These mini Gingerbread Muffins have been a family favorite for years! They are not overly sweet while also having tons of flavor! They are perfect for breakfast, snacks serving with soups and salads etc! I think you will love them! Do you eat these year round or only at Christmas?! We love them all year long! Let me know if you like them!!
Mini Gingerbread Muffins
Ingredients
- 1 cup dark brown sugar
- 2 ½ cups all-purpose flour
- 1 ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon + 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 degrees F. Spray/butter muffin tins or use paper cups.
- In large bowl combine sugar, flour, soda, salt, and spices in a bowl using a whisk. In a separate bowl mix the egg, molasses, milk, and butter. Add the wet ingredients to the dry. Stir until just blended. Add to muffin tins (about ¾ full), I use a mini 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.
Tried this recipe?Let us know how it was!
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