Save Tender biscuit muffin balls filled with sharp cheddar and crystallized ginger, rolled in cinnamon sugar, and drizzled with maple syrup—a sweet and savory treat perfect for breakfast or snacking.
I first made these on a chilly weekend morning when my craving for something comforting led me to experiment with biscuits and unexpected flavors. The cheddar and ginger pairing surprised my family in the best way possible.
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
- Prepare Oven:
- Preheat oven to 400°F (200°C). Line a muffin tin with paper liners or grease well.
- Mix Dough:
- 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.
- Combine Milk:
- Add milk and mix until just combined. Do not overmix.
- Knead & Divide:
- Turn dough onto a floured surface. Gently knead a few times, then divide into 12 equal pieces.
- Fill & Shape:
- Flatten each dough piece into a disk. Place 1 cheddar cube and a sprinkle of chopped ginger in the center. Seal dough around filling, rolling gently into a ball.
- Arrange:
- Place each ball seam-side down in the prepared muffin tin.
- Bake:
- Bake for 16–18 minutes, until golden brown.
- Butter & Coat:
- While still warm, brush each muffin ball with melted butter.
- Cinnamon Sugar:
- Combine sugar and cinnamon in a shallow bowl. Roll each buttered muffin ball in cinnamon sugar to coat.
- Drizzle:
- Drizzle warm muffin balls with maple syrup before serving.
Save My kids love helping roll the dough and coat the muffin balls in cinnamon sugar—it's a weekend activity we look forward to.
Required Tools
Mixing bowls, muffin tin, pastry cutter or fork, pastry brush, shallow bowl (for cinnamon sugar)
Allergen Information
Contains dairy (milk, butter, cheddar) and gluten (wheat flour). May contain traces of nuts if crystallized ginger is processed in shared facilities. Check labels if allergies are a concern.
Nutritional Information
Per muffin ball: 200 calories, 8 g total fat, 28 g carbohydrates, 5 g protein
Save Enjoy these muffin balls at breakfast or as a sweet snack any time. The maple drizzle is the perfect finishing touch.
Common Questions
- → Can I substitute another cheese for cheddar?
Yes, gouda or gruyère are great alternatives to cheddar for a unique flavor profile.
- → How do I prevent the dough from becoming tough?
Mix the dough only until just combined and avoid over-kneading for tender muffin balls.
- → Is it possible to make these ahead of time?
The balls can be baked in advance and gently reheated. Add maple drizzle right before serving.
- → Can I make this dairy-free?
Substitute plant-based butter and non-dairy cheese to create a dairy-free version of this dish.
- → What tools are needed to prepare this?
You will need mixing bowls, a pastry cutter or fork, a muffin tin, a pastry brush, and a shallow dish for coating.
- → Will the ginger be too spicy?
Crystallized ginger provides a subtle spice; adjust quantity to your taste for more or less heat.