Maple, ginger, and cream soda muffin pops offer soft texture and playful presentation in every bite.
# Components:
→ 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
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners or grease thoroughly.
02 - Whisk together flour, baking powder, baking soda, ground ginger, and salt in a large mixing bowl.
03 - In another bowl, whisk melted butter, maple syrup, cream soda, eggs, and vanilla extract until smooth and well blended.
04 - Pour liquid mixture into dry ingredients and stir gently just until the batter forms; avoid overmixing.
05 - Gently fold chopped crystallized ginger and white chocolate chips into the batter.
06 - Divide batter evenly among prepared muffin cups.
07 - Bake 16–18 minutes or until a toothpick inserted into the center emerges clean.
08 - Allow muffins to cool in the pan for 5 minutes. Transfer to a wire rack and, while still slightly warm, insert a popsicle stick into the base of each muffin.
09 - Let muffin pops cool completely before serving.
