# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup ginger snap cookies, finely crushed
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 1/2 teaspoons ground ginger
07 - 1 teaspoon ground cinnamon
08 - 1/4 teaspoon ground cloves
→ Wet Ingredients
09 - 1/2 cup pure maple syrup
10 - 1/2 cup light brown sugar, packed
11 - 1/2 cup whole milk
12 - 1/2 cup unsalted butter, melted and cooled
13 - 2 large eggs
14 - 1 teaspoon vanilla extract
→ Topping
15 - 1/4 cup ginger snap cookies, coarsely crushed
16 - 1 tablespoon turbinado sugar (optional)
# Method:
01 - Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cavity.
02 - In a large mixing bowl, combine all-purpose flour, finely crushed ginger snap cookies, baking powder, baking soda, salt, ground ginger, cinnamon, and cloves. Whisk thoroughly to blend the spices and leavening agents evenly.
03 - In a medium mixing bowl, whisk pure maple syrup, light brown sugar, whole milk, melted unsalted butter, eggs, and vanilla extract until the mixture becomes fully emulsified and smooth.
04 - Pour the wet ingredients into the dry mixture. Gently fold using a spatula or wooden spoon, stopping as soon as the batter is mostly blended; a few lumps may remain for optimal texture.
05 - Evenly distribute the muffin batter among the lined muffin cups, filling each about three-quarters full to ensure proper rise.
06 - Sprinkle each muffin with coarsely crushed ginger snap cookies and, if desired, finish with turbinado sugar for added crunch.
07 - Place the tin on the center oven rack and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Let muffins rest in the tin for 5 minutes to set, then transfer them to a wire rack and allow to cool completely before serving.
