Adapted a few different recipes. Another nummy muffin that can be frozen for a quick out the door breakfast! I made one regular muffin pan and one mini-muffin pan with this recipe.
1 cup all-purpose flour
1 cup graham cracker crumbs
1/3 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, at room temperature
3/4 cup sour cream
3/4 cup milk
4 tablespoons unsalted butter, melted and cooled
2 teaspoons vanilla extract
2/3 cup semi-sweet chocolate chips
3/4 cup mini marshmallows
In a bowl, whisk the flour and next 5 ingredients togehter until well blended; set aside. In a big bowl, whisk the egg until lightly beaten; then whisk in the sour cream until smooth. Whisk in the milk, melted butter, and vanilla. Using a wooden spoon, stir in the chocolate chips and marshmallows; then stir in flour mixture until the chips and marshmallows are evenly distributed in the batter (don't over mix). Fill muffin cups that have been sprayed with nonstick cooking spray 3/4 full.
Bake in a 400 degree oven for 15-17 minutes or until muffins have firm, rounded, lightly browned tops; a pick should come out with a few crumbs attached.
Place pan on a wire rack to cool 10 minutes. Turn out muffins; cool on wire rack 5 minutes. Cool muffins completely before storing in an air-tight container or freezing them in freezer bags