Save Delightful bite-sized muffin pops infused with warm cinnamon, maple syrup, and zesty ginger, finished with a sweet cinnamon sugar coating & perfect for breakfast or a fun snack.
I first made these muffin pops for a weekend family brunch & everyone loved how cute and flavorful they turned out. The blend of warm spices and maple syrup reminds me of cozy mornings in autumn.
Ingredients
- All-purpose flour: 1 3/4 cups (220 g)
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Ground cinnamon: 1 1/2 teaspoons
- Ground ginger: 1 teaspoon
- Eggs: 2 large
- Pure maple syrup: 1/3 cup (80 ml)
- Granulated sugar: 1/2 cup (100 g)
- Buttermilk (or milk + 1 tsp lemon juice): 1/2 cup (120 ml)
- Unsalted butter, melted and slightly cooled: 1/2 cup (120 ml)
- Vanilla extract: 1 teaspoon
- Granulated sugar (for rolling): 1/2 cup (100 g)
- Ground cinnamon (for rolling): 1 teaspoon
- Unsalted butter, melted (for rolling): 3 tablespoons (45 g)
Instructions
- Preheat & prepare pan:
- Preheat the oven to 350°F (175°C). Grease a mini muffin pan or line with mini paper liners.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger.
- Mix wet ingredients:
- In a large bowl, whisk eggs, maple syrup, granulated sugar, buttermilk, melted butter, and vanilla until smooth.
- Combine:
- Add the dry ingredients to the wet ingredients and gently mix until just combined (do not overmix).
- Fill muffin cups:
- Using a small cookie scoop or spoon, fill each mini muffin cup about 3/4 full.
- Bake:
- Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Let muffin pops cool in the pan for 5 minutes, then transfer to a wire rack.
- Make coating:
- Mix the rolling sugar and cinnamon in a small bowl.
- Coat muffin pops:
- While muffin pops are still slightly warm, brush each with melted butter and roll in the cinnamon sugar mixture to coat.
- Finish:
- Insert lollipop sticks if desired for a pop effect. Serve warm or at room temperature.
Save This recipe became a favorite for our Saturday breakfast & my kids loved helping dip the muffins in cinnamon sugar after they cooled.
Required Tools
Mini muffin pan, mixing bowls, whisk, measuring cups and spoons, small brush, wire rack, lollipop sticks (optional).
Allergen Information
Contains: Egg, Dairy (butter, buttermilk), Wheat (gluten). Double-check all ingredient labels if you have food allergies or intolerances.
Nutritional Information
Per pop: Calories: 95, Total Fat: 4 g, Carbohydrates: 14 g, Protein: 1 g.
Save Serve these muffin pops warm for the best flavor & enjoy a delightful treat with every bite.
Kitchen Guide
- → Can I make these pops ahead of time?
Yes, you can prepare them ahead and store in an airtight container for up to 2 days. Coat with sugar just before serving for best texture.
- → Can I substitute buttermilk?
Absolutely! Use regular milk with 1 teaspoon lemon juice as a quick substitute for buttermilk.
- → How do I enhance the ginger flavor?
Add 1 tablespoon finely chopped crystallized ginger to the batter for extra zing.
- → Are these suitable for vegetarians?
Yes, all ingredients are vegetarian-friendly. Check labels if you have additional dietary restrictions.
- → Can I use a regular muffin pan?
You can use a standard pan, but adjust baking time and serve without lollipop sticks for larger, individual muffins.