These Mini Gingerbread Muffins have been a cozy family favorite for years—and once you try them, you'll see why! They're soft, flavorful, and perfectly spiced without being overly sweet. Whether you enjoy them for breakfast, as a quick snack, or served alongside soups and salads, these muffins are always a hit.
While they’re often associated with holiday baking, we love them all year long! Their warm gingerbread flavor is comforting in any season. So, if you’re looking for an easy muffin recipe that brings a little spice and a lot of joy, this one’s for you! Let me know if you like them!!
I love these mini muffins all year long! But they really shine at Christmas!
Looking for more muffin ideas? Try my Banana Cinnamon Muffins!
Jump to:
Ingredients
- dark brown sugar
- all purpose flour
- baking soda
- cinnamon
- ground ginger
- salt
- nutmeg
- egg
- molasses
- buttermilk
- butter
See exact quantities in recipe card below!
Instructions
To begin, preheat your oven to 350℉ and line a mini muffin tin with paper liners, or generously spray it with nonstick cooking spray. Meanwhile, in a large mixing bowl, whisk together the sugar, flour, baking soda, salt, and all the warm spices until well combined. In a separate bowl, mix the egg, molasses, milk, and melted butter until smooth. Next, pour the wet ingredients into the dry and stir gently until just blended—be careful not to overmix. Then, using a mini cookie scoop (about 1 tablespoon), fill each muffin cup about ¾ full. Bake for 12 to 13 minutes, or until a toothpick inserted into the center comes out clean. If you’re making regular-sized muffins, simply increase the baking time to around 16 minutes. Enjoy warm or let them cool completely before storing.
Tools
A good quality mini muffin pan is a must! Stay away from the dark colored ones. Those tend to burn a little more easily. Here is a LINK to one of my favorites. And this mini cookie scoop---you will use ALL the time!
FAQs for Mini Gingerbread Muffins
I personally love the Grandmas Original brand. It is a bit more mild and perfect for these.
Yes! I like to flash freeze first. I stand them on a baking sheet with no sides touching. Freeze just until hard, then pop into a freezer safe bag for storage. I freeze for 2-3 months for best flavor.
Storage
Keep these in an airtight container! At room temperature they can last 3-4 days, in the fridge they will be good for about a week! If they even last that long!
These are SO YUMMY in kid lunches! They will be thrilled to open their box and see these inside!
Holiday Time
I especially love gingerbread treats during Christmas time! Whip up a batch for some friends or a brunch and everyone will be asking for the recipe!
More Holiday Recipes
More Muffin and Bread Recipes
Mini Gingerbread Muffins
Ingredients
- 1 cup dark brown sugar
- 2 ½ cups all-purpose flour
- 1 ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 ⅛ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 1 egg
- ½ cup molasses
- 1 cup buttermilk
- ½ cup unsalted butter melted
Instructions
- Preheat oven to 350℉. Line mini muffins with paper cups. Or spray liberally.
- In large bowl combine sugar, flour, soda, salt, and spices using a whisk. In a separate bowl mix the egg, molasses, milk, and butter. Add the wet ingredients to the dry and stir until just blended. Add to muffin tins (about ¾ full), I use a mini cookie scoop equal to about 1 Tablespoon. Bake for 12-13 minutes. If making regular sized muffins, bake for about 16 minutes. Muffins are done when a toothpick comes out clean.
Dianne says
My family has loved all the recipes you share! Thank you!!
Misty Tannery says
That makes me so happy to hear!! Thank you!