Save A playful twist on classic smores, these muffin pops blend gooey marshmallows, chocolate, and graham cracker crumbs with a warmly spiced maple-ginger muffin base, finished with a crunchy cinnamon-sugar coating. Perfect for parties or fun snacks!
I made these Smores Cinnamon Sugar Maple Ginger Muffin Pops for a school bake sale and they were a huge hit with both kids and adults. The cinnamon-sugar coating adds a nostalgic donut-like crunch that makes every bite irresistible.
Ingredients
- Muffin Base: 1 1½ cups all-purpose flour, 1 tsp baking powder, 1½ tsp baking soda, ½ tsp salt, 1 tsp ground ginger, 1 tsp ground cinnamon, ½ cup unsalted butter (melted and slightly cooled), ½ cup pure maple syrup, ½ cup light brown sugar (packed), 2 large eggs (room temperature), ¼ cup whole milk, 1 tsp vanilla extract
- Smores Components: ¾ cup mini chocolate chips, ¾ cup mini marshmallows, ½ cup graham cracker crumbs
- Cinnamon Sugar Coating: ¼ cup granulated sugar, 1 tsp ground cinnamon, 2 tbsp unsalted butter (melted)
- Assembly: 12 cake pop sticks or lollipop sticks
Instructions
- Prepare Muffin Tin:
- Preheat oven to 350°F (175°C). Grease a mini muffin tin or line with paper liners.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, and cinnamon.
- Combine Wet Ingredients:
- In a large bowl, combine melted butter, maple syrup, brown sugar, eggs, milk, and vanilla extract. Mix until smooth.
- Blend Batter:
- Gently fold dry ingredients into wet ingredients until just combined.
- Add Smores Components:
- Stir in mini chocolate chips, mini marshmallows, and graham cracker crumbs.
- Fill and Bake:
- Divide batter evenly among muffin cups, filling each about 2/3 full. Bake for 14 to 16 minutes, or until a toothpick inserted into the center comes out clean.
- Add Sticks:
- Cool in pan for 5 minutes, then gently insert a stick into the center of each muffin while still warm. Transfer to a wire rack to cool completely.
- Coat Muffin Pops:
- Mix granulated sugar and cinnamon in a small bowl. Brush each muffin pop lightly with melted butter, then roll in cinnamon sugar to coat.
- Serve:
- Serve at room temperature and enjoy!
Save These muffin pops always bring back memories of camping and making classic smores around the fire with family. My kids love helping roll them in cinnamon sugar and putting the sticks in.
Required Tools
Mini or regular muffin tin, mixing bowls, whisk, spatula, pastry brush, and cake pop or lollipop sticks are all you need to create these treats.
Allergen Information
This recipe contains wheat, eggs, dairy, and possible traces of peanuts or tree nuts based on your choice of chocolate chips. Always read ingredient labels if allergies are a concern.
Nutritional Information
Each muffin pop provides about 210 calories including 9g of fat, 31g carbohydrates, and 3g protein.
Save These muffin pops are sure to add fun and flavor wherever you serve them. Store leftovers in an airtight container for up to three days.
Kitchen Q&A
- → How do I achieve an extra gooey texture?
Press a few extra mini marshmallows onto the muffin tops before baking for maximum gooeyness.
- → Can I substitute maple syrup?
Yes, honey works well as a substitute for maple syrup, offering a similar sweetness and moisture.
- → Are these best served warm or at room temperature?
They're delicious both ways; warm enhances gooeyness, while room temperature makes serving easy.
- → How do I coat the muffin pops evenly?
Brush each pop lightly with melted butter, then roll in the cinnamon sugar mixture to achieve a uniform coating.
- → What tools do I need?
A mini or regular muffin tin, mixing bowls, whisk, spatula, pastry brush, and cake pop/lollipop sticks are required.
- → Is this suitable for vegetarians?
Yes, the ingredients listed are vegetarian, but always check for gelatin in marshmallows and allergens in chocolate chips.