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.

Prep Time10

Cook Time14

Total Time22

Course: Breakfast, Muffin, Snack, Snack/ Dessert

Cuisine: American

Keyword: Gingersnap Mini Muffins

Servings: muffins

Calories: 91kcal

Author: Jessica & Nellie

Ingredients

¼ cup sugar
¼ cup brown sugar packed
⅔ cup molasses
1 egg
1 ½ tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
½ tsp ground cloves
2 tsp lemon zest
2 ½ cups all-purpose flour
1 cup sour cream
powdered sugar - garnish

Instructions

Prep: Preheat your oven to 375° F. Then line a mini muffin pan with paper liners and spray them with non-stick cooking spray.
Batter: In a large mixing bowl, combine the sugar, brown sugar, molasses, egg, baking soda, cinnamon, ginger, cloves, and lemon zest. Beat until well combined. Then add in the flour and sour cream, mix again until just combined.
Now use a small cookie scoop to scoop the batter into the prepared mini muffin pan.
Bake: Place the muffin pan in the preheated 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!

Notes

These mini muffins should be stored at room temperature, in an airtight container, and they will last up to 3 days. Place in the refrigerator and they will last up to one week.

For longer storage, muffins can also be frozen for up to 3 months. To thaw, leave them at room temperature or microwave briefly.

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