# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 cup graham cracker crumbs
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon ground ginger
06 - 1/4 teaspoon salt
→ Wet Ingredients
07 - 1/2 cup unsalted butter, melted and cooled
08 - 2/3 cup granulated sugar
09 - 2 large eggs
10 - 1 cup whole milk
11 - 1/4 cup fresh lemon juice
12 - Zest of 1 lemon
13 - 1 teaspoon vanilla extract
→ Filling & Topping
14 - 12 large marshmallows
15 - 3.5 ounces semi-sweet chocolate, chopped
16 - 2 teaspoons coconut oil
17 - 12 cake pop sticks
# Method:
01 - Preheat oven to 350°F. Grease a mini muffin tin or line with paper liners.
02 - In a large bowl, whisk together all-purpose flour, graham cracker crumbs, baking powder, baking soda, ground ginger, and salt.
03 - In a separate bowl, whisk together melted butter, granulated sugar, eggs, whole milk, fresh lemon juice, lemon zest, and vanilla extract until thoroughly blended.
04 - Gently combine wet and dry mixtures, stirring just until incorporated to avoid overmixing.
05 - Spoon batter into each muffin cavity halfway. Press a large marshmallow into the center of each, then cover with additional batter until cavity is three-quarters full.
06 - Bake for 16 to 18 minutes or until the tops are golden and a toothpick inserted beside the marshmallow yields clean crumbs.
07 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
08 - Once cooled, insert a cake pop stick into the center base of each muffin.
09 - In a microwave or double boiler, melt chopped semi-sweet chocolate with coconut oil until smooth.
10 - Dip the tops of each muffin pop into the melted chocolate, allowing excess to drip off. Place upright on a parchment-lined tray.
11 - Allow chocolate to set at room temperature or refrigerate briefly before serving.
