Nutella S’mores Crescent Muffins

Nutella S’mores Crescent Muffins are easy 3 ingredients breakfast, dessert, or snack. These muffins are overloaded with Nutella, packed in delicious crescent rolls, topped with gooey, toasted marshmallows. To tell the truth, this is the breakfast that makes waking up early, worth it.

These muffins are so delicious and easy to make, although I wasn’t sure should I call them S’more muffins, Nutella Lava Muffins, Cruffins, or Crescent cups… Whatever they are called, they have everything I love: Nutella, crescent rolls, and toasted marshmallows. Breakfast just can’t get much better than these.

What You’ll Need for this Nutella S’mores Crescent Muffins Recipe?

• Refrigerated crescent rolls- actually, it would be better to use a seamless crescent dough sheet. If you don’t use a seamless sheet, make sure to seal the perforation really well, or it could open while baking and you will have Nutella lava all over your pan.
• Nutella (or your favorite chocolate spread)-I keep Nutella in the fridge before making the scoops, it makes it easier to work with. Make 8 scoops of Nutella and place them in the freezer to firm. Scoops should be about 1 inch in diameter, but don’t have to be perfectly round.
• Mini marshmallows-sticking mini marshmallows on a round muffin top are a bit tricky, so you can use regular marshmallows cut in half. The cut side of a marshmallow would stick easier to the muffin.

How to Make Nutella S’more Crescent Muffins?

These muffins are a chocolate lover’s dream, flaky crust, decadent chocolate, and toasted marshmallow, all in under 30 minutes.

Just one thing you should have in mind. Plan ahead when making these, because frozen Nutella scoops make works easier.

When ready to make, preheat the oven to 375 F. Grease standard muffin pan with melted butter. This recipe makes 8 muffins.

Unroll the dough and cut it into 8 squares. Seal the perforation well.

Place a square of dough on your palm, place a frozen Nutella scoop in the center.

Pick up the ends of the dough to cover the Nutella, squeeze seals well with your fingers, roll into the ball lightly and place in a baking sheet (sealed side down).

Brush the tops with melted butter and bake for 15-18 minutes, or until the tops get nice golden-brown color. I suggest you put the muffin pan on a baking sheet just in case the Nutella leaks from the muffin during the baking, and to prevent the marshmallows from falling onto the bottom of the oven.

When the muffins are baked, remove them from the oven and stick mini marshmallows on top while the muffins are hot. Turn on the broiler. Place the muffins on the top position of the oven and broil for about a minute until the marshmallows are toasted.

These muffins are the best served warm and just come out of the oven. Just be careful, don’t burn your tongue with hot Nutella.

How To Store and Reheat the Leftovers?

This dessert is best served immediately, however, you can save them in the refrigerator for up to three days. Just keep them in an airtight container until you are ready to serve.

Eat them at room temperature or reheat them. They are good either way if you ask me.

To reheat them, put them on a microwave-safe plate and warm them up for 10-15 seconds in the microwave. They warm up fast, so don’t go too long at a time. Plus, the marshmallow will puff up pretty big if it heats too long.

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