2 1/2 cups all purpose flower
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon of ground ginger
1 stick unsalted butter,softened
1/2 cup light-brown sugar
2 large eggs
1 1/4 cups maple syrup
2 teaspoons vanilla extract
1/2 cup buttermilk
1/2 cup walnuts or pecans,finely chopped
TIP: Use a 2 ounce ice-cream scoop to dish out batter
Heat oven 350F. Sift together the flour, baking powder, baking soda, salt, and ginger. Set aside. Beat the butter and sugar together using a mixer set on medium speed in a large bowl until fluffy. Beat in the eggs, syrup, and vanilla. Stir in flour mixture by thirds,alternating with the buttermilk. Stir in the nuts.
Fill 18 lined muffin cups and bake until a tester comes out clean- about 20 minutes. Cool completely. Ice with Maple-butter frosting.
1 cup unsalted butter, softened
3 ounces cream cheese, softened
2/3 cup dark-brown sugar
1/4 tsp salt
3/4 cup maple syrup
3/4 tsp vanilla extract
1 cup confectioners' sugar
Beat the butter, cream cheese, brown sugar, and salt in a medium bowl with a mixer set on medium speed until light and fluffy- about 3 minutes. Continue beating, and add the maple syrup and vanilla. Gradually, add the confectioners' sugar, increase the speed to high, and beat until light and fluffy- about 1 minute. Chill for 1 hour before using.