Mini muffin pops coated with cinnamon sugar, infused with ginger and maple syrup, ideal for breakfast or snacks.
# Ingredients:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1 teaspoon ground ginger
→ Wet Ingredients
07 - 2 large eggs
08 - 1/3 cup pure maple syrup
09 - 1/2 cup granulated sugar
10 - 1/2 cup buttermilk or 1/2 cup milk plus 1 teaspoon lemon juice
11 - 1/2 cup unsalted butter, melted and slightly cooled
12 - 1 teaspoon vanilla extract
→ For Rolling
13 - 1/2 cup granulated sugar
14 - 1 teaspoon ground cinnamon
15 - 3 tablespoons unsalted butter, melted
# Directions:
01 - Preheat oven to 350°F. Grease a mini muffin pan or line with mini paper liners.
02 - Whisk flour, baking powder, baking soda, salt, cinnamon, and ginger in a medium bowl until evenly blended.
03 - Whisk eggs, maple syrup, sugar, buttermilk, melted butter, and vanilla in a large bowl until smooth.
04 - Add dry ingredients to wet ingredients. Gently fold together just until incorporated. Avoid overmixing.
05 - Spoon batter into mini muffin cups, filling each about three-quarters full.
06 - Bake for 16 to 18 minutes, or until a toothpick inserted in the center emerges clean.
07 - Let muffin pops cool in the pan for 5 minutes, then transfer to a wire rack.
08 - Combine rolling sugar and cinnamon in a small bowl.
09 - While still slightly warm, brush each muffin pop lightly with melted butter and roll in cinnamon sugar to coat.
10 - Insert lollipop sticks if desired. Serve warm or at room temperature.
