Mississippi Spice Mini Muffins
Get ready to spice up your snack time with these irresistible Mississippi Spice Mini Muffins! Bursting with warm flavors from cinnamon, nutmeg, and ginger, these bite-sized treats are a perfect balance of comforting sweetness and a hint of earthy molasses. Made with a blend of all-purpose and whole wheat flour, these muffins have a wholesome yet fluffy texture that’s ideal for brunches, tea-time indulgence, or a quick grab-and-go breakfast. Ready in under 30 minutes, this easy recipe ensures a moist and tender crumb with its mix of melted butter and brown sugar. Whether served warm or at room temperature, these mini muffins are a delightful crowd-pleaser—and they're just as easy to store for later enjoyment. Perfect for fall gatherings or cozy mornings, these little bites of spice are sure to become a household favorite!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.5 cup whole wheat flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 0.25 teaspoons salt
- 0.25 cups unsalted butter, melted and slightly cooled
- 0.33 cups dark brown sugar, packed
- 2 tablespoons molasses
- 1 large egg, room temperature
- 0.5 cup whole milk
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin or line it with mini muffin liners.
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt.
In a separate medium bowl, whisk together the melted butter, dark brown sugar, and molasses until smooth and well combined.
Add the egg, milk, and vanilla extract to the wet mixture, whisking until fully incorporated.
Slowly add the wet ingredients to the dry ingredients, stirring gently with a wooden spoon or rubber spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Using a tablespoon or small scoop, divide the batter evenly among the prepared mini muffin cups, filling each about two-thirds full.
Place the muffin tin in the preheated oven and bake for 10-12 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
Remove the muffin tin from the oven and let the mini muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
1610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 2053 mg | 89% | |
| Total Carbohydrate | 242.7 g | 88% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 101.5 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 390 mg | 30% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1335 mg | 28% | |
*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.
