Nutella S’more Crescent Muffins

Why You’ll Love This Recipe

I love how fun and simple these muffins are to make. They only need five ingredients, and they come together with minimal prep, making them a great last-minute dessert or treat for kids (and adults, too). The crescent dough bakes into golden, buttery layers that hold all the classic s’more flavors in a neat little package. Plus, they’re easy to customize depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cans (8 oz each) refrigerated crescent roll dough

• 1 cup Nutella

• 1 cup mini marshmallows

• 1 cup graham cracker crumbs

• 1/2 cup chocolate chips

Directions

1. I start by preheating the oven to 375°F and lightly greasing a muffin tin.

2. I unroll the crescent dough and separate it into individual triangles. I press two triangles together to form a rectangle (you’ll end up with 8 total).

3. I spread a generous tablespoon of Nutella onto each rectangle.

4. Then I sprinkle marshmallows, graham cracker crumbs, and chocolate chips evenly on top.

5. I roll each rectangle up from the short side (like a jelly roll), then gently tuck the ends under and place them seam-side down into the muffin tin.

6. I bake for 12–15 minutes, or until the muffins are golden brown and the filling is bubbly.

7. I let them cool for 5–10 minutes before serving so they set up a bit—but I like them best when they’re still slightly warm and gooey.

Servings and timing

This recipe makes 8 muffins.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

When I want to mix things up:

• I swap Nutella for peanut butter or cookie butter for a different flavor.

• I use chopped dark chocolate instead of chocolate chips for a richer taste.

• A sprinkle of sea salt on top before baking adds a sweet-salty contrast.

• I sometimes add crushed toffee bits or drizzle melted chocolate over the top after baking for extra indulgence.

Storage/Reheating

Here’s how I keep leftovers tasting fresh:

• I store them in an airtight container at room temperature for up to 2 days or in the fridge for up to 4.

• To reheat, I microwave for about 10–15 seconds to get that gooey texture back.

• These muffins also freeze well—I wrap them individually and reheat straight from the freezer in the oven or microwave.

FAQs

Can I use crescent roll sheets instead of triangles?

Yes, I’ve used crescent roll sheets and just cut them into rectangles. It actually makes rolling even easier.

Do the marshmallows melt too much in the oven?

They do melt into the filling, which creates that gooey s’mores texture. If I want a few visible on top, I press extra marshmallows in during the last 2 minutes of baking.

Can I make these ahead of time?

Yes. I assemble them and keep them covered in the fridge for a few hours before baking. They’re best served warm, so I wait to bake until right before serving.

What kind of muffin tin should I use?

I use a standard muffin tin, greased well or lined with paper liners. A nonstick pan works great, especially with the sticky filling.

Are they messy to eat?

A little, but in the best way. I let them cool slightly before serving to help them hold together better—but even when messy, they’re totally worth it.

Conclusion

Nutella S’more Crescent Muffins are a fun and decadent twist on two classic treats. I love how quickly they come together and how every bite delivers that warm, melty s’mores flavor. Whether I’m baking for a gathering, a movie night, or just because, these muffins always bring smiles.