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.
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
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.
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.