# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup ginger snap cookies, finely crushed
03 - 1 ½ teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon salt
06 - 1 ½ teaspoons ground ginger
07 - 1 teaspoon ground cinnamon
08 - ¼ teaspoon ground cloves
→ Wet Ingredients
09 - ½ cup pure maple syrup
10 - ½ cup light brown sugar, packed
11 - ½ cup whole milk
12 - ½ cup unsalted butter, melted and cooled
13 - 2 large eggs
14 - 1 teaspoon vanilla extract
→ Topping
15 - ¼ cup ginger snap cookies, coarsely crushed
16 - 1 tablespoon turbinado sugar (optional)
# Directions:
01 - Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, whisk together all-purpose flour, crushed ginger snap cookies, baking powder, baking soda, salt, ground ginger, cinnamon, and cloves until evenly blended.
03 - In a separate medium bowl, whisk pure maple syrup, packed light brown sugar, whole milk, melted unsalted butter, eggs, and vanilla extract until fully incorporated.
04 - Pour wet ingredients into dry ingredients and stir gently just until combined; do not overmix. A few small lumps are acceptable.
05 - Divide batter evenly among prepared muffin cups, filling each about three-quarters full.
06 - Sprinkle tops of batter with coarsely crushed ginger snap cookies and optional turbinado sugar.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow muffins to cool in tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
