Cream soda, maple, and ginger blend into soft muffins, served on sticks for a delightful sweet treat.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon ground ginger
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 1/2 cup unsalted butter, melted and cooled
07 - 1/2 cup pure maple syrup
08 - 1/2 cup cream soda, at room temperature
09 - 2 large eggs
10 - 1 teaspoon vanilla extract
→ Add-Ins
11 - 1/3 cup crystallized ginger, finely chopped
12 - 1/2 cup white chocolate chips
→ For Serving
13 - 12 sturdy popsicle sticks
# Method:
01 - Preheat oven to 350°F and line a 12-cup muffin pan with paper liners or apply nonstick spray.
02 - In a large mixing bowl, whisk together flour, baking powder, baking soda, ground ginger, and salt.
03 - In a separate bowl, whisk melted butter, maple syrup, cream soda, eggs, and vanilla extract until fully smooth.
04 - Pour wet ingredients into the dry mix and stir gently until just combined; avoid overmixing.
05 - Fold chopped crystallized ginger and white chocolate chips into the batter.
06 - Evenly divide batter among muffin cups.
07 - Bake for 16–18 minutes, or until a toothpick inserted in the center emerges clean.
08 - Cool muffins in the pan for 5 minutes before transferring to a wire rack.
09 - Once muffins are just warm to the touch, gently insert a popsicle stick into the base of each muffin, then allow to cool completely.
