Save A delightful twist on classic smores, these muffin pops feature zesty lemon, warming ginger, gooey marshmallow, and a chocolate finish—all in a fun, bite-sized treat perfect for parties or snacks.
I first made these muffin pops for a family picnic, and everyone loved the surprise of gooey marshmallow in the middle. The lemon and ginger add a fresh twist that makes them stand out from usual dessert bars.
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Ingredients
- All-purpose flour: 1 1/2 cups (190 g)
- Graham cracker crumbs: 1 cup (120 g)
- Baking powder: 1 1/2 tsp
- Baking soda: 1/2 tsp
- Ground ginger: 1/2 tsp
- Salt: 1/4 tsp
- Unsalted butter (melted and cooled): 1/2 cup (115 g)
- Granulated sugar: 2/3 cup (130 g)
- Eggs: 2 large
- Whole milk: 1 cup (240 ml)
- Fresh lemon juice: 1/4 cup (60 ml)
- Lemon zest: Zest of 1 lemon
- Vanilla extract: 1 tsp
- Large marshmallows: 12
- Semi-sweet chocolate (chopped): 100 g (3.5 oz)
- Coconut oil (for chocolate coating): 2 tsp
- Cake pop sticks or lollipop sticks: 12
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Instructions
- Prepare the pan:
- Preheat oven to 350°F (175°C). Grease a mini muffin tin or line with paper liners.
- Mix dry ingredients:
- In a large bowl, whisk together flour, graham cracker crumbs, baking powder, baking soda, ground ginger, and salt.
- Mix wet ingredients:
- In a separate bowl, whisk together melted butter, sugar, eggs, milk, lemon juice, lemon zest, and vanilla until smooth.
- Combine mixtures:
- Gently stir wet ingredients into dry until just combined. Do not overmix.
- Fill muffin tin:
- Fill each muffin cavity halfway with batter. Press one marshmallow into the center of each, then cover with more batter until 3/4 full.
- Bake:
- Bake for 16-18 minutes, or until tops are golden and a toothpick inserted beside the marshmallow comes out clean.
- Cool:
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Insert sticks:
- Insert a cake pop stick into each muffin.
- Make chocolate coating:
- Melt chocolate with coconut oil in a microwave or double boiler until smooth.
- Dip and set:
- Dip the top of each muffin pop into the melted chocolate, letting excess drip off. Place upright on a parchment-lined tray to set.
- Serve:
- Let chocolate set at room temperature or briefly refrigerate before serving.
Save Sharing these muffin pops after dinner brought our family together for a little moment of fun competition to see who could bite into the marshmallow center first.
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Required Tools
Mini muffin tin, mixing bowls, whisk, wire rack, microwave or double boiler, cake pop sticks.
Nutritional Information
Each muffin pop contains approximately 230 calories, 10 g total fat, 33 g carbohydrates, and 3 g protein.
Dietary Options
For a vegan version, swap dairy and eggs for plant-based alternatives, and use vegan marshmallows.
Save 
Serve these muffin pops at parties for a pretty, interactive treat—sure to make any dessert table the highlight of the event.
Recipe FAQ
- → How do I keep the muffin pops moist?
Mix wet and dry ingredients gently and avoid overbaking. Cooling quickly after baking helps retain moisture.
- → Can I substitute the chocolate topping?
Yes, you may use dark chocolate, white chocolate, or even omit it for a simpler treat. Add graham crumbs for extra flavor.
- → Are these muffin pops suitable for vegetarians?
Yes, they use dairy and eggs. For strict vegetarian or vegan needs, swap for plant-based butter, milk, and marshmallows.
- → Can I prepare the batter ahead of time?
It's best to bake promptly after mixing for ideal texture. You can prepare dry and wet components separately in advance.
- → How should I store leftover muffin pops?
Store pops airtight at room temperature for two days, or refrigerate for up to four days. Chill for a firmer chocolate coating.
- → What allergens should I watch out for?
Contains wheat, dairy, eggs, and soy (in chocolate). Check marshmallows for gelatin if vegetarian or vegan ingredients are required.
