Save Tender, warmly spiced muffins with a delightful maple sweetness and a hint of ginger snap crunch, perfect for breakfast or an afternoon treat.
I made these maple ginger snap muffins on a crisp autumn morning and was amazed by their cozy aroma that filled our kitchen. The crunchy topping made them a favorite with my family.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Ginger snap cookies, finely crushed: 1 cup (100 g)
- Baking powder: 1 ½ tsp
- Baking soda: ½ tsp
- Salt: ½ tsp
- Ground ginger: 1 ½ tsp
- Ground cinnamon: 1 tsp
- Ground cloves: ¼ tsp
- Pure maple syrup: ½ cup (120 ml)
- Light brown sugar, packed: ½ cup (100 g)
- Whole milk: ½ cup (120 ml)
- Unsalted butter, melted and cooled: ½ cup (120 ml)
- Large eggs: 2
- Vanilla extract: 1 tsp
- Ginger snap cookies, coarsely crushed (for topping): ¼ cup (25 g)
- Turbinado sugar (optional): 1 tbsp
Instructions
- Prep the tin:
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix dry ingredients:
- In a large bowl, whisk together flour, crushed ginger snaps, baking powder, baking soda, salt, ground ginger, cinnamon, and cloves.
- Combine wet ingredients:
- In a separate medium bowl, whisk maple syrup, brown sugar, milk, melted butter, eggs, and vanilla extract until well combined.
- Combine wet and dry:
- Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix; a few lumps are fine.
- Divide and top:
- Divide batter evenly among muffin cups until about ¾ full. Sprinkle tops with coarsely crushed ginger snaps and turbinado sugar if using.
- Bake:
- Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool:
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Save When my kids helped crush the cookies for the topping, it turned into a fun weekend baking session. We've enjoyed these muffins together with hot tea by the fireplace.
Required Tools
12-cup muffin tin, mixing bowls (large and medium), whisk, measuring cups and spoons, wire rack.
Allergen Information
Contains wheat, eggs, milk, and butter. Cookies may contain traces of nuts.
Nutritional Information
Per muffin: 225 calories, 8 g total fat, 36 g carbohydrates, 3 g protein.
Save Enjoy these muffins fresh out of the oven or reheated for a cozy treat any time of day.
Cooking Questions
- → Can I use other cookies instead of ginger snaps?
Yes, you can substitute with other spiced cookies for a similar texture, though the flavor profile may change.
- → How do I prevent muffins from becoming dry?
Do not overmix the batter, and be sure to measure ingredients accurately for moist, tender muffins.
- → Is it possible to make these muffins dairy-free?
You may use plant-based milk and a dairy-free butter substitute to adapt the muffins for dairy-free diets.
- → Can I freeze these muffins?
Yes, cool muffins completely, then freeze in an airtight container for up to two months. Thaw before serving.
- → What pairs well with these muffins?
Enjoy with chai or black tea and serve warm with extra maple syrup or butter for a comforting treat.
- → How do I add a heartier texture?
Try substituting half the all-purpose flour with whole wheat flour for a more robust crumb.