Nothing beats the nostalgic mix of graham crackers, chocolate, and toasted marshmallow—except when you turn it into a soft, baked doughnut. These S’mores Baked Doughnuts bring campfire flavor into your kitchen with zero deep-frying and minimal mess. They’re light, tender, and capped with a glossy chocolate glaze and melty marshmallow topping.

If you love s’mores but want an easy, shareable dessert, this recipe hits the sweet spot. Make a batch for a weekend brunch, a kid-friendly baking project, or a casual dessert that still feels special.

Why This Recipe Works

• No frying needed: Baking keeps the texture soft and cake-like while cutting down on grease and fuss.
• Balanced sweetness: A mix of brown sugar and graham cracker crumbs adds warmth without making the doughnuts cloying.
• Quick to make: The batter comes together in one bowl, and the doughnuts bake in under 12 minutes.
• True s’mores flavor: Chocolate glaze, marshmallow topping, and graham cracker sprinkle deliver the classic trio in every bite.
• Easy to customize: Swap in mini chocolate chips, use a torch for the marshmallows, or try different toppings without changing the base.

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S’mores Baked Doughnuts

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Ingredients

  

Dry Ingredients:

• 1 cup all-purpose flour
• 1/2 cup finely crushed graham cracker crumbs (about 4 full sheets)
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp fine sea salt

Wet Ingredients:

• 1/3 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1/2 cup buttermilk (room temperature preferred)
• 1 large egg (room temperature)
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract

Chocolate Glaze:

• 3 oz semi-sweet chocolate, chopped (or chocolate chips)
• 2 tbsp unsalted butter
• 1 tbsp corn syrup or honey (for shine; optional)
• 2–3 tbsp milk, as needed to thin
• Pinch of salt

Topping:

• 1 cup mini marshmallows (or marshmallow creme)
• 2 tbsp crushed graham crackers
• Optional: extra mini chocolate chips or shaved chocolate

For the Pan:

• Nonstick spray or melted butter

Instructions

 

• Prep the pan and oven: Preheat your oven to 350°F (175°C). Lightly grease a standard 6-cavity doughnut pan with nonstick spray or melted butter. If you have two pans, you can bake 12 at once; otherwise, bake in batches.
• Mix the dry ingredients: In a medium bowl, whisk together the flour, graham cracker crumbs, baking powder, baking soda, and salt until well combined.
• Combine the wet ingredients: In a large bowl, whisk the brown sugar, granulated sugar, buttermilk, egg, melted butter, and vanilla until smooth and slightly frothy.
• Make the batter: Add the dry ingredients to the wet ingredients. Stir with a spatula until just combined. The batter should be thick but scoopable. Do not overmix; a few small lumps are fine.
• Fill the pan: Transfer the batter to a piping bag or a zip-top bag with the corner snipped. Pipe the batter into the doughnut cavities, filling each about 3/4 full. Alternatively, spoon it in carefully.
• Bake: Bake for 9–12 minutes, until the doughnuts spring back when lightly pressed and a toothpick comes out clean. The tops should look set and lightly golden.
• Cool: Let the doughnuts rest in the pan for 5 minutes, then turn them out onto a wire rack to cool completely before glazing.
• Make the chocolate glaze: In a microwave-safe bowl, combine the chopped chocolate, butter, and corn syrup (if using). Microwave in 20–30 second bursts, stirring each time, until smooth. Add 2–3 tablespoons of milk, a little at a time, to reach a thick but pourable consistency. Stir in a pinch of salt.
• Glaze the doughnuts: Dip the top of each cooled doughnut into the glaze, letting excess drip back into the bowl. Set them on the wire rack.
• Add the s’mores topping: While the glaze is still tacky, press a small handful of mini marshmallows onto each doughnut and sprinkle with crushed graham crackers. If you have a kitchen torch, lightly toast the marshmallows until golden for that signature campfire flavor. No torch? Place glazed doughnuts (without the chocolate melting too much) under the broiler for 15–25 seconds—watch constantly.
• Set and serve: Let the glaze set for 10–15 minutes. Serve slightly warm for the ultimate gooey bite, or at room temperature for easy handling.

