking soda, baking powder, salt, ground cinnamon, cardamom, ginger, cloves, allspice, and black pepper in a medium bowl.
03 - In a large bowl, whisk melted butter, packed brown sugar, and granulated sugar until fully combined. Beat in eggs one at a time. Stir in pure vanilla extract and milk.
04 - Gradually incorporate the dry mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing.
05 - Fold semisweet chocolate chips and chopped graham crackers into the batter.
06 - Divide batter evenly between muffin cups, filling each about three-quarters full.
07 - Bake in the preheated oven for 12 minutes.
08 - Remove muffin tin from oven. Gently press a large marshmallow or two mini marshmallows into the center of each muffin. Sprinkle with additional chopped graham crackers.
09 - Return to oven and bake for 4 more minutes, or until marshmallows are puffed and lightly golden, and muffins are set.
10 - Broil muffins on high for 1 to 2 minutes for deeper marshmallow coloration, watching closely to prevent burning.
11 - Cool muffins in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
