Gingersnap Mini Muffins
Delight your taste buds with these irresistibly spiced Gingersnap Mini Muffins, the perfect bite-sized treat for cozy mornings or holiday gatherings! Infused with the warm flavors of ground ginger, cinnamon, and cloves, these tender muffins are sweetened with rich molasses and brown sugar, bringing the classic gingersnap cookie vibe to a soft, pillowy bite. Quick and easy to whip up in just 15 minutes of prep time, these muffins bake to golden perfection in under 12 minutes. For an extra touch of sweetness, a sprinkle of granulated sugar on top creates a delightful crunch. Perfectly portioned to serve 24, these mini muffins are ideal for sharing or enjoying as a grab-and-go snack. Whether devoured warm or stored for later, these spiced morsels are sure to become a seasonal favorite!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, melted
- 0.5 cup brown sugar, packed
- 0.25 cup molasses
- 1 large egg
- 0.5 cup milk
- 2 tablespoons granulated sugar (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease or line a mini muffin pan with paper liners.
In a large mixing bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking powder, baking soda, and salt until well combined. Set aside.
In a separate medium-sized bowl, mix the melted butter, brown sugar, and molasses until smooth.
Add the egg to the wet mixture and whisk until fully incorporated. Stir in the milk until combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing to keep the muffins tender.
Spoon the batter evenly into the prepared mini muffin tin, filling each cavity about 3/4 full.
If desired, sprinkle the tops of the muffins with granulated sugar for added sweetness and a slight crunch.
Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.6 g | 139% | |
| Saturated Fat | 64.6 g | 323% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 489 mg | 163% | |
| Sodium | 1584 mg | 69% | |
| Total Carbohydrate | 334.2 g | 122% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 188.7 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 511 mg | 39% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1816 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
