# What You'll Need:
→ 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 packed brown sugar
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 12-cup standard muffin tin with paper liners or lightly grease.
02 - In a medium bowl, whisk together flour, graham cracker crumbs, baking soda, baking powder, salt, cinnamon, cardamom, ginger, cloves, allspice, and black pepper.
03 - In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until well combined. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract and milk.
04 - Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to maintain tenderness.
05 - Fold in chocolate chips and coarsely chopped graham crackers until evenly distributed.
06 - Divide batter evenly among the muffin cups, filling approximately three-quarters full.
07 - Bake for 12 minutes. Remove muffins from oven and gently press a large marshmallow (or two mini marshmallows) into the center of each muffin. Sprinkle with additional graham cracker pieces.
08 - Return pan to oven and bake for an additional 4 minutes, or until marshmallows are puffed and light golden, and muffins are set.
09 - For a toasted effect, broil muffins on high for 1 to 2 minutes, monitoring closely to prevent burning.
10 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
