GINGERSNAP MINI MUFFINS

Gingersnap Mini Muffins bring the warm, comforting flavors of gingerbread into a delightful bite-sized treat! The combination of brown sugar, molasses, and a hint of lemon zest creates a rich flavor that is both nostalgic and satisfying.

These mini muffins are perfect for holiday gatherings or as a sweet snack throughout the day, offering a unique blend of spices with each bite. Whether enjoyed fresh from the oven or saved for later, gingerbread muffins are a delicious way to celebrate the season!

Gingersnap Muffins: A Deliciously Spiced Treat for Any Occasion

Mini gingerbread muffins are a delightful treat that my family loves and I’m sure yours will too. They combine traditional flavors with a moist texture, making them perfect for any occasion.

Making these muffins is simple, requiring common ingredients such as granulated sugar, baking soda, and sour cream for added moisture. The careful balance of spices, including cinnamon and ground ginger, ensures each muffin is bursting with flavor. A light dusting of powdered sugar on top elevates their appearance and adds a touch of sweetness.

These mini muffins are simple to make and can become a cherished family tradition. They are great for breakfast, snacks, or festive gatherings.

Why you’ll love this Gingerbread Muffin Recipe

• Incredible flavor. These gingersnap mini muffins provide a delightful twist on traditional flavors. They combine the warm spices of ginger, cinnamon, and cloves, resulting in a comforting treat. The use of molasses adds depth, contributing to the rich gingerbread taste.
• Versatile. These mini muffins are suitable for various occasions, from breakfast to dessert. Their size makes them perfect for sharing or serving at gatherings.
• Easy to make. Mini muffins are easy to make and require only a few ingredients. You don’t need any special equipment or skills to make them, and they come together quickly.

INGREDIENTS IN GINGERSNAP MINI MUFFINS

Sugars: You will need ¼ cup each of granulated and brown sugar.

Molasses: Add in ⅔ cup of molasses to give the muffins that classic gingerbread flavor.

Egg: 1 large egg will help bind all of the other ingredients together.

Baking soda: Use 1 ½ tsp of baking soda for the leavening agent in the muffins.

Spices: Add 1 tsp of cinnamon, 1 tsp ground ginger, and ½ tsp of ground cloves for flavorful muffins.

Lemon zest: 2 tsp of lemon zest adds a complementary flavor to the muffins.

Flour: Using 2 ½ cups of all-purpose flour works best for muffins, but you can use a gluten-free as well.

Sour cream: Adding 1 cup of sour cream makes the muffins extra moist.

Powdered sugar: Sprinkle a little bit of powdered sugar on top of each muffin, make sure they are completely cooled before adding the powdered sugar, so that it doesn’t melt!

How to make Gingersnap Mini Muffins

Prep

Preheat your oven to 375° F and then line a mini muffin pan paper liners and spray them with non-stick cooking spray.

Batter 

In a large bowl, combine the sugar, brown sugar, molasses, egg, baking soda, cinnamon, ginger, cloves, and lemon zest. Beat until well mixed. Add in the flour and sour cream, mix again until just combined.

Use a small cookie scoop to scoop the batter into the prepared mini muffin pan.

Bake

Place the muffin pan in the oven and bake for 11-14 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool for a few minutes before removing from the pan to cool completely. Sprinkle the muffin tops with powdered sugar, serve & enjoy!

How long are mini muffins good for & how do you store them?

Gingersnap mini muffins can be stored at room temperature for up to 3 days. For longer storage, they should be placed in an airtight container and can last up to a week in the refrigerator.

Can you freeze gingerbread muffins?

Yes, these muffins can be frozen and stored away for later. This is a great way to prolong the great taste, pace yourself, or keep them from spoiling if you don’t think you can finish all of the muffins before they go bad.

To freeze them, place them into an airtight container and freeze them for up to 3 months. You will want to thaw them before eating them. This can be easily done by placing a muffin (or more) on the counter for about 20 minutes to reach room temperature.

How to make mini muffins healthier

These little snacks are more like dessert than something healthy, but there are a few swaps you can make to maximize the nutrition.

• Swap out the flour. Instead of all-purpose flour, you can use wheat flour or a gluten-free substitute. I actually like to blend up oats to make oat flour and I use that often. The texture will be a bit more dense with wheat or oat flour, but the taste is nearly the same.
• Reduce the sugar. There isn’t a ton of added sugar, but you can reduce it even more if preferred.
• Add some protein. When baked goods recipes call for sour cream, I nearly always swap it out with nonfat plain Greek yogurt. This will increase the protein in the recipe without affecting the taste at all. You can also add a scoop or two of unflavored or vanilla protein powder if you’d like.

Can applesauce be substituted for other ingredients in this recipe?

Applesauce can be used as a substitute for egg or oil in gingerbread muffin recipes. Replacing one egg with ¼ cup of unsweetened applesauce retains moisture and reduces fat content. This substitution can slightly alter the texture, making the muffins denser, but it will still result in a flavorful outcome.

How to convert mini muffins into regular-sized muffins

We rarely make regular-sized muffins because I love the bite-sized convenience of the mini muffins for my kids. If I give them a whole muffin, they tend to only eat part of it anyway!

That being said, it’s super easy to convert any mini muffin recipe into regular-sized muffins! If you’d like to make 12 regular-sized muffins instead of 30 mini muffins, you can scoop the batter into regular-sized muffin cups. Bake for about 20-25 minutes.

Can I make these muffins gluten-free?

Yes, you can definitely make these muffins gluten-free! To do this, use your favorite GF flour instead of the requested whole wheat flour or all-purpose flour, and voila, you have a batch of gluten-free muffins. All the other ingredients in this recipe are naturally gluten-free so this is a perfect recipe for a simple switch. I recommend using Bob’s Red Mill Gluten Free 1:1 Baking flour for these muffins and any recipes you try to convert to gluten-free as it’s been what yields the best consistent results.

More incredible gingerbread recipes to try here:

• GINGERBREAD SNOWMAN TRUFFLES
• PUMPKIN GINGERBREAD
• SOFT PUMPKIN GINGERSNAP COOKIES
• GINGERBREAD PANCAKES
• MINI GINGERBREAD LOAVES
• GINGERBREAD COOKIE BARS
• PUMPKIN APPLE GINGERBREAD
• FROSTED GINGERBREAD LOAF
• STARBUCKS GINGERBREAD LOAF RECIPE
• HONEY GINGERBREAD CAKE
• NO BAKE GINGERBREAD COOKIES
• GINGERBREAD WHOOPIE PIES
• GINGERBREAD SHEET PANCAKES
• GINGERSNAP BANANA BREAD
• GINGERBREAD TRUFFLES
• SOFT GINGERBREAD COOKIES
• WHITE CHOCOLATE GINGERBREAD CHEX MIX
• GINGERBREAD WAFFLES
• FROSTED GINGERBREAD SUGAR COOKIES

Gingersnap Mini Muffins are made completely from scratch and taste just like the holidays. Softer than gingersnap cookies and smaller than gingerbread, these mini muffins make the perfect snack or treat!