Mini muffin pops blending smores, cinnamon, and sweet tea notes for festive celebrations or playful 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
# Directions:
01 - Preheat oven to 350°F and lightly grease a mini muffin tin or line with mini muffin papers.
02 - Whisk melted butter and sugar together in a large mixing bowl until smooth. Add eggs one at a time, beating thoroughly between additions. Stir in cooled sweet tea until fully incorporated.
03 - In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
04 - Gradually blend the dry mixture into the wet ingredients, mixing gently until just combined. Fold in mini marshmallows, semisweet chocolate chips, and graham cracker crumbs.
05 - Fill each cavity of the mini muffin tin approximately three-quarters full. Bake for 16 to 18 minutes until the tops are golden and a toothpick inserted emerges clean.
06 - Let muffins rest in the pan for 5 minutes. Transfer to a wire rack to cool completely.
07 - After muffins have cooled, gently insert a lollipop or popsicle stick through the base of each muffin.
08 - Immerse the top of each muffin pop into melted chocolate, then garnish with mini marshmallows and graham cracker crumbs. Allow to set until chocolate is firm.
