Mini pops with cinnamon, maple syrup, and ginger, coated in sweet sugar—ideal for snack or breakfast.
# Components:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1 teaspoon ground ginger
→ Wet Ingredients
07 - 2 large eggs
08 - 1/3 cup pure maple syrup
09 - 1/2 cup granulated sugar
10 - 1/2 cup buttermilk or milk plus 1 teaspoon lemon juice
11 - 1/2 cup unsalted butter, melted and slightly cooled
12 - 1 teaspoon vanilla extract
→ For Rolling
13 - 1/2 cup granulated sugar
14 - 1 teaspoon ground cinnamon
15 - 3 tablespoons unsalted butter, melted
# Method:
01 - Preheat oven to 350°F. Grease mini muffin pan or line with paper liners.
02 - Whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger in medium bowl.
03 - In large bowl, whisk eggs, maple syrup, granulated sugar, buttermilk, melted butter, and vanilla until smooth.
04 - Add dry ingredients to wet mixture and gently stir until just combined. Avoid overmixing.
05 - Spoon or scoop batter into mini muffin cups, filling each about 3/4 full.
06 - Place pan in oven and bake for 16 to 18 minutes, or until a toothpick inserted in the center emerges clean.
07 - Allow muffin pops to cool in pan for 5 minutes, then transfer to wire rack.
08 - In small bowl, combine rolling sugar and cinnamon.
09 - While still slightly warm, brush pops with melted butter and roll in cinnamon sugar to coat completely.
10 - Insert lollipop sticks if desired for presentation. Serve warm or at room temperature.
