Smores, cinnamon, and sweet tea join forces in fun muffin pops with marshmallow, chocolate, and graham cracker coating.
# 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 oven to 350°F. Lightly grease a mini muffin tin or outfit with mini muffin papers.
02 - In a large mixing bowl, whisk melted butter and granulated sugar until well blended. Incorporate eggs one at a time, mixing thoroughly after each. Stir in cooled sweet tea until smooth.
03 - In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
04 - Gradually fold the dry components into the wet mixture, mixing only until just combined. Gently incorporate mini marshmallows, semisweet chocolate chips, and graham cracker crumbs.
05 - Distribute muffin batter into each cup, filling about three-quarters full. Bake for 16–18 minutes, or until a toothpick inserted into the center emerges clean.
06 - Allow muffins to cool in pan for 5 minutes before transferring to a wire rack to cool completely.
07 - Once muffins are fully cooled, gently insert one lollipop or popsicle stick into the base of each for serving.
08 - Dip muffin tops into melted semisweet chocolate, then sprinkle with mini marshmallows and graham cracker crumbs. Allow topping to set until chocolate is firm before serving.
