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.
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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)
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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.
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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.
