Sweet pops blend cream soda, maple syrup, and ginger in soft biscuit muffins. Fun dessert for gatherings.
# 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 (optional)
→ For Serving
13 - 12 sturdy popsicle sticks
# Method:
01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease thoroughly.
02 - In a large mixing bowl, combine flour, baking powder, baking soda, ground ginger, and salt. Whisk until fully blended.
03 - In a separate bowl, whisk together melted butter, maple syrup, cream soda, eggs, and vanilla extract until smooth consistency is achieved.
04 - Pour the wet mixture into the dry ingredients. Stir gently until just combined to avoid overmixing.
05 - Fold in the chopped crystallized ginger and white chocolate chips, if desired.
06 - Evenly distribute the batter into the prepared muffin cups.
07 - Place muffin pan in the oven and bake for 16 to 18 minutes. Muffins are done when a toothpick inserted into the center emerges clean.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to cooling rack. When just warm, insert a popsicle stick vertically into the base of each muffin.
09 - Let cooled muffins rest until completely set before serving.
