Nutella S’more Crescent Muffins

Nutella S’more Crescent Muffins are perfect for those busy mornings or late-night cravings when you want something sweet fast. Packed with creamy Nutella and molten marshmallows inside a flaky crescent roll, these muffins are a breeze to throw together. It is a recipe I reach for whenever I want a nostalgic twist on classic campfire s’mores with zero fuss in the kitchen.

I threw these together for a Sunday brunch when our pantry was bare except for a can of crescent rolls and a jar of Nutella. My family finished an entire tray before I poured my coffee.

Ingredients

• Refrigerated crescent rolls or seamless dough sheet: Use your favorite brand Look for dough with no tears or dryness for best puff
• Nutella: The star of the show Choose extra silky Nutella or similar chocolate hazelnut spread The fresher the better as it scoops easily for filling
• Mini marshmallows: Creates that gooey toasted campfire vibe Use fresh ones so they melt perfectly on top
• Unsalted butter melted: Adds both flavor and promotes browning Quality butter gives a rich taste and beautiful golden color

Instructions

Prepare the Nutella centers:

Drop eight generous scoops of Nutella each about one inch across onto a parchment-lined plate You do not need perfect balls but try to keep them separated Place this plate in the freezer while you prep the dough to firm up the Nutella and make it easier to handle

Prep the muffin pan and dough:

Preheat your oven to three seventy five degrees Fahrenheit Brush melted butter all over the bottom and sides of eight cups in your muffin tray Set the muffin tray aside

Assemble the dough squares:

Unroll your crescent dough If using a seamless sheet cut it into eight even squares If using perforated crescent rolls separate into rectangle segments then pinch any visible seams closed and cut each into two squares Make sure each piece is sealed well so the filling does not leak out

Enclose the Nutella:

Take one piece of dough and gently flatten it in your palm Place a cold Nutella scoop in the center Lift and wrap the dough ends up over the Nutella pressing edges together to seal tightly Gently roll into a round sealed ball Set seam side down in the buttered muffin tin cavity Repeat for all pieces

Butter and bake:

Brush the tops of each muffin generously with more melted butter Place your muffin pan on top of a baking sheet to catch any stray Nutella or marshmallow Bake for fifteen to eighteen minutes until golden brown and puffed

Top with marshmallows and broil:

Remove the baked muffins and immediately press mini marshmallows into the top of each while still hot Turn your broiler to high Place muffins back in the oven on the top rack Broil briefly just until the marshmallows toast and turn golden brown Keep an eye on them to avoid burning

Let cool slightly:

Cool muffins in the tin for five minutes to help them set before serving warm

I always use the freshest Nutella I can find since its smoothness makes the filling irresistible. The first time I baked these my youngest got chocolate on his face and burst out laughing which started a whole muffin-eating contest at our table.

Storage Tips

Store any leftover muffins in an airtight container at room temperature for up to two days For longer storage place in the fridge and rewarm gently in the oven to restore the gooey center Muffins freeze well for up to one month Just thaw and toast lightly before eating

Ingredient Substitutions

Swap the Nutella with any other favorite chocolate spread or even cookie butter For the marshmallow topping use large marshmallows snipped into small bits if minis are not on hand If you only have salted butter skip adding salt to the dough

Serving Suggestions

These are a fun treat on a brunch spread or lunch box surprise For a decadent dessert top warm muffins with a scoop of vanilla ice cream Drizzle with extra Nutella for even more indulgence

Cultural Context

Inspired by classic American s’mores this recipe takes the campfire experience indoors and makes it accessible year round Crescent rolls add that very American shortcut convenience while the pairing of chocolate with marshmallow is beloved by all ages

Seasonal Adaptations

Add a sprinkle of cinnamon or pumpkin spice for a fall twist Try white chocolate chips in place of Nutella during spring or Easter Stuff with fresh raspberries alongside Nutella during berry season

Success Stories

My neighbor tried these out for her book club and everyone asked for the recipe afterward Even picky kids went back for seconds A friend made them for a girl scout bake sale and they disappeared in minutes

Freezer Meal Conversion

Prepare muffins through step five but do not bake Place on a sheet pan to freeze until solid then store in a bag Once ready to enjoy bake straight from frozen adding a few extra minutes to the baking time Top with marshmallows and broil as always

Whip up a tray of these muffins for instant s’mores satisfaction. Everybody will be asking for seconds and the recipe!

Common Recipe Questions

→ Can store-bought crescent roll dough be used?

Yes, both refrigerated crescent rolls and seamless dough sheets work well for this treat. Just cut and seal as needed.

→ How should the muffins be stored?

After cooling, keep them in an airtight container at room temperature for up to two days. Briefly rewarm before serving for best texture.

→ Can a different chocolate spread replace Nutella?

Absolutely! Any chocolate-hazelnut or chocolate spread melts deliciously inside the dough.

→ What’s the best way to toast the marshmallows?

Place the muffins under a broiler for just a few seconds, watching closely so the marshmallows don’t burn.

→ Is it possible to prepare these ahead?

You can assemble the muffins ahead of time and refrigerate; bake and broil fresh when ready to serve for optimum taste.