Pin 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 created these muffin balls for a cozy weekend brunch, and they quickly became a family favorite. Each bite brings together melty chocolate, gooey marshmallow, tender apple, and a hint of cinnamon for a truly nostalgic treat.
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 (plus 1/2 tsp for apple mixture)
- Salt: 1/4 tsp
- Large egg: 1
- Milk: 1 cup (240 ml)
- Melted unsalted butter: 1/4 cup (60 ml) (plus 2 tbsp for topping)
- Vanilla extract: 1 tsp
- Medium tart apple: 1, peeled and finely diced
- Brown sugar: 1 tbsp
- Mini marshmallows: 1/2 cup (90 g) (plus 2 tbsp for topping, optional)
- Semi-sweet chocolate chips: 1/2 cup (90 g) (plus 2 tbsp for topping, optional)
- Soft caramels: 6, cut into small pieces
- Graham cracker crumbs: 1/2 cup (50 g) (plus 1/4 cup (30 g) for topping)
Instructions
- Prep Oven and Pan:
- Preheat oven to 350°F (175°C). Grease a mini muffin tin or line with mini muffin papers.
- Prepare Apple Mixture:
- In a small bowl, toss diced apple with brown sugar and 1/2 tsp cinnamon. Set aside.
- Combine Dry Ingredients:
- In a large bowl, whisk together flour, granulated sugar, baking powder, 1 tsp cinnamon, and salt.
- Combine Wet Ingredients:
- In another bowl, whisk egg, milk, melted butter, and vanilla until smooth.
- Mix Wet & Dry:
- Pour wet ingredients into dry ingredients and mix gently until just combined (do not overmix).
- Fold in Fillings:
- Fold in apple mixture, mini marshmallows, chocolate chips, caramel pieces, and graham cracker crumbs.
- Fill Muffin Tin:
- Spoon batter evenly into 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.
- Add Toppings:
- While still warm, brush tops with melted butter, sprinkle with graham cracker crumbs, and if desired, extra mini chocolate chips and mini marshmallows.
- Serve:
- Serve warm or at room temperature.
Pin Sharing these muffin balls around the table always brings smiles and laughter. It reminds me of camping trips and apple picking with the kids each fall.
Required Tools
Mixing bowls, whisk, mini muffin tin (18<24 wells), measuring cups and spoons, small brush for melted butter, cooling rack
Allergen Information
Contains wheat (gluten), milk, eggs, and soy from chocolate chips. Caramels and marshmallows may contain nut traces: check labels if allergies are a concern.
Nutritional Information
110 calories, 4 g total fat, 18 g carbohydrates, 2 g protein per serving.
Pin Enjoy these treats warm for the best texture and flavor. They make a crowd-pleasing dish for breakfast or dessert.
Recipe FAQ
- → Can I use a different type of apple?
Yes, any tart apple works well, such as Granny Smith for flavor balance with the sweet elements.
- → How can I make the centers gooier?
Lightly press extra caramel pieces into each batter before baking to achieve a gooier center.
- → Can I substitute whole wheat flour?
Swapping half of the all-purpose flour for whole wheat adds fiber while retaining a tender texture.
- → Are these suitable for freezing?
Yes, store cooled muffin balls in an airtight container and freeze for up to one month for later enjoyment.
- → What toppings can be added?
Top with extra graham cracker crumbs, mini marshmallows, or chocolate chips for enhanced texture and sweetness.
- → Are these vegetarian-friendly?
All listed ingredients are vegetarian, but double-check labels on marshmallows and caramels if needed.
- → How should they be served?
Serve warm for gooey texture, or at room temperature for easy snacking at breakfast or dessert.