Pin this 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.
These muffin pops always disappear fast at our gatherings, and my kids love helping dip them in chocolate and add lemon zest. It's a fun project that results in delicious, fluffy treats every time.
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)
- Zest of lemon: 1 lemon
- Vanilla extract: 1 tsp
- Marshmallows: 12 large
- Semi-sweet chocolate (chopped): 100 g (3.5 oz)
- Coconut oil (for chocolate coating): 2 tsp
- Cake pop 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:
- Whisk together flour, graham cracker crumbs, baking powder, baking soda, ground ginger, and salt in a large bowl.
- Mix wet ingredients:
- In a separate bowl, whisk melted butter, sugar, eggs, milk, lemon juice, lemon zest, and vanilla until smooth.
- Combine mixtures:
- Gently stir wet and dry ingredients together; do not overmix.
- Fill and add marshmallow:
- Fill each muffin cavity halfway, press a marshmallow into center, cover with more batter until 3/4 full.
- Bake:
- Bake 16-18 minutes, until tops are golden and a toothpick beside the marshmallow comes out clean.
- Cool:
- Cool 5 minutes in tin, then transfer to wire rack to cool completely.
- Insert sticks:
- Push a cake pop stick into each muffin.
- Make chocolate coating:
- Melt chocolate with coconut oil in microwave or double boiler until smooth.
- Coat muffin pops:
- Dip top of each pop into melted chocolate, let excess drip off, stand on parchment-lined tray.
- Set:
- Let chocolate set at room temperature or chill briefly before serving.
Pin this Pure joy for my family is seeing a tray of these muffin pops laid out, everyone grabbing their favorites and comparing chocolate coatings. They are the first treat to vanish at our dessert table.
Required Tools
Mini muffin tin, mixing bowls, whisk, wire rack, microwave or double boiler, cake pop sticks
Allergen Information
Contains wheat (gluten), eggs, milk, dairy, and potential soy. Marshmallows could contain gelatin; verify if vegetarian/vegan. Check all ingredient labels for specific allergens.
Nutritional Information
Per serving (1 muffin pop): Calories: 230, Total Fat: 10 g, Carbohydrates: 33 g, Protein: 3 g
Pin this These Lemon Ginger Smores Muffin Pops are perfect for brightening any party or weekend treat. Try switching up the chocolate or adding a sprinkle of lemon zest for even more flavor.
Frequently Asked Recipe Questions
- → Can I use dark chocolate for coating?
Yes, dark chocolate can be substituted for the semi-sweet variety to create a richer topping.
- → Are these suitable for vegetarians?
They're vegetarian-friendly if you choose marshmallows made without gelatin. Always check labels.
- → Is it possible to make these vegan?
Absolutely! Use plant-based butter, non-dairy milk, and vegan marshmallows to adapt for a vegan diet.
- → What texture should the muffins have?
These muffin pops should be moist and tender inside, with a gooey marshmallow center and crisp chocolate top.
- → How can I add extra crunch?
Roll the chocolate-coated muffin tops in extra graham cracker crumbs before the chocolate sets for added texture.
- → Is a mini muffin tin necessary?
A mini muffin tin is recommended for perfect bite-sized pops, but you can use silicone molds of similar size.