Cream Soda Maple Ginger Biscuit

A delightful fusion of creamy soda, maple sweetness, and spicy ginger baked into soft biscuit muffins, served on sticks for a playful treat.

I first made these biscuit muffin pops for a weekend brunch. Everyone loved the fun combination of cream soda, maple syrup, and spicy ginger in a soft muffin that can be eaten from a stick. They are always a conversation starter at gatherings, and the recipe is easy enough for a quick treat.

Ingredients

• All-purpose flour: 2 cups
• Baking powder: 2 tsp
• Baking soda: 1/2 tsp
• Ground ginger: 1/2 tsp
• Salt: 1/4 tsp
• Unsalted butter: 1/2 cup, melted and cooled
• Pure maple syrup: 1/2 cup
• Cream soda: 1/2 cup, at room temperature
• Large eggs: 2
• Vanilla extract: 1 tsp
• Crystallized ginger: 1/3 cup, finely chopped
• White chocolate chips: 1/2 cup (optional)
• Sturdy popsicle sticks: 12, for serving

Instructions

Prep the pan:

Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners or grease well.

Mix dry ingredients:

In a large bowl, whisk together flour, baking powder, baking soda, ground ginger, and salt.

Mix wet ingredients:

In a separate bowl, whisk together melted butter, maple syrup, cream soda, eggs, and vanilla extract until smooth.

Combine mixtures:

Pour wet ingredients into dry ingredients and stir just until combined; do not overmix.

Fold in add-ins:

Gently fold in chopped crystallized ginger and white chocolate chips, if using.

Portion batter:

Divide batter evenly among muffin cups.

Bake:

Bake for 16 to 18 minutes, or until toothpick inserted in center comes out clean.

Cool and add sticks:

Cool muffins in pan for 5 minutes, then transfer to a wire rack. When just warm, insert a popsicle stick into the base of each muffin. Let cool completely before serving.

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My kids love adding popsicle sticks and helping decorate the cooled biscuit muffin pops. This recipe has become our go-to for baking together on rainy afternoons and sharing treats at family picnics.

Required Tools

Mixing bowls, whisk, muffin pan, paper liners or nonstick spray, cooling rack, and popsicle sticks make this dessert easy to prepare and serve.

Allergen Information

This recipe contains wheat (gluten), eggs, milk (butter), and possibly soy (white chocolate chips). Always check product labels if using allergy-sensitive ingredients.

Nutritional Information

Each pop has about 220 calories, 8 g total fat, 34 g carbohydrates, and 3 g protein, making it a delicious snack or dessert option.

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Enjoy these Cream Soda Maple Ginger Biscuit Muffin Pops for a delightful treat that combines fun presentation and unique flavor. They are perfect for sharing with friends and family.

Recipe FAQ

→ How does cream soda affect the muffins' texture?

Cream soda adds lightness and moisture, yielding a soft, tender crumb with subtle vanilla undertones.

→ Can I substitute maple syrup with another sweetener?

Honey or agave syrup can be used, though maple imparts a distinct depth and earthiness to the pops.

→ Is it possible to omit crystallized ginger?

Yes, but ginger contributes spicy-sweet bursts. Alternatively, use cinnamon or nutmeg for a gentler profile.

→ What’s the best way to insert popsicle sticks?

Let muffins cool until just warm, then carefully push a popsicle stick into the base for secure handling.

→ Are these pops suitable for vegetarians?

Yes, they contain no meat products and rely on vegetarian-friendly ingredients like eggs and dairy.

→ Can these pops be made in advance?

Absolutely. Bake, cool, and store in an airtight container for up to three days to maintain freshness.