# What You'll Need:
→ Muffin Base
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground ginger
06 - 1 teaspoon ground cinnamon
07 - 1/2 cup unsalted butter, melted and slightly cooled
08 - 1/2 cup pure maple syrup
09 - 1/2 cup light brown sugar, packed
10 - 2 large eggs, room temperature
11 - 1/4 cup whole milk
12 - 1 teaspoon vanilla extract
→ Smores Components
13 - 3/4 cup mini chocolate chips
14 - 3/4 cup mini marshmallows
15 - 1/2 cup graham cracker crumbs
→ Cinnamon Sugar Coating
16 - 1/4 cup granulated sugar
17 - 1 teaspoon ground cinnamon
18 - 2 tablespoons unsalted butter, melted
→ Assembly
19 - 12 cake pop sticks or lollipop sticks
# Method:
01 - Preheat oven to 350°F (175°C). Lightly grease a regular muffin tin or line with paper liners for 12 muffin pops.
02 - Whisk together the flour, baking powder, baking soda, salt, ground ginger, and ground cinnamon in a medium bowl.
03 - In a large bowl, combine the melted unsalted butter, pure maple syrup, light brown sugar, eggs, whole milk, and vanilla extract. Mix until thoroughly blended.
04 - Gently fold the dry mixture into the wet ingredients using a spatula. Stir until incorporated but do not overmix.
05 - Add mini chocolate chips, mini marshmallows, and graham cracker crumbs to the batter. Stir gently to distribute evenly.
06 - Divide batter evenly into muffin tin, filling each cup about two-thirds full.
07 - Bake on the center rack for 14 to 16 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow muffin pops to cool in the pan for 5 minutes. Carefully insert a cake pop stick into the center of each muffin while warm and transfer to a wire rack to cool completely.
09 - Combine granulated sugar and ground cinnamon in a small bowl. Using a pastry brush, coat the surface of each muffin pop with melted butter, then roll in cinnamon sugar mixture to finish.
10 - Serve muffin pops at room temperature and enjoy with your favorite beverage.
