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!
The first time I made these smores cinnamon sugar maple ginger muffin pops, they were an instant hit with my friends at a weekend movie night. Their surprise at the gooey center and familiar flavors in a muffin pop form made them disappear faster than I'd expected!
Ingredients
- Muffin Base: 1 ½ cups all-purpose flour, 1 tsp baking powder, ½ 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
- Prep Muffin Tin:
- Preheat oven to 350°F (175°C). Grease a mini muffin tin or line with paper liners (makes about 24 mini muffins; for pops, use 12 regular-size muffin cups).
- 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.
- Form Batter:
- Gently fold dry ingredients into wet ingredients until just combined.
- Add Smores Mix-ins:
- Stir in mini chocolate chips, mini marshmallows, and graham cracker crumbs.
- Fill Muffin Cups:
- Divide batter evenly among muffin cups, filling each about 2/3 full.
- Bake:
- Bake for 14–16 minutes, or until a toothpick inserted into the center comes out clean.
- Insert Sticks & Cool:
- 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.
- Cinnamon Sugar Coating:
- 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 My youngest loved helping dip the warm muffin pops in cinnamon sugar, then watching everyone grab a pop and reminisce about camping trips. Baking these together made for a sweet, bonding afternoon.
Required Tools
You'll need a mini or regular muffin tin, mixing bowls, a whisk, spatula, pastry brush, and cake pop or lollipop sticks for assembly.
Allergen Information
Please note this recipe contains wheat (gluten), eggs, dairy, and may contain traces of nuts or peanuts depending on the brand of chocolate chips used.
Nutritional Information
Each muffin pop is about 210 calories, with 9 grams of total fat, 31 grams of carbohydrates, and 3 grams of protein per serving.
Save Share these muffin pops right after coating, while the cinnamon sugar is freshly crisp for the best texture and flavor. Enjoy baking and sharing this fun treat!
Recipe FAQ
- → How do you keep muffin pops moist?
Using butter, maple syrup, and eggs helps lock in moisture. Avoid overbaking for a soft, moist interior.
- → Can I make them without marshmallows?
Yes, you can omit marshmallows, but the gooey texture and classic flavor will be slightly different.
- → What is the best way to coat with cinnamon sugar?
Brush the muffin pops lightly with melted butter before rolling in cinnamon-sugar so the coating adheres perfectly.
- → Are these suitable for a party snack?
Absolutely! The pops are grab-and-go, mess-free treats ideal for parties and gatherings.
- → Can I substitute honey for maple syrup?
Honey can replace maple syrup for a different but delicious sweetness. Adjust quantities to taste.