# Components:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 cup graham cracker crumbs
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon ground ginger
06 - 1/4 teaspoon salt
→ Wet Ingredients
07 - 1/2 cup unsalted butter, melted and cooled
08 - 2/3 cup granulated sugar
09 - 2 large eggs
10 - 1 cup whole milk
11 - 1/4 cup fresh lemon juice
12 - Zest of 1 lemon
13 - 1 teaspoon vanilla extract
→ Filling & Topping
14 - 12 large marshmallows
15 - 3.5 ounces semi-sweet chocolate, chopped
16 - 2 teaspoons coconut oil
17 - 12 cake pop sticks or lollipop sticks
# Method:
01 - Preheat oven to 350°F. Grease a mini muffin tin or line with paper liners.
02 - In a large bowl, whisk together flour, graham cracker crumbs, baking powder, baking soda, ground ginger, and salt until thoroughly combined.
03 - In a separate bowl, whisk melted butter, sugar, eggs, milk, lemon juice, lemon zest, and vanilla extract until mixture is smooth.
04 - Gently fold wet ingredients into dry ingredients, stirring just until incorporated. Avoid overmixing.
05 - Spoon batter into muffin cavities, filling each halfway. Press one marshmallow into the center of each, then top with more batter until 3/4 full.
06 - Transfer to oven and bake for 16–18 minutes, until tops are golden and a toothpick inserted beside the marshmallow emerges clean.
07 - Allow muffins to cool in tin for 5 minutes, then move to a wire rack to cool completely.
08 - Once cooled, insert a cake pop stick into each muffin.
09 - Combine chopped chocolate and coconut oil in a microwave-safe bowl or double boiler. Heat, stirring regularly, until melted and smooth.
10 - Dip the top of each muffin pop into melted chocolate, allowing excess to drip off. Stand upright on a parchment-lined tray to set.
11 - Allow chocolate to set at room temperature or refrigerate briefly before serving.
