Mini muffin pops with cinnamon, marshmallows, sweet tea, and chocolate—perfect for creative gatherings and treats.
# Components:
→ Muffin Batter
01 - 1 cup strong sweet tea, cooled
02 - 1/2 cup unsalted butter, melted
03 - 2/3 cup granulated sugar
04 - 2 large eggs
05 - 1 3/4 cups all-purpose flour
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon baking soda
08 - 1/2 teaspoon salt
09 - 1 1/2 teaspoons ground cinnamon
10 - 1/2 cup mini marshmallows
11 - 1/2 cup semisweet chocolate chips
12 - 1/2 cup graham cracker crumbs
→ Topping & Assembly
13 - 1/2 cup semisweet chocolate chips, melted
14 - 1/2 cup mini marshmallows
15 - 1/2 cup graham cracker crumbs
16 - 18 lollipop sticks or popsicle sticks
# Method:
01 - Preheat the oven to 350°F. Coat a mini muffin tin with nonstick spray or line with paper cups.
02 - Whisk melted butter and granulated sugar in a large bowl until combined and smooth. Incorporate eggs one at a time, whisking thoroughly after each. Blend in cooled sweet tea.
03 - In a separate bowl, whisk flour with baking powder, baking soda, salt, and ground cinnamon.
04 - Add dry mixture gradually to wet ingredients, stirring until just combined. Carefully fold in mini marshmallows, semisweet chocolate chips, and graham cracker crumbs.
05 - Spoon batter into muffin cups until three-quarters full. Bake for 16 to 18 minutes, or until a toothpick inserted in the center releases no crumbs.
06 - Allow muffin pops to cool in the tin for 5 minutes, then set on a wire rack to cool completely.
07 - Once cooled, gently insert a lollipop or popsicle stick into the base of each muffin.
08 - Dip each muffin top into melted chocolate. Sprinkle with mini marshmallows and graham cracker crumbs. Allow chocolate to firm before serving.
