Butter melts with molasses and corn syrup over a low flame, brightened with ginger juice, then folds into flour sifted with brown sugar, ground ginger, cinnamon, and baking soda for miniature spiced muffins.
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Pre-heat oven to 350° F (300° F in convection oven). Prepare miniature muffin tins with muffin papers. Place muffin tins on sheet pan and set aside.
In small saucepan, on low flame, heat and whisk together butter, molasses, and corn syrup until mixed and butter is melted. Add ginger juice and set aside.
In medium bowl, sift together flour, sugars, ground ginger, cinnamon, soda, and salt. Use whisk to incorporate ingredients.
Pour melted butter, molasses, corn syrup, and ginger juice into bowl with sifted dry ingredients. Stir to combine.
Pour batter into electric mixer, add eggs, and beat at medium speed for 1 1/2-2 minutes .
Using small ice cream scoop, fill muffin papers half way. 10-12 minutes . Gently remove from pan. Cool completely.
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