Storage Instructions

• Room temperature: Keep in an airtight container for up to 1 day. The marshmallows may soften but will still taste great.
• Refrigerator: Store for 2–3 days in a covered container.
  

  Let sit at room temperature for 15–20 minutes before serving, or warm for 8–10 seconds in the microwave.

• Freezer: Freeze unglazed doughnuts for up to 2 months. Thaw at room temperature, then glaze and top just before serving.

Health Benefits

• Baked, not fried: Skipping deep-frying reduces oil and overall calories compared to traditional doughnuts.
• Portion control: Individual doughnuts make it easier to enjoy a treat without overdoing it.
• Customizable sweetness: You can cut the sugar by 1–2 tablespoons or use darker chocolate to reduce overall sweetness.
• Whole grain boost: Swapping in part whole wheat pastry flour or adding extra graham crumbs adds a bit of fiber.

What Not to Do

• Don’t overmix the batter: Overworking develops gluten and leads to tough doughnuts.
• Don’t overfill the pan: Filling more than 3/4 full can cause overflow and misshapen rings.
• Don’t glaze while hot: Warm doughnuts will melt the glaze into a thin, messy layer that won’t hold toppings.
• Don’t walk away from the broiler: Marshmallows can burn in seconds. Keep the oven door slightly ajar and watch closely.
• Don’t skip the salt: A pinch in both batter and glaze sharpens the chocolate flavor and balances sweetness.

Alternatives

• Gluten-free: Use a 1:1 gluten-free all-purpose flour blend and certified gluten-free graham crackers.
• Dairy-free: Swap buttermilk for unsweetened almond milk mixed with 1 tsp lemon juice or vinegar, and use dairy-free butter and chocolate.
• No buttermilk on hand: Make a quick substitute with 1/2 cup milk plus 1 1/2 tsp lemon juice or vinegar; let stand 5 minutes.
• Flavor twists: Add 1/2 tsp espresso powder to the glaze for mocha vibes, or a pinch of cinnamon in the batter for warmth.
• Extra chocolate: Fold 1/4 cup mini chocolate chips into the batter for pockets of melted chocolate.

FAQ

Can I use a muffin pan if I don’t have a doughnut pan?

Yes.

Divide the batter among greased mini muffin cups and bake for 8–10 minutes, or standard muffin cups for 12–14 minutes. You’ll get s’mores donut holes—dip the tops in glaze and add the same toppings.

How do I toast the marshmallows without a torch?

Use your oven’s broiler on high, placing the doughnuts on a sheet pan on the middle rack. Broil for 15–25 seconds, rotating the pan as needed.

Watch constantly to prevent burning.

Can I make them ahead?

Bake the doughnuts a day in advance and store them unglazed. Glaze and add marshmallows just before serving for the best texture and look.

What chocolate works best for the glaze?

Semi-sweet is a safe bet because it’s smooth and not too sweet. Dark chocolate (60–70%) adds a richer flavor, while milk chocolate makes the glaze sweeter and creamier.

Why are my doughnuts dense?

Overmixing, expired leaveners, or overbaking can cause dense texture.

Mix until just combined, check that your baking powder and soda are fresh, and pull them from the oven as soon as they spring back.

Can I reduce the sugar?

You can cut the batter’s sugar by up to 2 tablespoons without major texture issues. The glaze provides plenty of sweetness to balance it out.

How do I get a thicker glaze?

Use less milk and let the glaze cool for a few minutes to thicken. If it’s still thin, whisk in 1–2 tablespoons of powdered sugar until it reaches your desired consistency.

Are these safe for kids to help make?

Absolutely, with supervision.

Kids can whisk, crush graham crackers, and add toppings. An adult should handle the oven, glazing, and any torching.

Final Thoughts

S’mores Baked Doughnuts deliver all the gooey, chocolate-marshmallow joy of a campfire treat in a tidy, oven-baked format. They’re simple enough for a weeknight dessert and fun enough for a party platter.

With a plush crumb, shiny chocolate glaze, and toasty marshmallow cap, each bite checks every s’mores box. Keep a few extra graham crumbs on the side—you’ll want that final sprinkle.