Soft muffin pops combine cream soda, maple syrup, and ginger for a sweet, flavorful bite on a stick.
# 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)
→ Serving Components
13 - 12 sturdy popsicle sticks
# Method Steps:
01 - Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners or apply nonstick spray generously.
02 - In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground ginger, and salt until homogeneous.
03 - In a separate bowl, blend melted butter, maple syrup, cream soda, eggs, and vanilla extract until smooth and fully emulsified.
04 - Gradually combine wet mixture into dry ingredients, stirring just until incorporated. Avoid overmixing to ensure tender muffins.
05 - Gently fold in finely chopped crystallized ginger along with white chocolate chips if desired.
06 - Distribute the batter evenly across the prepared muffin cups using a scoop or spoon.
07 - Place pan in oven and bake for 16 to 18 minutes, or until a toothpick inserted into the center emerges clean.
08 - Allow muffins to rest in the pan for 5 minutes, then transfer to a wire cooling rack. While still warm, insert a popsicle stick into the base of each muffin, securing gently. Let cool completely before serving.
