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 baked these maple ginger snap muffins for a chilly Saturday breakfast and loved how the aroma filled the kitchen. They came out tender, with just the right amount of warmth and crunch, making them a new family favorite.
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 (topping): ¼ cup (25 g)
- Turbinado sugar (optional, topping): 1 tbsp
Instructions
- Prep Oven & 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 the flour, crushed ginger snaps, baking powder, baking soda, salt, ground ginger, cinnamon, and cloves.
- Combine Wet Ingredients:
- In a separate medium bowl, whisk the maple syrup, brown sugar, milk, melted butter, eggs, and vanilla extract until well combined.
- Combine Mixtures:
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix, a few lumps are fine.
- Fill Muffin Cups:
- Divide the batter evenly among the prepared muffin cups (they should be about ¾ full).
- Add Topping:
- Sprinkle the tops with the coarsely crushed ginger snaps and turbinado sugar, if using.
- Bake:
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Save Sharing these muffins on a cozy afternoon, my family instantly loved their spiced warmth and crunchy tops. They pair perfectly with a mug of chai for a comforting treat together.
Required Tools
You will need a 12-cup muffin tin, mixing bowls (large and medium), whisk, measuring cups and spoons, and wire rack for cooling.
Allergen Information
This recipe contains wheat, eggs, milk, and butter. Ginger snap cookies may contain traces of nuts, so always double-check if allergies are a concern.
Nutritional Information
Each muffin has approximately 225 calories, 8 g fat, 36 g carbohydrates, and 3 g protein.
Save Enjoy these maple ginger snap muffins fresh or warmed up with butter. They are perfect for sharing and brighten up any morning.
Recipe Guide
- → Can I use whole wheat flour instead of all-purpose?
Yes, substitute half of the all-purpose flour with whole wheat for a heartier texture and added flavor.
- → What is the best way to crush ginger snap cookies?
Use a food processor or place cookies in a sealed bag and crush with a rolling pin for fine crumbs.
- → How can I enhance the spice flavor?
Add a pinch of black pepper or increase the ground ginger and cinnamon for a stronger spice profile.
- → Is there a dairy-free option?
Replace the milk and butter with non-dairy alternatives such as almond milk and vegan butter for a dairy-free version.
- → Can these muffins be made in advance?
Yes, they store well at room temperature in an airtight container for up to two days or can be frozen for longer storage.
- → Are these muffins suitable for vegetarians?
Yes, all ingredients listed are vegetarian-friendly. Check cookie ingredients to confirm no hidden animal products.