Save A playful fusion of classic smores, caramel apples, and fluffy cinnamon pancake muffins, baked into delightful bite-sized treats perfect for breakfast or dessert.
I first made these muffin balls for a fall brunch with friends, and they quickly disappeared. The gooey center and crisp graham topping reminded everyone of smores by the campfire, and the apple cinnamon flavor added a cozy autumn touch.
Ingredients
- All-purpose flour: 1 1/2 cups (180 g)
- Granulated sugar: 1/4 cup (50 g)
- Baking powder: 2 tsp
- Ground cinnamon: 1 tsp + 1/2 tsp (divided)
- Salt: 1/4 tsp
- Large egg: 1
- Milk: 1 cup (240 ml)
- Melted unsalted butter: 1/4 cup (60 ml) + 2 tbsp (for topping)
- Vanilla extract: 1 tsp
- Tart apple: 1 medium, peeled and finely diced
- Brown sugar: 1 tbsp
- Mini marshmallows: 1/2 cup (90 g) + 2 tbsp (optional for topping)
- Semi-sweet chocolate chips: 1/2 cup (90 g) + 2 tbsp (optional for topping)
- Soft caramels: 6, cut into small pieces
- Graham cracker crumbs: 1/2 cup (50 g) + 1/4 cup (30 g for topping)
Instructions
- Prep Muffin Tin:
- Preheat oven to 350°F (175°C). Grease a mini muffin tin or line with mini muffin papers.
- Make Apple Mixture:
- In a small bowl, toss diced apple with brown sugar and 1/2 tsp cinnamon. Set aside.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, granulated sugar, baking powder, 1 tsp cinnamon, and salt.
- Mix Wet Ingredients:
- In another bowl, whisk egg, milk, melted butter, and vanilla until smooth.
- Combine Wet and Dry:
- Pour wet ingredients into dry ingredients and mix gently until just combined (do not overmix).
- Fold In Add-Ins:
- Fold in the apple mixture, mini marshmallows, chocolate chips, caramel pieces, and graham cracker crumbs.
- Fill Muffin Tin:
- Spoon the batter evenly into the prepared mini muffin tin, filling each well about 3/4 full.
- Bake:
- Bake for 14–16 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Cool:
- Remove from oven and let cool in the pan for 5 minutes.
- Top Muffins:
- While still warm, brush the tops with melted butter, then sprinkle with graham cracker crumbs, and, if desired, extra mini chocolate chips and mini marshmallows.
- Serve:
- Serve warm or at room temperature.
Save These muffin balls have quickly become a family favorite, especially on chilly weekend mornings where everyone grabs a couple before heading out the door.
Required Tools
Mixing bowls, whisk, mini muffin tin, measuring cups and spoons, small brush for melted butter, cooling rack.
Allergen Information
Contains: wheat (gluten), milk, eggs, soy (from chocolate chips), and may contain nuts. Always check ingredient labels to avoid cross-contamination if nut allergies are a concern.
Nutritional Information
Per serving (1 muffin ball): 110 calories, 4 g total fat, 18 g carbohydrates, 2 g protein.
Save Enjoy these fun muffin balls freshly baked, or pack them for a picnic or a sweet lunchbox surprise!
Kitchen Questions
- → What flavor profiles are in these muffin balls?
Enjoy a mix of cinnamon, apple, chocolate, caramel, and marshmallow with a graham cracker finish.
- → Can these be made ahead and stored?
Yes, store in an airtight container for up to two days, or freeze for up to one month for best freshness.
- → Are these suitable for breakfast or dessert?
These sweet muffin balls work perfectly for breakfast, snacks, or as a playful dessert.
- → What tools are required for preparation?
You'll need mixing bowls, a whisk, a mini muffin tin, measuring cups and spoons, and a brush for butter.
- → Can I substitute ingredients for dietary needs?
Swap in whole wheat flour for extra fiber or check labels for allergen-safe chocolate or caramels.
- → How can I make the centers gooier?
For a gooier center, press extra caramel pieces into the center before baking.