Save Tender biscuit muffin balls filled with sharp cheddar and crystallized ginger, rolled in sweet cinnamon sugar, and drizzled with maple syrup—a perfectly sweet and savory treat for breakfast or snacking that is sure to bring a smile to your morning.
The first time I tried these muffin balls, they were an instant hit with my family. I loved how the cheddar and ginger melted together inside the tender biscuit dough for a gooey, flavorful surprise.
Ingredients
- Biscuit Dough: 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/4 cup cold unsalted butter cubed, 3/4 cup whole milk
- Filling: 3 oz sharp cheddar cheese (cut into 12 small cubes), 3 tablespoons crystallized ginger (finely chopped)
- Cinnamon Sugar Coating: 1/3 cup granulated sugar, 2 teaspoons ground cinnamon, 2 tablespoons unsalted butter (melted)
- Maple Drizzle: 1/4 cup pure maple syrup
Instructions
- Prep Muffin Tin:
- Preheat oven to 400°F (200°C). Line a muffin tin with paper liners or grease well.
- Mix Dry Ingredients:
- In a large bowl, whisk flour, baking powder, baking soda, and salt.
- Add Butter:
- Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
- Add Milk:
- Add milk and mix until just combined. Do not overmix.
- Knead & Divide:
- Turn dough onto a floured surface. Knead gently a few times, then divide into 12 equal pieces.
- Fill Dough Balls:
- Flatten each piece into a disk. Place 1 cheddar cube and some chopped ginger in the center. Seal dough around filling and roll into a ball.
- Arrange in Tin:
- Place each ball seam-side down in prepared muffin tin.
- Bake:
- Bake 16–18 minutes, until balls are golden brown.
- Butter & Coat:
- While warm, brush muffin balls with melted butter. Roll each ball in cinnamon sugar to coat.
- Drizzle & Serve:
- Drizzle warm muffin balls with maple syrup before serving.
Save My kids love rolling the muffin balls in cinnamon sugar and watching the maple syrup drip down. It makes for a really fun and delicious breakfast together on weekends.
Required Tools
Mixing bowls, pastry cutter or fork, muffin tin, pastry brush, shallow bowl (for cinnamon sugar)
Allergen Information
Contains dairy (milk, butter, cheddar) and gluten (wheat flour). Double-check ingredient labels for crystallized ginger if nut allergies are a concern.
Nutritional Information
Per serving: 200 calories, 8 g total fat, 28 g carbohydrates, 5 g protein
Save Enjoy these biscuit muffin balls warm, fresh out of the oven, with a generous drizzle of maple syrup for the ultimate breakfast treat.
Common Questions
- → How do I keep the dough tender?
Use cold butter and handle the dough minimally to maintain a light, tender texture.
- → Can I substitute cheddar with another cheese?
Yes, gouda or gruyère work well and add different flavor profiles.
- → What does crystallized ginger add?
It brings sweet-spicy notes and subtle warmth that pair with the savory cheese.
- → How do I get a golden exterior?
Bake at the suggested temperature and brush with melted butter before rolling in sugar.
- → Is there a way to add heat?
Add a pinch of cayenne to the cinnamon sugar for a gentle spicy kick.
- → Can these muffin balls be made ahead?
Yes, prepare and bake; then rewarm before serving for the gooey cheese center.